Extra-Bold Chex Mix

This Extra-Bold Chex Mix recipe is made just the way I like it -- with lots of extra sauce. Such a great snack or party appetizer! | gimmesomeoven.com

It’s no secret that I have a bit of a thing for homemade Chex Mix.

It’s been my favorite snack to munch on ever since I was a kid.  I make huge batches each year (including four this past weekend!) to give out as gifts to friends and family around the holidays.  And as of now, I’ve posted — not one, not two, not three, but now — four Chex Mix recipes here on the blog, including my Slow Cooker Chex Mix recipe that continues to (um, surprisingly!) be one of the top recipes on Gimme Some Oven.

So much Chex Mix!!!

That said, of all the flavors I’ve tried, I’ve gotta be honest and say that about 90% of the time I stick with my own original recipe.  Which is based off of the original Chex Mix recipe on the box, but — ahem — kicked up a big notch.  Because when it comes to good Chex Mix, I’m a big believer that the more of that magical, zesty, bold sauce — the better.

So for anyone looking for a killer Chex Mix recipe this season, allow me to introduce you to my go-to recipe.

I call it my EXTRA-Bold Chex Mix.  🎉

This Extra-Bold Chex Mix recipe is made just the way I like it -- with lots of extra sauce. Such a great snack or party appetizer! | gimmesomeoven.com

Like I said, I literally made four batches of this stuff over the weekend.  So I figured I’d snap a few photos during a batch to show you how zee Chex Mix and I roll.

First off, you’ve gotta start with the rockstar ingredients — All The Chex.

Well, back in the good ol’ days, these were the only three kinds of Chex.  Now there are apparently all kinds to choose from at the store.  But for my extra-bold mix, I prefer to stick with the holy trinity of Chex — wheat, rice, and corn.

This Extra-Bold Chex Mix recipe is made just the way I like it -- with lots of extra sauce. Such a great snack or party appetizer! | gimmesomeoven.com

You’re welcome to add whatever other crunchy ingredients to the mix that you’d like.  Or you can definitely add in chopped dried fruit, M&Ms, or crackers after the mix has baked.  But I tend to stick with what I grew up with — Cheerios, pretzels, and party peanuts.  (Pro tip — I especially recommend adding those O’s.  They tend to soak up tons of the sauce and get extra flavorful. 👌)

This Extra-Bold Chex Mix recipe is made just the way I like it -- with lots of extra sauce. Such a great snack or party appetizer! | gimmesomeoven.com

Then, they key to this “Extra-Bold”-ness is all in the sauce.  I don’t know about you, but I always felt like the original recipe was good, but never quite included as much of that zesty, buttery worcestershire-garlicky-seasoned-salty sauce.  So over the years, I’ve upped and upped my amounts of sauce until I feel like I’ve found my happy sauce place.

And the result?!

Extra-Bold Chex Mix Recipe 1

Seriously the most irresistible batch of Chex Mix you’ve ever tried.

So give it a try!  :)

Extra-Bold Chex Mix

This Extra-Bold Chex Mix recipe is made just the way I like it -- with lots and lots of extra-zesty sauce.


  • 9 cups Chex cereal (I used equal parts corn, rice, and wheat Chex)
  • 2 cups mini pretzels
  • 1 cup Cheerios
  • 1 cup peanuts
  • 1/2 cup (1 stick) butter, melted and hot
  • 1/3 cup worcestershire sauce
  • 1 1/2 Tablespoons seasoned salt
  • 1 teaspoon garlic powder


  1. Add the Chex, pretzels, Cheerios, and peanuts together in a large microwave-safe mixing bowl, and gently stir a bit to combine.
  2. In a separate bowl, whisk together the melted butter, worcestershire sauce, seasoned salt and garlic powder together until combined.  Drizzle half of the sauce evenly over the Chex mix.  Then give the mix a gentle stir to combine.  (I like to stir with a rubber spatula, to help prevent breaking the Chex.)  Repeat by drizzling the remaining sauce over the Chex mix, and stir again until combined.
  3. Microwave uncovered on high 5 to 6 minutes, thoroughly stirring every 2 minutes.
  4. Spread the mix out on parchment paper or paper towels until it has cooled to room temperature. Store in airtight container for up to 3 weeks.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Leave a Comment:


  1. Jessie | Kitschen Cat — December 12, 2016 @ 8:48 am (#)

    Yes! I totally agree. Chex Mix almost never has enough of the super salty buttery sauce as is needed around the holidays :) Pinning this now to make later!

  2. Rachael — December 12, 2016 @ 8:58 am (#)

    Oh yummy, I love things like this that you can just nibble away at :)

    Rachael xx.

  3. Ali's Mom — December 12, 2016 @ 9:08 am (#)

    We’re happily eating our way through the test batch we snatched from the GSO test kitchen

  4. Bridget — December 12, 2016 @ 9:28 am (#)

    I’m such a weirdo about Chex Mix- I make mine with only Corn & Rice Chex. Period. No other crunchy add ons. I think of it as minimalist Chex…..but really, I’m just ridiculous. And I have plans to make myself a batch today!

