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A festive, no-bake holiday snack that’s both sweet and salty—ready in under 30 minutes and bursting with red-and-green cheer.
When the air turns crisp and the halls fill with garland, I pull out my secret weapon: this Christmas Chex Mix. It’s a spin on the classic party mix, jazzed up for the season with white chocolate, peppermint, and a handful of dried cranberries. What makes it special? No oven, no melting pot—just a gentle microwave melt and a toss in powdered sugar. As a 50-year-old home cook who’s been decorating cookies since the ’80s, I’ve watched this recipe evolve, adding healthier swaps like coconut oil and gluten-free cereal. It’s become my go-to at holiday gatherings, school bake sales, even as “just because” treats for neighbors. Ready to make your holidays a bit crunchier—and a lot tastier?
Why You’ll Love This Recipe
- No oven needed—just microwave or stovetop, perfect for busy days
- Ready in 20–25 minutes, so you can snack sooner
- Festive red, white, and green palette for instant holiday vibe
- Sweet-salty combo satisfies chocolate and pretzel cravings
- Gluten-free option with certified gluten-free Chex cereal
- Ideal gift-in-a-jar—layer it and tie a ribbon
- Kid-friendly prep—little hands love shaking the bowl
- Customizable mix-ins let you highlight nuts, dried fruit, or candy
- Store up to two weeks, so you can batch-make for parties
- Zero complex steps—stir, chill, and serve
Ingredients
• 3 cups Rice Chex (or gluten-free rice Chex)
• 3 cups Corn Chex
• 2 cups small pretzel twists (mini rods work, too)
• 1 cup roasted, unsalted mixed nuts (almonds, cashews, pecans)
• 1 cup dried cranberries (tart or sweetened)
• 1 cup red & green M&M’s (or holiday chocolate candies)
• 10 oz white chocolate chips (or chopped white chocolate bar)
• 2 tbsp coconut oil (for silky chocolate coating)
• ½ cup powdered sugar (for light dusting)
• 1 tsp peppermint extract (optional, for extra minty zip)
• 2 tbsp crushed candy canes or peppermint bits (for garnish)
(Substitutions: Use dark chocolate chips if you prefer a richer flavor; swap dried cherries for cranberries; replace nuts with sunflower seeds for nut-free.)
Directions
- Gather & measure: Place Chex cereals, pretzels, nuts, and dried cranberries in a large bowl—set aside.
- Melt chocolate blend: In a microwave-safe bowl, combine white chocolate chips and coconut oil. Heat 30 seconds, stir; repeat 15-second bursts until smooth (or use double boiler over simmering water).
- Flavor lift: Stir in peppermint extract, if using, into melted chocolate for that classic Christmas cheer.
- Coat & stir: Pour warm chocolate mixture over the cereal-pretzel blend. Gently fold with a silicone spatula until every piece has a snowy white coat.
- Garnish sprinkle: Immediately toss in M&M’s and crushed candy canes—don’t overmix or colors will bleed.
- Chill & set: Spread mix onto parchment-lined baking sheet. Let sit at room temperature for 15 minutes, then pop into fridge for another 10–15 minutes until firm.
- Powder sugar finish: Transfer chilled mix into a large bag or bowl, add powdered sugar, and give a light shake or stir until dusted.
- Serve & enjoy: Move Christmas Chex Mix to festive bowls or layer in jars for gifting—watch it disappear at your holiday table!
Servings & Timing
Yield: about 10 cups (serves 8–10 as a snack)
Prep Time: 15 minutes
Chill/Rest Time: 25 minutes (including room-temp set and fridge chill)
Total Time: around 40 minutes
Variations
• Peppermint Bark Twist: Stir in mini dark-chocolate chips and crushed peppermint.
• Nut-Free Holiday: Swap nuts for extra pretzels and pumpkin seeds.
• Gluten-Free Delight: Use certified gluten-free rice and corn Chex.
