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Make Homemade Chex Mix in the microwave in 10 minutes or less! Adapted from the original Chex Party Mix recipe (but I use more butter so it’s better).
I grew up with Chex Mix. My mom would make a big batch at the holidays or for our summer trip Up To The Cabin, and I loved the stuff. The only change I ever wanted to make was: more flavor. Do you ever get those bites that just taste like the plain cereal? Or an unseasoned pretzel?
Now that I’m all grown up and making Chex Mix on my own, we’re adding more of the good stuff. (Hint: More butter, more seasonings).
And as much as I love my slow cooker and try to use it for everything, I think it defeats the purpose when it comes to Chex Mix. You can make this stuff in the microwave in under 10 minutes and you’re done.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Chex: I’m leaving out the Wheat Chex because I don’t love them. You’ll want about 8 or 9 cups of cereal total, however you mix it. Crispix cereal is a good substitute.
- Nuts: The original recipe uses mixed nuts which just seems bizarre to me (what kid wants Brazil nuts?). I went with just peanuts, and I like cocktail peanuts the best but any will work.
- Other mix-ins: Pretzels, yes obviously. I love the garlic rye chips like the ones Gardetto’s makes. Crunchy little Melba toast is good too. Sometimes I break them up (good for smaller children) and sometimes I don’t. Bagel chips also work. You can also try Cheerios, goldfish crackers, whatever!
Step-by-step instructions
- In a large microwave-safe bowl, combine Chex cereal, pretzels, garlic chips, and peanuts. In a small bowl, microwave butter until melted, about 30 seconds. Stir in Worcestershire sauce, seasoned salt, garlic powder, and onion powder until blended.
- Pour the melted butter mixture over the cereal in 3 batches, stirring well after each addition.
- Microwave the Chex mix on HIGH for 6 minutes, stirring every 2 minutes.
- Spread the Chex mix on paper towels to cool.
- Store in an airtight container at room temperature.
Recipe tips and variations
- Yield: This recipe makes about 12 cups of cereal (or more), enough for 24 servings, ½ cup each. The true yield depends on exactly which mix-ins you choose and how much of each you add.
- Storage: Store covered at room temperature for up to 4 days.
- Oven method: To make Chex Mix in the oven, spread coated snack mix evenly on rimmed baking sheets. Bake at 250 degrees for 1 hour, stirring every 15 minutes.
- Cheesy Ranch Chex Mix: Omit the Worcestershire sauce, seasoned salt, garlic powder, and onion powder. Add 1 packet of dry Ranch seasoning mix and ½ cup grated Parmesan cheese. Swap in cheesy crackers such as Cheese-Itz for the garlic rye chips and omit the nuts.
- Cajun Chex Mix: Omit the Worcestershire sauce, seasoned salt, garlic powder, and onion powder. Add 2 tablespoons Cajun seasoning and serve with a bottle of hot sauce on the side.
Recipe FAQs
Rice Chex and Corn Chex are naturally gluten free, so you’re good there. Substitute gluten-free pretzels for the regular, and make sure your Worcestershire sauce and seasoned salt are gluten-free. Use Cheerios (naturally gluten free) instead of the garlic rye chips.
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Homemade Chex Mix
Ingredients
- 4 cups Corn Chex cereal (see note 1)
- 4 cups Rice Chex cereal
- 2 cups bite-sized pretzels
- 2 cups garlic chips or Melba toast, broken into pieces.
- 1 cup peanuts (see note 2)
- 1/2 cup (1 stick) butter
- 2 tablespoons Worcestershire sauce
- 2 teaspoons seasoned salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- In a large microwave-safe bowl, combine Chex cereal, pretzels, garlic chips, and peanuts.
- In a small bowl, microwave butter until melted, about 30 seconds. Stir in Worcestershire sauce, seasoned salt, garlic powder, and onion powder until blended.
- Pour the melted butter mixture over the cereal in 3 batches, stirring well after each addition.
- Microwave the Chex mix on HIGH for 6 minutes, stirring every 2 minutes. Spread the Chex mix on paper towels to cool. Store in an airtight container at room temperature.
Recipe Video
Notes
- Chex: I’m leaving out the Wheat Chex because I don’t love them. You’ll want about 8 or 9 cups of cereal total, however you mix it. Crispix cereal is a good substitute.
