Every December, I find myself standing in the kitchen with a giant mixing bowl, a baking sheet, and an almost comical amount of cereal, which can only mean one thing: it’s Chex Mix season. But this year, I decided to try a few new recipes.
Instead of sticking to my usual party mix routine, I turned this annual ritual into a full-on Roaming Yeti Snack Society: Test Kitchen mission. With my trusty field journal (and a few willing taste testers), I tackled three different recipes: a classic oven-baked Chex Mix (with a twist), the Midwest’s favorite sweet snack known as Puppy Chow (aka Muddy Buddies), and a bold new Buffalo-style Chex Mix that I’d never tried before.
Spoiler alert: One of these was so good I started plotting my next batch before the first was gone.
A Brief History of Chex Mix
Before we jump into the snacks, let’s rewind a bit.
Chex cereal has been around since 1937, when Wheat Chex (then called Shredded Ralston) made its debut. Rice Chex followed in 1950, and two years later, the iconic Chex Mix recipe was born, first appearing in a 1952 ad in Life magazine.
It was pitched as the ultimate party mix: crunchy cereal baked with butter, pretzels, and seasonings. Over the decades, home cooks have added their own spins, including Worcestershire sauce, garlic powder, bagel chips, and cheese crackers — making it a staple at tailgates, holiday parties, and school snack tables.
By 1985, you could buy pre-made Chex Mix in stores, but the homemade version remains a fan favorite. Why? Because nothing beats the smell of buttery snack mix baking in the oven.
So What’s Puppy Chow?
Let’s clear this up first: Not actual dog food. But Puppy Chow (aka Muddy Buddies) got its name because it looks like it.
This sweet, sticky snack started in Midwestern kitchens, likely in Minnesota or Iowa, where it became a staple at potlucks and sleepovers. It’s made with Chex cereal, coated in melted chocolate, peanut butter, and butter, and tossed in powdered sugar until it resembles a snow-covered snack you can’t stop eating.
Depending on where you live, you might call it Monkey Munch, Reindeer Chow, or Trash Mix — but no matter the name, it’s pure nostalgic comfort. General Mills finally made it official in 2010 when they introduced pre-packaged Muddy Buddies — but the homemade version still reigns supreme in Snack Society circles.
Into the Test Kitchen
This year, I made three batches, each with its own flavor profile and review notes.
The Gold Standard: Oven-Baked Chex Mix
This is my classic, go-to recipe — baked low and slow in the oven, not microwaved. It takes a little longer (just over an hour), but the texture and flavor payoff is worth it.
I made one major swap: no pretzels. I find they don’t absorb the flavor well and take up too much real estate in the bowl. I also don’t use nuts because they just aren’t my favorite thing. Instead, I use sesame sticks, which add great texture and soak up that buttery seasoning beautifully.
Bonus Points for: Bagel chips (especially rye, if you can find them).
Snack Society Rating: 5 out of 5
Comfort Food Classic: Muddy Buddies
With my daughter home from college, she handled this one like a pro. We used the Holiday Muddy Buddies recipe from the Chex website, including the seasonal Chocolate & Peanut Butter Chex, though Rice or Corn Chex would work just as well.
These were messy, sweet, and totally addictive. We added the red and green peanut butter M&Ms as called for in the recipe. They added a festive touch, but honestly? It would’ve been just as good without them.
Snack Society Rating: 5 out of 5
The Curveball: Buffalo Chex Mix
This recipe caught my eye on the Chex website — promising heat and flavor. I made a few swaps again: sesame sticks instead of pretzels, Parmesan Goldfish instead of cheese crackers, and I left out the celery salt (because… yuck). I also used Anchor Bar wing sauce, but next time I’ll try Frank’s Hot Sauce and not wing sauce for more kick.
The flavor leaned more toward ranch than buffalo, but it still had a solid crunch and nice buttery base. I’d love to tweak it and try again — maybe with a touch of spice or cayenne.
Snack Society Rating: 3 out of 5
Recipe links:
These recipes are endlessly customizable — so if you’ve got a favorite mix, swap, or secret ingredient, I’d love to hear about it!
Want to Join the Snack Society?
Don’t forget to sign up for my newsletter and download the free Roaming Yeti Field Notes Journal to track your own snack ratings! It’s the perfect printable for taste-testing, road trips, or recording your favorite travel and snack moments.
