Sweet Mixes!

Peppermint and Chocolate Chex® Mix

Melt white chocolate, stir in Chex cereal and crushed candy canes; then drizzle with dark chocolate. What could be easier for a fun, festive holiday?

Prep Time:10 min
Start to Finish:15 min
Makes:16 servings (1/2 cup each)

Average 4.81 from 21 ratingsAverage 4.81 from 21 ratingsAverage 4.81 from 21 ratingsAverage 4.81 from 21 ratingsAverage 4.81 from 21 ratings 21 ratings Rate   Email Print
Rice Chex®Chocolate Chex®
3cups Rice Chex® cereal
3cups Chocolate Chex® cereal
1bag (12 oz) white vanilla baking chips (2 cups)
1/2cup coarsely crushed peppermint candy canes (16 miniature, unwrapped)
1/4cup dark chocolate chips
This recipe is gluten free.
When cooking gluten free always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
How To?
For easy drizzling, spoon the melted chips into a small food-storage bag. Snip off one tiny bottom corner and squeeze the melted chips over the cereal mixture.
You can use semisweet or milk chocolate chips in place of the dark chocolate chips if you prefer.
Preparation Directions
1.Mix cereals in large microwaveable bowl. Line cookie sheet with foil or waxed paper.
2.In microwavable bowl, microwave white vanilla baking chips uncovered on High about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy.
3.Pour over cereal; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy.
4.Melt dark chocolate chips in microwave on HIgh 50 to 60 seconds or until chips can be stirred smooth; drizzle over top. Let stand in refrigerator until set, about 5 minutes. Gently break into clusters. Store in airtight container.
Nutritional Information
1 Serving (1/2 cup): Calories 190 (Calories from Fat 70); Total Fat 7g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 28g (Dietary Fiber 0g, Sugars 19g); Protein 2% Daily Value*: Vitamin A 4%; Vitamin C 2%; Calcium 8%; Iron 20Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 
*% Daily Values are based on a 2,000 calorie diet.