Reindeer Feed {White Chocolate Peppermint Chex Mix}

It has happened again. December is here and I am addicted to a certain holiday goodie. Last year, my addiction was in the form of Franco’s Christmas Bark (Crack). This year, Reindeer Feed. I’m not sure whether it was the name of the recipe, or the fact that it had 3 ingredients and involved the microwave that verified my need to make it.

The rest is history. Delicious history that my students and co-workers happily demolished. Crumbs is all that’s left in my Christmas tins.

My friend recently told me that if she could get through the holiday season without using a candy thermometer, she’d be thrilled. So, my dear, here’s one recipe to add to your baking list. Not only does it not require a candy thermometer, but you don’t even need to first up the stove for this one.

And time? No excuse to be made there, either. This recipe takes about 5 minutes. From start to finish. It takes me longer than that to make a grilled cheese.

If peppermint isn’t your thing, I think Oreos or any number of crispy sweet treats could take its place. If white chocolate isn’t your preference, use milk or dark chocolate chips. And sprinkles, maybe. Those always sound like a good plan.

Whatever you do, don’t say I didn’t warn you. This Reindeer Feed is this year’s hit recipe…thus far, anyways 😉

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Reindeer Feed from Utah Deal Diva

6 cups Rice Chex cereal
1 bag (12 oz) white vanilla baking chips
1/3 cup coarsely crushed peppermint candy canes

Directions:

Line cookie sheet or large, flat surface with foil or waxed paper. Place cereal in large bowl.

In microwavable bowl, microwave white vanilla baking chips uncovered on high about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy.

Pour over cereal; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy. Let stand until set, about 20 minutes. Gently break up coated cereal. Store in airtight container. Yield: 12 servings (1/2 cup each).

Nutrition Information (per serving): 208 calories; 8.3 g. fat; 0 mg. cholesterol; 150 mg. sodium; 34 g. carbohydrate; 0 g. fiber; 1 g. protein

Result: Minty, sweet, crispy and…addicting! I love how simple this was to make — I feel confident in saying anyone is capable of making this recipe. Everyone at work and my students approve this recipe! Enjoy!

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A workout and then administering (and grading..) the last final for this quarter! Wee!

Stop by tomorrow for the announcement of this year’s chili contest winner!

Be well,