It’s called White Chocolate Chex Mix, White Trash Chex Mix, White Chocolate Party Mix, Puppy Chow… but I call it my “Christmas Crack” because it’s SO ADDICTING. I hope that’s not insensitive….
I got the recipe from a friend’s mom years ago. It’s just so darn good that I only allow myself to make it one time a year, and then I promptly bring it into the office or give it as gifts to friends and neighbors so it’s not sitting around the house for me to eat.
The best part is, the white chocolate Chex mix is extremely easy to make and so hard to mess up. And, go ahead and lick the spoons after. #momwin
Use certain colored M&Ms or include sprinkles if you want to make it festive. Get creative!
Note: If you have a friend or family member with a nut allergy, just skip the nuts! Someone’s gluten-free? Buy gluten-free pretzels!
How to Make White Chocolate Chex Mix
To start, lay out two baking sheets with parchment paper or wax paper. On this occasion, I ran out of parchment paper so I used both:
Then dump the Cheerios, Corn Chex, peanuts (salted or unsalted), M&Ms and miniature pretzels into a large bowl. I often split it into two because I’ve found it’s easier to get to the ingredients at the bottom of the bowl.
Sidenote: I love my OXO mixing bowls. I’ve had them for 10 years already and they still look great!
Then it’s time to melt the white chocolate chips.
I used to worry about knowing when to stop microwaving the chips, but it’s easy to tell when all of the chunks are gone. It looks like white soup.
Then, you pour the melted white chocolate onto the mixture.
Since I divide my ingredients into two bowls, I pour about half of the mixture into each bowl. Note: Save a bit extra melted chocolate for the ingredients at the bottom of the bowls that don’t get any chocolate.
Mix quickly. The white chocolate does not stay melted for long!
Once the dry ingredients are mixed with the white chocolate, dump the mix onto the baking sheets. Divide among the three baking sheets with wax or parchment paper on top.
When you get toward the bottom of the bowl, you may notice some ingredients that need more white chocolate. Pour in the little bit of extra melted chocolate that you’ve saved, mix and dump it all out onto the baking sheets.
Sprinkle with powdered sugar if desired. Honestly, it’s tasty either way, so if you want to make a “lower calorie” version, nix the powdered sugar.
You could also add some sprinkles at this time to make it festive as well.
Let the white chocolate cool off and harden.
Then, scoop up the mix and put in airtight containers. It’s up to you if you want to leave the chunks or break them up as you go.
White Chocolate Chex Mix
Equipment
- Small microwavable bowl
- One large mixing bowl
- Large spoon or spatula
- Parchment or wax paper
- 3 Baking Sheets
- Airtight Containers
Ingredients
- 5 cups Cheerios
- 5 cups Corn Chex
- 2 cups Salted Peanuts
- 1 lb Milk Chocolate M&Ms
- 10 oz Miniature Pretzels
- 24 oz Vanilla Baking Chips 2 12-oz bags
- 3 tbsp Vegetable Oil
- Handful Powdered Sugar If desired.
Instructions
- Place 3 baking sheets on a clear surface, like a table. Line each baking sheet with strips of parchment or wax paper.
- In a large bowl, combine the Cheerios, corn Chex, peanuts, M&Ms and miniature pretzels. Set aside. Tip: Use two large bowls for easier mixing.
- In a microwave, safe bowl, heat the chocolate chips and vegetable oil on medium high for 2 minutes, stirring once.
- Microwave on high for 10 seconds at a time; stirring in between until smooth.
- Pour over the cereal mixture. Mix very well, making sure to get the ingredients at the bottom of the bowl. The white chocolate cools quickly so move deliberately!
- Spread cereal and white chocolate mixture onto the wax or parchment paper-lined baking sheets.
- If desired, sprinkle powdered sugar over the cooling white chocolate chex mix.
- Let the white chocolate harden.
- Store in airtight container(s).
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