Parmesan Ranch Chex Mix

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Football is officially less than one month away! My fantasy teams are being reactivated and Aaron Rodgers’ brother is winning the Bachelorette. I don’t actually watch the bachelorette, but just bear with me 😛

Football season is basically the only excuse I need to eat anything and everything delicious. I saw this chex mix recipe and thought it would be absolutely perfect in a giant bowl on the coffee table, while spending an entire day watching football. The variety in the mix is totally up to you, I just used what I thought would be good and threw in some extras from my pantry.

This was my first time making chex mix in a slow cooker, and I honestly didn’t find it any easier than just baking it. Considering you still need to stir pretty often, and the heat doesn’t distribute very evenly (I had some severely burnt pieces), I’d probably go for the traditional oven method next time. I’ve included the instructions for both, below.

I hope you give it a try!

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If baking, preheat the oven to 250 degrees.

In a large bowl, mix together all of the dry ingredients.

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Whisk together the melted butter, worcestershire and ranch seasoning.

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Pour the sauce over the chex mix, and stir to coat everything.

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If cooking in the slow cooker, set on low and add the chex mix. Cook for 3 hours, stirring every 20-30 minutes to ensure the mix at the bottom doesn’t burn.

If baking in the oven, spread evenly on baking sheets, and bake for 80-90 minutes. Stirring every 20 minutes, until slightly browned and crisp.

Remove from the slow cooker and spread onto baking sheets. Sprinkle with parmesan.

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Let cool (for as long as you can wait) and devour.

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Adapted from: Delightful E Made

Makes: About 12 cups

Prep: 5 minutes, Cook: 180 minutes/3 hours (slow cooker) or 75 minutes (oven), Total: 80-185 minutes

  • 3 cups Cheez-It Original
  • 3 cups Cheez-It Grooves Zesty Cheddar Ranch
  • 2 cups mini pretzels
  • 1 cup goldfish
  • 1 cup rice chex
  • 1 cup wheat chex
  • 1 cup nuts (I used a blend of mixed nuts and cocktail peanuts)
  • 10 tablespoons melted butter
  • 1/3 cup worcestershire sauce
  • 1 oz. packet ranch seasoning mix
  •  1/2 cup grated Parmesan cheese

If baking, preheat the oven to 250 degrees.

In a large bowl, mix together all of the dry ingredients.

Whisk together the melted butter, worcestershire and ranch seasoning.

Pour the sauce over the chex mix, and stir to coat everything.

If cooking in the slow cooker, set on low and add the chex mix. Cook for 3 hours, stirring every 20-30 minutes to ensure the mix at the bottom doesn’t burn.

If baking in the oven, spread evenly on baking sheets, and bake for 70-80 minutes. Stirring every 20 minutes, until slightly browned and crisp.

Once cooked, spread the mix onto baking sheets, and sprinkle with parmesan.

Let cool (a tiny bit) and devour.


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