Holiday Mix with Chex (Printable Version)

Sweet and salty crunchy snack with Chex cereals, pretzels, peanuts, and festive candies.

# Ingredient List:

→ Cereals

01 - 3 cups Rice Chex cereal
02 - 3 cups Corn Chex cereal
03 - 2 cups Wheat Chex cereal

→ Savory Additions

04 - 1 cup mini pretzels
05 - 1 cup roasted peanuts (optional; substitute with pumpkin seeds for nut-free option)

→ Sweet Additions

06 - 1 cup red and green chocolate candies (e.g., M&Ms)
07 - 1 cup white chocolate chips

→ Coating

08 - 6 tablespoons unsalted butter, melted
09 - 2 tablespoons light brown sugar
10 - 2 tablespoons Worcestershire sauce
11 - 1 teaspoon garlic powder
12 - 1 teaspoon onion powder
13 - ½ teaspoon smoked paprika
14 - ½ teaspoon kosher salt

# How to Make It:

01 - Set the oven temperature to 250°F.
02 - In a large mixing bowl, mix Rice Chex, Corn Chex, Wheat Chex, pretzels, and peanuts.
03 - Whisk together melted butter, brown sugar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, and kosher salt in a separate bowl.
04 - Pour the butter mixture over the dry ingredients and toss gently to ensure even coating.
05 - Spread the coated mix evenly on a parchment-lined baking sheet.
06 - Bake for 60 minutes, stirring every 15 minutes to toast evenly.
07 - Allow the mixture to cool completely, then fold in red and green chocolate candies and white chocolate chips.
08 - Present in a festive red and green bowl ensemble to enhance holiday atmosphere.

# Expert Advice:

01 -
  • It fills your kitchen with the most incredible toasty, buttery aroma that makes everyone wander in asking what smells so good
  • You can make it days ahead and it actually gets better as the flavors meld, which is a lifesaver during the busy holiday rush
  • It's endlessly adaptable to whatever you have on hand or need to avoid, so you're never stuck if you're missing one ingredient
02 -
  • Don't add the chocolate before the mix cools completely or you'll end up with a melted mess instead of colorful pops of sweetness
  • That every-15-minutes stir isn't optional, I learned this the hard way when half my first batch burned while the other half stayed pale
  • The mix tastes good warm but the texture really sets as it cools, so resist diving in right away if you want that signature crunch
03 -
  • Use parchment paper instead of just a greased pan, cleanup is infinitely easier and nothing sticks
  • If your mix seems too salty after baking, a light dusting of powdered sugar over the cooled batch before adding chocolate balances everything beautifully
  • Make a double batch, one to keep and one to give away, because once people taste this they'll be asking for the recipe and you'll wish you had extra to share

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