Picture this: the holidays are in full swing, and your kitchen is filled with the irresistible aroma of Chex Mix. Whether you’re craving sweet, savory, or a bit of both, we’ve rounded up 20 festive recipes that are perfect for parties, gifting, or cozy nights in. Get ready to find your new favorite snack—these mixes are sure to be a hit all season long!
Peppermint White Chocolate Holiday Chex Mix
Tis the season for a sweet and crunchy snack that’ll disappear fast at any holiday gathering. You’ll love this festive twist on classic Chex mix—it’s super easy to make and packed with minty, chocolatey flavor. Let’s get mixing!
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 8 cups Rice Chex cereal
– 1 cup white chocolate chips
– 1/2 cup unsalted butter
– 1/4 cup light corn syrup
– 1/4 cup granulated sugar
– 1 tsp peppermint extract
– 1/2 cup crushed candy canes
– 1/2 tsp salt
Instructions
1. Line a large baking sheet with parchment paper and set aside.
2. Pour 8 cups Rice Chex cereal into a large mixing bowl.
3. In a medium saucepan over low heat, melt 1/2 cup unsalted butter, 1/4 cup light corn syrup, and 1/4 cup granulated sugar together, stirring constantly with a wooden spoon until smooth and bubbly, about 3–4 minutes. Tip: Keep the heat low to prevent the sugar from burning.
4. Remove the saucepan from the heat and immediately stir in 1 tsp peppermint extract and 1/2 tsp salt until fully combined.
5. Pour the hot butter mixture evenly over the Rice Chex cereal in the bowl.
6. Gently fold the cereal with a spatula until every piece is lightly coated, being careful not to crush the cereal. Tip: Work quickly so the mixture doesn’t harden before it’s evenly distributed.
7. Spread the coated cereal in a single layer on the prepared baking sheet.
8. Sprinkle 1 cup white chocolate chips evenly over the warm cereal mixture.
9. Let the white chocolate chips sit for 1–2 minutes to soften from the residual heat, then use a spatula to gently toss and coat the cereal, creating streaks of melted chocolate.
10. While the mixture is still slightly tacky, sprinkle 1/2 cup crushed candy canes evenly over the top, pressing lightly so they adhere. Tip: Crush the candy canes in a sealed plastic bag with a rolling pin for fine, even pieces.
11. Allow the mix to cool completely at room temperature for about 30 minutes, or until the chocolate is set and the mix is crisp.
12. Break the cooled mix into clusters and transfer to an airtight container for storage.
Rely on this mix for a delightful crunch with bursts of cool peppermint and creamy white chocolate. It’s perfect for gifting in festive jars or serving alongside hot cocoa at your holiday party—just try not to eat it all yourself!
Gingerbread Spiced Chex Mix
Ever find yourself craving that cozy gingerbread flavor but wanting something snackable instead of a whole cookie? This Gingerbread Spiced Chex Mix is your answer—it’s sweet, spicy, and totally addictive. You’ll love how easy it is to throw together for holiday gatherings or a cozy night in.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 60 minutes
Ingredients
- 6 cups Rice Chex cereal
- 4 cups Corn Chex cereal
- 2 cups pretzel twists
- 1 cup pecan halves
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar
- 1/4 cup molasses
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
Instructions
- Preheat your oven to 250°F and line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine 6 cups Rice Chex, 4 cups Corn Chex, 2 cups pretzel twists, and 1 cup pecan halves, mixing gently to avoid breaking the cereal.
- In a medium saucepan over medium heat, melt 1/2 cup unsalted butter, then stir in 1/2 cup light brown sugar, 1/4 cup molasses, 2 tsp ground ginger, 1 1/2 tsp ground cinnamon, 1/2 tsp ground cloves, and 1/4 tsp salt until smooth and bubbly, about 3-4 minutes—this helps the spices bloom for maximum flavor.
- Pour the warm butter mixture evenly over the cereal mix in the bowl, using a spatula to fold and coat everything thoroughly, which prevents clumping.
- Spread the coated mix in a single layer on the prepared baking sheet.
- Bake at 250°F for 1 hour, stirring every 15 minutes to ensure even cooking and prevent burning.
- Remove from the oven and let cool completely on the baking sheet for about 30 minutes, as it crisps up as it cools.
- Break apart any large clumps gently with your hands before serving.
You’ll end up with a crunchy, slightly sticky mix that’s packed with warm gingerbread spices—perfect for munching straight from the bowl or packaging it up as a festive homemade gift. Try sprinkling it over vanilla ice cream for a fun dessert twist!
Cranberry Almond Dark Chocolate Chex Mix
Zesty holiday snacking just got a major upgrade with this sweet and salty treat. You’ll love how the tart cranberries and crunchy almonds pair with rich dark chocolate. It’s the perfect make-ahead snack for parties or cozy nights in.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 6 cups Rice Chex cereal
– 1 cup dried cranberries
– 1 cup whole almonds
– 1 cup dark chocolate chips
– 1/4 cup unsalted butter
– 1/4 cup light corn syrup
– 1/2 cup granulated sugar
– 1/2 tsp vanilla extract
– 1/4 tsp salt
Instructions
1. Preheat your oven to 250°F and line a large baking sheet with parchment paper.
2. Combine 6 cups Rice Chex cereal, 1 cup dried cranberries, and 1 cup whole almonds in a large mixing bowl.
3. In a medium saucepan over medium heat, melt 1/4 cup unsalted butter with 1/4 cup light corn syrup and 1/2 cup granulated sugar, stirring constantly until the sugar dissolves completely.
