Homemade Christmas Chex Mix
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Homemade Christmas Chex Mix is the PERFECT no-bake holiday treat made with gluten free rice and corn Chex cereal, gluten free pretzels, dried cranberries, chocolate, and festive Christmas sprinkles in only a few minutes!
Christmas is our favorite time of year because of all of the busy holiday cooking that goes on here! Check out this Pecan Cranberry Baked Brie, and for dessert these Chewy Almond Paste Cookies!
Homemade Christmas Chex Mix
Homemade Christmas Chex Mix is one of my all-time favorite holiday party recipes. It’s sweet and salty, only takes a few minutes and ingredients to make, and goes fast at a gathering! Plus, you don’t need an oven to make this recipe, leaving your oven open for other holiday dishes. And as an added bonus, unlike the store-bought Chex mix, you can be 100% sure that you’re making gluten free Chex mix! I also like making a batch of this for the house to snack on during the busy holiday season to add some holiday cheer!
How long is homemade Chex mix good for?
This Christmas Chex mix will last on the counter for 3-4 days. If you want to keep it any longer, I would store it in the freezer for up to 4-6 weeks. Bring it back to room temperature before serving. Or eat it cold. It’s really good either way.
How do you keep Chex mix from getting soggy?
Letting your mixture cool completely before storing it in the airtight container will help prevent it from getting soggy. I also recommend spreading it out as much as possible, so it doesn’t cool down in a big pile.
What other ingredients can I add?
- Mini marshmallows
- White chocolate chips (not melted)
- Crushed gluten free cookies (I prefer gluten free oreo cookies)
- Flakey salt
- Brown sugar (I prefer light brown sugar)
- Popcorn
- Powdered sugar
- Nuts like almonds, pecans, walnuts, or peanuts.
- Other gluten free cereals, the cereal mixture depends on your taste preference.
Tips for Making This Recipe
- This holiday treat uses a combination of gluten free corn Chex and rice Chex. I chose these because they’re both gluten free (at the time of this post – always double check!). If you’re not following a gluten free diet, you can also experiment with other types. Mix cereals until you find something that you like.
- I also use plain rice Chex because you’re going to add a lot of flavor with this recipe.
- I use green and red sprinkles, but you can use whatever gluten free holiday sprinkles you can find.
- I also use the regular M&M’s but only use the green and red so this looks more like a holiday recipe. You can just use the regular ones if you’re not going for the green and red theme, or sub for your favorite milk chocolate candies.
- Add a teaspoon of peppermint extract to the melted chocolate and crushed mint candies for a minty version!
- You can get this to set faster by placing the sheet pan in the refrigerator.
- If you want to hide this from the kids, store it in the freezer. You can take out frozen handfuls when you want to, and it’ll feel more like a delicious holiday dessert! Plus it will last several weeks frozen.
- Place it in mason jars, cute holiday tins, or holiday bags with decorative ribbons and gift tags for an easy holiday gift for friends and family! It’ll become everyone’s new holiday favorite!
- If you want to get extra fancy, heat up some peanut butter and drizzle that on top.
- Line your baking sheet with parchment paper for a lot less cleanup.
- If you won’t want to melt the chocolate in the microwave you can also use a double boiler.
Homemade Christmas Chex Mix
Ingredients
- 3 cups rice Chex cereal
- 3 cups corn Chex cereal
- 1 cup dried cranberries
- 2 cups gluten free pretzels
- 1 cup white chocolate chips
- 1 cup plain M&M's candies , red and green
- 1/4 cup red and green sprinkles , gluten free
Equipment
- Bowl
- Sheet pan
Instructions
- In a microwavable bowl add chocolate chips and microwave in 30-second increments, stirring each time.
- Once chocolate is completely melted, stir in cereal, pretzels, M&Ms, and dried cranberries. Mix until evenly coated.
- Line a cookie sheet with parchment paper. Spread mixture evenly out on the baking sheet, and top decoratively with sprinkles. Let cool for 15-20 minutes, or until chocolate has hardened. Break pieces up and store in an airtight container on the counter or in the freezer.
Notes
Nutrition
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