Also called Christmas Crack, this sweet and salty snack mix made with chex cereal, pretzels, peanuts, M&M’s and white chocolate is the perfect treat!
JUMP TO RECIPEThe first time I ever had this sweet and salty treat was when my neighbor, Terri, brought it to our house for a Christmas party we were hosting.
Being the generous person she is, when it was time to pack up and head home, Terri left all the extra with me. I sampled some of it during the party but I didn’t really zero in on it that night because there was so much else to eat and because I was playing hostess.
Well, the next day I nibbled on a hunk of it and after that, could NOT keep my hands out of the bowl! It’s addictive!
Maybe that’s why some people call this Christmas Crack!
Because it’s such a perfect recipe for any holiday (just use whichever holiday colored M&M’s) I wanted to make some a few months later for Easter. I couldn’t get in touch with Terri so I just googled the recipe, found one that looked good and made it.
It was NOT the same as what Terri had made. Terri’s recipe is PERFECT.
It has the scientifically correct proportion of sweet and salty and the perfect combination of textures for complete and total palatal bliss.
I emailed Terri and asked for her recipe and she sent it to me. Then another year went by and I wanted to make it again and… well, I’d lost the recipe. So, I had to ask her for it. Again. 😬
Another year went by and I needed her recipe YET AGAIN so I just searched through our texts until I found the last time she sent it to me. So I decided I would share the recipe here so I would always have it and never have to bug her for it again!
And also because I think this is THE BEST recipe for this treat. I’ve had several versions of it but I swear this one is better! These very specific ingredients are what make this version of the recipe the best!
I've made this with Rice Chex and Cripix cereal and I think the Corn Chex is definitely better! And I think you have to use dry roasted peanuts, not cocktail or party peanuts. AND I think the Rold Gold brand pretzels are best in this. All these little things I'm being nitpicky about are what make this recipe spectacular.
INGREDIENTS FOR THE BEST WHITE CHOCOLATE TRASH
- Corn Chex cereal
- Rold Gold Tiny Twist pretzels
- Dry roasted peanuts
- White chocolate chips
- Plain M&M's
This goes by several different names: Christmas Crack, White Trash, White Chocolate Chex Mix and combinations of the same. I think Terri actually calls hers Christmas Crack but I’m not sure I love the idea of putting those two words together.
I grew up in a small, rural town and actually knew quite a few crackheads… and… there was nothing merry and bright about their addiction. So, I just decided to call this White Chocolate Trash to be safe.
Of course, I grew up knowing quite a bit of white trash too, so maybe that wasn’t the best choice either. HA!
You can tailor this recipe for any holiday! Just use M&M’s for whichever holiday is in season and coordinating sprinkles (the sprinkles are optional but fun for the kiddos). Or just make it with regular M&M’s if you’re making it for just any old regular day!
Since it's Christmastime now, I made this batch with red and green holiday M&M's and THE CUTEST Christmas sprinkles. If you look closely at the sprinkles, there are teeniney Christmas trees and stars in the mix! I picked these up at Home Goods this weekend if anyone wants to look for them.
Recipe for White Chocolate Trash Christmas Crack
White Chocolate Trash
Ingredients
- 6 cups Corn Chex Cereal
- 6 cups small pretzels
- 1 16-oz jar dry roasted peanuts
- 1 11-oz bags plain M&M’s
- 2 12-oz bags white chocolate chips
- 2 tablespoons vegetable oil
- Sprinkles (optional)
Instructions
- Combine cereal, pretzels, peanuts and M&M’s in a very large bowl (I usually divide everything evenly between two bowls so I don’t make a mess stirring).
- Line two baking sheets with wax or parchment paper; set aside.
- Combine white chocolate chips and vegetable oil in a microwave-safe bowl then heat and stir at 30-second intervals until chocolate is melted. Be very careful not to overheat the melted mixture as it can "seize up" if it starts to burn.
- Pour melted chocolate over dry ingredients then gently fold until well combined. Spoon mixture onto baking sheets, spread to cover pans then add sprinkles on top.
- Cool in the refrigerator until set. Break cooled mixture into chunks then store in an air-tight container at room temperature.
Notes
- White chips will overheat and "seize up" very easily (even with a double-boiler). Be sure to heat them just until melted.
- I've tried this several ways and I really, truly believe to make THE BEST batch you should use these exact ingredients (see post above for more details).
- At some point they stopped calling them "white chocolate chips" and now they're all called "premium white morsels" or "white baking chips". Just look for the white morsels next to the chocolate chips!
what brand white chips do you use? i have the darndest time melting white chocolate. can't wait to make this. Thank You!
ReplyDeleteI use the nestle premier white morsels. If it starts to seize up on you when heating it, just add a little more vegetable oil. I've found that I have better luck when using a glass bowl. Hope that helps!
DeleteI use white almond bark, and even add a little peanut butter sometimes.
DeleteI think almond bark doesn’t have near as good taste as the chocolate chips. Just how most people here think of the almond bark. Wilton has melting candy that’s really good also.
Deletegreat! that helps a lot!
ReplyDeleteTo "unknown"I gave up on the white chocolate chips because of the seizing, I now use the white chocolate discs from Michaels, they're Wilton. Melt a lot easier and in my opinion and people that have tasted my "Reindeer Mix' can't tell the difference.
ReplyDeleteTry white Almond Bark It melts Beautifully and tastes so delicious and not expensive either
DeleteCan you tell me how much almond bark you used for the recipe?
