Description
Colorful red, white, and blue Chex cereal coated with vanilla candy melts, creamy peanut butter, and powdered sugar, then finished with patriotic M&M’s for an easy no-bake holiday snack.
Ingredients
Scale
- 9 cups Corn Chex or Rice Chex cereal
- 1 1/4 cups white vanilla candy melts
- 1 1/4 cups red vanilla candy melts
- 1 1/4 cups blue vanilla candy melts
- 1 cup creamy peanut butter, divided
- 1 tablespoon Paramount crystals, divided
- 3 cups powdered sugar, divided
- 1 cup red, white, and blue M&M’s
- Pop Rocks, optional
Instructions
- Line three rimmed baking sheets or large trays with parchment paper.
- Divide the Chex cereal evenly among three large mixing bowls, placing 3 cups in each bowl.
- Place 1 cup powdered sugar into each of three gallon-size zip-top bags.
- Combine the white candy melts, about 1/3 cup peanut butter, and 1 teaspoon Paramount crystals in a microwave-safe bowl.
- Microwave the white mixture for 30 seconds at 50 percent power. Stir well, then repeat in 30-second intervals until smooth.
- Pour enough white coating over one bowl of cereal to coat the pieces lightly. Fold gently with a wide spatula.
- Transfer the white coated cereal to one bag of powdered sugar. Seal and toss until evenly covered, then spread it on a prepared tray.
- Repeat the melting and coating process with the red candy melts, about 1/3 cup peanut butter, and 1 teaspoon Paramount crystals.
- Transfer the red coated cereal to the second powdered sugar bag. Toss until the sugar absorbs and the red color shows through, then spread it on a tray.
- Repeat the process with the blue candy melts, remaining peanut butter, and remaining Paramount crystals.
- Transfer the blue coated cereal to the final powdered sugar bag. Toss until the blue color remains visible, then spread it on a tray.
- Let all three cereal batches dry completely for 20 to 30 minutes.
- Combine the dried red, white, and blue cereal in a large serving bowl.
- Gently fold in the patriotic M&M’s.
- Add Pop Rocks immediately before serving, if desired.
Notes
- Heat candy melts at 50 percent power to prevent scorching or thickening.
- Keep every bowl, spoon, and spatula completely dry because moisture can cause candy melts to seize.
- You may not need every drop of the candy coating. Use only enough to cover the cereal lightly.
- Use separate utensils for each color to prevent streaking.
- Let the three batches cool completely before combining them.
- Add Pop Rocks shortly before serving so they keep their crackling effect.
- Store leftovers in an airtight container at room temperature for up to 5 days.
- Freeze the cereal without Pop Rocks in a freezer-safe bag for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 27
- Sodium: 180
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 2