With brown rice and mango salsa, savor this quick and delectable breaded tilapia entrée. Also fantastic for seafood tacos!
| Prep Time: | 10 mins |
| Cook Time: | 31 mins |
| Total Time: | 41 mins |
| Servings: | 30 |
| Yield: | 15 cups |
Ingredients
- ½ cup butter
- ½ cup hot sauce
- 1 (1 ounce) package dry ranch-flavored seasoning mix
- 6 cups crispy rice cereal squares (such as Rice Chex®)
- 4 cups crispy wheat cereal squares (such as Wheat Chex®)
- 1 ¾ cups dry-roasted peanuts
- 1 ½ cups fish-shaped pretzel crackers (such as Pepperidge Farm® Goldish®)
- 1 ½ cups Parmesan-flavored fish-shaped crackers (such as Pepperidge Farm® Goldish®)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat butter in a microwave-safe bowl in the microwave until melted, 25 to 30 seconds. Add hot sauce and microwave until heated through, 20 to 30 seconds more. Stir in ranch seasoning.
- Combine rice cereal squares, wheat cereal squares, peanuts, pretzel crackers, and Parmesan-flavored crackers in a large bowl. Pour in butter mixture; mix thoroughly to coat. Spread in 2 ungreased 9×13-inch baking pans.
- Bake in the preheated oven until golden, about 15 minutes. Remove from oven and stir well. Return to the oven; bake until dried, about 15 minutes more. Spread on paper towels to cool.
- Most of the ingredients comprise half of the box or bag they come in (ie. there are about 3 cups of Goldfish in a bag), so doubling the recipe is easy or saving the other half for later is very convenient.
Nutrition Facts
| Calories | 153 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 396 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! It may seem like you’re adding too much of the butter mixture; but, believe me, you should add it all. I substituted some plain bagels chips for some of the Chex cereal. Try it with whatever combination of snacks you like!
I subbed out the peanuts and pretzels for corn Chex and honey Chex because my friends and I don’t like peanuts or pretzels in our Chex mix. The store only had a buffalo ranch seasoning when I went and it still came out really, REALLY good! My friends kept asking about the recipe and I shared this with them. I’ll be making it again today while watching cheesy Christmas movies!
the flavour wasn’t very good. maybe would have been better with tabasco. after adding other spices and salt it was good though.
350 degrees is way too high. Decreased temp to 250 degrees last half of baking. Flavor is just ok for me.
A nice change of pace from the traditional mix. We will add this recipe into our rotation of faves. Yum!
Left off the hot sauce as I made it for my grandchildren. My Grandson is strictly Gluten Free so I substituted some other corn chips, crackers, pretzels, etc. that are GF. They loved it.
So good!!
very good mix. Baked at 250 for one hour, mixing every 15 minutes, and it dried out perfectly. it does seem to lose some of the Buffalo flavor in the baking though, but still spicy. I also used Hidden Valley spicy ranch mix.
Baked in the oven until crispy. I used Frank’s Red Hot Buffalo Sauce. It still needs something….
I agree with the longer period at a lower temp suggested in the comments. Dries the mix out very well without burning it. I also recommend waiting a day or two to consume it. The flavors really gel together if you wait.
Going to use a hotter sauce next time. Just my first try
I have made this for many years I leave out the peanuts I don’t like them and I bake at 225 for an hour mixing every 15 minutes. This is very addicting.
The flavor is great but needs to be cooked less. I had to pick out the burned pieces of the wheat Chex.
Very good and the family really enjoyed it! To us, it was more ‘spicy’ than ‘buffalo-y’, if that makes any sense. The flavor is good, though. Please watch while cooking this. I had it in for the first bake and checked it @ 10 minutes and it was getting pretty dark on top, so I took it out, mixed it and put it back in for another 10 minutes This was fine, but I think I could’ve baked it even a little less, but I’ll keep a better eye on it next time. . I guess it really depends on your oven, just a heads up. Other than that, it was liked by all and I would make it again! Thanks for sharing. 🙂