White Trash Snack Mix (Print version)
No-bake sweet-and-salty mix of cereals, pretzels, nuts, marshmallows and candy coated in creamy white chocolate.
# What you'll need:
→ Base
01 - 3 cups crispy rice cereal squares, such as Rice Chex
02 - 3 cups corn cereal squares, such as Corn Chex
03 - 2 cups small pretzel twists
04 - 2 cups salted peanuts
05 - 2 cups bite-sized cheese crackers, such as Goldfish or Cheez-It
→ Sweets
06 - 2 cups mini chocolate-coated candies, such as M&M's
07 - 2 cups mini marshmallows
→ Coating
08 - 24 ounces white chocolate chips or white candy coating
09 - 2 tablespoons coconut oil or vegetable shortening, optional for smoother melting
# Method:
01 - Line a large baking sheet with parchment paper to prevent sticking.
02 - In a large mixing bowl, add crispy rice cereal, corn cereal, pretzels, salted peanuts, cheese crackers, mini marshmallows, and chocolate-coated candies. Gently toss to combine.
03 - Place white chocolate chips and coconut oil or shortening (if using) in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until completely melted and smooth.
04 - Pour melted white chocolate over the snack mixture. Use a spatula to fold until all pieces are evenly coated.
05 - Spread the coated snack mix onto the prepared baking sheet in a single, even layer.
06 - Allow the mixture to cool at room temperature for approximately 20 minutes until fully set.
07 - Break the set mixture into bite-sized chunks and store in an airtight container for up to one week.
# Expert advice:
01 -
- This mix is endlessly customizable—I always sneak in extra favorites and no one ever notices until they find them mid-bite.
- It comes together so fast, you’ll be munching in under 20 minutes and it keeps everyone happy no matter the occasion.
02 -
- If your white chocolate gets lumpy, don’t panic—add a teaspoon of coconut oil and keep stirring, it usually comes back together.
- Mix in the candies last if your chocolate is hot; otherwise, they risk melting and swirls of color end up everywhere (which isn’t always a bad thing).
03 -
- Always melt white chocolate slow and low; rushing leads to grainy clumps.
- Let every piece cool completely before storing or you’ll end up with a sticky heap—patience makes perfect clusters.