DeleteAdding oil to the chips is genius!! I tried making this a few years back with no success. The chis seized up so I declared it a disaster and threw it the trash (all of it!). Made this today and it came out perfectly. Heading to the gym now while it sets up so I can enjoy some later - guilt free. Thanks!!!
ReplyDeleteHey! Nothing to do with this awesome looking White Chocolate Trash recipe, but I was flipping through the Nov. 2018 Taste Of Home magazine that my MIL so graciously gives to me when she's done reading hers and I saw your photo with your Southern Shrimp & Grits! My initial thought was, "Hey, I know her!" Ha! Congrats on getting your recipe in the magazine!
ReplyDelete-Kimberly in NC
It makes my heart smile to hear you say you know me! I always want to connect to y'all that way :o)
DeleteYou say it makes 48-50 servings - what size is a serving? I have used Ghirardelli white chocolate and haven't needed the oil! Thanks
ReplyDeleteA bite-sized hunk, I suppose :o)
DeleteDo you add in the sprinkles along with the other ingredients or sprinkle on top after mixing?
ReplyDeleteI didn't know if the sprinkles would dissolve in the warm chocolate.
Gah! I left that part out didn't I!? Once you spread it all out in the pans then add the sprinkles on top. Off to update the recipe...
DeleteLOVE this mix. We call it PMS Mix... Nothing better to soothe the savage beast. My son has a nut allergy so we omit the peanuts, but substitute with other nuts. We also add mini marshmallows for an added kick.
ReplyDeleteI make this every year and my secret ingredient (no substitutions-EVER) is Walmart Vanilla Almond Bark. I've tried others, but for some reason, this is the only one I use. It melts really well and tastes DELICIOUS! One brick of white chocolate makes about 1/2 of my biggest Tupperware bowl of mix. We also put mixed nuts (extra cashews please). This year I found tiny pretzel twists and ABC pretzels. One year we used dark chocolate M&M's which was a nice twist.
ReplyDeleteLove it! Pretty much followed the recipe exactly with maybe a bit more white chocolate. First batch I used the hot water bath for melting with no difficulty. Second batch, I was in a hurry since the first batch somehow disappeared within 24 hours and microwaved....ended up with burnt chocolate (yuck) and had to redo. For the record, do NOT substitute the pretzel M&M candies. The store was out of the holiday ones and I snagged a bag of those. They are gross.
ReplyDeleteThis looks so amazingly delish! I can’t wait to make it! I’m going to a cookie exchange and I do not bake!! I’m thinking this will be perfect thing to bring but trying to determine how much it makes. I need to take a bit for tasting and then 6 baggies (sandwich size) to give away. Double the recipe?? Thanks, Jessy
ReplyDeleteIt makes enough to cover 2 sheet pans so I think you'll have plenty with one batch!
DeleteAwesome! Thank you so much!! :)
ReplyDeleteI just made this recipe. AMAZING! Made exactly as written and it turned out perfectly. My question: does this recipe freeze well? And I’m thinking of adding a few drops of peppermint extract. I’ve done that for white bark covered pretzels. Have you tried this recipe with any flavor extracts?
ReplyDeleteI *think* it would freeze OK but I'm not 100% sure since I've never done do myself. I've never added any flavor extracts but I'm sure it would be a fun twist!
DeleteI have frozen this successfully and sometimes just store it in the freezer so it stays fresh. It’s delicious to eat, straight from the freezer!
DeleteI make this every Christmas for my gambabies/gamkids (grandbabies, they call me gammy so they are gambabies ��) but I color my chips green and it somehow was dubbed "grinch candy" by them. It is their favorite and always the first thing they ask for. I too have played around with it through the years adding cheerios, etc, and I agree that these ingredients makes the best "grinch candy".
ReplyDeleteSince my nephew is highly allergic to peanuts we cannot use them in our household, so I used cherrios. It is just as Good.
ReplyDeleteGlad to know that cheerios is a good substitute!
DeleteI made mine originally with bugles added in. It was really delicious. I also found some little round pretzel balls that made it more Christmasy, I think. I burnt my white chocolate in the microwave and had to go buy more, so I melted over hot water, turned out perfect. Everyone loves it.
ReplyDeleteWe call this Reindeer Poop. I'm with you, Cyndi. Once I start eating it, I can't stop!
ReplyDeleteHi! How long is this good if stored in an airtight container?
ReplyDeleteI'd say a week to 10 days
DeleteI add smashed candy canes to this mixture - if you like mint.
ReplyDeleteCan I cool in cold garage or on counter if my fridge isn’t big enough?
ReplyDeleteI typically cool and store in my garage - I live in upstate NY so my garage is usually cold this time of the year!
DeleteAs I sit here looking at this bowl of supposedly melted white chips I’ve decided they are not ever gonna melt to be able to pour 😩 I have vanilla almond bark but I hate wasting all of this cereal so I guess I’m gonna try the bark and cry if it don’t work.
DeleteI will make this and also melt chocolate chips so both on the mix to coat. Also will use cherrios not Chet mix. Got to improvise!
DeleteI made this for the first time for a christmas day party, and everyone raved about it! You are so right, this combo was the best mix of sweet and salty - I used melting wafers ( I don't think they stay as melty as long as the chips do) so I had to be quick to mix it. If I hadn't followed your two bowl suggestion, I'd have never gotten it mixed before it set up! Thanks again for a great treat!
ReplyDeleteThis is an amazing recipe and I make it to give out in bags with Christmas cards. Lots of people have asked for the recipe!
ReplyDelete