Churro Chex Mix Recipe
If you love cinnamon, sugar, and everything crunchy, this Churro Chex Mix Recipe is about to become your new go-to sweet snack mix—perfect for movie nights, holiday parties, and those “I just need a treat” afternoons.
This churro snack mix takes classic Chex cereal and coats it in buttery cinnamon sugar, then bakes it just long enough to get wonderfully crisp and golden. Think baked churro chex meets your favorite childhood cereal snack. It tastes like churro flavored cereal crossed with a dessert chex mix, and it disappears fast at parties—I’m speaking from experience here.
I started making versions of cinnamon sugar chex way back when my kids were in middle school and needed something fun for class parties. These days, as a 50-year-old empty nester, I still whip up a batch for holiday snack mix tins, game days, and frankly…for myself. It’s an easy churro recipe that feels special, but doesn’t keep you in the kitchen for hours.
You’ll get all the cozy churro flavor—cinnamon, vanilla, warm sugar—without dealing with deep frying or yeasty dough. Just a big bowl, a baking sheet, and some Chex cereal, and you’re in business.
Why You’ll Love This Recipe
- Big churro flavor, no deep fryer – All the cinnamon sugar goodness of churros in a simple, crunchy Chex cereal dessert.
- Crowd-pleasing party snack – This churro party mix vanishes from snack tables; kids and adults both go straight for it.
- Easy, pantry-friendly ingredients – Everything is basic: Chex, butter, sugar, cinnamon, vanilla—no specialty items.
- Perfect for holidays and gifting – Makes a festive holiday snack mix for tins, mason jars, lunchboxes, and neighbor gifts.
- Stays crunchy for days – Baked churro chex keeps its texture beautifully when stored correctly.
- Flexible and customizable – Add pretzels, nuts, mini marshmallows, or even chocolate candies to build your own crunchy churro mix.
- Make-ahead friendly – You can prepare this dessert chex mix several days ahead with zero loss in flavor or texture.
- Kid-helper friendly – Measuring cereal, sprinkling cinnamon sugar, and shaking the bag are perfect jobs for little hands.
Ingredients
Here’s everything you need for one big batch of Churro Chex Mix Recipe. This makes about 10 cups of snack mix.
- 8 cups Chex cereal
- Use Rice Chex, Corn Chex, or a mix (I like 4 cups Rice Chex + 4 cups Corn Chex for texture).
- 2 cups small pretzels
- Mini twists or sticks both work; they add a salty crunch that balances the sweetness.
- 1 cup cinnamon sugar cereal (optional but delicious)
- Something like Cinnamon Toast Crunch or a store brand adds extra churro flavor.
- 1 cup unsalted butter (2 sticks), melted
- Unsalted gives you more control; if using salted, reduce added salt just a touch.
- 1 cup packed light brown sugar
- Brown sugar gives a deeper caramel note than white sugar alone.
- ½ cup granulated sugar
- Helps with that classic “churro sugar” coating and crunch.
- 2½ teaspoons ground cinnamon
- Use fresh cinnamon—if your jar is older than your youngest child, it’s time to refresh it.
- 2 teaspoons pure vanilla extract
- Vanilla rounds out the churro flavor; I like Nielsen-Massey or Costco’s pure vanilla.
- ¼ teaspoon fine sea salt
- Just enough to keep it from being cloyingly sweet.
- ½–¾ cup powdered sugar (for finishing)
- This is what gives it that soft, sweet outer dusting like actual churro sticks.
Ingredient tips:
- Gluten-free version: Use gluten-free Rice Chex and gluten-free pretzels, and skip any cereal that contains wheat.
- Less sweet: Start with ½ cup powdered sugar for finishing; you can always add a bit more if you like.
- Nutty version: Add 1–1½ cups pecans, almonds, or walnuts with the cereal; they toast beautifully in the cinnamon sugar coating.
Directions
-
Preheat and prep your pan
Preheat your oven to 300°F (150°C). Line a large rimmed baking sheet (or two smaller ones) with parchment paper for easier cleanup and to prevent sticking. -
Mix the dry ingredients
In a very large mixing bowl, combine the Chex cereal, pretzels, and cinnamon sugar cereal (if using). Gently toss with clean hands or a big spatula so everything is evenly mixed—this helps the churro coating distribute later. -
Make the buttery churro coating
In a medium microwave-safe bowl or small saucepan, combine the melted butter, brown sugar, granulated sugar, cinnamon, vanilla, and salt.- If using the microwave: heat in 30-second bursts, stirring in between, just until the sugar starts to dissolve and the mixture looks glossy.
