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A white bowl filled with a snack mix of pretzels and cereal squares sits on a blue and white checkered cloth, with a wooden spoon and scattered snack pieces nearby.

Chex Mix in the Oven

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This classic chex mix recipe bakes low and slow in the oven for the crispiest, most evenly coated bite, made with a buttery Worcestershire seasoning.
Course Appetizer, Snack
Cuisine American
Keyword baked, easy, party food
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 18 1/2 cup
Calories 110
Author Gina Dickson

Ingredients

  • 3 1/2 cups Corn Chex cereal
  • 3 1/2 cups Rice Chex cereal
  • 2 cups bite-size pretzels
  • 6 tablespoons salted butter melted
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/4 teaspoon paprika
  • 1 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 1/8 teaspoon black pepper

Instructions

Prepare the Chex Mix

  • Preheat the oven to 250 degrees Fahrenheit.
  • Add the Corn Chex, Rice Chex, and pretzels to a large mixing bowl. Gently toss to combine.
    3 1/2 cups Corn Chex cereal, 3 1/2 cups Rice Chex cereal, 2 cups bite-size pretzels

Make the Seasoned Butter

  • Melt the butter in a small saucepan over medium heat.
    6 tablespoons salted butter
  • Stir in the Worcestershire sauce, salt, paprika, garlic powder, onion powder, and black pepper until well combined.
    2 tablespoons Worcestershire sauce, 1 teaspoon salt, 1/4 teaspoon paprika, 1 teaspoon garlic powder, 3/4 teaspoon onion powder, 1/8 teaspoon black pepper
    A beige frying pan with melted butter and spices sits on a gray surface next to a metal whisk with a white handle.

Coat the Chex Mix

  • Pour the seasoned butter evenly over the cereal and pretzels.
  • Gently toss until everything is evenly coated.
  • Transfer the mixture to a large rimmed baking sheet or roasting pan and spread it into an even layer.
    A baking sheet filled with Chex mix and pretzels, stirred with a black slotted spatula. A blue and white checkered towel is partially visible in the background.

Bake the Chex Mix

  • Place the Chex mix in the oven and bake for 15 minutes.
  • Remove from the oven and stir thoroughly, bringing the mixture from the bottom to the top.
  • Return to the oven and bake for another 15 minutes. Remove and stir again.
  • Bake for another 15 minutes, then remove and stir again.
  • Bake for a final 15 minutes, then remove the Chex mix from the oven. If desired, sprinkle with a little extra salt while the mix is still hot.

Cool and Store

  • Allow the Chex mix to cool completely in the pan. It will become crispier as it cools.
  • Once completely cooled, transfer to an airtight container.

Notes

Make Ahead: Make this up to a week or more before you need it, since it keeps well past most gathering timelines.
Storage: Store in an airtight container at room temperature for up to 1 to 2 weeks.
Variations: 
  • Spicy: add 1/2 teaspoon cayenne pepper or crushed red pepper flakes to the seasoned butter.
  • Smoky: swap the paprika for smoked paprika.
  • Mix It Up: add wheat Chex along with the corn and rice, toss in a variety of salted nuts, or swap in different shaped pretzels.

Nutrition

Serving: 1serving | Calories: 110kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 288mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 412IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 4mg
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