Christmas Chex Mix
Yield: 6+ quarts
Sweet, salty, and delightfully crunchy, a big batch of this festive snack mix takes about 10 minutes to prepare and is perfect for holiday parties and gift giving. Tailor the recipe to any occasion by simply varying the color of the M&Ms!


  • 6-8 cup mix of Chex cereals (I use equal amounts of corn and rice; could use wheat, too)
  • 4 cups mini pretzels or sticks*
  • 3 cups plain Cheerios
  • 2 cups salted peanuts (could use cashews or a mix; omit for nut-free)
  •  1 (10-ounce) package holiday colored plain M&M’s
  • 24 ounces white chocolate
  • Optional: holiday colored sprinkles



  1. Place a sheet of parchment or wax paper over each of 2 large baking sheets; set aside.
  2. In a very large bowl, combine 6 cups of the mix of Chex cereals along with the pretzels, Cheerios, peanuts and M&Ms. Gently mix to evenly distribute.
  3. Meanwhile, melt the white chocolate in a double boiler on the stovetop or in the microwave. If melting in the microwave, heat in 30-second increments, stirring after each one until just melted and smooth.
  4. Once the chocolate has reached a smooth consistency, drizzle it evenly over the cereal mix and toss gently but thoroughly. Make sure most of cereal mixture is covered in chocolate. This is when you may add the final 2 cups, give or take, of Chex cereal (or other ingredients like pretzels if preferred) if you have sufficient chocolate to coat more. You likely will unless you initially measured with a heavy hand; note that it’s fine to have some pieces that are less coated than others. Also, I usually don’t do this, but for an added festive look you could add a dusting of sprinkles immediately after the mix is combined and before the chocolate has set.
  5. Once combined, turn the mixture out onto the parchment or wax paper lined baking sheets. Let dry for 1 hour, give or take, until the chocolate has cooled and become firm. Break up any large pieces (or leave them that way if you enjoy the big clumps!) and store in an airtight container at room temperature. The mix may be stored in the fridge if you prefer it cold and may be frozen.


*For a gluten-free mix, choose corn and rice Chex and use gluten-free pretzels.

Pro tip: I sometimes sprinkle in a few more peanuts (for more saltiness) and red and green M&Ms (for additional holiday color) to the cooled mix. And remember that you can customize the mix to any occasion by using the appropriate holiday M&Ms.

A few more things… I start out with the lesser amount of Chex (in my case 3 cups each Corn and Rice Chex) and then usually end up adding the final 2 cups once I am sure I have plenty of chocolate to coat the entire mixture. It is fine, of course, to have some pieces that are less coated that others. Helpful hint: When measuring the ingredients, be sure to use level cups in order to maintain the right ratio of dry ingredients to melted chocolate. Of course, you may absolutely adjust the amount of individual ingredients to taste. Just have a little extra white chocolate on hand if you plan to increase or add without subtracting elsewhere.

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