Description
This festive Valentine's Day Chex Mix combines crunchy Rice and Corn Chex cereals with mini pretzels, salted peanuts, and colorful Valentine M&M candies, all coated in smooth melted white chocolate. Perfect for a sweet and salty treat to share or snack on during the holiday, this easy-to-make mix requires just 20 minutes from start to finish and sets to a deliciously crunchy cluster.
Ingredients
Dry Ingredients
- 2 cups Rice Chex cereal
- 2 cups Corn Chex cereal
- 1 1/2 cups mini pretzels
- 1 1/2 cups salted peanuts
- 20 oz. Valentine M&M chocolate candies
Chocolate Coating
- 22 oz. white chocolate, chopped or chips
- Optional: 1/2 tsp. coconut oil (if microwaving chocolate)
Instructions
- Combine dry ingredients: In a large bowl, stir together the Rice Chex, Corn Chex, mini pretzels, salted peanuts, and Valentine M&M candies until evenly mixed.
- Melt white chocolate using double boiler: Fill a saucepan about 1/4 full with water and bring to a simmer. Place a frying pan or heatproof bowl on top of the saucepan, ensuring it doesn't touch the water. Add the chopped white chocolate to the pan and stir constantly over medium-high heat until melted and smooth.
- Alternate melting method: If preferred, place the white chocolate and 1/2 teaspoon coconut oil in a small microwave-safe bowl. Microwave in 20-second intervals, stirring thoroughly between each, until completely melted and smooth.
- Combine chocolate with mix: Pour the melted white chocolate over the cereal and candy mixture. Toss well to coat everything thoroughly and evenly.
- Set the mix: Spread the coated mixture onto an ungreased baking sheet in an even layer. Let it set at room temperature for at least 1 hour until the chocolate hardens completely.
- Serve: Once set, break the mix into smaller clusters and enjoy your festive Valentine's Day Chex Mix.
Notes
- Ensure constant stirring when melting chocolate on the stove to prevent burning.
- If using the microwave melting method, do not overheat chocolate to avoid seizing.
- Store leftovers in an airtight container at room temperature for up to a week.
- For a non-peanut version, substitute salted peanuts with almonds or omit nuts entirely.
- Make sure the baking sheet is ungreased to help the mixture set properly and release easily.
