Christmas Chex Mix
It isn’t Christmas unless there is Christmas Chex Mix at arm’s reach…..at all times! This snack hits the spot and pairs great with accompanying sweet Christmas cookies.
Instead of the Chex cereal trinity….I replace corn Chex with bugles! Why?…..well…..it just tastes better…..who doesn’t love bugles? Ha! Also, I LOATHE regular bagel chips in my Chex mix…..we ALL know the rye bagel chips are the best…..Team Rye ALL THE WAY! I only make my Chex mix one time during the year (hence…..Christmas) which makes it a recipe I always look forward to during the Holidays.
To begin, preheat your oven to 250 degrees Fahrenheit. In a large stock pot, mix the bugles, chex cereals, mixed nuts, pretzels and rye bagel chips; set aside.
In a sauce pan over low heat, melt the butter. Add the worcestershire sauce, garlic powder, onion powder and black pepper; mix. Pour the butter mixture over the dry ingredients and mix until everything is thoroughly coated. Spread the chex mix out evenly onto parchment lined baking sheets. Bake for 1 hour, stirring every 15 minutes.
After one hour, leave the chex mix on the baking sheets to cool for 15 minutes before storing in an airtight container.
XOXO,
Kendallraye
Christmas Chex Mix
Equipment
- Large Stock Pot
- Sauce Pan
- Baking Sheets
Ingredients
- 3 cups Orginial Bugles
- 3 cups Rice Chex Cereal
- 2 cups Whole Wheat Chex Cereal
- 2 cups Cheez-It Original Snack Crackers
- 15.25 ounces Deluxe Mixed Nuts (Lightly Salted) (Found at Walmart)
- 12 ounces Butter Snaps Or Regular Snaps Pretzels
- 14 ounces Garlic Rye Bagel Chips
- 2 cups Butter Salted; Melted
- 6 Tablespoons Worcestershire Sauce
- 2 Tablespoons Hot Sauce Texas Pete
- 2 Tablespoons Onion Powder
- 3 Tablespoons Garlic Powder
- 1 Tablespoon Black Pepper Freshly Cracked
- 4 teaspoons Dried Chives
- 4 teaspoons Dried Dill
- 4 teaspoons Dried Parsley
Instructions
- Preheat your oven to 250°F.
- In a large stock pot, mix the bugles, Chex cereals, Cheese-Its, mixed nuts, pretzels and rye bagel chips; set aside.
- In a sauce pan over low heat, melt the butter. Add the Worcestershire sauce, Texas Pete,garlic powder, onion powder, dried chives, dried dill, dried parsley and black pepper; mix. Pour the butter mixture over the dry ingredients and mix until everything is thoroughly coated.
- Spread the chex mix out evenly onto parchment lined baking sheets. Bake for 1 hour, stirring every 15 minutes.
- After one hour, leave the chex mix on the baking sheets to cool for 15 minutes before storing in an airtight container.
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