Estimated reading time: 7 minutes
Reindeer Bait (Christmas “Reindeer Crack”) has corn Chex & rice Chex cereal, Butter snap pretzels, mini marshmallows, holiday M&Ms and coated with melted vanilla melting wafers and white chocolate, then topped with festive sprinkles. It’s a sweet & salty, irresistible snack mix that you just can’t get enough of!
Reindeer Bait
Hi Everyone, this Reindeer Bait recipe is so irresistable. When we make it, it does not last long!
It’s the perfect sweet-salty mixture that everyone loves as a snack or at a party.
Ingredients
- 3 cups Corn Chex cereal
- 2 cups Rice Chex cereal
- 2 cup Pretzels – we use Snyder’s of Hanover “Butter Snaps Pretzels”
- 2 cups mini marshmallows
- 1 cup M&Ms chocolate holiday candy (red & green)
- 10-ounce vanilla melting wafers – we highly recommend the Ghirardelli brand for melting wafers
- 10-ounce white chocolate morsels
- 1-2 tablespoons Festive Christmas holiday sprinkles – we use a variety of Wilton holiday sprinkles
Kitchen Tools
- parchment paper
- rimmed baking sheet
- measuring spoons & cups
- large mixing bowl – for the dry ingredients
- medium, microwave-safe mixing bowl – for melting the chocolate
Reindeer Bait (Christmas “Reindeer Crack”)
How to Make Reindeer Bait
Step 1
Mix the dry ingredients: In a large mixing bowl, mix the Corn Chex, Rice Chex, Butter Snap pretzels, mini marshmallows, and holiday M&Ms.
Step 2
Melt the chocolate: In a medium mixing bowl, add the vanilla melting wafers and the white chocolate morsels. Microwave 3-4 times on high for 30 seconds, stirring in between, each time, until fully melted.
Step 3
Mix: Pour the chocolate mixture over the cereal mixture and gently toss together until it’s completely coated. Spread the mixture evenly onto a parchment-lined, rimmed baking sheet. Sprinkle holiday sprinkles over the top of the mixture while it’s still sticky. Refrigerate for 1 hour or until the mixture is dry.
Step 4
When it’s done chilling, take the baking sheet out and break apart the Reindeer Bait and serve, enjoy!
Recipe Notes
- You can substitute the cereal for another cereal.
- Adding another type of snack, like Cheez-Its would be good too
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Reindeer Bait
Reindeer Bait (Christmas "Reindeer Crack") has corn Chex & rice Chex cereal, Butter snap pretzels, mini marshmallows, holiday M&Ms and coated with melted vanilla melting wafers and white chocolate, then topped with festive sprinkles. It's a sweet & salty, irresistible snack mix that you just can't get enough of!
Ingredients
- 3 cups Corn Chex cereal
- 2 cups Rice Chex cereal
- 2 cup Pretzels – we use Snyder’s of Hanover “Butter Snaps Pretzels”
- 2 cups mini marshmallows
- 1 cup M&Ms chocolate holiday candy (red & green)
- 10-ounce vanilla melting wafers – we highly recommend the Ghirardelli brand for melting wafers
- 10-ounce white chocolate morsels
- 1-2 tablespoons Festive Christmas holiday sprinkles – we use a variety of Wilton holiday sprinkles
Instructions
- Mix the dry ingredients: In a large mixing bowl, mix the Corn Chex, Rice Chex, Butter Snap pretzels, mini marshmallows, and holiday M&Ms.
- Melt the chocolate: In a medium mixing bowl, add the vanilla melting wafers and the white chocolate morsels. Microwave 3-4 times on high for 30 seconds, stirring in between, each time, until fully melted.
- Mix: Pour the chocolate mixture over the cereal mixture and gently toss together until it's completely coated. Spread the mixture evenly onto a parchment-lined, rimmed baking sheet. Sprinkle holiday sprinkles over the top of the mixture while it's still sticky. Refrigerate for 1 hour or until the mixture is dry.
- When it's done chilling, take the baking sheet out and break apart the Reindeer Bait and serve, enjoy!
Notes
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 959Total Fat: 30gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 20mgSodium: 451mgCarbohydrates: 138gFiber: 5gSugar: 76gProtein: 12g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
- Recipe photographed: 12/27/2022
- First published: 12/30/2022
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