Does reindeer chow need to be refrigerated?

No, reindeer chow keeps well at room temperature in an airtight container for up to 1 week, and refrigeration is only needed in a very warm kitchen. If you do chill it, let the mix sit out for 15 minutes before serving so the chocolate flavor tastes full and the cereal stays crisp.

How do I make reindeer chow without peanut butter?

Swap the peanut butter for sunflower seed butter in the exact same amount and leave out the mini peanut butter cups. The coating melts, sets, and tastes almost identical, with a mild toasty flavor. This nut free version is the safest choice for classroom parties and mixed groups.

How far ahead can I make reindeer chow?

You can make it up to 1 week ahead and store it airtight at room temperature, or freeze it for up to 3 months. The crunch holds best during the first 5 days, so for gifting, portion it into jars within a day or two of making the batch.

Can I use a different cereal for reindeer chow?

Yes. Corn Chex, Crispix, or a half and half blend of Rice Chex and Corn Chex all work in the same 9 cup amount. Avoid flaky or puffed cereals, which crush during folding and turn the mix dusty instead of crunchy.

Why is my coating not sticking to the cereal?

The usual cause is chocolate that was too hot, which soaks in instead of coating, or cereal added to the bag while still warm and tacky. Let the melted mixture cool for 2 minutes before pouring, chill the coated cereal until the surface looks matte, and the powdered sugar will cling evenly.

20-Minute Reindeer Chow, Crunchy, Chocolatey Christmas Snack Mix

Ingredients

Scale

9 cups (255 g) Rice Chex cereal
1 cup (170 g) semisweet chocolate chips
1/2 cup (130 g) creamy peanut butter
1/4 cup (55 g) unsalted butter
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
1 1/2 cups (180 g) powdered sugar
3 cups (150 g) mini pretzel twists, divided
1 1/2 cups (255 g) red and green chocolate candies (such as M&M’s)
1 cup (150 g) mini peanut butter cups, optional

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Instructions

Line a large rimmed sheet pan with parchment paper. Measure the cereal into a very large mixing bowl and add half of the mini pretzels (1 1/2 cups).
Add the chocolate chips, peanut butter, and butter to a medium saucepan. Melt over low heat, stirring constantly, until completely smooth and glossy, 3 to 5 minutes. Do not let it bubble.
Remove from the heat and stir in the vanilla and sea salt. Let the mixture cool for 2 minutes so it coats the cereal instead of soaking in.
Pour the warm chocolate mixture over the cereal and pretzels in three additions, folding gently with a large spatula after each one, until every piece is coated.
Spread the coated mixture on the prepared sheet pan in a single layer and freeze for 5 minutes, until the chocolate looks matte and feels dry.
Add the powdered sugar to a large zip top bag. Add the chilled coated cereal, seal the bag with air inside, and shake for about 30 seconds until evenly coated. Work in two batches if needed.
Tip the coated cereal into a clean large bowl, shaking off loose excess sugar as you go.
Fold in the remaining plain pretzels, the red and green candies, and the mini peanut butter cups if using. Toss gently and serve, or store airtight.

Author: Quick 30 Recipes
Prep Time: 15 minutes
Cook Time: 5 minutes