{Scroll down for the recipe}
Give me all of the sweets!
Do you want sugar once the holidays hit, too? Or is it just me? The past few weeks I have been on a sugar binge – so not healthy but when you’re in the last month of pregnancy, you do what you gotta do to get through it, and in my case, that is snacking on the sweets.
Do you snack or are you a meal eater? I am usually a meal eater, but again, pregnancy (and this time of year) has turned me into a snacker. This recipe for Christmas Crack is the absolutely perfect snack for this time of year. It’s insanely easy to make, so festive looking and is addicting!
I brought this to a Christmas party last week and it was devoured – this is the absolute perfect treat to bring to parties which is why I am sharing it. It’s also a great gift for neighbors, family, friends, and teachers!
There are a few reasons why this stuff gets eaten up in no time. It’s crunchy, sweet, a little salty and so appealing. There is something about smothering chex mix ingredients in white chocolate. mmm mmmm!
The combination of rice and corn chex, salted peanuts, pretzels, and cheerios is SO good. I opted to make this gluten free which is incredibly easy – simply use gluten free pretzels. I think gluten free pretzels are better than regular pretzels to begin with so I will most likely always make this gluten free! I love having a few gluten free recipes in my back pocket because I have several family members who can’t eat gluten.
Happy eating!
I would love to connect with you! You can find Stuck On Sweet on Instagram, Facebook, Twitter & Pinterest. If you decide to make this recipe, make sure to tag your social media posts with #stuckonsweet! I would LOVE to see them! xoxo
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- 36 ounces white chocolate chips (3 bags)
- 11.4 ounce bag m&ms
- 4 cups pretzels (gluten free pretzels work, too)
- 2 cups salted peanuts
- 7 cups rice or corn chex (you can use a mixture of both if you want)
- 4 cups regular cheerios
- Line two baking sheets with parchment paper; set aside.
- Place all ingredients EXCEPT for m&ms and white chocolate into a very large bowl.
- Melt white chocolate in the microwave or over a double boiler until completely melted. If you use the microwave, start melting for 1 minute then at 30 seconds intervals stirring after each interval to prevent the chocolate from seizing (getting too hot and clumping up).
- Once the chocolate is melted, pour over mixture and gently stir with a spatula or your hands. I use my hands because I find it much easier. Dump half on one cookie sheet and half on the other spreading it out. Add m&ms and gently mix a little so the m&m's mix in with the ingredients. If you add the m&m's too early the candy coating might melt and discolor the mix. If you don't add them until after they cool, they will fall to the bottom of the bowl you serve it in.
- Let the mix cool completely, about 30 minutes - 1 hour then break into clumps and add to a bowl!
Recipe and Inspiration slightly adapted from What’s Gaby Cooking
can you use corn chex
yes!
It’s great!