White Trash Snack Mix (Printable Version)
Sweet-and-salty white chocolate–coated mix of cereals, pretzels, nuts, marshmallows, and candies—party-ready snack.
# 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)
# How To Make It:
01 - Line a large baking sheet with parchment paper to prevent sticking.
02 - In a large mixing bowl, combine rice cereal, corn cereal, pretzels, peanuts, cheese crackers, mini marshmallows, and chocolate-coated candies until evenly distributed.
03 - Place white chocolate chips and optional coconut oil into a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth and fully melted.
04 - Immediately pour the melted white chocolate over the cereal mixture. Using a spatula, gently fold until all pieces are thoroughly coated.
05 - Spread the coated snack mix onto the prepared baking sheet in a single layer and allow to cool at room temperature for about 20 minutes or until set.
06 - Once the mixture is fully set, break into chunks and store in an airtight container for up to one week.
# Expert Suggestions:
01 -
- This mix is so simple, nobody will ever guess how little time you spent in the kitchen.
- Every handful surprises you with something crunchy, salty, or sweet—you can never get bored of it.
02 -
- I once tried pouring hot chocolate right onto the candies, and the colors ran everywhere—let the chocolate cool a bit first for picture-perfect mix.
- Swapping peanuts with roasted almonds completely shifts the flavor, and I’ve never looked back since experimenting that way.
03 -
- Always melt the chocolate in short intervals and stir—too much heat ruins it in seconds.
- A wooden spoon does a better job folding the mix gently than a metal one, helping keep every piece intact.