- You want it warm and pourable, not boiling; that keeps the cereal crisp.
-
Coat the cereal mixture
Pour the warm cinnamon-sugar-butter mixture over the cereal and pretzels.
Use a wide spatula to gently fold and turn the mix from the bottom of the bowl up, trying not to crush the cereal. Take a minute here—coating everything well gives you that “every bite tastes like a churro” experience. -
Spread and bake
Spread the churro chex mix onto the prepared baking sheet(s) in an even layer. It’s okay if it overlaps a bit, but avoid huge piles.
Bake for 20–25 minutes, stirring gently halfway through, until it smells very fragrant and looks slightly darker and dry on the surface.- Tip: If your oven runs hot, check at 18 minutes. The sugar should be set, not burnt.
-
Cool just slightly, then add powdered sugar
Remove the pan from the oven and let the mix cool for 5–7 minutes. You want it warm but not scorching—this helps the powdered sugar cling without melting away.
Transfer the warm mix to a large clean bowl or a big zip-top bag, sprinkle over ½–¾ cup powdered sugar, and toss or shake gently until everything gets a light sugary coating. -
Cool completely
Spread the coated churro snack mix back out on the baking sheet and let it cool completely, about 20–30 minutes. The mix will crisp up more as it cools; don’t judge the final crunch while it’s still warm. -
Serve or store
Once completely cool, break up any large clumps with your hands. Serve immediately, or transfer to an airtight container for later. Try not to eat half the batch “just tasting” like I usually do.
Servings & Timing
- Yield: About 10 cups of churro chex mix (roughly 12–14 snack servings)
- Prep Time: 10 minutes
- Bake Time: 20–25 minutes
- Cooling Time: 25–30 minutes
- Total Time: About 55–65 minutes
If you’re planning this churro themed snack for a party, I recommend making it the night before. It tastes just as good—or even better—the next day.
Variations
You know what? Once you’ve made this Churro Chex Mix Recipe once, it becomes a base you can play with. Here are some fun ideas:
- Chocolate Drizzle Churro Mix – After cooling, drizzle melted dark or milk chocolate over the mix, let it set, then break into clusters.
- Churro S’mores Snack Mix – Stir in mini marshmallows and mini chocolate chips after the mix has fully cooled.
- Spicy Churro Party Mix – Add a pinch of cayenne or a little smoked paprika to the butter mixture for a sweet-heat combo.
- Maple Churro Chex – Swap half the brown sugar with pure maple syrup and reduce the granulated sugar slightly for a warm maple twist.
- Churro Nut Crunch – Add roasted cashews or pecans before baking for a more grown-up, salty-sweet snack.
- Holiday Confetti Churro Mix – Toss in red and green chocolate candies for Christmas, or color-themed candies for game days and birthdays.
Storage & Reheating
-
Room temperature storage:
Store your baked churro chex in an airtight container at room temperature for up to 5–7 days. Use containers with tight-sealing lids or large zip-top bags. -
Freezer storage:
Yes, you can freeze this sweet snack mix. Place it in an airtight, freezer-safe container and freeze for up to 2 months. The texture holds up surprisingly well. -
Thawing:
Let frozen mix sit at room temperature for 20–30 minutes before serving. No reheating needed—this isn’t a warm churro situation, more like a crunchy churro cereal snack. -
Make-ahead tips:
- For holiday gifting, you can easily make this churro party mix 3–4 days ahead.
- If you’re packing it in cellophane bags or tins, fill them the day before serving or gifting to keep it extra fresh.
Notes
-
Crunch factor:
If you like extra crispy cinnamon dessert snacks, bake toward the longer end of the range (around 25 minutes), watching closely. Just a few extra minutes in the oven changes the crunch. -
Sweetness adjustment:
This churro chex mix is intentionally on the sweet side—like a dessert. For a lighter sweetness, reduce the granulated sugar to ¼ cup and use only ½ cup powdered sugar at the end. -
Even coating trick:
I’ve tested both baking first and then tossing with sugar, and tossing while still warm, and the “warm toss plus powdered sugar” wins every time. You get that classic churro sugar look without soggy cereal. -
Family-friendly prep:
When my kids were teenagers, I’d let them measure the dry ingredients and be in charge of the “shake the bag with powdered sugar” step. It makes them feel like this is their recipe, too. -
A quick nutrition snapshot (approximate):
For a ½-cup serving, you’re looking at roughly 200–230 calories, depending on mix-ins, with most of that coming from carbs and fat. It’s absolutely a treat—not an everyday breakfast cereal—even though it looks like one. -
Scaling the recipe:
Hosting a big crowd? You can easily double this Churro Chex Mix Recipe. Just use two full baking sheets and rotate them halfway through baking for even results.
