Chex Lemon Buddies

I made these as directed and I wouldn’t change a thing. Delicious and so easy to make.

I didn’t really make changes, but I recommend putting the powdered sugar in the bag before putting in the coated Chex, it makes it easier and less messy 🙂 Mom loved it too!

I’ve seen some really unhappy comments about the baking chips seizing up into a gummy mess, and I think I have a solution. Add the lemon zest and juice to the baking chips and heat it all together, stirring constantly. Melted white chocolate will harden if you add cooler liquids to it. Heating it at the same time ensures a smooth consistency. And be sure the butter is softened to melt more quickly. You don’t want to overheat the mixture. To dry them more quickly, try heating your oven to 200 and then turn it off. Let the tray sit in a warm oven for 30 minutes or so, turning them every 10 minutes. By the time the oven cools, they’ll be dry enough to pack. The lemon lovers in my family look forward to this every Christmas.

This is a great update to an old standard! If I make this again I will definitely double the filling- just not enough for my taste. I also baked these in a 250 degree oven but only for 10 minutes and they turned out perfectly crisp.

Good. Will make again.

It was okay, I was expecting it to be a little nicer. Made this and the classic muddy buddies with the kids today. The end result of this recipe is definitely not as crunchy as muddy buddies, so I understand when other reviewers say it is soggy. It is very sweet (I only used 1.5 cups powdered sugar) and does not have a nice salty taste to temper that sweetness. I feel like it lacks something and would greatly benefit from the addition of “something” but can’t put my finger on what that should be. All in all, it is okay, but not amazing. Worth making for something a little different.

I really enjoyed making this. I’ve missed being able to have lemon coolers cookies and this was a great flavor second. I had no sogginess that others are writing about. I used store brand Chex and chips, maybe that’s the difference? I used fresh lemon and even bottled to get more punch. I subbed orange pl cuz that’s what I had. I also added unsalted pistachios to keep from going into a complete sugar coma when I snack. Lemon and pistachios is a common Italian combo. Very good. Thanks for the recipe!

Really tasty added a little more lemon. the flavor was excellent. I really enjoyed it.

Really Good. Nice refreshing change

Had a lot of corn and rice Chex cereal left from Original Chex Mix. Found this recipe to use up extra cereal. Turned out great. Will definitely make again.

I think next time I’d bump up the lemon a bit more, and maybe add a little salt for flavor contrast.

Flavor-wise this was excellent! Texturally, not so much. I followed the recipe exactly and it was too soggy. I followed another reviewer’s suggestion and cooked on a baking sheet for 30 minutes at 250 degrees, stirring every 10 minutes. I was hesitant to go that route because of the powdered sugar and while it did improve the texture it was still kind of weird. Maybe bake after the initial lemon mixture is added and then toss with powdered sugar immediately after baking before cooling next time? Those that loved it REALLY loved it despite the texture, so this recipe really has potential.

I REALLY like lemon so I added 3 extra TB of lemon juice. I also had a few left over mini marshmallows and threw them in. I had a mix of rice and corn Chex. I did need more powdered sugar to coat. It was a bit “soggy” as some mentioned (I’d call it soft) so I did put it in the oven for a few mins to crisp it up and stirred frequently. I’m not sure that helped, but waiting for it to cool did. Delicious.

I’m very confused by the “soggy” and “wet” comments. I made it exactly as instructed and it was DELICIOUS! It had the same texture as puppy chow and was super lemony (I used the zest and juice of two lemons).

This turned out really well. Having made Chex Mix in the past, I had no problem believing that it would get soggy. I took another reviewer’s advice and, after tossing in powdered sugar, baked at 250° for 30 minutes (stirring every 10 minutes).

The more lemon zest you add, the better!

The more lemon zest you add, the better!

What did I do wrong? I used Ghirardelli white chips and butter (I prefer over margarine). The lemon zest was alright but when I added the lemon juice, the chocolate seized up. I have used melted chocolate mainly times before but was leery of adding liquid because of this exact problem. It seems no one else had this problem so I’m dumb-founded why I did if it’s suppose to come at smooth and able to be poured over the cereal. HELP!

This was delicious and a big hit with my family! Instead of the lemon juice and pee I used 5 drops of lemon essential oil. If you do this make sure the oil is certified therapeutic grade and can be ingested. I think next time I’ll add 2-3 more drops of lemon essential oil to give it more of that delicious lemon flavor. My family have peanut allergies so this was an excellent replacement for the muddy buddies.

Super easy and delicious!

I made it as directed, when cool, it wasn’t soggy, but opted to try to bake it to make it more crispy. After it cooled, I mixed it with Cashew’s, coconut, Banana chips, and mini Cho-chips. Brought it up to a whole new Level!