Chex Mix/M&M bars Recipe

Chex Mix/M&M bars Recipe

Brought to the Serious Eats Cookie Swap 2009 by Doug Quint and Bryan Petroff. of The Big Gay Ice Cream Truck.

Author's note: I use a slightly modified, personalized version of the traditional Chex Mix Party Mix recipe. Mostly I made it less salty, but I also swap the cereals around a bit. Be creative.


  • For the Chex Mix Party Mix:
  • 3 cups Corn Chex or Wheat Chex cereal
  • 3 cups Rice Chex cereal
  • 3 cups Multi-Grain Cheerios cereal
  • 2 cup mixed nuts (I used Planters with sea salt)
  • 1 cup bite-size unsalted pretzels, broken up into small pieces
  • 6 tablespoons butter or margarine
  • 3 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons seasoned salt
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • For the bars:
  • 2 (15 ounce) packages of marshmallows
  • 6 tablespoons of butter


  1. 1.

    Heat oven to 250°F. Place 6 tablespoons butter in a large roasting pan, and place it in the oven to melt. Find a BIG bowl to combine the dry ingredients.

  2. 2.

    Once the butter has melted, mix the Worcestershire and seasonings into it. Add all the dry ingredients and toss them until coated by the butter mixture.

  3. 3.

    Bake for one hour, stirring the ingredients every 15 minutes. After cooking, spread everything on paper towels until it has cooled.

  4. 4.

    Coat a 9x13 pan with cooking spray. I also use a piece of parchment paper on the bottom.

  5. 5.

    In a large saucepan, melt remaining 6 tablespoons of butter and the marshmallows over low heat. Once thoroughly melted and combined, remove from heat. Toss the Chex mix into the marshmallow mixture, then add M&Ms.

  6. 6.

    Note: The M&Ms will now be a little warm and therefore easy to smash. Be as gentle as you can with the ball of stuff, and know that you're going to have a few crushed M&Ms. Don't stress too much.

  7. 7.

    Use a piece of wax paper to push the goo into your pan then let cool. If you used parchment paper in the pan, you should be able to flip the pan over and dump the dessert-brick out before cutting it—that will save you from scraping up your pan. Cut into bars.