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+ servings

White Chocolate Chex Mix

This White Chocolate Chex Mix is the all-time best savory & sweet snack! This recipe is easy, made in 10 minutes, and seriously addictive.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cooling time 30 minutes
Total Time 40 minutes
Servings 5 quarts
Calories 1341kcal
Cost $7


  • 1 package (10 oz) mini salted pretzels
  • 5 cups cheerios
  • 5 cups corn chex
  • 2 cups salted peanuts
  • 1 lb (16 oz bag) m&m's
  • 2 packages (10 oz each) white chocolate chips
  • 2 tbsp vegetable oil


  • Prep your parchment paper before starting- you can either lay it out on the counter or cover 3 large baking sheets and set aside.
  • Combine pretzels, cheerios, corn chex, peanuts, and m&m’s into a VERY large bowl. If you don't have a big enough bowl, use two and put equal amounts of each ingredient in both bowls.
  • In a microwave-safe bowl, microwave chips and oil on medium-high for 1 minute. Stir, and then continue to microwave in 10-second intervals (mixing in between each) until completely melted and smooth. Be careful not to burn the chocolate.
  • Quickly pour the white chocolate over cereal mixture and immediatly mix to coat everything with a rubber spatula or clean hands.
  • Once coated, spread the chex mix out in an even layer on the prepared parchment paper and let it cool completely. Break apart and store in an airtight container.


  • Change the theme for different holidays- use green & red m&ms for Christmas, red white and blue for 4th of July. You can even add 3-4 tbsp of colored sprinkles to make it extra festive.
  • Use the biggest bowl you can find- sometimes I have to split this up into 2 bowls if I don't have one big enough.
  • Use your hands- I find that mixing the white chocolate into the chex mix works best if you use your hands vs. a spatula. Gives you a nice even coat, so don't be afraid to get your hands a little dirty!
  • Use parchment or wax paper- this is the easiest to use if you don't want your white chocolate to cool and stick to whatever you put it on.
  • Cut this recipe in half- this makes A LOT of chex mix, so if you don't want a ton leftover just cut the recipe in half (although you won't regret leftover, I promise).
Storing and freezing:
  • Store in an airtight container or ziplock bags. I think this is best stored in the FREEZER, it stays fresh and lasts up to 4 weeks… if you keep it around for more than a day that is.


Calories: 1341kcal | Carbohydrates: 148g | Protein: 29g | Fat: 76g | Saturated Fat: 34g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 725mg | Potassium: 811mg | Fiber: 11g | Sugar: 95g | Vitamin A: 1913IU | Vitamin C: 14mg | Calcium: 461mg | Iron: 19mg