Kate's Xmas Chex Mix

I make Chex Mix every year at Christmas and I have to say I’m pretty good at it J Extra Worcestershire and good seasoning salt are my secrets. I always make a quadruple batch because this stuff goes fast! Also, I like the rice and corn Chex so I go through 1.5 boxes of each but if you aren’t going to use the rest there is no point in buying 2 boxes of each.

*This recipe is a quadruple recipe. Use half of the Mix and half of the Liquid for four 9”x13” pans.

The Mix

1 box rice Chex (12.8 oz)

1 box corn Chex (12.8 oz)

1 small box wheat Chex (this box is usually smaller than the others)

Half a bag of pretzels

1 can of mixed nuts

1 box of goldfish

1 box of Cheez-its

Jenni with the Mix!

The Liquid (Only use half for a four 13”x9” dish batch!)

3 sticks of butter

12 TBS of Worcestershire sauce

6 tsp of seasoning salt (I use Lawrys or Johnnys)

4 tsp garlic powder

2 tsp onion powder

The Liquid!

1.      Preheat oven to 250 degrees.

2.      Use four 13”x9” baking dishes and put half of the Mix ingredients amongst all four dishes. I always do less pretzels and nuts and more corn and rice chex because that is what I like!

3.      In a small saucepan, melt butter on low-medium. Add the rest and stir. Let it heat up so the salts dissolve into the butter.

4.      Pour the Liquid over each dish and mix up everything.

5.      Cook for an hour; mix every 15 minutes.

6.      Take them out, let cool and transfer to storage or other dishes.

7.      Repeat!