Reindeer Chow Snack Mix
This Reindeer Chow Snack Mix is a no-bake, sweet-and-salty holiday snack packed with crunchy cereal, chocolate, peanut butter, and festive candies—perfect for Christmas parties, movie nights, and edible gifts.
Ingredients
- 4 cups Rice Chex cereal or store-brand rice squares
- 3 cups Corn Chex cereal or corn squares; use Wheat Chex if gluten is not an issue
- 2 cups mini pretzel twists or pretzel sticks; choose gluten-free if needed
- 1 cup salted peanuts or mixed nuts; omit or replace with extra pretzels for nut-free
- 1 1/2 cups red and green M&M’s holiday blend; regular or peanut
- 1 cup mini marshmallows
- 2-3 tablespoons holiday sprinkles nonpareils or jimmies; optional
- 1 1/2 cups semi-sweet chocolate chips or milk or dark chocolate chips
- 3/4 cup creamy peanut butter no-stir style; not too oily
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2-2 1/2 cups powdered sugar also called confectioners’ sugar
- 1/4 teaspoon fine sea salt optional, to balance sweetness
Instructions
- Set out a large mixing bowl or clean roasting pan. Measure the powdered sugar and sea salt into a very large zip-top bag or big container with a tight-fitting lid for tossing later.
- In the large bowl, add the Rice Chex, Corn Chex, mini pretzel twists, and salted peanuts. Gently toss with clean hands or a large spoon until somewhat evenly combined. Do not add the M&M’s, marshmallows, or sprinkles yet.
- In a microwave-safe bowl or large glass measuring cup, combine the semi-sweet chocolate chips, creamy peanut butter, and unsalted butter. Microwave in 30-second bursts, stirring between each, for 1 1/2–2 minutes total, or until smooth and glossy. Stir in the vanilla extract until fully combined.
- Slowly pour the warm chocolate peanut butter mixture over the cereal mix. Using a large spatula, gently fold until all of the cereal and pretzels are lightly and as evenly coated as possible, taking care not to crush the cereal.
- Transfer the coated cereal mixture into the large bag or container with the powdered sugar and salt. You may need to work in two batches. Seal well, leaving a little air inside, and shake until the pieces look dry and are evenly dusted. If the mix still looks wet or clumpy, add another 1/4–1/2 cup powdered sugar and shake again.
- Spread the coated snack mix out in an even layer on a large baking sheet lined with parchment paper. Let sit at room temperature for about 10–15 minutes, or until cool and the coating is set and dry to the touch.
- Once the mix is cool and set, gently stir in the red and green M&M’s, mini marshmallows, and holiday sprinkles until evenly distributed. Taste and adjust candies or sprinkles as desired. Serve immediately or store in an airtight container.
Notes
Yield: about 10–12 cups of snack mix, or roughly 12–14 servings. For a peppermint twist, add 1/2 teaspoon peppermint extract to the melted chocolate mixture and sprinkle crushed candy canes over the finished mix. Store in an airtight container at room temperature for up to 5–6 days, in the refrigerator for up to 1–2 weeks, or freeze for up to 2 months. For nut-free, use sunflower seed butter or cookie butter and replace peanuts with extra cereal or pretzels.
Love this recipe?Follow us at @Recipecs for more