Let Me Tell You About Chex Christmas Mix...
Okay, friend, we've got to talk about this Chex Christmas Mix recipe. I swear, every year I tell myself I'm going to try some new fancy treat (peppermint bark never quite wins me over though), and then I end up right back here—mixing up a giant bowl of Chex, munching as I go, and probably making a bigger mess than planned. My first real memory of this mix is from a snowy December at my aunt's house, where my cousin and I competed to see who could eat the most red and green M&Ms before anyone noticed—spoiler: she always won, fast hands. It’s the sort of snack that disappears before you can say "save some for later," and yes, it’s the only thing my brother actually helps make at Christmas (because he gets to eat half the batch before it’s cooled). Did I mention I once dropped an entire tray of it on the cat? Try explaining that to a vet. Anyway, you’re going to love this.
Why I Keep Coming Back to This Recipe
I make this Chex Christmas Mix when I need something quick that looks like I tried (and honestly, sometimes I haven’t). My family goes absolutely nuts for it, especially since it’s got that salty-sweet-what-is-this-magic combo—oh, and the bits of pretzels stuck together with chocolate? Never lasts. I’ve burnt the chocolate once or twice—I got distracted trying to find the good scissors (you know the ones nobody is allowed to use on paper, but everyone does anyway). But don't worry, it’s basically un-messupable. Even my neighbor who can somehow ruin store-bought cookie dough made this and didn’t set her kitchen on fire. So that’s a win.
What You’ll Need – And What Works In a Pinch
- 6 cups Chex cereal (honestly, I just grab whatever box is on sale—rice, corn, or wheat, or a mix; doesn’t matter much unless you’re picky)
- 2 cups mini pretzel twists (I forgot these one year, used Goldfish crackers. Odd, but edible?)
- 1 cup salted peanuts (grandma claimed Planters were best; my wallet disagrees sometimes)
- 2 cups holiday M&Ms (or just regular ones if you can’t find the festive bags, but the red & green looks fun)
- 1 bag (about 12 oz/340g) white chocolate chips (I sometimes snag almond bark instead—melts smoother if your microwave is temperamental, which, frankly, mine totally is)
- ½ cup crushed peppermint candies (optional—kids in my family protest, but adults always seem to love the flavor kick)
How I Actually Make Chex Mix (with a Few Sidetracks)
- Dump your Chex, pretzels, peanuts, and M&Ms into a very large bowl. (Not joking. I used a too-small bowl once and there was a minor avalanche, which amused the dog but not me.)
- Melt the white chocolate chips. Here’s what works for me: microwave safe bowl, nuke at 50% power for 30 seconds, stir, repeat until silky. I’ve tried a double boiler, but honestly, I can’t be bothered most days unless I’m feeling fancy.
- Pour the melted chocolate over your mixture and stir gently, but thoroughly. This is the hardest part—getting it all coated before it cools. It probably looks sticky and lumpy and maybe a little suspicious at this stage, but that’s totally normal. (This is the bit where I always sneak a spoonful. For quality control, of course!)
- If you’re using the crushed peppermint candies, sprinkle 'em in now and toss everything again. My kids hate this, so sometimes it’s “accidentally” left out.
- Spread the sticky mix in a single(ish) layer onto a couple of baking sheets lined with parchment. Or, if like me, you forget to buy the parchment again, any clean tray works, but you may curse a bit extra during cleanup.
- Let it cool for at least 30 minutes; sometimes it needs longer, but I've shoved the tray onto the porch in winter to speed things up. Once you can break it apart with your hands, it’s done. Eat a chunk, you’ve earned it.
Notes Form My Kitchen Fails (And Wins)
- Trying to stir too fast will launch cereal everywhere. Not great if you have pets. Or carpet.
- Once, half-melted chocolate looked really weird and gritty—turned out my bowl had water drops, so now I triple-check.
- I always forget to reserve a few M&Ms for sprinkling on top. Looks nice, apparently. Oops.
