Mix of cereal, pretzels, peanuts, and m&m’s, all tossed together with plenty of white chocolate. Perfect no bake recipe, made in less than 10 minutes!
Great for Valentine’s Day, and SO simple and easy to make! We love easy sweets like my Crockpot Candy, and Peanut Butter Cup Cheesecake Dip. This is one of my Desserts you’ll definitely want in your recipe box!
WHITE TRASH CHEX MIX
Growing up, my Mom has made her version of this white trash chex mix every Christmas, and we all LOVE it!
I never knew that one of the common names for it was white trash though! Also referred to as chocolate covered chex mix, it’s a fabulous mix of breakfast cereals, pretzels, peanuts and m&m candies, all coated in plenty of white chocolate.
No-bake desserts always have a soft spot in my heart, and this one is no exception. Ready in just 10 minutes, and using just 7 common ingredients… it’s the ultimate easy party dessert!
So, why is it called White Trash? From what I can tell, it’s because you use things that someone could have cleared out of their pantry, and instead of throwing it in the trash, they added melted white chocolate and created a dessert.
It could also be because some folks make this recipe in an actual trash bag (unscented of course). They just add all the dry ingredients, pour in the melted chocolate and shake to coat everything.
However you prepare it, and whatever you call it… we can all agree on one thing… it’s DELICIOUS!
HOW TO MAKE SWEET CHEX MIX
- Combine both cereals, pretzels, peanuts and m&m candies in a big mixing bowl.
- Melt white chocolate and pour over the chex mix. Stir gently to combine well.
- Spread onto wax paper and let set.
- Break into pieces and enjoy!
PREPARATION TIPS FOR THIS WHITE TRASH RECIPE
- The Chocolate – I like to use either white chocolate chips or white chocolate melting wafers for this recipe, as I love the flavor. However, you can use almond bark if you’d like!
- The Dry Ingredients – the dry ingredients in this recipe are the cereals, pretzels, peanuts and m&m candies. Think of this recipe as a method, and feel free to use the varieties of those ingredients that you love!
TIPS FOR MELTING CHOCOLATE
The hardest thing about making this recipe, and I hesitate to say hard, is melting the chocolate. But I have a few helpful tips to make it go smoothly!
- Don’t cook on full power – if you choose to microwave your chocolate (which is what I normally do), set your microwave to half power (or medium). This lessens the chance of the chocolate heating too quickly and “seizing”.
- Heat slowly – melt the chocolate in 20-30 second intervals for the first minute, then in 15 second intervals after that, stirring after each cooking interval. It takes longer, but trust me, it’s worth it.
- Add a bit of oil – one of my favorite tricks is to add a little bit (about a tablespoon or so) of vegetable oil to the chocolate before melting. I don’t think I’ve ever had seized or scorched chocolate when following the microwave tips and this one!
WHAT IS SEIZED CHOCOLATE
Have you ever been melting chocolate (especially white chocolate) and had it go from luxuriously smooth and silky, to a thick, grainy paste? It’s the bane of every baker’s existence!
VARIATIONS OF THIS RECIPE
- DRY INGREDIENTS – As I mentioned, feel free to swap the ingredients I used for some of your favorites. Corn chex, honey roasted peanuts, different cheerio flavors, etc.
- THE M&M CANDIES – I used Valentine’s day colors here because that’s the closest holiday, but you can use regular or other holiday mixes. I also used a mix of part regular chocolate m&m’s and the peanut variety.
MAKING CHOCOLATE COVERED CHEX MIX AHEAD OF TIME
There’s really not much to make ahead of time for this recipe, since it comes together so quickly.
That being said, you could combine all the dry ingredients (everything except the chocolate and vegetable oil) in a large container.
White trash chex mix can be kept at room temperature for 1-2 weeks. It can also be refrigerated.
SPECIAL EQUIPMENT FOR THIS RECIPE
- Baking Sheets – I love the large size and how sturdy these pans are.
- Chocolate melting wafers – this is what I mean by melting wafers.
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- 2 cups rice chex cereal
- 2 cups cheerios cereal
- 2 cups mini pretzels
- 2 cups lightly salted peanuts
- 2 1/2 to 3 cups m&m candies (I did a mix of half regular and half peanut)
- 22 to 24 oz white chocolate chips (or almond bark)
- 2 tsp vegetable oil (optional)
- Line 2 rimmed baking sheets (or 1 very large baking sheet) with wax paper. Set aside.
- Add rice chex, cheerios, pretzels, peanuts and m&m candies in a very large bowl and stir to combine.
- In a large microwave-safe bowl, add white chocolate, vegetable oil (if using), and microwave on MED power (50%) for 1 minute 30 seconds, stirring every 30 seconds.
- If needed, microwave again, in 15 second intervals, stirring after each cooking interval, until chocolate is JUST melted.
- Pour melted chocolate over ingredients in large mixing bowl and use a rubber spatula to gently stir, until all ingredients are coated.
- Spread out onto prepared baking sheet in an even layer. Let sit for 1 hour, or until set and hard. You can refrigerate the baking sheets to speed up this process if you'd like. Break apart into pieces and enjoy!
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The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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