4. Remove the saucepan from heat and stir in 1/2 tsp vanilla extract and 1/4 tsp salt.
5. Pour the hot butter mixture evenly over the cereal mixture in the bowl.
6. Use a rubber spatula to gently fold and coat all ingredients thoroughly, being careful not to crush the cereal.
7. Spread the coated mixture in a single layer on your prepared baking sheet.
8. Bake at 250°F for 45 minutes, stirring every 15 minutes to ensure even toasting and prevent burning.
9. Remove the baking sheet from the oven and let the mix cool completely on the sheet for about 1 hour.
10. Once completely cool, transfer the mix to a clean large bowl and fold in 1 cup dark chocolate chips—the residual heat from the toasted mix will slightly melt the chips for perfect distribution.
11. Store the finished mix in an airtight container at room temperature for up to 1 week.
Crunchy, chewy, and delightfully chocolatey, this mix offers a wonderful texture contrast in every handful. The dark chocolate adds a sophisticated bitterness that balances the sweet cranberries perfectly. Try packaging it in festive bags for holiday gifts or serving it alongside coffee for an afternoon pick-me-up.
Eggnog Glazed Holiday Chex Mix
So you’re looking for a holiday snack that’s both festive and easy to make? This eggnog-glazed Chex mix is the perfect sweet and salty treat for your Christmas Eve gathering or as a last-minute gift. It comes together in no time and fills your kitchen with the most amazing holiday aroma.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 60 minutes
Ingredients
– 6 cups Rice Chex cereal
– 2 cups pretzel sticks
– 1 cup roasted, salted almonds
– 1/2 cup unsalted butter
– 1/2 cup granulated sugar
– 1/2 cup packed light brown sugar
– 1/2 cup store-bought or homemade eggnog
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 250°F and line a large, rimmed baking sheet with parchment paper.
2. In an extra-large mixing bowl, combine 6 cups Rice Chex cereal, 2 cups pretzel sticks, and 1 cup roasted, salted almonds.
3. In a medium saucepan over medium heat, melt 1/2 cup unsalted butter.
4. Add 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 cup eggnog, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon salt to the melted butter.
5. Bring the mixture to a gentle boil, stirring constantly with a wooden spoon for exactly 2 minutes to dissolve the sugars completely.
6. Remove the saucepan from the heat and immediately stir in 1 teaspoon vanilla extract.
7. Pour the hot eggnog glaze evenly over the cereal mixture in the bowl.
8. Using a large rubber spatula, gently fold and stir until every piece is thoroughly coated, being careful not to crush the cereal.
9. Spread the coated mix in a single, even layer on your prepared baking sheet.
10. Bake at 250°F for 1 hour, stirring the mix gently with a spatula every 15 minutes to ensure even baking and prevent clumping.
11. After baking, let the mix cool completely on the baking sheet for about 30 minutes until it becomes crisp.
12. Break apart any large clusters and transfer the cooled mix to an airtight container for storage.
Now you’ve got a snack that’s wonderfully crunchy with a sweet, spiced glaze clinging to every piece. The flavor is like your favorite holiday drink in snackable form—creamy, cinnamon-spiced, and totally addictive. Try packing it in festive bags for neighbors or serving it alongside coffee on Christmas morning.
Candy Cane Crunch Chex Mix
Ugh, you know that moment when you’re craving something sweet, salty, and crunchy all at once? This Candy Cane Crunch Chex Mix is your holiday snack dream come true—it’s festive, ridiculously easy to make, and totally addictive.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 60 minutes
Ingredients
– 6 cups Rice Chex cereal
– 2 cups pretzel sticks
– 1 cup roasted peanuts
– 1 cup white chocolate chips
– 1/2 cup unsalted butter
– 1/4 cup light corn syrup
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon peppermint extract
– 1/2 cup crushed candy canes
Instructions
1. Preheat your oven to 250°F and line a large rimmed baking sheet with parchment paper.
2. In a large bowl, combine 6 cups Rice Chex cereal, 2 cups pretzel sticks, and 1 cup roasted peanuts.
3. In a medium saucepan over medium heat, melt 1/2 cup unsalted butter with 1/4 cup light corn syrup and 1/2 cup granulated sugar, stirring constantly until the sugar dissolves completely—this should take about 3-4 minutes.
4. Remove the saucepan from the heat and stir in 1/4 teaspoon salt and 1/2 teaspoon peppermint extract.
5. Pour the warm butter mixture evenly over the cereal mixture in the bowl, using a rubber spatula to gently fold and coat everything thoroughly.
6. Spread the coated mixture in a single layer on the prepared baking sheet.
7. Bake at 250°F for 45 minutes, stirring the mix gently every 15 minutes to ensure even baking and prevent burning.
8. Remove the baking sheet from the oven and let the mix cool completely on the sheet for about 15 minutes, which helps it crisp up.
9. While the mix is cooling, melt 1 cup white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
10. Drizzle the melted white chocolate over the cooled mix.
11. Immediately sprinkle 1/2 cup crushed candy canes evenly over the top before the chocolate sets.
12. Allow the mix to sit at room temperature for 30 minutes until the chocolate hardens.
13. Break the mix into clusters and transfer to an airtight container for storage.
What you get is a snack with a perfect crunch from the cereal and pretzels, balanced by the creamy sweetness of white chocolate and a cool peppermint kick. Try serving it in festive bowls at holiday parties or packing it into cute jars as homemade gifts—it’s sure to disappear fast!
