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Crispy Fall Snack Mix with White Chocolate

crispy fall snack mix with white chocolate - featured image

A crunchy, sweet, and salty snack mix featuring toasted oats, pretzels, and almonds coated in a smooth white chocolate shell. This recipe is a tribute to a beloved Portland bakery, offering a perfect balance of textures and fall flavors.

Ingredients

Scale
  • 2 cups pretzel twists
  • 2 cups buttered popcorn
  • 2 cups Chex cereal
  • 1 cup almonds, chopped
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
  • 12 ounces white chocolate chips
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil (optional)

Instructions

  1. Preheat oven to 300°F (150°C). Line a large rimmed baking sheet with a silicone mat or parchment paper.
  2. In a large mixing bowl, combine pretzel twists, buttered popcorn, Chex cereal, chopped almonds, cinnamon, and sea salt. Toss until evenly distributed.
  3. Spread the mixture onto the prepared baking sheet in a single layer. Bake for 10 minutes, stirring halfway through. Remove from oven and let cool completely.
  4. Place white chocolate chips, butter, and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth. Do not overheat.
  5. Pour the melted chocolate over the cooled snack mix. Use a spatula to gently fold the mix, ensuring every piece is coated.
  6. Spread the coated mix back onto the baking sheet. Sprinkle with extra sea salt if desired. Let sit at room temperature for 30 minutes until the chocolate hardens.
  7. Break into pieces and serve.

Notes

Ensure the snack mix is completely cool before adding chocolate to prevent seizing. For a nut-free version, omit almonds and add more popcorn. Store in an airtight container at room temperature for up to one week. In humid weather, refrigerate to maintain crunch.

Nutrition

Keywords: fall snack, white chocolate, snack mix, easy recipe, party snack, gluten-free option, nuts, chocolate coating