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- 3 cups Corn Chex® cereal
- 3 cups Rice Chex® cereal
- 3 cups Wheat Chex® cereal
- 1 cup mixed nuts
- 1 cup bite-size pretzels
- 1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
- 6 tablespoons butter or margarine
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons seasoned salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Oven Directions
- Heat oven to 250°F.
- In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven.
- Stir in seasonings.
- Gradually stir in cereal mixture until evenly coated.
- Bake 1 hour, stirring every 15 minutes.
- Spread on paper towels to cool, about 15 minutes.
- Now⦠the MHC version published in order to keep it for the next time I try to remember âhow did I do that big batch that tasted amazingly delicious?â
- MHC Chex Mix â big batch â BOLD flavor â Oven directions
- 1 entire box (about 6 â 7 cups) of Wheat Chex
- 6â8 C Rice Chex
- 6-8 C Corn Chex
- 1/2 bag bugles snacks
- 1/2 can of cocktail peanuts
- a handful of smokehouse almonds (GDGâs favorite)
- 2 sticks butter
- 5 T Worcestershire sauce
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp seasoned salt
- 2 tsp cayenne pepper
- 2 tsp paprika
- a few grinds of black pepper
View Full Recipe at Madison House Chef
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