White Trash Recipe (Sweet & Salty White Chocolate Snack Mix)
A no-bake, sweet-and-salty white chocolate snack mix loaded with Chex cereal, pretzels, peanuts, and M&M’s. Perfect for holidays, parties, game days, or easy gifting.
Ingredients
- 4 cups Rice Chex cereal
- 4 cups Corn Chex cereal or Wheat Chex or store-brand Chex blend, if desired
- 3 cups mini pretzels twists or sticks
- 2 cups roasted salted peanuts dry-roasted or cocktail peanuts
- 2 cups plain M&M’s candies any colors; use seasonal colors for holidays if desired
- 24-32 oz white chocolate about 1½ to 2 pounds; white chocolate chips, white baking bars, or vanilla almond bark
- 1 tablespoon coconut oil or vegetable shortening optional; helps thin the melted white chocolate
- 1/2 teaspoon fine sea salt optional; to balance sweetness
Instructions
- Line 2 large baking sheets with parchment paper or wax paper. If you don’t have baking sheets, line clean kitchen counters with parchment paper. This is where the snack mix will cool and set.
- In a very large mixing bowl, combine the Rice Chex, Corn Chex, mini pretzels, and roasted salted peanuts. Gently toss with your hands or a large spoon until everything is evenly mixed. If your bowl is small, divide the ingredients between two bowls.
- Place the white chocolate and the coconut oil or shortening (if using) in a large microwave-safe bowl. Microwave on 50% power for 1 minute, then stir well. Continue microwaving in 20–30 second bursts at 50% power, stirring after each burst, until the white chocolate is mostly melted with a few small lumps. Stir until completely smooth, shiny, and fluid.
- Taste a tiny spoonful of the melted white chocolate. If it tastes too sweet, stir in the fine sea salt until dissolved. This won’t make it taste salty but will help balance the sweetness.
- Pour the melted white chocolate over the cereal and pretzel mixture. Using a large spatula or clean hands (food-safe gloves optional), gently fold and stir from the bottom of the bowl up so every piece gets a light, even coating. Take 1–2 minutes and be gentle so you don’t crush the cereal.
- When the mix is mostly coated and still slightly warm and shiny, sprinkle in the M&M’s and gently fold them in. If the mixture is very hot, wait 1–2 minutes before adding the candies to prevent cracking or color bleeding.
- Quickly spread the coated snack mix onto the prepared baking sheets in an even layer. Clumps are fine, but avoid piling the mixture too thickly so it sets faster and more evenly.
- Allow the mix to cool at room temperature for 30–45 minutes, or until the white chocolate is firm and dry to the touch. For faster setting, you can refrigerate the trays for about 15 minutes, though room-temperature cooling keeps the texture crispier long-term.
- Once the white chocolate is fully set, break the snack mix into bite-sized clusters. Pieces can vary in size; leave both small and larger clusters for a fun variety.
- Transfer the mix to airtight containers or zip-top bags. Serve in bowls for parties or pack into tins, jars, or treat bags for gifting.
Notes
Yield: About 14–16 cups of snack mix (roughly 12–16 servings, depending on how generously guests snack). Storage: Keep in an airtight container at room temperature for up to 7–10 days in a cool, dry place. For longer storage, freeze in an airtight container or freezer bag for up to 2 months; thaw at room temperature for 20–30 minutes before serving. Variations: For Christmas, use red and green M&M’s and add festive sprinkles or crushed candy canes. For a peanut-free version, replace peanuts with seeds or extra pretzels (and always check labels). You can also add dried fruit, extra nuts, or crushed chocolate sandwich cookies for different flavor twists. Tip: Use a very large mixing bowl or even a clean stock pot to make stirring easier and less messy. Go low and slow when melting white chocolate to prevent scorching or seizing; if it becomes thick or grainy, it may be overheated.
Nutrition
Calories: 300kcal
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