Pumpkin Pie Spice Chex Mix
Finally, a snack that screams fall without any fuss. You know those cozy afternoons when you just want something sweet, salty, and totally addictive? This Pumpkin Pie Spice Chex Mix is your answer. It’s the perfect blend of crunchy cereal, nuts, and that iconic warm spice blend we all love.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 60 minutes
Ingredients
– 6 cups Rice Chex cereal
– 2 cups pretzel sticks
– 1 cup pecan halves
– 1/2 cup unsalted butter, melted
– 1/3 cup granulated sugar
– 2 tbsp pumpkin pie spice
– 1 tsp vanilla extract
– 1/2 tsp salt
Instructions
1. Preheat your oven to 250°F and line a large rimmed baking sheet with parchment paper.
2. In a very large mixing bowl, combine the 6 cups of Rice Chex cereal, 2 cups of pretzel sticks, and 1 cup of pecan halves. Tip: Use the biggest bowl you have to make tossing everything together much easier.
3. In a separate medium bowl, whisk together the 1/2 cup of melted unsalted butter, 1/3 cup of granulated sugar, 2 tbsp of pumpkin pie spice, 1 tsp of vanilla extract, and 1/2 tsp of salt until the sugar is mostly dissolved.
4. Pour the butter and spice mixture over the dry cereal mixture in the large bowl.
5. Using a large spatula, gently toss and fold the mixture for 2-3 minutes until every piece is evenly and lightly coated. Tip: Be gentle to avoid breaking the cereal.
6. Spread the coated mixture in a single, even layer on your prepared baking sheet.
7. Bake in the preheated 250°F oven for 1 hour, stirring and redistributing the mix gently every 15 minutes to ensure even baking and prevent burning.
8. After 1 hour, remove the baking sheet from the oven. Tip: Let the mix cool completely on the baking sheet for about 30 minutes; it will crisp up as it cools.
9. Once completely cool, transfer the mix to an airtight container or serve immediately.
So, you’ve got this incredible mix that’s both crunchy and subtly sweet. The pumpkin pie spice really shines without being overpowering, and the pecans add a wonderful buttery note. Serve it in a big bowl at your next gathering or pack it into mason jars for a thoughtful homemade gift.
Maple Pecan Holiday Chex Mix
Visions of holiday snacking just got a whole lot sweeter. You know that classic Chex Mix? We’re giving it a festive, sticky-sweet twist that’s perfect for gifting or munching by the fire. It’s seriously addictive, so consider yourself warned.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 60 minutes
Ingredients
– 6 cups Rice Chex cereal
– 2 cups Corn Chex cereal
– 1 cup pretzel sticks
– 1 cup pecan halves
– 1/2 cup unsalted butter
– 1/2 cup pure maple syrup
– 1/4 cup packed light brown sugar
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 1/4 tsp salt
Instructions
1. Preheat your oven to 250°F and line a large, rimmed baking sheet with parchment paper.
2. In a very large mixing bowl, combine the 6 cups Rice Chex, 2 cups Corn Chex, 1 cup pretzel sticks, and 1 cup pecan halves. Tip: Use a bowl that seems too big—it makes coating everything much easier.
3. In a medium saucepan over medium heat, melt the 1/2 cup unsalted butter.
4. To the melted butter, add the 1/2 cup maple syrup, 1/4 cup brown sugar, 1 tsp vanilla extract, 1/2 tsp cinnamon, and 1/4 tsp salt.
5. Whisk the mixture constantly until the sugar is fully dissolved and the sauce is smooth, about 3-4 minutes. Tip: Don’t let it boil vigorously, just a gentle simmer is perfect.
6. Carefully pour the hot maple sauce over the dry cereal mixture in the large bowl.
7. Using a large spatula, gently fold and stir until every piece is evenly coated with the sticky sauce. Tip: Be patient and gentle to avoid crushing the cereal.
8. Spread the coated mixture in a single, even layer on your prepared baking sheet.
9. Bake at 250°F for 1 hour, stirring the mix gently with the spatula every 15 minutes to ensure even cooking and prevent burning.
10. Remove the baking sheet from the oven and let the mix cool completely on the sheet, about 30-45 minutes. It will crisp up as it cools.
You’ll love the fantastic contrast of textures—crunchy cereal, salty pretzels, and buttery, toasted pecans all bound together by that sweet, spiced maple glaze. Yep, this stuff is dangerously good straight from the bowl, but try packing it into cellophane bags tied with ribbon for the easiest, most appreciated homemade gift.
Salted Caramel Pretzel Chex Mix
Just when you think holiday treats can’t get any better, this sweet-and-salty snack comes along. You’ll love how easy it is to make, and it’s perfect for parties or cozy nights in.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 60 minutes
Ingredients
– 6 cups Rice Chex cereal
– 4 cups mini pretzel twists
– 1 cup packed light brown sugar
– 1/2 cup unsalted butter
– 1/4 cup light corn syrup
– 1/2 teaspoon baking soda
– 1/2 teaspoon vanilla extract
– 1/2 teaspoon kosher salt
Instructions
1. Preheat your oven to 250°F and line a large rimmed baking sheet with parchment paper.
2. Combine 6 cups Rice Chex cereal and 4 cups mini pretzel twists in a large mixing bowl.
3. In a medium saucepan over medium heat, melt 1/2 cup unsalted butter with 1 cup packed light brown sugar and 1/4 cup light corn syrup, stirring constantly with a wooden spoon until the sugar dissolves completely.
