Growing up when I visited my grandparents near the Illinois–Wisconsin border, there was always a canister of Chex Mix sitting on the counter. It wasn’t something we had at home, which made it seem extra tasty. A handful here and there while we played games together is a fond memory of mine.
That nostalgia came back to mind when I recently came across a recipe called “Snow Day Snack Mix” in a Facebook group. The post claimed this mix was ideal for snowy afternoons and could last up to eight to 10 weeks if stored in a vacuum-sealed jar. While that kind of shelf life sounds impressive, I can say with confidence it would never last that long in our house.
This snack mix is salty, savory, crunchy and packed with familiar flavors. Chex cereal, cheese crackers, Goldfish, peanuts and Cheetos all come together with a buttery, seasoned coating that bakes low and slow until everything is evenly coated and crisp.
If there is an ingredient you do not love, you can easily swap it out for something you do. Pretzels, different crackers, or even a spicy addition would all work well here. The base sauce is flavorful enough that it brings everything together no matter what mix-ins you choose.
We likely have some upcoming snow days. If you grab these ingredients and have them on hand, this really will make the perfect activity that will result in a delicious snack to share.
From our kitchen to yours — enjoy!
Serves A Crowd
Dry Mix:
8 c. Chex cereal (any kind)
2 c. Goldfish
2 c. Potato Stix
2 c. cheese crackers
2-1/2 c. Cheerios
1.5 c. roasted salted peanuts
2 c. Cheetos
Sauce:
2 sticks butter, melted
1/4 c. Worcestershire sauce
1 T. Lawry’s Seasoning Salt
1 t. onion powder
2 t. garlic powder
Combine dry mix in a large bowl and set aside. Melt butter and mix sauce ingredients. Pour sauce over dry ingredients and stir until well combined. Line two large baking sheets with parchment paper and our mixture out evenly. Bake at 250 degrees for 60 minutes, stirring every 20 minutes.
Allow to completely cool and store in an airtight container.