- If your chocolate seizes up (goes grainy), add a teeny splash of coconut oil and pray. Works more often than you’d think.
Mix It Up – Some of My Wild Chex Experiments
I’ve swapped white chocolate for dark (family wasn’t impressed, but my friend Sasha loved it). Added dried cranberries once—it was edible, though kind of chewy, not sure I’d do that again. Pretzel sticks instead of twists is fine, but popcorn? That one was a disaster. I still find bits in the couch.
If You Don't Have the Right Stuff (No Worries)
- You could use a clean roasting pan if you don’t have a big enough bowl—even a stock pot in a pinch.
- No microwave? Melt the chocolate on the stovetop very low, but watch it like a hawk; I’ve scorched it before.
- For stirring, your hands (well washed) work better than a spoon anyway.
How to Store – Or Try To...
I’d tell you it keeps for up to a week in an airtight tin or zip-top bag (cool, dry spot), but honestly, in my house it never lasts more than a day. If you actually manage leftovers, hide them behind the flour or someone else will sniff them out.
Serving: What Works for Us
I always dump the mix in a big festive bowl and stick it in the middle of the table, but my cousin insists on little paper cups so “no one eats all the M&Ms first.” Once, we used muffin tins and passed them around at a holiday party. Do with that info what you will.
Pro Tips (From Somebody Who’s Messed This Up)
- Don’t rush the cooling step or you'll just get one massive chewy clump; I tried scraping it apart too early once, regret that.
- Double the recipe if you’ve got a crowd—everybody wants to “just try it.” Trust me.
- Don’t swap in unsalted peanuts unless you want bland sadness. Actually, I find it works better if you just stick with salted.
Some Questions I Get (For Real)
- Can I use other cereals? Yeah, but Chex holds up best. Cheerios get a little soggy, and Cornflakes are just weird. But I mean, try if you’re brave?
- Can I make it nut-free? Sure! Skip the peanuts, throw in more pretzels or sunflower seeds. Allergies run in my family too, so I get it.
- White chocolate chips or almond bark? Honestly, I like almond bark if I can find it—melts smoother for me. But chips work fine. There’s a good comparison about chocolates over on The Kitchn if you're the nerdy type.
- How do I clean the sticky bowl? Fill it with hot water and let it sit, then tackle it—wearing rubber gloves isn’t glamorous, but it helps.
- Do you have to use M&Ms? Nope. I’ve thrown in Reese’s pieces once and nobody complained. Or skip candy if you want; Pinterest (loads of mix-ins there) is a goldmine for snack mix ideas.
Oh, and fun fact—my cat will eat around the cereal just for stray M&Ms if I’m not paying attention. Don’t ask.
This Chex Christmas Mix recipe isn’t fancy or fussy, but I think that’s why it’s so special to me. You end up with a huge bowlful of holiday nostalgia, even if it never looks quite the same way twice. And if you mess up, well, it’s still better than fruitcake (apologies if you like fruitcake, we can still be friends).
Ingredients
- 3 cups Rice Chex cereal
- 3 cups Corn Chex cereal
- 2 cups mini pretzels
- 1 cup roasted peanuts
- 1 cup red and green candy-coated chocolate candies (such as M&Ms)
- 1 cup white chocolate chips
- ½ cup mini marshmallows
- ½ cup holiday sprinkles
Instructions
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1In a large mixing bowl, combine Rice Chex, Corn Chex, mini pretzels, and roasted peanuts.
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2In a microwave-safe bowl, melt the white chocolate chips in 30-second increments, stirring until smooth.
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3Pour the melted white chocolate over the cereal mixture and gently toss to coat everything evenly.
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4Add mini marshmallows and candy-coated chocolates to the mixture. Stir gently to combine.
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5Spread the mixture onto a parchment-lined baking sheet and immediately sprinkle with holiday sprinkles.
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6Allow the mix to set for 10-15 minutes until the chocolate hardens. Break into pieces and store in an airtight container.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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