Original Chex Mix with Cheerios.
This is the Chex mix that my family has made for at least 35 years if not longer. Two years ago around Christmas I looked ALL over the internet for this recipe and couldn’t find it. My parents were gone in FL, so I called my mom and asked if she knew where I could find it at her house. I went over there and found it in her old recipe box and made it. Now I have my own copy of the recipe and if I ever lose it, I can find it on my website!
A few. tips:
You need 3 cups of Chex. I don’t like the wheat Chex, so I use 1 1/2 cups corn and 1 1/2 cups rice. So mix and match any way would like.
It’s very salty. I usually use celery salt and onion salt, but use garlic powder to cut out a little salt, but the original recipe calls for garlic salt too, so do what you like.
I personally never liked the burnt up, shriveled cheerios, so I set them aside and add them after I have mixed the butter mixture with everything else and then stir them in.
- 1½ cups cheerios (not honey nut, just plain
- 3 cups of Chex cereal (1 cup rice, wheat and corn)
- 2 cups pretzel sticks
- 1 cup peanuts
- ⅓ cup metled butter
- 4 teaspoons Worcestershire sauce
- ½ teaspoon garlic powder or garlic salt
- 1 teaspoon onion salt
- 1 teaspoon celery salt
- Preheat oven to 300 degrees.
- In large bowl mix cereals, pretzels, and peanuts. (If you don't like the burnt, shriveled cheerios in your mix, then set them aside for a few mins. instead of mixing them in with the rest).
- Mix melted butter, worscestershire, garlic, onion and celery salts. Then pour over the cereal mixture. Stir, stir and stir some more. Then add in your cheerios if you didn't earlier and stir some more.
- Spread mixture onto cookie sheet that has sides or split the mixture between 2 9x13 baking dishes. Bake at 300 degrees for 30 minutes, stir every 10 mins. Cool and serve. Will keep for a few weeks in a zip lock bag.