4. Bring the mixture to a boil and let it bubble for 1 minute without stirring—this ensures the caramel sets properly.
5. Remove the saucepan from heat and immediately stir in 1/2 teaspoon baking soda, which will cause the mixture to foam up; this creates a lighter texture.
6. Quickly mix in 1/2 teaspoon vanilla extract and 1/2 teaspoon kosher salt until fully incorporated.
7. Pour the hot caramel sauce over the cereal and pretzels in the bowl, using a rubber spatula to gently fold everything together until evenly coated—work quickly before the caramel hardens.
8. Spread the mixture in a single layer on the prepared baking sheet.
9. Bake at 250°F for 45 minutes, stirring every 15 minutes to prevent burning and ensure even cooking.
10. Remove from the oven and let cool completely on the baking sheet for about 30 minutes; the mix will crisp up as it cools.
11. Break apart any large clumps with your hands once cooled.
12. Transfer to an airtight container for storage.
What makes this treat irresistible is the crunchy pretzels against the chewy caramel clusters. Serve it in festive bowls at your next gathering, or package it in mason jars as homemade gifts—it stays fresh for up to a week if you can resist eating it all at once!
Hot Cocoa Marshmallow Chex Mix
Ever have one of those cozy winter days where you just want something sweet, crunchy, and ridiculously easy to make? You’re in luck—this hot cocoa marshmallow Chex mix is exactly that. It’s the perfect holiday snack or gift that comes together in minutes.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 6 cups Rice Chex cereal
– 1 cup mini marshmallows
– 1 cup white chocolate chips
– 1/2 cup semisweet chocolate chips
– 1/4 cup unsalted butter
– 1/4 cup light corn syrup
– 1/4 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1 tsp vanilla extract
– 1/2 tsp salt
Instructions
1. Line a large baking sheet with parchment paper and set it aside.
2. In a large mixing bowl, combine 6 cups Rice Chex cereal and 1 cup mini marshmallows.
3. In a medium saucepan over low heat, melt 1/4 cup unsalted butter, 1/4 cup light corn syrup, and 1/4 cup granulated sugar together, stirring constantly with a whisk until the sugar dissolves completely, which should take about 3-4 minutes.
4. Remove the saucepan from the heat and immediately whisk in 1/4 cup unsweetened cocoa powder, 1 tsp vanilla extract, and 1/2 tsp salt until the mixture is smooth and lump-free.
5. Tip: Work quickly here to prevent the chocolate from seizing—keeping the heat low helps avoid graininess.
6. Pour the warm cocoa mixture over the Chex and marshmallows in the bowl.
7. Using a rubber spatula, gently fold everything together until the cereal and marshmallows are evenly coated, being careful not to crush the cereal.
8. Spread the mixture in a single layer on the prepared baking sheet.
9. Immediately sprinkle 1 cup white chocolate chips and 1/2 cup semisweet chocolate chips evenly over the top while the mix is still warm so they melt slightly and stick.
10. Tip: Let the mix cool completely at room temperature for about 30 minutes—this allows the chocolate to set properly for a crisp texture.
11. Once cooled, break the mix into clusters with your hands or a spoon.
12. Tip: Store any leftovers in an airtight container at room temperature for up to a week to maintain freshness.
13. Now this treat is ready to enjoy!
Nothing beats the combo of crunchy cereal, gooey marshmallows, and rich chocolate in every bite. It’s fantastic served in bowls for movie nights or packaged in cute jars as homemade holiday gifts—just try not to eat it all yourself first!
Peanut Butter Cup Holiday Chex Mix
Fancy a holiday snack that’s sweet, salty, and ridiculously easy? You’ve got to try this Peanut Butter Cup Holiday Chex Mix. It’s the perfect treat to whip up when you need something festive fast.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 6 cups Rice Chex cereal
– 1 cup mini pretzels
– 1 cup roasted, salted peanuts
– 1 cup holiday M&M’s
– 1 cup mini peanut butter cups
– 1 cup white chocolate chips
– 2 tbsp creamy peanut butter
– 1/4 tsp salt
Instructions
1. Line a large baking sheet with parchment paper.
2. In a very large mixing bowl, combine 6 cups Rice Chex cereal, 1 cup mini pretzels, and 1 cup roasted, salted peanuts.
3. Place 1 cup white chocolate chips and 2 tbsp creamy peanut butter in a microwave-safe bowl.
4. Microwave the white chocolate and peanut butter mixture on high for 30 seconds, then stir until smooth. Tip: If not fully melted, microwave in 15-second intervals, stirring between each, to avoid burning.
5. Immediately pour the melted mixture over the dry ingredients in the large bowl.
6. Using a rubber spatula, gently fold and stir until all the cereal, pretzels, and peanuts are evenly coated.
7. Spread the coated mix in a single layer on the prepared baking sheet.
8. Sprinkle 1/4 tsp salt evenly over the mix while it is still warm.
9. Let the mix cool and set at room temperature for 30 minutes, or until the coating is firm. Tip: For faster setting, you can place the tray in the refrigerator for 15 minutes.
10. Once completely set, break the mix into clusters and transfer it to a large serving bowl.
11. Gently fold in 1 cup holiday M&M’s and 1 cup mini peanut butter cups. Tip: Add these last to prevent the colors from bleeding or the peanut butter cups from melting.
12. Serve immediately or store in an airtight container.
Buttery, crunchy clusters give way to sweet chocolate and a salty peanut kick. The mini peanut butter cups stay wonderfully soft, creating a fantastic texture contrast. Try packing it in festive bags as edible holiday gifts!
