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    Home » Desserts » Toffee Chex Mix

    Toffee Chex Mix

    Published: Nov 14, 2018 · Modified: Feb 18, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Best Chex mix recipe! This toffee Chex mix is a sweet and salty mix coated in rich brown sugar toffee for the ultimate snack or dessert!

    Toffee chex mix in a parchment-lined metal dish

    We love our snacks around here! This time of year it's nice to watch a movie and enjoy some popcorn or Chex mix.

    This Toffee Chex Mix is one that my entire family loves. The combination of the rich brown sugar toffee and sweet and salty cereal mix is crazy good!

    It's also really simple to make. For this sweet Chex mix, you really only have to make the toffee coating.

    So, it's easy to whip this up whenever the mood strikes!

    How to make toffee Chex mix

    First, mix the cereal, crackers, pretzels, and nuts together. If you prefer not to use nuts, just sub in an equal amount of cereal, crackers, or pretzels instead.

    Then, make the toffee. First, melt the butter.

    Next, stir in brown sugar, corn syrup, and salt. Bring to a boil, cook 2 minutes, and then remove from heat.

    Toffee pouring onto bowl with Chex mix

    Stir in baking soda and vanilla. Carefully pour the hot toffee over the cereal, and toss to combine.

    Then, spread in an even layer on the baking sheet. You'll bake, stir, bake, stir, bake, and then stir.

    How to store

    I store leftover Chex mix in a resealable bag.

    How long will this keep?

    It will stay fresh for about 2-3 days in  a sealed container.

    Toffee chex mix in an even layer on a silicone baking mat

    More Chex mix recipes!

    • Cinnamon Sugar Sweet and Salty Chex Mix
    • No Bake Chocolate Peanut Butter Chex Bars
    • Puppy Chow
    • Reindeer Chow

    If you’ve tried this toffee Chex mix recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Toffee Chex Mix

    Chex mix coated with a buttery brown sugar toffee coating
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour
    Servings: 16 servings
    Calories: 256kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • 4 cups Rice or Corn Chex
    • 2 cup Saltine minis
    • 1 cup assorted unsalted or lightly salted nuts*
    • 1 cup pretzel sticks or mini knots
    • ½ cup unsalted butter
    • 1 cup dark brown sugar
    • 6 tablespoons light corn syrup
    • ½ teaspoon kosher salt
    • 1 teaspoon vanilla extract
    • ½ teaspoon baking soda

    Instructions

    • Position rack in the center of your oven. Preheat to 225 F. Line a large rimmed baking sheet with a silicone baking mat.**
    • In a large mixing bowl, combine cereal, nuts, Saltines, and pretzels. Set aside.
    • Place a large saucepan over medium heat, and melt the butter.***
    • Once the butter has melted, stir in the brown sugar, corn syrup, and salt.
    • Bring the mixture to a boil, stirring frequently.
    • Allow the mixture to boil for 2 minutes, and then remove from the heat.
    • Whisk in vanilla extract, and then add the baking soda, mixing well. The toffee will foam. Continue whisking until well-combined. 
    • Pour the hot toffee over the cereal mixture, and carefully fold to coat the cereal mixture with the toffee mixture. The cereal mixture doesn't have to be perfectly coated.
    • Spread the cereal mixture in an even layer on the prepared baking sheet.
    • Bake 15 minutes. 
    • Carefully stir the cereal to coat with melted toffee.
    • Continue baking for 15 minutes, stir, and then bake for another 10-15 minutes. 
    • Remove from oven, and then toss one more time. 
    • Spread into an even layer, and let cool. 
    • Break into pieces to serve. 

    Video

    Notes

    *You can swap in an extra cup of cereal, crackers, or pretzels in place of the nuts. 
    **I use a half sheet pan. If you don't have a baking sheet that's that large, use two smaller baking sheets. 
    ***You'll need a pan that will give you enough space for the toffee to foam up when you add the baking soda. 
    ***Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 256kcal | Carbohydrates: 36g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 311mg | Potassium: 108mg | Fiber: 1g | Sugar: 20g | Vitamin A: 300IU | Vitamin C: 1.5mg | Calcium: 47mg | Iron: 3.2mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Ariel

      December 16, 2020 at 12:39 am

      my family has made a similar toffee chex for ages, but I could't track down the paper copy of the recipe this year. tried this one and I like it better! turned out more crispy. since we're gluten free and vegan we subbed plain stove popped popcorn for saltines and vegan butter, earth balance brand. turned out just fine! thanks for posting

      Reply
      • Kate

        December 16, 2020 at 9:34 am

        Thanks for sharing your subs! It's always helpful to hear what's worked well!

        Reply
    2. Beth

      November 16, 2018 at 12:44 pm

      5 stars
      This is amazing!! It's saltine toffee chex, and I love it!!

      Reply
      • Kate

        November 16, 2018 at 12:59 pm

        Thank you! I'm so glad that you liked it! Thank you for taking the time to leave a comment. =)

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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