Bready or Not: Churro Chex Mix
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Bready or Not: Churro Chex Mix

A Bready or Not Original from the High Priestess of Churromancy: This Churro Chex Mix is quick to make, and the recipe makes a lot! Kept in a sealed container, it should stay fresh for up to a week.
Course: Appetizer, Snack
Cuisine: Mexican
Keyword: chocolate, churros, gluten free
Author: Beth Cato


  • 9 cups Rice Chex cereal about 1 cup less than full regular box
  • 1/4 - 1/2 cup unsalted butter
  • 1 bag cinnamon chips
  • 1 cup white chocolate chips
  • 1/2 cup confectioners' sugar
  • 1/4 cup white sugar
  • 3 tsp ground cinnamon


  • Pour Chex cereal into a ginormous bowl. Combine sugars and cinnamon in small bowl so that it's ready to go. Also set out a few large rimmed cookie sheets; line them with aluminum foil for easy clean up.
  • In a microwavable bowl, melt the 1/4 cup butter, cinnamon chips, and white chocolate chips. Heat for 30 seconds, stir, then 30 seconds, then stir, continuing in small careful bursts until the chips smooth out. Be careful: the chocolate burns fast! Nestle-brand cinnamon chips tend to melt extra thick, so add another 1/4 cup butter (or more) if needed to make it more fluid.
  • Pour some melted mix over the cereal. Stir. Add more melted goop. Sprinkle in some sugar mix. Stir. Keep adding more melted mix and sugar mix until it's all gone and things are mostly covered. (Note: it's okay if some Chex still looks kinda naked, because it's still likely covered in sugar!)
  • Shift the Chex out onto the cookie sheets and spread it out so it's not too chunky. Let set an hour or so, then throw it in a sealable bag or a few big plastic containers.