  5. Elizabeth — December 12, 2016 @ 3:19 pm (#)

    I make this every year (was going to skip this year due to holiday travel, but I’m craving it now). These proportions are what I use too, but I also add in 1 teaspoon onion powder and 1 teaspoon celery salt! That last one is my mom’s trick. Sooooo good! Totally agree on o’s. This is also great for road trip car snacks, and whatever’s left can be shared.

    • Ali — March 27th, 2017 @ 4:30 pm

      Oooh, love the celery salt idea! Need to give that a try. :)

  6. Shelly — December 12, 2016 @ 3:40 pm (#)

    You should try a small amount of Chili Powder, Cayenne Pepper and Curry Powder makes a wonderful change; Also I have added Celery Salt and Onion Salt for variations as well…..Enjoy them all :)

    • Ali — March 27th, 2017 @ 4:30 pm

      Mmmm, sounds delicious!

  7. Kimber — December 12, 2016 @ 4:31 pm (#)

    I make Buffalo Chex mix. Try doing 4T Franks Wing sauce and 2T Worcestershire sauce. Add 2tsp celery seed and 1.5 packages dry ranch dressing mix. I use parmesan goldfish too. Holy Grail of Chex Mix. #justsayin

  8. Kari — December 12, 2016 @ 6:18 pm (#)

    Yum! I love Chex Mix.

  9. JACK — December 12, 2016 @ 7:59 pm (#)

    Tabasco…you forgot the Tabasco. Less Worcestershire, more Tabasco. Trust me.

    Love your blog, tweets, ‘grams.

    Keep up the good work!

  10. cheryl larimer — December 13, 2016 @ 10:33 am (#)

    I totally agree! I sometimes double the sauce for the mix. I love your addition of Cheerios and will try this recipe this year.

    • Ali — March 27th, 2017 @ 4:29 pm

      Awesome, hope you enjoyed the recipe!

  11. Joan — December 13, 2016 @ 12:06 pm (#)

    Question Ali, what kind of seasoned salt do you use? In my mind, I am seeing 25 kinds of seasoned salt at the grocery store, what have you found to be best? I want to make your delicious snack mix for the holidays.

    • Ali — March 27th, 2017 @ 4:28 pm

      I’m a big fan of good ol’ Lawry’s seasoned salt. ;)

  12. Sara @ Last Night's Feast — December 13, 2016 @ 12:06 pm (#)

    I can’t wait to try this!

  13. Chelsea — December 15, 2016 @ 10:39 am (#)

    This sounds delicious!!! I want to make some this weekend for the holidays and I stumbled across your slow cooker post and then this EXTRA bold post, which quickly caught my attention (who doesn’t love EXTRA flavor?!).

    Would you recommend the microwave or crock pot method? I am wondering if using the crock pot makes it taste/crunch better than the microwave?

    • Hayley @ Gimme Some Oven — December 18th, 2016 @ 7:31 pm

      Thanks, Chelsea — we hope you enjoy! We like both methods, so it’s honestly up to you, but we will say that we probably do this in the microwave more often than the slow cooker.

  14. Natalie — December 17, 2016 @ 8:23 am (#)

    Any tips for making this in the oven? I don’t have a microwave :(

    • Hayley @ Gimme Some Oven — December 22nd, 2016 @ 10:27 am

      Hi Natalie! Yes, you could definitely do this in the oven. We would set your temp for 250. Mix the cereals, pretzels and peanuts in a large bowl, then melt your butter in a saucepan and stir in your seasoned salt, garlic powder, and worcestershire sauce. Pour the hot mixture in the bowl and toss everything to coat (make sure each piece is coated well). Then bake for 1 hour, stirring every 15 minutes. Spread the mix out on paper towels to cool, (15 minutes or so) Then store in an airtight container. We hope you enjoy! :)

  15. Anita — December 22, 2016 @ 9:38 pm (#)

    Don’t forget the hot sauce! I also use Cheez-Its and either pecans or cashews (I don’t like peanuts unless they’re enrolled in chocolate), and the batch I baked yesterday, I added Bugles and tripled the sauce. O.M.Gee! So good!

    • Hayley @ Gimme Some Oven — December 26th, 2016 @ 9:50 am

      Yes! You can never go wrong with some hot sauce! :)

  16. Val — March 25, 2017 @ 11:31 pm (#)

    Help !!!  I followed the instructions exactly.  Even using the rubber spatula.  But mine have come out soggy.  Any suggestions ??

    • Ali — March 27th, 2017 @ 5:36 pm

      Hmmmm, they are definitely a little soggy at first, and then crunchier and drier as they dry. If they are too soggy, I would cook them a bit longer. :)