Churro Chex Mix
This Churro Chex Mix Recipe turns everything you love about warm churros—crunchy, buttery, cinnamon-sugary goodness—into an easy, baked, shareable sweet cereal snack that’s perfect for parties, holidays, gifting, and late-night nibbling.
Ingredients
- 8 cups Chex cereal rice, corn, or a mix; e.g., 4 cups Rice Chex + 4 cups Corn Chex
- 2 cups small pretzels twists or sticks; optional but adds salt and crunch
- 1 cup mini marshmallows stirred in after baking; optional
- 1 cup unsalted butter 2 sticks; salted butter works, reduce added salt slightly
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 1/2 teaspoons ground cinnamon for the buttery coating
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup granulated sugar for the final cinnamon sugar coating
- 1 1/2 teaspoons ground cinnamon for the final cinnamon sugar coating
Instructions
- Preheat your oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat. If you don’t have one large pan, use two smaller pans so the mix can spread out in an even layer.
- In a very large mixing bowl, add 8 cups Chex cereal and 2 cups small pretzels. Gently toss together with your hands or a large spoon so you have an even mix.8 cups Chex cereal, 2 cups small pretzels
- In a medium saucepan over medium heat, combine 1 cup unsalted butter, 1 cup packed light brown sugar, and 1/2 cup granulated sugar. Stir frequently until the butter is melted and the sugar is mostly dissolved into a smooth, glossy sauce. Remove from heat and stir in 2 1/2 teaspoons ground cinnamon, 1 teaspoon vanilla extract, and 1/4 teaspoon fine sea salt.1 cup unsalted butter, 1 cup light brown sugar, 1/2 cup granulated sugar, 2 1/2 teaspoons ground cinnamon, 1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt
- Pour the warm cinnamon sugar mixture over the cereal and pretzels in the large bowl. Using a spatula or large spoon, gently but thoroughly toss, scraping from the bottom and turning the mixture until all pieces are evenly coated and no dry spots remain.8 cups Chex cereal, 2 cups small pretzels
- Spread the coated cereal and pretzel mixture onto the prepared baking sheet in an even layer. Some small clumps are fine. Bake at 300°F (150°C) for 15–20 minutes, stirring and redistributing the mix halfway through. The coating should look set and slightly drier, not wet or glossy, and it should not be browned.
- While the mix is baking, combine 1/2 cup granulated sugar and 1 1/2 teaspoons ground cinnamon in a small bowl. Stir until evenly mixed.1/2 cup granulated sugar, 1 1/2 teaspoons ground cinnamon
- Remove the baking sheet from the oven. While the churro Chex mix is still warm, immediately sprinkle the cinnamon sugar mixture evenly over the top. Gently toss and turn the mix right on the baking sheet so the sparkly cinnamon sugar coats all the pieces.1/2 cup granulated sugar, 1 1/2 teaspoons ground cinnamon
- Let the churro Chex mix cool completely on the baking sheet, about 20–30 minutes, until fully crisp and no longer warm. Once cool, stir in 1 cup mini marshmallows if using.1 cup mini marshmallows
- Transfer the cooled churro Chex mix to a large serving bowl, or portion into airtight containers, jars, or treat bags for storage and gifting.
Notes
Storage: Store churro Chex mix in an airtight container or zip-top bags at room temperature, away from heat and moisture, for up to 5–7 days. For longer storage, freeze in a freezer-safe container for up to 2 months; thaw at room temperature before serving. To re-crisp if it becomes soft, spread on a baking sheet and warm in a 275°F (135°C) oven for 5–7 minutes, then cool completely.
Variations: Try drizzling cooled mix with melted semi-sweet or white chocolate; adding a pinch of cayenne and 1/2 teaspoon cocoa powder to the coating for a Mexican hot chocolate twist; stirring in 1–2 cups roasted nuts; adding broken graham crackers and extra marshmallows for a s’mores version; or using gluten-free Chex and gluten-free pretzels for a gluten-free mix.
Tips: Use a very large bowl for easier mixing. Don’t skip the final cinnamon sugar toss—it creates the classic churro-style sandy sugar finish. Watch closely near the end of baking, as sugar can burn quickly; the mix should feel dry, not sticky, but not browned.
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