Chex Mix Chocolate Crispy Treat
A riff on the classic crispy treat — brown butter instead of plain, Chex Mix instead of rice cereal, and chopped chocolate folded in for a chocolatey marshmallow pull.
Jump to recipe ↓Everyone has the rice cereal version memorized. This one swaps in Original Chex Mix and a batch of pre-browned butter, and the whole thing tastes like a different treat entirely — nuttier, saltier, with actual crunch and texture from the pretzels and mixed shapes instead of one uniform crisp.
Brown the butter ahead of time and let it firm back up in the fridge — melting it down again here is what gives these bars their depth. Everything else moves fast: marshmallows melt in, Chex Mix folds in, chocolate stirs all the way through until it's a glossy chocolate marshmallow base, and a scatter of flaky sea salt goes on right before it sets.
Chef's notes
- Make the brown butter ahead. Brown it, let it resolidify, then melt it down again here — that extra step is where the nutty flavor comes from.
- Low and slow with the marshmallows. Keep the heat gentle so they melt smoothly into the butter without scorching.
- Coat every piece of Chex Mix first. Fold until no dry cereal remains before the chocolate goes in — that's what keeps the bars from crumbling apart.
- Mix the chocolate in fully. Stir until it's completely melted through — you want a chocolate marshmallow base, not streaks.
- Press, don't pack. Press the mixture into the pan gently and evenly — packing it too hard makes for dense, tough bars.
- Let it cool fully before cutting. A full hour at room temperature lets the bars set up so they cut clean instead of tearing.
The recipe
Ingredients
- 170 g (12 tbsp) brown butter, pre-made and resolidified
- 566 g marshmallows
- ½ tsp pure vanilla extract
- 400 g Original Chex Mix
- 150 g semisweet chocolate, chopped
- sea salt, for topping
Method
- Line a 9 × 9 in brownie pan with parchment paper and gently spray it.
- Melt the resolidified brown butter in a large pot over medium-low heat.
- Add the marshmallows and stir until fully melted and smooth.
- Remove from heat. Stir in the vanilla extract and Chex Mix, folding until every piece is coated in marshmallow.
- Add the chopped chocolate and stir until fully melted and combined into the marshmallow mixture.
- Pour the mixture into the prepared pan and gently press it into an even layer.
- Top with sea salt.
- Allow to cool at room temperature for 1 hour before cutting.
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