Cinnamon Sugar Snickerdoodle Chex Mix
Just imagine the cozy scent of cinnamon and sugar filling your kitchen—this Cinnamon Sugar Snickerdoodle Chex Mix is the ultimate sweet and crunchy snack. You’ll love how easy it is to whip up for holiday gatherings or a cozy night in. It’s basically a party in a bowl!
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 60 minutes
Ingredients
– 8 cups Rice Chex cereal
– 1 cup white chocolate chips
– 1/2 cup unsalted butter
– 1/2 cup granulated sugar
– 2 tbsp ground cinnamon
– 1 tsp vanilla extract
– 1/2 tsp salt
Instructions
1. Preheat your oven to 250°F and line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine 8 cups Rice Chex cereal and set it aside.
3. In a medium saucepan over low heat, melt 1/2 cup unsalted butter completely, stirring occasionally to prevent burning.
4. Remove the saucepan from heat and stir in 1/2 cup granulated sugar, 2 tbsp ground cinnamon, 1 tsp vanilla extract, and 1/2 tsp salt until the mixture is smooth and well combined.
5. Pour the butter mixture over the Rice Chex cereal in the bowl, using a spatula to gently toss and coat every piece evenly, which helps prevent clumping.
6. Spread the coated cereal in a single layer on the prepared baking sheet to ensure even baking and crispiness.
7. Bake in the preheated oven at 250°F for 60 minutes, stirring the mix every 15 minutes to promote uniform drying and prevent burning.
8. Remove the baking sheet from the oven and let the mix cool completely on the sheet for about 30 minutes, as it will crisp up further as it cools.
9. Once cooled, transfer the mix to a large bowl and gently fold in 1 cup white chocolate chips until evenly distributed.
10. Store the mix in an airtight container at room temperature for up to one week to maintain freshness. Really, this snack is all about that irresistible crunch with a warm cinnamon kick—it’s perfect for munching straight from the bowl or packaging it up as a festive gift. The white chocolate adds a creamy contrast that makes it totally addictive!
Toasted Coconut Chocolate Chex Mix
You know that moment when you crave something sweet, salty, and crunchy all at once? This Toasted Coconut Chocolate Chex Mix is your answer. It’s the perfect holiday treat or snack to have on hand, and it comes together in no time.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 6 cups Rice Chex cereal
– 1 cup sweetened shredded coconut
– 1 cup semisweet chocolate chips
– 1/2 cup unsalted butter
– 1/2 cup light brown sugar, packed
– 1/4 cup light corn syrup
– 1 tsp vanilla extract
– 1/2 tsp salt
Instructions
1. Preheat your oven to 250°F and line a large, rimmed baking sheet with parchment paper.
2. Spread the 6 cups of Rice Chex cereal evenly on the prepared baking sheet.
3. In a medium saucepan over medium heat, melt the 1/2 cup of unsalted butter.
4. Add the 1/2 cup of packed light brown sugar and 1/4 cup of light corn syrup to the melted butter, stirring constantly until the sugar dissolves completely, which should take about 2-3 minutes.
5. Remove the saucepan from the heat and stir in the 1 tsp of vanilla extract and 1/2 tsp of salt.
6. Pour the warm butter-sugar mixture evenly over the cereal on the baking sheet, using a spatula to gently toss and coat every piece thoroughly.
7. Bake the coated cereal in the preheated oven at 250°F for 45 minutes, stirring the mixture gently every 15 minutes to ensure even toasting and prevent burning.
8. While the cereal bakes, spread the 1 cup of sweetened shredded coconut on a separate small baking sheet.
9. Toast the coconut in the oven alongside the cereal during the last 5-7 minutes of baking, watching it closely until it turns a light golden brown, as it can burn quickly.
10. Remove both the cereal mix and toasted coconut from the oven and let them cool completely on the baking sheets, about 30 minutes, to allow the coating to crisp up.
11. Once cooled, transfer the cereal mix to a large bowl and stir in the toasted coconut.
12. Melt the 1 cup of semisweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
13. Drizzle the melted chocolate over the cereal and coconut mixture in the bowl.
14. Let the chocolate set at room temperature for about 1 hour before breaking the mix into clusters.
15. Store the finished mix in an airtight container at room temperature for up to a week.
Rich with toasted coconut and melty chocolate, this mix offers a delightful crunch and a sweet-salty balance that’s hard to resist. Try serving it in little bags as party favors or crumbling it over vanilla ice cream for an extra-special dessert.
Spiced Apple Cider Chex Mix
During the holiday hustle, you need a snack that’s both cozy and crave-worthy. This Spiced Apple Cider Chex Mix brings all the warm, spiced flavors of the season into one irresistible, crunchy mix. It’s perfect for munching by the fire or sharing at a festive gathering.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 60 minutes
Ingredients
– 6 cups Rice Chex cereal
– 2 cups pretzel twists
– 1 cup roasted, salted almonds
– ½ cup unsalted butter
– ½ cup packed light brown sugar
– ¼ cup apple cider
– 1 tbsp ground cinnamon
– 1 tsp ground nutmeg
– ½ tsp ground cloves
– ¼ tsp salt
Instructions
1. Preheat your oven to 250°F and line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine 6 cups Rice Chex cereal, 2 cups pretzel twists, and 1 cup roasted, salted almonds.
3. In a medium saucepan over medium heat, melt ½ cup unsalted butter.
4. Add ½ cup packed light brown sugar, ¼ cup apple cider, 1 tbsp ground cinnamon, 1 tsp ground nutmeg, ½ tsp ground cloves, and ¼ tsp salt to the melted butter.
