Extra-Bold Chex Mix (2024)

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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 isbased off of the original Chex Mix recipe on the box, but — ahem — kicked up abig 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. ♡

Extra-Bold Chex Mix Recipe | 1-Minute Video

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.

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.)

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 myamounts of sauce until I feel like I’ve found my happy sauce place.

And the result?!

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

So give it a try! :)