Ingredients:

  • 3 cups Corn Chex cereal
  • 3 cups Rice Chex cereal
  • 2 cups Wheat Chex cereal
  • 2 cups mini pretzels
  • 2 cups cheese crackers (such as Cheez-Its)
  • 1 cup Bugles corn snacks
  • 0.75 cup unsalted butter, melted
  • 1 ounce dry ranch dressing mix
  • 1.5 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons Worcestershire sauce
  • 0.5 teaspoon smoked paprika
  • 0.5 cup grated Parmesan cheese
  • 0.25 teaspoon cayenne pepper

Instructions:

  1. Preheat your oven to 250°F (120°C). In an extra large mixing bowl, combine Corn Chex, Rice Chex, Wheat Chex, mini pretzels, cheese crackers, and Bugles. Toss gently by hand to ensure even distribution. Note: Using your hands prevents the cereal from breaking.
  2. In a medium microwave safe bowl, melt the butter. Whisk in the ranch dressing mix, Worcestershire sauce, garlic powder, onion powder, smoked paprika, and cayenne pepper until a uniform emulsion is formed.
  3. Drizzle half of the butter mixture over the cereal mix and toss gently with a large spatula. Note: This initial toss ensures the bottom layers get some flavor too.
  4. Add the remaining butter mixture and the grated Parmesan cheese. Fold the mixture until every piece is thoroughly coated until the cereal looks glistening and wet.
  5. Spread the mixture onto a large roasting pan or two rimmed baking sheets in an even layer.
  6. Bake for 1 hour, stirring every 15 to 20 minutes until the aroma is toasted and the crackers are slightly darkened. Note: Stirring is vital to prevent the Parmesan from scorching on the bottom.
  7. During each stir, move the pieces from the edges of the pan to the center. Watch for the pretzels to look matte rather than shiny, which indicates the butter has been absorbed.
  8. Remove from the oven and allow to cool completely in the pan for at least 30 minutes. The mix will feel slightly soft while hot but will shatter once cool.
  9. Once cold to the touch, give it one final toss to break up any clumps of cheese and crackers.
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