- Nuts: The original recipe uses mixed nuts which just seems bizarre to me (what kid wants Brazil nuts?). I went with just peanuts (I like cocktail peanuts the best here).
- Other mix-ins: Pretzels, yes obviously. I love the garlic rye chips like the ones Gardetto’s makes. Crunchy little Melba toast is good too. Sometimes I break them up (good for smaller children) and sometimes I don’t. Bagel chips also work. You can also try Cheerios, goldfish crackers, whatever!
- Yield: This recipe makes about 12 cups of cereal (or more), enough for 24 servings, ½ cup each. The true yield depends on exactly which mix-ins you choose and how much of each you add.
- Storage: Store covered at room temperature for up to 4 days.
- Oven method: To make Chex Mix in the oven, spread coated snack mix evenly on rimmed baking sheets. Bake at 250 degrees for 1 hour, stirring every 15 minutes.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I made my Chex mix, but I feel it needs more flavor. Can I add more flavoring the next day
Hi Rebecca, I think you can. If I were to try it, I would add more of the seasoning you’re looking for with a little butter, and then microwave in small intervals, stirring often. I would worry about it drying out or becoming stale, so watch it carefully. Hope this helps! – Meggan
Awesome. Quick snack to mix in large quanities
I have a roommate who’s lactose intolerant. Is there a good alternative to butter that’ll work just as well?
Hi Emma! Here are my ideas. You could use some sort of vegan butter substitute like Earth Balance. That would behave the same way.
However, if I were in your situation, I would substitute clarified butter or ghee. It is technically dairy but it is just butterfat. All milk solids are removed in the process of making it, so there is no lactose. You can buy ghee at the store, although making it yourself is really easy and it tastes so good. Link to how to make it: https://www.culinaryhill.com/how-to-make-clarified-butter/
I hope this is helpful! Good luck!!! -Meggan
Please tell me how large the microwaveable bowl needs to be and where I can get it. I bought one but have to split the mix to cook it. I cooked 2 minutes times 2 and it already started to burn. I tried a very old pyrex bowl with the other half and it came out great but the bowl got quite hot so I’m afraid to use it. I also use 1 stick of butter and it makes a difference.
The wheat Chex are my favorite. In fact, I usually leave out the Rice Chex and double up on the Wheat. In the past, I tried adding more butter and more seasoning, but it ended up greasy and the seasonings were not balanced (I obviously did something wrong). I plan on trying it again for Christmas and will try it your way.
I love the Wheat Chex the most and leave out the Rice Chex. I also use a LOT of Worcerstershire sauce and a LOT of butter. I also use straight peanuts and the brown rye chips, (although they’re all good). I also like to eat mine frozen. It really brings out the butter and Worcerstershire flavors.
Edwin, you are the best. First of all – LOTS of Worcestershire and butter… yes please! And eating it frozen? Such a fantastic random tip! I love it! I can totally see how this would work and taste awesome. My mom always stored Chex mix outside on the patio in winter (for Christmas) and the effect was the same. I just forgot and never connected the dots. Get on with your bad wheat Chex self… have a great holiday! Take care!
This is another one of those things that is SO totally American, and I love it!
I’m not sure I really even knew what chez mix was until reading this. Certainly didn’t know you added butter, and can make it in the microwave.
Thanks for teaching me something today Meggan!
Hey, Helen! I look forward to the day when I can make this for you. :) Thank you so much for visiting the ol’ blog, it’s great to hear from you! xoxo
Hi Meggan!
Thanks for the recipe, I’ll definitely try it. One quick note though. In your recipe you said “I went with straight peanuts which, I’m pretty sure, is what they use in the pre-made Chex Mix you can buy at the store.”.
I’m fact, there are no nuts at all in the store bought stuff. Like ever. .
I’m not trying to be rude, but I don’t understand how everyone on the entire Internet posting these recipes does not know that. Everyone includes nuts of some kind, especially peanuts. But they don’t exist in the original.
You got me with the “more butter and more seasonings!” I’m not sure if I never had the “right” batch when I was a kid, but I’ve never really gotten into the whole Chex Mix thing. It really always did just taste like dry cereal with pretzels! I’m definitely giving this one a try!
I hope you love it, Heather! More butter = better. ;)