5. Bring the mixture to a simmer, stirring constantly with a whisk until the sugar fully dissolves, about 3-5 minutes.
6. Tip: Let the syrup bubble gently for 1 minute after simmering to thicken slightly, which helps the coating stick better to the cereal.
7. Immediately pour the hot syrup evenly over the cereal mixture in the bowl.
8. Use a large spatula to gently fold and stir until every piece is lightly and evenly coated.
9. Tip: Work quickly while the syrup is warm to prevent clumping and ensure a uniform coating.
10. Spread the coated mixture in a single, even layer on the prepared baking sheet.
11. Bake at 250°F for 1 hour, stirring the mix thoroughly every 15 minutes to promote even drying and browning.
12. Tip: For extra crunch, leave the mix in the turned-off oven with the door slightly ajar for 10 minutes after baking to cool slowly.
13. Remove the baking sheet from the oven and let the mix cool completely on the sheet, about 30 minutes, until crisp.
14. Break apart any large clusters gently with your hands once cooled.
15. Transfer the cooled mix to an airtight container for storage.
16. Last, this mix boasts a delightful crunch from the cereal and pretzels, balanced by the warm, spiced sweetness of the apple cider glaze. Serve it in festive bowls at your holiday party or pack it into mason jars for edible gifts—it stays fresh and flavorful for up to a week when stored properly.
Dark Chocolate Cherry Chex Mix
Diving into holiday snacking just got a whole lot more delicious with this sweet and salty treat. You’ll love how easy it is to whip up a big batch for parties or cozy nights in. It’s the perfect mix of crunchy, chocolatey, and fruity flavors that everyone will keep reaching for.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 8 cups Rice Chex cereal
– 1 cup dried cherries
– 1 cup dark chocolate chips
– 1/2 cup unsalted butter
– 1/2 cup light brown sugar, packed
– 1/4 cup light corn syrup
– 1 tsp vanilla extract
– 1/2 tsp salt
Instructions
1. Preheat your oven to 250°F and line a large baking sheet with parchment paper.
2. In a large bowl, combine the Rice Chex cereal and dried cherries.
3. In a medium saucepan over medium heat, melt the unsalted butter completely.
4. Add the light brown sugar, light corn syrup, and salt to the saucepan, stirring constantly until the sugar dissolves and the mixture is smooth, about 2-3 minutes.
5. Remove the saucepan from the heat and stir in the vanilla extract carefully to avoid splattering.
6. Pour the warm butter mixture over the cereal and cherries in the bowl, using a spatula to gently fold and coat everything evenly—work quickly so the coating doesn’t harden.
7. Spread the coated mixture in a single layer on the prepared baking sheet.
8. Bake at 250°F for 45 minutes, stirring every 15 minutes to ensure even cooking and prevent burning.
9. Remove the baking sheet from the oven and let the mix cool completely on the sheet, about 30 minutes, to crisp up properly.
10. Once cooled, transfer the mix to a clean bowl and stir in the dark chocolate chips until evenly distributed—the residual heat will slightly melt the chips for a glossy finish.
Let this mix cool fully to get that satisfying crunch against the chewy cherries. The dark chocolate adds a rich bitterness that balances the sweet, salty coating beautifully. Try serving it in festive bowls or packaging it in jars as edible gifts for friends and family.
White Chocolate Peppermint Bark Chex Mix
Fancy a festive snack that’s both sweet and salty? You’ll love this easy White Chocolate Peppermint Bark Chex Mix. It’s perfect for holiday parties or a cozy night in.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 8 cups Rice Chex cereal
– 1 cup white chocolate chips
– 1/2 cup crushed peppermint candies
– 1/4 cup unsalted butter
– 1/4 cup light corn syrup
– 1/2 teaspoon peppermint extract
– 1/4 teaspoon salt
Instructions
1. Line a large baking sheet with parchment paper. 2. Pour 8 cups Rice Chex cereal into a large mixing bowl. 3. In a medium microwave-safe bowl, combine 1/4 cup unsalted butter, 1/4 cup light corn syrup, and 1/2 teaspoon peppermint extract. 4. Microwave the butter mixture on high for 60 seconds, or until fully melted and smooth, stirring halfway through. 5. Immediately pour the melted mixture over the cereal in the bowl. 6. Gently toss the cereal with a rubber spatula until evenly coated. 7. Spread the coated cereal in a single layer on the prepared baking sheet. 8. Let the cereal cool at room temperature for 15 minutes to set slightly. 9. In a separate microwave-safe bowl, add 1 cup white chocolate chips. 10. Microwave the white chocolate chips on high in 30-second intervals, stirring after each, until completely melted and smooth, about 90 seconds total. 11. Drizzle the melted white chocolate evenly over the cooled cereal mixture. 12. Sprinkle 1/2 cup crushed peppermint candies and 1/4 teaspoon salt over the white chocolate. 13. Allow the mix to cool completely at room temperature for 1 hour, or until the chocolate is firm. 14. Break the mix into clusters with your hands. 15. Store in an airtight container at room temperature for up to 1 week.
Really, this mix hits all the right notes with its crunchy cereal, creamy white chocolate, and refreshing peppermint. The salt balances the sweetness beautifully, making it addictive. Try serving it in festive bowls or packaging it as homemade gifts for friends—it’s sure to spread holiday cheer!