• Tropical Cheer: Replace cranberries with dried pineapple and toasted coconut.
• Spicy Kick: Add ½ tsp cayenne to the melted chocolate for a subtle heat.
• Cookie Lover’s Mix: Blend in mini gingerbread cookies after coating.
Storage & Reheating
Store in an airtight container at room temperature for up to 1 week—if your kitchen’s humid, pop it in the fridge for crispness. Freeze in zip-lock bags for up to 3 months; thaw on the counter for 10 minutes before serving. Make-ahead tip: complete the chocolate-coat step, then freeze on a sheet pan and finish with powdered sugar and candies just before gifting or serving.
Notes
I learned the hard way that white chocolate burns fast—low heat and short bursts are key. If your mix seems too sweet, stir in extra pretzels or unsalted nuts next time to balance it. For an even glossier finish, add an extra teaspoon of coconut oil. And you know what? Letting the mix air-dry on parchment for just a few minutes before chilling helps prevent the powder from clumping.
FAQs
Q: Can I use vegan chocolate for a dairy-free version?
A: Absolutely—choose dairy-free white chocolate chips and confirm the powdered sugar is bone-char free.
Q: What’s the best way to keep the mix crunchy?
A: Store in an airtight container away from humidity; add a silica packet or a dry paper towel to absorb moisture.
Q: Can I skip the peppermint extract?
A: Sure—your mix will still be sweet-salty heaven; add vanilla extract for a milder flavor instead.
Q: Is this safe for kids to help with?
A: Totally—just supervise the chocolate-melting step and let them shake the bag for the powdered sugar toss.
Q: My coating turned grainy—how do I fix that?
A: Overheating white chocolate can cause graininess. Re-melt gently with a splash more coconut oil.
Q: Can I add other cereals like Cheerios?
A: Yes, mix in up to 1 cup of any bite-sized cereal to stretch the recipe or add texture.
Q: How do I make this nut-free?
A: Simply swap nuts for extra pretzels, seeds, or mini pretzel rods for added crunch.
Q: Why did my colors bleed?
A: Waiting too long to add M&M’s can cause the candy shell to crack. Add them right after coating.
Conclusion
This Christmas Chex Mix brings a playful, color-popping twist to holiday snacking—no oven required, just sweet, salty perfection in every handful. Whether you’re gifting jars to neighbors or filling festive bowls for family movie night, it’s a cheerful hit you’ll come back to year after year. Give it a whirl, share your pics, and don’t forget to explore more holiday snack ideas on the blog—happy mixing!
Christmas Chex Mix
Ingredients
- 3 cups Rice Chex (or gluten-free Rice Chex)
- 3 cups Corn Chex
- 2 cups Small pretzel twists (mini rods work, too)
- 1 cup Roasted, unsalted mixed nuts (almonds, cashews, pecans)
- 1 cup Dried cranberries (tart or sweetened)
- 1 cup Red & green M&M’s (or holiday chocolate candies)
- 10 oz White chocolate chips (or chopped white chocolate bar)
- 2 tbsp Coconut oil (for silky chocolate coating)
- 1/2 cup Powdered sugar (for light dusting)
- 1 tsp Peppermint extract (optional, for extra minty zip)
- 2 tbsp Crushed candy canes or peppermint bits (for garnish)
Instructions
- Place Chex cereals, pretzels, nuts, and dried cranberries in a large bowl—set aside.
- In a microwave-safe bowl, combine white chocolate chips and coconut oil. Heat in short bursts until smooth.
- Stir in peppermint extract into melted chocolate for a minty flavor.
- Pour chocolate mixture over cereals and gently fold until coated.
- Toss in M&M’s and crushed candy canes.
- Spread mix on a baking sheet, let chill until firm.
- Transfer mix to a bag, add powdered sugar, and shake until dusted.
- Transfer to bowls or jars for gifting or serve at a holiday table.
