Ingredients
Scale
- 4 cups Corn Chex cereal
- 4 cups Rice Chex cereal
- 2 cups mini pretzels
- 1 cup salted peanuts
- 1 (12-ounce) bag white chocolate melting wafers
- 1 tablespoon shortening or solid coconut oil
- ¼ teaspoon ground cinnamon (optional)
- 1 cup candy corn
- 1 cup Reese’s Pieces
- 1 cup Halloween-colored M&M’s
- Candy eyeballs, for decorating
Instructions
- PREP: Line two large baking sheets with parchment paper. In a very large bowl, combine the Corn Chex, Rice Chex, pretzels, and salted peanuts.
- MELT: In a separate microwave-safe bowl, melt the white chocolate wafers and shortening in 30-second intervals, stirring well after each one, until completely smooth. Stir in the optional cinnamon.
- COAT: Pour the melted chocolate over the cereal mixture. Using a rubber spatula, gently fold everything together until all the pieces are evenly coated.
- MIX: Add the candy corn, Reese’s Pieces, and about half of the M&M’s to the bowl. Give it one or two final, gentle folds to distribute the candy.
- SET: Immediately spread the mixture into a single, even layer on your prepared baking sheets. While the chocolate is still wet, sprinkle the remaining M&M’s and the candy eyeballs over the top.
- COOL: Let the mix sit at room temperature for about 30-45 minutes, or until the chocolate is completely firm. Once set, gently break it into clusters and serve!
Notes
- Best Chocolate: For the smoothest, most even coating, use white chocolate melting wafers (also called candy melts) rather than white chocolate chips.
- Nut-Free Allergy: To make this recipe nut-free, simply omit the peanuts and replace the Reese’s Pieces with a nut-free candy of your choice.
- Storage: Store any leftovers in an airtight container at room temperature. It will stay fresh and crunchy for up to a week.
- Prep Time: 10
- Cook Time: 5
- Category: Snack
- Method: No Bake
- Cuisine: American