Brown Butter Toffee Chex Mix
Snack time just got a whole lot more exciting with this irresistible Brown Butter Toffee Chex Mix. It’s the perfect sweet-and-salty treat that you can whip up in no time, and trust me, it’s dangerously addictive. You’ll want to make a double batch because this stuff disappears fast!
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 60 minutes
Ingredients
– 6 cups Rice Chex cereal
– 6 cups Corn Chex cereal
– 2 cups pretzel sticks
– 1 cup roasted salted almonds
– 1 cup unsalted butter
– 1 cup packed light brown sugar
– 1/4 cup light corn syrup
– 1 tsp vanilla extract
– 1 tsp baking soda
– 1/2 tsp salt
Instructions
1. Preheat your oven to 250°F and line two large rimmed baking sheets with parchment paper.
2. In an extra-large mixing bowl, combine 6 cups Rice Chex cereal, 6 cups Corn Chex cereal, 2 cups pretzel sticks, and 1 cup roasted salted almonds.
3. Melt 1 cup unsalted butter in a medium saucepan over medium heat, stirring occasionally with a wooden spoon.
4. Cook the butter for 5-7 minutes until it turns golden brown and smells nutty, then immediately remove it from the heat to prevent burning.
5. Whisk in 1 cup packed light brown sugar, 1/4 cup light corn syrup, 1/2 tsp salt, and 1 tsp vanilla extract until smooth.
6. Return the saucepan to medium heat and bring the mixture to a boil, stirring constantly for exactly 1 minute.
7. Remove from heat and quickly whisk in 1 tsp baking soda until the mixture becomes light and foamy.
8. Immediately pour the hot toffee sauce over the cereal mixture in the bowl.
9. Use two large spoons or spatulas to gently fold and coat everything evenly, being careful not to crush the cereal.
10. Divide the mixture between the two prepared baking sheets, spreading it into a single layer.
11. Bake at 250°F for 45 minutes, stirring every 15 minutes to ensure even cooking and prevent sticking.
12. Remove from the oven and let cool completely on the baking sheets for about 30 minutes until crisp.
13. Break apart any large clusters and transfer to an airtight container for storage.
Zesty with brown butter depth and perfectly crunchy, this mix delivers that crave-worthy sweet-salty balance in every handful. Package it in festive tins for holiday gifting or simply keep a bowl on your counter for spontaneous snacking—it’s guaranteed to be the first thing to disappear at any gathering.
Chai Spiced Holiday Chex Mix
Brace yourself for the coziest snack of the season. You know that warm, spiced feeling you get from a perfect cup of chai? We’re putting that magic into a crunchy, munchable holiday mix. It’s the ultimate treat for movie nights, gift-giving, or just keeping a bowl on the counter for guests.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 60 minutes
Ingredients
– 6 cups Rice Chex cereal
– 2 cups pretzel sticks
– 1 cup pecan halves
– 1/2 cup unsalted butter
– 1/4 cup light brown sugar
– 2 tbsp honey
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground cardamom
– 1/4 tsp ground cloves
– 1/4 tsp ground allspice
– 1/2 tsp fine sea salt
Instructions
1. Preheat your oven to 250°F and line a large, rimmed baking sheet with parchment paper.
2. In a very large mixing bowl, combine the 6 cups of Rice Chex cereal, 2 cups of pretzel sticks, and 1 cup of pecan halves. Set the bowl aside.
3. In a medium saucepan over medium-low heat, melt the 1/2 cup of unsalted butter.
4. Add the 1/4 cup of light brown sugar and 2 tbsp of honey to the melted butter. Stir constantly with a whisk for about 2-3 minutes until the sugar is completely dissolved and the mixture is smooth. (Tip: Don’t let it boil vigorously, or the sugar may crystallize.)
5. Remove the saucepan from the heat and immediately whisk in the 1 tsp of vanilla extract, 1 tsp of ground cinnamon, 1/2 tsp of ground ginger, 1/4 tsp of ground cardamom, 1/4 tsp of ground cloves, 1/4 tsp of ground allspice, and 1/2 tsp of fine sea salt.
6. Pour the warm spiced butter mixture over the dry ingredients in the large bowl.
7. Using a large rubber spatula, gently fold and stir until every piece is evenly and lightly coated. (Tip: Be gentle to avoid crushing the cereal.)
8. Spread the coated mixture evenly onto your prepared baking sheet in a single layer.
9. Bake in the preheated 250°F oven for 1 hour, stirring the mix thoroughly every 15 minutes to ensure even baking and prevent burning.
10. Remove the baking sheet from the oven and let the mix cool completely on the sheet, which will take about 30-45 minutes. (Tip: It will crisp up as it cools, so be patient.)
11. Once completely cool, transfer the mix to an airtight container or serve immediately.
You’ll love the fantastic contrast of the sweet, spiced glaze clinging to the crunchy cereal and pretzels, with the toasty pecans adding a rich depth. Yes, it’s dangerously snackable straight from the bowl, but try packing it into clear cellophane bags tied with ribbon for the most thoughtful homemade holiday gifts.
