White Chocolate Christmas Trash

A sweet and salty party mix made with Corn Chex’s, dry roasted peanuts, M&M’s, salted pretzels coated in a rich, creamy white chocolate. It’s simply out of this world delicious and perfect for the holidays!

White Chocolate Trash, Chex Christmas Mix, Christmas Crack, Santa Chow or Reindeer Food, whatever you want to call this snack-It’s absolutely DELICIOUS! I can definitely see how some call it “Christmas Crack” because it’s sooooo addicting! I literally couldn’t keep my hands out of the cookie jar!

So what is this irresistible munchie snack? It’s a sweet & salty mix made with chex cereal, salted pretzels, peanuts, and M&M’s chocolate candy-coated with white chocolate. And you won’t believe how easy it is to make!

The good news is that you don’t have to wait for Christmas to enjoy this snack. M&M’s make candies for most all the seasonal holidays so all you have to do is change the M&M’s and sprinkles to fit the holiday. Like for Easter, use the pastel color M&M’s and pastel color sprinkles.

Why You’ll Love This Recipe

• Sweet & salty perfection:  White chocolate, salty pretzels, peanuts, and M&M’s hit every craving in one bite
• No baking required: Just melt, stir, and spread
• Perfect for gifting & parties: Great for Christmas tins, teacher gifts, and cookie swaps
• Make-ahead friendly:  Stores beautifully and even freezes well
• Customizable: Easy to swap colors, candies, or sprinkles for any holiday or occasion

What You’ll Need to Make White Chocolate Christmas Trash

• Corn Chex cereal
• Small salted pretzels
• Salted dry-roasted peanuts
• Plain M&M’s (holiday colors work great)
• Premium white chocolate chips (I use Ghirardelli melting wafers. They melt beautifully! Much easier that the regular chocolate chips for baking.)
• Vegetable oil
• Holiday sprinkles
• Parchment paper or wax paper

Be sure to see the full printable recipe below this post.

How to make White Chocolate Christmas Trash

1. Grab a big bowl and toss in the Corn Chex, pretzels, peanuts, and M&M’s. Give it a quick stir so everything’s mixed together.
2. In a microwave-safe bowl, add the chocolate chips and vegetable oil. Heat in 30-second bursts, stirring after each round, until the chocolate is melted, smooth, and creamy. Take it slow. Chocolate likes patience and burns easily.
3. Pour the melted chocolate over the cereal mix and gently stir until everything is nicely coated. Easy does it so you don’t crush the Chex.
4. Spoon the mixture onto a cookie sheet lined with parchment or waxed paper, then sprinkle with your favorite holiday sprinkles while it’s still warm.
5. Let the mix cool completely, then break it into pieces. Enjoy!😉

How to Store White Chocolate Christmas Trash

• Store in airtight containers or freezer bags
• Keeps well at room temperature for several days
• Can be frozen for up to 4 weeks
• Let thaw slightly before serving if frozen

There are a lot of different recipes out there, but in my opinion, I think this recipe is the very best that I have ever tasted. Here are my tips:

Tips on How to Make the Best White Chocolate Christmas Trash

• Use Corn Chex. I think Corn Chex is better than Rice Chex or Chripix in this recipe.
• Use dry (salted) roasted peanuts, not the cocktail peanuts.
• Use white chocolate chips rather than white chocolate bark. The white melting bark tends to taste waxy. Purchase the best grade of chocolate that you can. I use Ghirardelli white chocolate melting wafers for the best results. I think it’s the best on the market. It’s a deliciously smooth tasting chocolate.
  

  This is the chocolate that you’ll need.

• Be sure to use the salted pretzels (small) You want that salty taste to go along with all the sweet candy!
• The holiday sprinkles add so much! Don’t forget those. If you have small children around, this is a great time for them to have some fun in the kitchen! Let them add the sprinkles to the mixture.
• Melt the chocolate very, very slowly. There are two ways to melt the chocolate, one in a bowl over warm water and another in the microwave in thirty-second intervals. I add a little bit of vegetable oil to the chocolate to keep it smooth and creamy and that is what you want. NOTE: If you melt the chocolate on too high of a heat or too fast, it will get too hard and you won’t be able to coat the mix. I made that mistake once. It was terrible. I don’t want that to happen to you.
• Be sure to store in an air-tight (Ziploc) freezer bag in the freezer. Yes, you heard me right. The FREEZER!! Storing it in the freezer keeps it nice and crispy. It won’t go stale. You can freeze the mix for up to two months. When ready to use, take it out of the freezer and it’s delicious eaten frozen! But, it will thaw out in just a matter of seconds. I’ll eat it either way! 
• It’s a great gift to give. That’s why storing it in the freezer is just perfect. You can make it up weeks ahead of time and all you have to do is take it out of the freezer, pop it in a bag and you are good to go!

Enjoy and Happy Holidays!

More recipes that you will love!

Mexican Wedding Cookies

Soft & Chewy Gingerbread Cookies (Dipped in White Chocolate)

Italian Christmas Cookies
Christmas Sugar Cookies

Raspberry Thumbprint Cookies

Be sure to leave a comment below if you have any questions about the recipes.  I would love to hear from you and if you make it, be sure to use #deliciouslysouthern and let me know how you like it. Lastly, please follow me on Instagram, Pinterest, and Facebook.

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