Makes: 24 servings

Ingredients

  • 3 cups Corn Chex™ cereal
  • 3 cups Rice Chex™ cereal
  • 3 cups Wheat Chex™ cereal I just use 1 1/2 c more of each corn and rice chex
  • 1 cup mixed nuts I used mixture of almonds and cashews
  • Optional: Pretzels, broken into bite sizes, or use small pretzels without breaking. I have used sticks and broke them down a little.
  • 1-3 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces I used 1 c rye bagel chips + 1 c regular bagel chips + 1 c sesame sticks
  • 6 T butter
  • 2 T Worcestershire sauce
  • 1 1/2 teaspoons seasoned salt See my homemade recipe below, no MSG!
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Steps before

  1. In large, ungreased, disposable aluminum roasting pan (or something with very high sides) mix cereals, nuts, bagel chips, sesame sticks, pretzels if using them.
  2. In small microwavable bowl, microwave butter uncovered on HIGH about 40 seconds or until melted.
  3. Stir in seasonings.
  4. Pour over cereal mixture; stir until evenly coated. (A LOT OF STIRRING!)
  5. Choose method below you want to use for baking.

OVEN VERSION

  1. Place aluminum roasting pan onto a sturdy cookie sheet so it does not collapse when transferring to and from oven.
  2. Pre-heat oven to 250°F.
  3. Put cereal and seasoning mixture into the ungreased roasting pan, stir, stir, stir, stir!
  4. Bake on middle shelf for 1-1/2 hour, stirring every 15 minutes.
  5. Allow to cool on stovetop or cookie cooling racks completely before storing in air-tight containers.

MICROWAVE VERSION

  1. Put into microwave safe bowl.
  2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

CROCKPOT VERSION (http://unsophisticook.com/slow-cooker-chex-mix-recipe/)

  1. Whisk together butter, Worcestershire sauce, garlic powder, onion powder.
  2. Mix all three dry ingredients in a 6-quart or larger slow cooker.
  3. Pour liquid over cereal mixture. Mix well.
  4. Cook uncovered on high for approximately 90 minutes, stirring frequently. 
  5. Turn the slow cooker down to low and cook for an additional 20 minutes, again stirring frequently. 
  6. Spread on a cookie sheet to cool.

Tips

  • Double the recipe for a large disposable aluminum roasting pan (high sided, super large, lasagna pan)
  • Substitution: The original recipe includes Corn Chex™, Rice Chex™ and Wheat Chex™. You can mix and match to suit your taste—just use a total of 9 cups of cereal.
  • Healthy: To reduce the fat to 2 grams and the calories to 80 per serving, use 3 tablespoons margarine instead of the 6 tablespoons butter, omit mixed nuts and use fat-free bagel chips.
  • Presentation/Garnish: Make enough of this favorite mix to package up as gifts for special friends—it’s so good and always a welcome surprise!

Nutrition

  • Serving Size: Calories 140 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 280mg; Total Carbohydrate 16g (Dietary Fiber 1g, Sugars 2g); Protein 3g
  • % Daily Value*: Vitamin A 6%; Vitamin C 2%; Calcium 6%; Iron 30%
  • Exchanges: 0 Other Carbohydrate; 0 Vegetable; 0 High-Fat Meat; 1 Carbohydrate Choice
  • MyPyramid Servings: 1 tsp Fats & Oils; 0 oz-eq Grains; 0 oz-eq Meat & Beans
  • *% Daily Values are based on a 2,000 calorie diet.