Orange Cranberry Chex Mix
Diving into holiday snacking just got a whole lot brighter with this sweet and tangy twist on a classic. You’ll love how the zesty orange and tart cranberries mingle with the crunchy cereal and nuts—it’s the perfect festive treat to have on hand for guests or a cozy night in.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 60 minutes
Ingredients
– 6 cups Rice Chex cereal
– 2 cups pretzel sticks
– 1 cup whole almonds
– 1 cup dried cranberries
– 1/2 cup unsalted butter
– 1/2 cup light brown sugar
– 1/4 cup light corn syrup
– 2 tbsp orange zest
– 1 tsp vanilla extract
– 1/2 tsp salt
Instructions
1. Preheat your oven to 250°F and line a large baking sheet with parchment paper.
2. In a large bowl, combine 6 cups Rice Chex cereal, 2 cups pretzel sticks, and 1 cup whole almonds.
3. In a medium saucepan over medium heat, melt 1/2 cup unsalted butter with 1/2 cup light brown sugar and 1/4 cup light corn syrup, stirring constantly until smooth and bubbly, about 3-5 minutes.
4. Remove the saucepan from heat and stir in 2 tbsp orange zest, 1 tsp vanilla extract, and 1/2 tsp salt until well combined.
5. Pour the warm butter mixture over the cereal mixture in the bowl, using a spatula to gently fold and coat everything evenly—tip: work quickly to prevent the syrup from hardening.
6. Spread the coated mixture onto the prepared baking sheet in a single layer.
7. Bake at 250°F for 1 hour, stirring every 15 minutes to ensure even cooking and prevent burning.
8. Remove the baking sheet from the oven and let the mix cool completely on the sheet, about 30 minutes—tip: resist stirring while cooling to help clusters form.
9. Once cooled, transfer the mix to a large bowl and stir in 1 cup dried cranberries.
10. Store in an airtight container at room temperature for up to a week.
Vibrantly crunchy with a chewy burst from the cranberries, this mix offers a delightful balance of citrusy sweetness and savory notes. Serve it in festive bowls at parties or pack it into mason jars for edible gifts that’ll brighten any holiday gathering.
Cookies and Cream Chex Mix
This festive season, you need a treat that’s both easy and irresistible. Cookies and Cream Chex Mix combines sweet, crunchy cereal with rich chocolate and a hint of salt for a snack everyone will love.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 6 cups Rice Chex cereal
– 1 cup white chocolate chips
– 1/2 cup crushed chocolate sandwich cookies
– 1/4 cup unsalted butter
– 1/4 cup powdered sugar
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
Instructions
1. Line a large baking sheet with parchment paper.
2. Place the Rice Chex cereal in a large mixing bowl.
3. Melt the unsalted butter in a microwave-safe bowl for 30 seconds at 100% power.
4. Add the white chocolate chips to the melted butter and microwave for 30 seconds at 50% power, stirring until smooth.
5. Stir the vanilla extract and salt into the melted chocolate mixture.
6. Pour the chocolate mixture over the cereal and gently fold until evenly coated.
7. Spread the coated cereal onto the prepared baking sheet in a single layer.
8. Sprinkle the powdered sugar over the cereal while it is still warm.
9. Sprinkle the crushed chocolate sandwich cookies evenly over the cereal.
10. Let the mix cool completely at room temperature for about 1 hour until set.
11. Break the mix into clusters and transfer to an airtight container.
A perfect balance of sweet and salty, this mix stays crunchy for days. Try serving it in festive bowls at holiday gatherings or packing it as a homemade gift.
Smores Holiday Chex Mix
Ditch the boring holiday snacks—this Smores Holiday Chex Mix is your new go-to treat that’s ridiculously easy to make and impossible to stop eating. You’ll love how it combines the cozy flavors of s’mores with that classic Chex Mix crunch, perfect for parties or just snacking by the fire. Trust me, it’s a crowd-pleaser that’ll have everyone asking for the recipe.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 6 cups Rice Chex cereal
– 1 cup mini marshmallows
– 1 cup graham cracker pieces (about 8 full crackers, broken)
– 1 cup semi-sweet chocolate chips
– 1/2 cup unsalted butter
– 1/4 cup light corn syrup
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– 1/2 tsp salt
Instructions
1. Preheat your oven to 250°F and line a large baking sheet with parchment paper.
2. In a large bowl, combine 6 cups Rice Chex cereal, 1 cup mini marshmallows, 1 cup graham cracker pieces, and 1 cup semi-sweet chocolate chips.
3. In a medium saucepan over low heat, melt 1/2 cup unsalted butter with 1/4 cup light corn syrup and 1/4 cup granulated sugar, stirring constantly until smooth and bubbly, about 3-4 minutes.
4. Remove the saucepan from heat and stir in 1 tsp vanilla extract and 1/2 tsp salt until fully incorporated.
5. Pour the warm butter mixture over the dry ingredients in the bowl, using a spatula to gently fold everything together until evenly coated—tip: work quickly so the chocolate doesn’t melt prematurely.
6. Spread the mixture in a single layer on the prepared baking sheet.
7. Bake at 250°F for 5 minutes, then remove from the oven and let cool completely on the sheet, about 30 minutes—tip: resist stirring during baking to keep clusters intact.
8. Once cooled, break the mix into pieces and store in an airtight container.
9. For best results, let it sit for 1 hour before serving to allow flavors to meld—tip: if it sticks, a quick chill in the fridge firms it up nicely.
Now you’ve got a snack that’s crunchy from the Chex, gooey from the marshmallows, and rich with chocolatey goodness. Serve it in festive bowls at your holiday gathering or pack it into jars as edible gifts—either way, it’s sure to disappear fast!
Summary
Excitingly, these 20 Chex Mix recipes offer endless holiday flavor and fun! Whether you’re hosting a party or craving a cozy snack, there’s a festive mix here for everyone. We’d love to hear which one becomes your new favorite—please leave a comment below and share this roundup on Pinterest to spread the cheer. Happy mixing and happy holidays!
