I really wanted to make Chex snack mix the other day, but as I can’t buy Chex cereal here, I had to get creative. I compiled a modified shopping list from a recipe online, and set off for the store.

While I wouldn’t say that it came out just like Chex snack mix back home, it was pretty darn good. And our American guests seemed to like it too. I made an overflowing 9×13 dish and the eight of us nearly finished it off as we sat around gabbing.

So here’s the recipe!

Chex Mix Dakarois

1 small bag pretzel sticks, broken in half
1 bag frites croustillantes (fried potato sticks)
1 bag soufflés tomates et ail (puffs flavored with tomato and garlic)
1 sleeve biscottes (melba toast) broken into bite-sized pieces
2-3 cups salted peanuts
4 Tbsp butter
1 1/2 Tbsp Worcestershire sauce
1 tsp seasoned salt
1/2 tsp garlic powder
1/4 tsp onion powder (opt)
1/2 tsp Creole seasoning (opt)

Heat oven to 250°F. Pour Melt butter over low heat. Stir in all seasonings. Pour the contents of the bags and the peanuts into a (new!) garbage bag. Pour the butter mixture into the garbage bag. Shake gently until well mixed and coated. Pour into ungreased 13×9-inch pan.

Bake 45 minutes, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.