Ingredients

1 cup (47 g) Rice Chex

¼ cup semisweet chocolate chips

2 tablespoons creamy peanut butter

1 tablespoon unsalted butter

¼ teaspoon vanilla extract

¼ cup + 2 tablespoons confectioners’ sugar

2 cups (94 g) Rice Chex

1 ½ cups (70.5 g) Corn Chex

1 cup (150 g) mini pretzels

¾ cup salted peanuts

8 ounces white almond bark

½ tablespoon vegetable oil

¾ cup red & green M&Ms

½ cup mini peanut butter cups (chopped)

1 tablespoon holiday sprinkles

Instructions

Step 1: Line two large baking sheets with parchment paper and set them aside.

Step 2: In a large mixing bowl, add 1 cup Rice Chex.

Step 3: In a microwave-safe bowl, combine semisweet chocolate chips, peanut butter, and unsalted butter. Microwave in 20 to 30 second intervals, stirring between each, until melted and smooth.

Step 4: Stir in vanilla extract into the melted mixture.

Step 5: Pour the chocolate mixture over the Rice Chex and gently fold to coat evenly.

Step 6: Transfer the coated Chex to a large zip-top bag, add confectioners’ sugar, and shake until every piece is covered.

Step 7: Spread the coated cereal (Reindeer Chow) onto one of the prepared baking sheets to dry. Set aside.

Step 8: In an extra-large mixing bowl, combine 2 cups Rice Chex, 1 ½ cups Corn Chex, mini pretzels, and salted peanuts to make the base.

Step 9: In a medium microwave-safe bowl, add white almond bark and vegetable oil. Microwave in 30-second intervals, stirring between each, until smooth and fully melted.

Step 10: Pour the melted almond bark mixture over the cereal mix and quickly toss until everything is lightly coated.

Step 11: While the base mix is still slightly tacky, add M&Ms, chopped mini peanut butter cups, and holiday sprinkles.

Step 12: Gently fold in the dried Reindeer Chow so you get swirls of white chocolate-coated pieces mixed with the chocolate-peanut-butter bits.

Step 13: Spread the entire mixture onto the second parchment-lined baking sheet in an even layer. Let it dry completely at room temperature for 30 to 60 minutes.

Step 14: Once dry, break the mix into clusters.

Step 15: Store the snack mix in an airtight container.

Tips & Variations

For a nut-free version, substitute salted peanuts with toasted pumpkin seeds and omit the peanut butter components.

Add a pinch of cinnamon or holiday spices to the almond bark melt for a warm, seasonal twist.

Use festive-shaped sprinkles or colored candy melts to customize the snack mix for other holidays or themes.

Ensure the mixture is fully dry before breaking into clusters to avoid sticky pieces.

Storage

Store the Christmas snack mix in an airtight container at room temperature for up to 2 to 3 weeks. For longer storage, freeze the mix in a sealed container for up to 3 months. To enjoy after freezing, thaw at room temperature before serving. Avoid refrigerating, as it may cause the candies to sweat and become sticky.

FAQs

Can I make this snack mix ahead of time?

Yes, this snack mix can be made several days in advance and stored in an airtight container. The flavors meld nicely over time, making it a convenient holiday treat to prepare early.

What can I use if I don’t have white almond bark?

If white almond bark is unavailable, you can substitute with white chocolate chips or wafers. Melt carefully using a double boiler or in short microwave intervals to avoid burning.