Chex® Lemon Buddies Recipe - Allrecipes.com
Chex(R) Lemon Buddies Recipe
  • READY IN 15 mins

Chex® Lemon Buddies

Recipe by  

"Stir up a delicious snack that is bursting with a bright lemony flavor!"

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Ingredients Edit and Save

Original recipe makes 12 cups Change Servings
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Directions

  1. Into large bowl, measure cereal; set aside.
  2. In 1-quart microwaveable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
  3. Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 20, 2011

Making this recipe as directed results in soggy chex mix! For my second batch, after adding the powdered sugar, I spread the mix on a baking sheet and backed for 30 minutes at 250 degrees, stirring at 10 minute intervals. This resulted in nice crispy, lemon chex! Delicious!

 
Most Helpful Critical Review
Mar 05, 2012

Flavor was good, but mine ended up a little soggy. Not the crispness you associate with Chex mix. Maybe I didn't let it cool all the way before packing? I thought I did, but the texture was off.

 

62 Ratings

Oct 24, 2011

I made this for a group meeting and everyone loved it. They were all trying to guess how it was made. For a change I added some dried cranberries to it...it disappears everytime.

 
Nov 22, 2011

Well, shoot. This stuff is awesome. Now we can't quit eating it. I understand why a previous reviewer said it was "soggy", but perhaps that person didn't spread it out to cool first. The Chex doesn't stay as crunchy as it is out of the box, but it will be fairly crispy after cooling. I didn't have zest, so it wasn't as lemony as it should have been, but it isn't slowing my family down....

 
Nov 25, 2011

I took mmcl's advice and baked this in a 250* oven for a half hour, stirring every ten minutes. I made no other changes. Absolutely amazing. My boys and I had this whole darn batch gone in less than 24 hours. This totally is my new favorite Chex Mix. SO good. Be sure you bake this, you'll be glad you did.

 
Nov 22, 2011

The wife and friend saw this and asked me to translate, then make it - twice. Tastes exactly as you'd imagine. Use butter because margarine is sometimes more than half water, a difference between 2 teaspoons and 2 Tablespoons of water. If I were going to try something different with this, I might replace the butter with coconut or palm grease... crisco is against the law where I live, I couldn't bring myself to lard... Just by reading it, I knew how it would taste, but because it whipped together so easy, and got disappeared, I gave it 5 stars. But think about it... the cool sensation of decrystallizing micropowdered sugar with the tart of lemon - a not unfamiliar pairing - followed by the feel of a coating of solidified grease and sugar giving way to a carb-crunch of gently salted and sweetened fortified rice... it's really rated-x junk food, no doubt.

 
Sep 20, 2011

This came out perfect...I love the taste! Delicious!

 
Dec 05, 2011

I'll give this recipe 5 stars just for the idea...I knew I would love it before I made it. I LOVE lemon that just pops, so I made a few tweaks. I made a strong 1/2 batch to try it out...5 cups cereal, plus 1/2 the other ingredients, rounding up a little. I also added about 1/8 t. extra fine salt (found with the popcorn seasonings). I think salt rounds out almost any dish. AND, to add a little zing to the coating, I added 3 packets of True Lemon to the powdered sugar. True Lemon (and lime, and orange) are usually with the juices in the store, or sometimes the tea, or sweeteners. It really added what I demand from a lemon treat. I used a large (wide) stainless steel bowl for mixing and coating, and didn't bother with a plastic bag. I also bake my regular Chex mix in that large bowl...all 18-20 cups of it. Much easier than spreading on sheet pans. I just bake it about 1/2 hour longer, stirring every 15 minutes. Thanks, Chex!

 

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Nutrition

  • Calories
  • 165 kcal
  • 8%
  • Carbohydrates
  • 26.6 g
  • 9%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 127 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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