Gluten-Free White Chocolate Snack Mix
This sweet and salty gluten-free white chocolate snack mix is incredibly addicting! With two kinds of chex, pretzels and M&Ms, this easy dish comes together in no time flat!
Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.
This snack mix was a last minute addition to the menu for my cousin’s baby shower. I wanted to have a dessert option that my sister could eat.
She needs to follow a gluten-free diet and I didn’t want to add any more baking projects to the list of things I already needed to do. So I chose this purely for the simplicity factor.
This mix ended up being the most popular dessert of the day. Go figure.
I’ll admit that I was a little annoyed since I spent all this time baking cupcakes and decorating cookies. How could a snack mix be more popular? Then I found myself frequently sneaking into the kitchen after the party to munch on the leftovers. It’s incredibly addicting. Now I understand.
This snack mix takes less than 15 minutes to pull together.
You throw all the ingredients into a large bowl, melt some chocolate and toss to coat. Lay it out on wax or parchment paper to dry and you have yourself some dessert.
Additional Gluten Free Recipes You Might Enjoy!
- Sweet & Spicy Popcorn Nut Party Mix
- Brownie Batter Hummus
- Dairy Free Gluten Free Brownies
- Flourless Peanut Butter S’mores Cookies
- Peanut Butter Cookie Dough Dessert Hummus
- Dark Chocolate Fruit & Nut Clusters
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 4 cups rice chex
- 4 cups corn chex
- 2 cups gluten-free pretzel sticks
- 2 cups M&Ms
- 20 to 24 ounces white chocolate
- In a large bowl, add the chex cereal, pretzel sticks and M&Ms. Mix to combine.
- Add the white chocolate to a microwave safe bowl. Microwave at 50 percent power for 30 second intervals until the chocolate is completely melted. Pour the melted chocolate into the bowl with the cereal and mix until everything is coated. *I used closer to 20 ounces of chocolate, but melt and add more if the mixture is not well coated.
- Spread the mixture out onto parchment or wax paper. Allow to dry completely and then break into small chunks.
- I prefer to store this mix in containers in the freezer, but it should also be fine at room temperature or in the fridge.
You can substitute other gluten-free chex cereals for those listed above. Please be sure to read all the ingredients on each item to ensure they are gluten-free.
Adapted from What's Gaby Cooking
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 266 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 7mg Sodium: 160mg Carbohydrates: 38g Fiber: 1g Sugar: 26g Protein: 3g