Ranch Chex Mix

5 from 5 votes

Ranch chex mix made in a big batch with tangy ranch seasoning, salty Parmesan, and a different crunch in every scoop. Makes 22 cups.

Prep Time10

Cook Time23

Total Time33

Course: Snack

Cuisine: American

Servings: (1 cup servings)

Calories: 284kcal

Author: Jennifer Fishkind

Ingredients

4½ cups wheat Chex
4½ cups rice Chex
2 cups mini pretzel twists
2 cups pretzel snaps
2 cups cheddar cheese crackers
2 cups white cheddar cheese crackers
1½ cups oyster crackers
1 cup dry roasted peanuts
⅔ cup salted sweet cream butter melted
2 tablespoons Worcestershire sauce
2 ounces (2 1-ounce packets) dry ranch dressing mix
⅔ cup grated parmesan cheese
2 teaspoons dried parsley divided

Instructions

Preheat the oven to 300*. Line 2 baking sheets with parchment paper. Set them aside.
Add the chex cereals, pretzels, cheese crackers, oyster crackers and peanuts to a 2 ½ gallon ziploc bag, or an extra large mixing bowl.
4½ cups wheat Chex, 2 cups mini pretzel twists, 2 cups pretzel snaps, 2 cups cheddar cheese crackers, 2 cups white cheddar cheese crackers, 1½ cups oyster crackers, 1 cup dry roasted peanuts, 4½ cups rice Chex
Add the melted butter and Worcestershire sauce to a small mixing bowl. Whisk to combine.
⅔ cup salted sweet cream butter, 2 tablespoons Worcestershire sauce
Pour the butter mixture over the cereal mixture.
If using the ziploc bag, zip the bag and shake to completely coat the cereal mixture. If using the extra large mixing bowl, stir to completely coat.
Open the ziploc and sprinkle in the ranch mix and the parmesan. Zip the bag close and shake to completely coat. If using the bowl, sprinkle the ranch mix and parmesan. Stir to completely coat.
2 ounces (2 1-ounce packets) dry ranch dressing mix, ⅔ cup grated parmesan cheese
Divide the Chex mix evenly between the 2 prepared baking sheets.
Sprinkle 1 teaspoon of dried parsley over each pan of chex mix.
2 teaspoons dried parsley
Bake for 15 minutes, stir and bake for an additional 10 minutes. Allow the Chex mix to cool before serving.

Notes

Tips:

I add the butter and Worcestershire first and shake, then add the ranch and parmesan and shake again. If the seasoning goes in too early it slides to the bottom of the bag instead of sticking to the mix.
I divide it between two baking sheets so nothing is piled up and it bakes evenly. Stirring at the 15 minute mark is what gets it crisp all the way through.
If you cannot find a 2 1/2 gallon zip top bag, use two gallon bags and split the mix between them.
Corn Chex works in place of the rice Chex, or use 3 cups each of wheat, rice and corn instead of 4 1/2 cups each of wheat and rice. A can of mixed party nuts works in place of the dry roasted peanuts.

Storage:

Store leftovers in an airtight container at room temperature for up to 2 weeks. Let the mix cool completely first so it does not steam itself soft. You can freeze the cooled Chex mix for up to 2 months in a sealed bag.

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