The Best Christmas Chex Mix (5-Minute Holiday “Crack”)

There are certain recipes that define the holiday season. Gingerbread cookies, eggnog, and prime rib are all classics, but none of them vanish from the snack table quite as fast as Christmas Chex Mix.

Often affectionately called “Christmas Crack,” this sweet and salty masterpiece is the ultimate low-effort, high-reward treat. It takes less than 15 minutes to make, requires absolutely no baking, and uses ingredients you probably already have in your pantry.

Whether you are hosting an ugly sweater party, need a last-minute gift for a teacher, or just need something to munch on while watching Elf for the tenth time, this mix is the answer. It’s crunchy, creamy, festive, and completely impossible to stop eating.

Why This Recipe Works

You might think, “It’s just cereal and chocolate, how good can it be?” The answer is: dangerously good. Here is why this specific combination works so well:

• The Texture Contrast: You get the airy crunch of the Rice Chex, the denser crunch of the pretzels, the snap of the M&M candy shell, and the smooth, coating mouthfeel of the white chocolate.
• The Flavor Balance: White chocolate is very sweet. By pairing it with salty pretzels and roasted peanuts, you create that irresistible “sweet-salty” cycle that keeps you reaching for more.
• The “Glue” Factor: Unlike traditional savory Chex Mix where spices just coat the outside, the white chocolate acts as a delicious glue, creating satisfying clusters of ingredients.

Ingredients Notes: The “Big 5”

While you can customize this recipe endlessly, the core foundation relies on these five ingredients.

• Chex Cereal: Rice Chex or Corn Chex are the standard. Wheat Chex is a bit too dense and savory for this sweet application. I prefer a 50/50 mix of Rice and Corn for texture variety.
• Pretzels: Mini twists or sticks work best. If you use sticks, I recommend breaking them in half so they are bite-sized and mix evenly with the cereal.
• Cheerios: Honey Nut Cheerios add a subtle extra sweetness, but plain Cheerios work great too if you want to dial back the sugar.
• M&Ms: Use the seasonal red and green Holiday M&Ms for that festive look. Pro Tip: Use Peanut M&Ms if you want extra crunch, or Mint M&Ms for a peppermint twist.
• White Chocolate: This is the most important ingredient. Do not use white chocolate chips if you can help it. Chips contain stabilizers that make them resistant to melting. Instead, use Ghirardelli White Melting Wafers or white almond bark. They melt smoother, coat thinner, and taste much better.

Step-by-Step Instructions

This recipe is simple, but technique matters to ensure everything is evenly coated and doesn’t turn into a solid brick.

1. The Big Mix

Get the biggest bowl you own. Combine the Chex cereal, Cheerios, pretzels, peanuts (if using), and about half of the M&Ms.

• Why only half? If you mix all the M&Ms in with the warm chocolate, they might melt and smear, turning your beautiful white mix a muddy gray. Save some to sprinkle on top at the end!

2. Melting the Chocolate

Place your white chocolate wafers in a microwave-safe bowl.

• Microwave: Heat in 30-second intervals at 50% power. Stir thoroughly between each interval. White chocolate burns very easily, so be patient. If it seizes (turns grainy/dry), it’s ruined. Low and slow is the key.

3. The Pour and Fold

Pour the melted chocolate over the dry mixture.

• Fold Gently: Use a large rubber spatula to fold the mixture. Do not crush the cereal! Scoop from the bottom and fold over the top until every piece looks glossy and coated.

4. Spread and Cool

Dump the mixture onto a large baking sheet lined with wax paper or parchment paper.

• Spread: Spread it out into a single layer.
• Top: Immediately sprinkle the remaining red and green M&Ms (and sprinkles if you are using them) over the top. This ensures they stick to the wet chocolate but stay bright and colorful.

5. The Wait

Let it sit at room temperature for about 15-20 minutes until the chocolate hardens completely. You can pop it in the fridge for 5 minutes to speed this up. Once hard, break it into chunks.

Troubleshooting: Why Did My White Chocolate Seize?

White chocolate is temperamental. If your smooth melted chocolate suddenly turns into a clumpy, gritty mess, one of two things happened:

1. Water: Even a single drop of water in the bowl can cause chocolate to seize. Ensure your bowl and spatula are bone dry.
2. Heat: You cooked it too hot. White chocolate burns at a much lower temperature than milk or dark chocolate. Always use 50% power in the microwave.

Variations to Try

• Peppermint Bark Style: Add 1/2 teaspoon of peppermint extract to the melted chocolate and sprinkle crushed candy canes on top before cooling.
• The “Grinch” Mix: Use green candy melts instead of white chocolate, and add red heart sprinkles.
• Cookies & Cream: Stir in crushed Oreo pieces and use white chocolate.
• Gluten-Free: Ensure you use Rice Chex (check the box, most are GF) and gluten-free pretzels. The M&Ms and chocolate are usually GF, but always double-check labels.

Packaging for Gifts

This mix is the number one easiest homemade gift for neighbors, teachers, and coworkers. Because it is dry and shelf-stable, it packages beautifully.

• Mason Jars: Fill a pint jar, screw on the lid, and tie a red ribbon around the neck with a candy cane.
• Cellophane Bags: Fill clear bags and tie with festive twine.
• Tins: Line a holiday tin with parchment paper and fill to the brim.

Storage Instructions

• Room Temperature: Store in an airtight container (like a Ziplock bag or Tupperware) on the counter for up to 2 weeks. Keep it away from direct sunlight or heat, or the chocolate will soften.
• Freezer: Yes, you can freeze it! It stays fresh in a freezer bag for up to 3 months. It tastes great straight out of the freezer, too.