Churro Chex

The best version of the famous churro chex snack mix

I know these went crazy around the web years ago, and I think that recipe is awesome even if I don’t have a clue who started it. There are so many churro chex recipes out there and not many bloggers linked up to a source even though it clearly was not their original idea so now here I am doing the same thing because I cannot figure out who started the craze. I did try them for the first time through babble so I’ll be noting them until I hear otherwise.

The best version of the famous churro chex snack mix

Now, let’s talk about why I’m posting this when it’s clearly all over. It’s because I like mine better. Haha! I think the other recipes are great, they just aren’t that wow factor for me. And really it’s silly what I do to make it even better but I know many of you have expressed just how much cooking makes you nervous and that you don’t like to experiment, so here’s what you need to do. Double the candy. I use one whole box of Rice Chex (which is about 1 cup more than the recipe calls for) and then I make a bigger batch of the coating because it makes it more like a churro muddy buddies versus just a snacky chex mix. So, hop on it and probably invite some friends over or you’ll be eating it all.

5.0 from 2 reviews
Churro Chex
Recipe type: Snack, dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
Churro style chex mix!
  • 1 Regular (not family size) box of Rice Chex (about 10 cups)
  • 2 Cups Cinnamon Chips (found by the chocolate chips)
  • ½ Cup of butter
  • 1 Cup Powdered Sugar
  • ½ Cup Sugar
  • 3 Teaspoons Cinnamon
  1. Place the cereal in a very large bowl and line 2 cookie sheets with parchment paper.
  2. In a saucepan over medium heat, add the butter and begin to melt down halfway then add the cinnamon chips and stir until combined.
  3. Meanwhile, in a bowl, gently stir together the powdered sugar, sugar and cinnamon. Set aside.
  4. Once the cinnamon chips are all melted, pour over the cereal and fold with a rubber spatula to coat then add the powdered sugar mixture, folding again to coat. Spread out on the cookie sheets and allow to cool for 10-20 minutes. Store in tupperware or ziplocs

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.