Ingredients
Method
Mix & Coat
- Preheat your oven to 250°F
- In a large mixing bowl, stir together the rice Chex, corn Chex, wheat Chex, peanuts, pretzel thins, and corn chips until combined
- Cut the butter into tablespoons and place in a large roasting pan or high-sided baking dish. Melt in the oven, about 5 minutes
- Remove the pan from the oven. Stir the buffalo wing sauce into the melted butter until well combined, then stir in the ranch dressing mix and celery salt
- Pour about one third of the Chex mix into the roasting pan and stir until everything is well coated. Repeat twice with the remaining mix until all ingredients are evenly coated in the sauce
Bake
- Bake at 250°F for 60 minutes, stirring every 15 minutes. Make sure to reach the bottom of the pan each time you stir to keep all pieces evenly coated. If the mix looks like it is about to burn before the hour is up, remove it early
- Remove from the oven and leave to cool completely in the pan before serving — do not eat straight from the oven or you will burn your tongue. Once fully cooled, serve immediately or transfer to an airtight container
Notes
Total Chex cereal must equal 9 cups — use any combination of rice, corn, and wheat you prefer. For more heat increase the wing sauce to 3–4 tablespoons. For a non-spicy version replace the wing sauce with Worcestershire sauce. Do not skip the oven method — the microwave cannot achieve the same toasted crunch. Cool completely before eating; the mix crisps up further as it cools. Store in an airtight container at room temperature for up to 1 week. For best flavor make it one day ahead — the buffalo ranch taste intensifies overnight