Ingredients:

  • 6 cups Chex-style Cereal (Rice or Corn)
  • 2 cups Mini Pretzels
  • 1 cup Dry Roasted Peanuts
  • 12 oz White Chocolate Chips
  • 2 Tablespoons Unsalted Butter
  • 1 teaspoon Peppermint Extract
  • 1 cup Crushed Candy Canes / Peppermint Candies
  • 1 Tablespoon Red/Green Sprinkles (Optional)

Instructions:

  1. Prepare the Crunch Base: In a very large bowl, gently combine the cereal, pretzels, and peanuts. Set aside.
  2. Melt the Coating: Combine the white chocolate chips and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until smooth and fully melted. Be careful not to overheat.
  3. Flavour Infusion: Once smooth, stir in the full 1 teaspoon of peppermint extract quickly.
  4. Coat the Mix: Immediately pour the melted chocolate mixture over the dry base ingredients. Using a rubber spatula, gently fold the mixture until everything is evenly coated. Work swiftly.
  5. Add the First Crunch: Stir in three-quarters (3/4 cup) of the crushed candy canes. Mix just until incorporated.
  6. Spread and Set: Spread the coated mix in a thin, even layer onto a large baking sheet lined with parchment paper.
  7. The Final Flourish: Immediately sprinkle the reserved 1/4 cup of crushed candy canes and any optional sprinkles evenly over the top. Press gently so they adhere.
  8. Chill: Allow the mix to cool completely at room temperature for about 30 minutes, or place it in the refrigerator for 15 minutes until the chocolate is completely firm.
  9. Break and Serve: Once set, break the mix into bite-sized pieces. Store in an airtight container.