FAQs
Can I make this Churro Chex Mix Recipe without baking it?
You can, but it won’t be quite as crunchy. If you skip baking, be sure to spread it out to cool very well so the coating sets; the texture will be closer to a soft sweet snack mix than a crisp churro party mix.
What kind of Chex cereal works best?
Rice Chex and Corn Chex both work great; wheat Chex tends to be a bit heavier, but you can add a cup or so for variety if you enjoy that hearty crunch.
Can I reduce the butter?
You can go down to ¾ cup butter without too much loss in flavor, but below that, the coating doesn’t cling as well and you lose that rich churro taste.
How do I keep my churro chex mix from getting soggy?
Bake until it feels dry to the touch, then let it cool completely before storing. Moisture is the enemy here—if it’s even a little warm when sealed, it can soften.
Is this recipe gluten-free?
It can be. Use gluten-free Chex (like Rice Chex) and certified gluten-free pretzels, and skip any add-ins that contain wheat. Always check your labels carefully.
Can I use coconut oil instead of butter?
Yes, you can substitute melted refined coconut oil for a dairy-free version. The flavor will be slightly different and a bit lighter, but still delicious.
Why did my sugar mixture crystallize?
If the butter-sugar mixture boils hard or cooks too long, the sugar can seize a bit. Gently warming it and stirring until just dissolved, not boiling, usually prevents that.
How long does this churro snack mix stay fresh for gifting?
Stored in airtight containers at room temperature, it’s at its best within 5 days, but still quite good up to about a week—perfect for shipping or dropping off to friends and neighbors.
Conclusion
This Churro Chex Mix Recipe brings everything we love about warm churros—cinnamon, sugar, and coziness—into a crunchy, shareable, make-ahead sweet snack mix. It’s simple enough for a weeknight treat, festive enough for holidays, and flexible enough to match whatever your pantry (or your mood) looks like.
Give it a try, play with the variations, and let me know in the comments how you make it your own—do you go extra cinnamon, add chocolate, or keep it classic? And if you enjoy this, you might also like exploring more cereal-based dessert snacks and holiday mixes on the blog.
Churro Chex Mix
Ingredients
- 8 cups Chex cereal Rice Chex, Corn Chex, or a mix (for example, 4 cups Rice Chex + 4 cups Corn Chex)
- 2 cups small pretzels mini twists or sticks
- 1 cup cinnamon sugar cereal optional; such as Cinnamon Toast Crunch or similar
- 1 cup unsalted butter melted (2 sticks)
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 1/2 teaspoons ground cinnamon
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup powdered sugar up to 3/4 cup, to taste, for finishing
Instructions
- Preheat the oven to 300°F (150°C). Line a large rimmed baking sheet, or two smaller baking sheets, with parchment paper to prevent sticking and make cleanup easier.
- In a very large mixing bowl, combine the Chex cereal, pretzels, and cinnamon sugar cereal (if using). Gently toss with clean hands or a large spatula until evenly mixed.
- In a medium microwave-safe bowl or small saucepan, combine the melted butter, light brown sugar, granulated sugar, ground cinnamon, vanilla extract, and fine sea salt. Heat gently (in 30-second bursts in the microwave, stirring between each, or over low heat on the stovetop) just until the sugar begins to dissolve and the mixture looks glossy. Do not let it boil.
- Pour the warm cinnamon-sugar-butter mixture over the cereal and pretzels. Using a wide spatula, gently fold and turn the mixture from the bottom of the bowl up, taking care not to crush the cereal, until everything is evenly coated.
- Spread the coated churro Chex mixture onto the prepared baking sheet(s) in as even a layer as possible, avoiding deep piles. Bake for 20–25 minutes, stirring gently halfway through, until very fragrant and the mixture looks slightly darker and dry on the surface. If your oven runs hot, begin checking around 18 minutes to prevent scorching.
- Remove the pan from the oven and let the mix cool for 5–7 minutes, until warm but not too hot to handle. Transfer the warm mix to a large clean bowl or a large zip-top bag. Add 1/2–3/4 cup powdered sugar and toss or shake gently until everything is lightly and evenly coated.
- Spread the coated churro mix back out on the baking sheet in an even layer and let it cool completely, about 20–30 minutes. The mix will continue to crisp as it cools.
- Once fully cool, break up any large clumps with your hands. Serve immediately, or transfer to an airtight container or zip-top bags for storage.
