My lawyer made me change the name of this recipe so I wouldn’t get sued.
My love with any snack mix started at a young age. Who remembers the Nabisco owned snack mix called “Doo Dads?” When I was growing it, it came in a blue box with the red Nabisco logo at the top with red bubble letters that spelled “doo dads” all in lower case. It had cheese tidbits, brown and white chex pieces (“wheat squares” if we are politically correct), cocktail peanuts, and small pretzel sticks. The most important thing was the seasoning. It was salty and had a little spice. Not spice because it was hot, but spice because you got a little too much salt, garlic, and whatever other seasonings were there. My mom used to buy these and we would eat them at Gerald’s house as a kid and I would eat each piece individually because…well OCD starts at an early age.
Fast forward into my childhood and they stopped making Doo Dads (why ya gotta do me wrong, Nabisco?) so I settled for General Mills Traditional Chex Mix. I would eat a bowl of it after school in late middle school/ early high school (while I watched an hour of Food Network) before I would start my mountain of homework. Then my best friend, Allison, started bringing homemade Chex Mix to lunch (and then her mom, Nancy, started making me my own baggie any time she made a batch–and still does!) and I gave up bagged Chex Mix and stuck to the homemade kind moving forward.
Now if you are counting, I have mentioned three different snack mixes I ate as a kid (none of which are this recipe). I wanted to create a snack mix that combined doo dads with the snack mix my bestie shared with me during lunch–and that is how this recipe was born.
Allison and Nancy swear by having a “special bowl” when making this snack mix, and I have to agree with them. It took me a while to find my “special bowl” to make this in, but once I did, it was a game changer. This is the kind of bowl I have and I love it. It is big enough to mix in without everything spilling over. It also comes with a lid so it is good to make other stuff (like puppy chow/muddy buddies).
Besides the bowl, all you need is some parchment paper and two baking sheets (ideally 12” x 17” or larger). You toss all the ingredients together and coat with a worcheshire sauce seasoning and then bake on a low temperature to allow all the flavors to be absorbed. This recipe is perfect for snacking, tailgates, happy hour, and holiday treat exchanges. Enjoy!
- 1 12 oz. box of rice chex cereal (or your favorite “rice square” cereal)
- 1 8 oz. bag of Goldfish pretzels (or your favorite small pretzels)
- 1 ½ cups of cocktail peanuts
- 4 cups of Cheezits (or your favorite cheddar cracker)
- ½ cup of melted ghee (or butter)
- 5 TBSP worcheshire sauce
- 2 TBSP seasoned salt (This is a good one, or Whole Foods has a generic 365 brand that has no sugar which is fantastic.)
- 1 TBSP garlic powder
- ½ TBSP onion powder
- Line two baking sheets with parchment paper and set aside.
- Preheat the oven to 225° Fahrenheit.
- Combine Chex Cereal, Cheezits, pretzels, and peanuts in a large bowl.
- In a separate smaller bowl, mix the melted ghee, worcheshire sauce, seasoned salt, garlic powder, and onion powder until well combined and seasoning is mostly dissolved.
- Pour the seasoned melted ghee mixture over the Chex mixture and stir/fold for several minutes, until the ghee mixture has evenly coated the Chex mixture.
- Divide the mixture into two, transferring half to each baking sheet you set aside previously. Make sure the snack mix is evenly distributed across the two baking sheets and covers the entire surface area of the pan.
- Transfer to the oven and bake for 35 minutes.
- Remove from the oven and flip the snack mix, stirring as needed to break apart any big sections of the snack mix that are sticking together.
- Put back into the oven for another 20 minutes.
- Let cool completely before serving.
- This recipe yields ~15 cups of snack mix.
- When flipping the snack mix and putting it back into the oven, I typically switch where the plans were (having them trade spaces with each other) to ensure even cooking.
- You can easily make this recipe gluten free by replacing your pretzels with gluten free ones and replacing your Cheezits with Simple Mills.
- Store in an airtight container or plastic baggie for up to two weeks in the pantry.
- This page contains affiliate links.