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Halloween White Chocolate Snack Mix Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 111 reviews
  • Author: Bertha
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 20 servings
  • Category: Snack
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Description

This Halloween Snack Mix is a delightful and festive treat that combines crunchy popcorn, Rice Chex cereal, gluten-free pretzel sticks, and peanuts coated in melted white chocolate. Tossed with Reese’s Pieces, candy corn, and optional Halloween sprinkles and edible eyeballs, it offers a perfect balance of sweet, salty, and crunchy textures for your spooky celebrations.

Ingredients

Scale

Base Mix

  • 8 cups popped popcorn (~1/4 cup kernels)
  • 2 cups Rice Chex Cereal
  • 1 cup gluten-free pretzel sticks (Snyder’s GF recommended)
  • 1 cup peanuts

Chocolate Coating

  • 12 oz bag white chocolate chips
  • 1 tablespoon coconut oil or vegetable oil

Add-ins and Toppings

  • 1 cup Reese’s Pieces
  • 1 cup candy corn
  • Halloween sprinkles (optional)
  • Coarse sea salt (optional)
  • Edible eyeballs (optional)

Instructions

  1. Prepare Baking Sheets: Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and allow the snack mix to set properly.
  2. Combine Base Ingredients: In a very large bowl or divide between two bowls, add the popcorn, Rice Chex cereal, gluten-free pretzel sticks, and peanuts. Mix gently to combine.
  3. Melt White Chocolate: Place the white chocolate chips and coconut or vegetable oil into a medium microwave-safe bowl. Microwave for 30 seconds, then stir. Continue microwaving in 10-second increments, stirring after each, until the chocolate is fully melted and smooth.
  4. Coat Snack Mix: Drizzle the melted white chocolate over the popcorn mixture. Gently fold everything together with a rubber spatula until all pieces are evenly coated with chocolate.
  5. Add Candy Pieces: Mix in the Reese’s Pieces and candy corn carefully to distribute evenly without breaking the candy.
  6. Spread and Decorate: Spread the coated mixture into an even layer on the prepared baking sheets. Immediately sprinkle with Halloween sprinkles and coarse sea salt, if using. Gently press these toppings into the chocolate so they stick well.
  7. Set and Store: Let the snack mix cool until the white chocolate sets completely. Once set, transfer leftovers into an airtight container or resealable bags to maintain freshness. Enjoy your festive Halloween treat!

Notes

  • Use gluten-free pretzels to keep the snack mix gluten-free.
  • Coconut oil helps thin and smooth the white chocolate for easy drizzling.
  • Be gentle when folding to avoid breaking candy pieces.
  • Storage in airtight containers will keep the mix fresh for up to 1 week.
  • Optional edible eyeballs add a fun spooky touch perfect for Halloween parties.

Nutrition

  • Serving Size: 1/20 of recipe (about 1 cup)
  • Calories: 180
  • Sugar: 14g
  • Sodium: 120mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1.5g
  • Protein: 3g
  • Cholesterol: 0mg

Find it online: https://grannyeats.com/halloween-white-chocolate-snack-mix-recipe/