“Two Chex® Party Mix Recipes, 15 Minutes Only!”

One of my favorite things about Chex is halfway through the cereal box, I love to make some Chex bars. Making bars out of cereal is a long standing family tradition that has been passed down from my parents to me, and their parents to them. It’s a fun way to spice things up and a delicious way to include Chex! We have all tasted and enjoyed the deliciousness that is known as Chex Party Mix, but a lot of the fun for our family is coming up with our own combinations to see how they taste.

It is pretty hard to make Chex cereal taste bad, and we haven’t found a concoction yet that we haven’t enjoyed. We made these bars in less than 15 minutes and with the signature light and crunchy squares paired with the add ins we chose, it turned into a delicious treat we had to share! We used Vanilla Chex® cereal, but I am sure any of your favorite Chex flavors would do the trick. Besides the sinfully sweet mix we made, you can feel good knowing all Chex cereals have 8 grams or more whole grain per serving.

Without any further adieu, here is the recipe that we came up with that turned out so delicious!

Peanut Butter and Marshmallow Chex Squares


1/2 cup marshmallows
1/3 cup peanut butter chips
1 regular size chocolate bar
2 cups Vanilla Chex® cereal
2 tbsp butter
Cooking spray
Honey (to drizzle on top)

Place butter, chocolate bar (broken into pieces) and peanut butter chips in a medium microwave-safe bowl.

Microwave on high for 30-second intervals, stirring after each, until butterscotch chips and butter are melted.

Stir in marshmallows and microwave mixture on high for 60 seconds.

Stir mixture well to combine then gently fold in Chex cereal.

Spray 7 x 7square pan with non-stick cooking spray. Press mixture into pan.

Place in refrigerator for 15 minutes to set completely. Cut into bars and serve.

That’s not all though! It seems like everyone I know is adhering to a different type of diet. Some of my friends closely follow a gluten free diet, and others are staying strict with a vegan diet. Just because they are making these dietary changes, it doesn’t mean that they have to miss out on all the fun that comes from the light and crunchy, whole grain squares known as Chex! With 8 different great tasting flavors, there is certainly a flavor for everyone to enjoy. Six of the varieties are gluten free, and quite a few of their varieties also are appropriate for a diet that avoids animal products.

This makes Chex party mix a super delicious party snack for anyone. Now, generally I don’t eat a lot of sweets, so when I make something I want it to have a good function toward my body. That’s why I combined the premises of vegan and gluten free dietary restriction, with a high protein bar, which will help muscle recovery and growth. Meet my almond butter and jelly chez bar. These high protein bars are absolutely delicious and extremely filling. With a different take on your peanut butter and jelly sandwich, Chex takes center stage with the delicious combination we have here. Impress your friends with your gluten free-vegan chez bars with not only your compassion, but their deliciousness.

Vegan Almond Butter and Jelly Chex® Bars


2 cups Vanilla Chex® cereal (vegan safe)
1/2 cup almond slivers
1 cup almond butter
1/2 cup diced dates
3 tbsp almond milk (or other non dairy alternative milk)
1/2 cup melted jelly (to drizzle)
Non stick, olive oil cooking spray.

1. Heat almond butter in microwave safe bowl for 30 seconds to a minute, for a syrupy consistency.

2. Stir in dates and almond slivers until they are thoroughly coated.

3. Add almond milk to smooth out the mixture.

4. Heat the mixture for another 30-60 seconds to keep the consistency syrup-like.

5. Carefully fold in Vanilla Chex cereal to the mixture.

6. Spray 7 x 7square pan with non-stick olive oil cooking spray. Press mixture into pan.

7. Drizzle on your melted jelly.

8. Place in refrigerator for 15 minutes to set completely. Cut into bars and serve.

Compensation was provided for these recipe creations by Chex & Burst Media.



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