Christmas Crack

It’s that time of year – time for to keep the freezer stocked with Christmas Crack so there’s a little somethin’ somethin’ on hand when the sweet tooth strikes.

White Chocolate Christmas Crack from (@whatsgabycookin)

Have you ever had Christmas Crack? Wait, back up. Have you even heard of Christmas Crack? I used to called it “mix” – but this is a way better name right because it’s majorly addictive?

White Chocolate Christmas Crack from (@whatsgabycookin)

It’s a sweet and salty snack made with a combination of cherrios, rice chex, wheat chex, pretzel sticks, M&M’s and white chocolate. Image trail mix on steroids – it’s EVERYTHING. My mom’s been making this mix for us for ages, especially during the holiday season because it’s just so gorgeous and festive. I like to make big batches of this and pack it up so I can give it out as gifts around this time of year! Also – FYI – it keeps super well in the freezer.

White Chocolate Christmas Crack from (@whatsgabycookin)

White Chocolate Christmas Crack from (@whatsgabycookin)

Christmas Crack + A Giveaway

Yield: Serves 12+

Christmas Crack + A Giveaway


  • 3 cups Cheerios
  • 3 cups Rice Chex
  • 3 cups Wheat Chex
  • 1 cups Pretzel Sticks
  • 2-3 cups m&m’s
  • 24 oz White Chocolate (plus an extra 4-8 oz if needed)


  1. In a large bowl combine the Cheerios, Chex, Pretzels and m&m’s. Mix them up a bit, making sure that everything is evenly distributed.
  2. Meanwhile, over a double boiler, melt the white chocolate according to the directions on the package.
  3. Once the chocolate has melted and is a smooth consistency, drizzle the chocolate over the cereal mix and combine with a wooden spoon or hands. Make sure all the cereal is covered in chocolate. If you need to melt the extra white chocolate to cover all the mix then go right on ahead!
  4. Once the entire batch has been combined, lay it out to dry on a large sheet of parchment or wax paper. Let dry for 1 hour so the chocolate is cooled and hard. Break it up into medium pieces and store in an airtight container in the fridge or freezer.

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    1. We make this every year also. Makes a great gift. We use 1 pack of white almond bark, small box of cheerios, cashews and peanuts, mini pretzels, and m&m’s. Melt the bark in microwave in a large bowl, stir often. Then dump everything in and stir till covered. We lay out wax paper all over the dining room table and spread it out until it hardens up. Then just packet it up . I would say it makes about 2 of the gallon Ziploc bags full.

    1. yes! We made the same mistake last year… It still turned out great. This recipe is pretty hard to mess up. You can put anything you like into your mix!

  1. This looks so good I am scared to make it because I know I will eat it all haha great post Gaby! I am getting really inspired by your blog! (I just found it through your guest post with Cupcakes and Cashmere!)
    xoxo Annie

    1. I don’t think that’s happened to me – but I’ve also never really let it sit on the counter for more than 10 seconds once I take it out of the freezer. It goes directly into my mouth 🙂

    2. I’ve hear that the colder the temperature chocolate sets at, the easier it melts. Lower (room temperature) causes it to last longer without melting (or having Christmas crack sweat). Also, I’ve seen this done covered in icing sugar (after the white chocolate) – cause clearly there’s not enough sugar But it’s AMAZING!!!

  2. I am making this for the first time for my office staff to munch on the few days we have to work next week.. What is the purpose of it having to be refrigerated or frozen as there is nothing in it that requires refrigeration? thank you!

  3. Made this yesterday…..Yummy! Can’t wait to share it with my family and friends!

  4. This stuff is definitely my fave!! I’ve made it with cap n crunch , rice Chex and multi grain cheerios…. I like it better that way.. Just a suggestion…

  5. I love this stuff–and in a way–they are like Crack (I am assuming that of course). It is hard to stop eating it!

  6. This was a hit last Christmas. It’s Halloween this week so I’m using orange and brown and yellow mms / reeces pieces and pretzel squares as an experiment.

  7. I had honey nut cheerios on hand and it goes perfectly in this sweet mix. Next time I’ll double the recipe, and get out my big roaster pan to mix together. Thanks for sharing!

  8. Im making now with raisins, cranberries and marshmallows. My mom has chocolate allergy so this is perfect.

  9. Do you need to be careful so the white chocolate isn’t too hot & ends up melting the M&Ms? Or isn’t that an issue? Thanks!

    1. the white chocolate just BARELY gets melted so its not hot enough to melt the m&m’s!! You’ll be good to go 🙂

  10. Ok I need a quantity to fill 2 maybe 2.5 cups jars for presents, do I need to double or triple your recipe? Total of 15 jars

  11. This is actually called reindeer crack. Christmas crack is a toffee & chocolate with saltine crackers dessert.

  12. We used to make something similar when we were little. But instead of laying it flat my mom would spoon it out in little piles and call them haystacks! Ours were cheerios, chineese noodles (like the crunchy kind you use on top of chowmein), m&m’s and sometimes even red hot candies!

  13. Can you use dark or milk chocolate for this? I would assume so but wanted to see if you’ve tested. I’m not a huge fan of white chocolate.

  14. Quick question for you: Do you prefer white choc chips or white almond bark? Which works better? Can’t wait to try!

  15. I prefer not to freeze it. How long can it keep in an air tight container? I want to make it now but serve it on Christmas.

  16. What size canning jars are featured here? Trying to find the right size to make a batch for Christmas gifts. Thank you!!

  17. I’m making this for a party for 60+ fifth graders this Friday the 16th. Substituting Teddy Grahams for wheat chex and doubling everything! Can hardly wait to see their faces 😀

  18. Tell me how to melt white chocolate morsels in microwave. What I’ve read it takes awhile. I have 4 cup glass measure cup. Will this melt all the chocolate I need at one time?

    1. if you put all the white chocolate chips in a glass bowl, melt them at 30 second intervals in the microwave and stir between each interval until smooth

  19. This recipe is a big hit everywhere I take it, but oh my gosh it was so aggravating to make. I made a big mess trying to coat everything with the chocolate!! Not sure I will attempt this again!!

    1. I’m doing a FB live about it on wednesday if you want to tune in. I’ll have some tips and tricks

  20. Just made 3 batches!!!! Yummy!! I’m excited to try this and use peanut butter m&M’s!! I’m a pb freak and try to add pb to just about every recipe I can!!!!

  21. I agre that this stuff is kind of a PITA to make, which is why I only make it every 2-3 years, but the results are always so worth it.

    One tip to make the mixing in white chocolate a lot easier is to mix it all up in a roasting pan. Don’t have to dig down so far to incorporate the chocolate through, and coating gets more evenly distributed with less breakage.

  22. Made this yesterday and loved it! I used the white chocolate almond bark and melted in the microwave and it worked perfectly! I think it’s a little easier to work with then the chips. After it cooked I packed in mason jars and it was so pretty!

  23. So now It’s the end of March and I’m having game night tonight. I’m making this for the crowd. Guess I will call it Spring Crack……Thanks, Gaby

  24. I make this every year ,Most can’t wait ,I will only make it for Xmass I also put raisin and honey coated peanuts

  25. I made a similar version last year but instead of the cereals did freshly popped white popcorn and added green and red sprinkles after I laid it out to dry! I’m definitely going to try this version since my littles have problems eating popcorn hulls.

  26. I added Cinnamon Teddy Grahams to resemble ginger bread men along with miniature marshmallows. It is delicious!

  27. I’ve been thinking of making this for months, seems like the time is finally right! Thanks, Gaby!

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