Reindeer Chow Recipe

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
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Updated on 06/1/22
Magical reindeer chow recipe

The Spruce Eats / Diana Chistruga
Prep: 45 mins
Cook: 0 mins
Total: 45 mins
Servings: 5 servings
Nutrition Facts (per serving)
864 Calories
37g Fat
124g Carbs
12g Protein
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Nutrition Facts
Servings: 5
Amount per serving
Calories 864
% Daily Value*
Total Fat 37g 48%
Saturated Fat 19g 93%
Cholesterol 18mg 6%
Sodium 250mg 11%
Total Carbohydrate 124g 45%
Dietary Fiber 4g 13%
Total Sugars 80g
Protein 12g
Vitamin C 1mg 4%
Calcium 196mg 15%
Iron 2mg 9%
Potassium 422mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Magical reindeer chow is a Christmas candy treat that kids of all ages will love. It's made from cereal, pretzels, chocolate, and dried fruit. That mixture is coated with a white chocolate topping, then dusted with glittery gold sprinkles. This is a perfect candy treat to make in bulk. You can package it in cute cellophane bags to give as holiday gifts or bring one big serving of it to a Christmas party. Guests can scoop some themselves or bring small baggies for guests to take some as a parting treat. Kids will love munching on this dessert. It's also a fun snack to leave out for Rudolph and his friends to enjoy

The coconut oil in this recipe serves several purposes: it helps make the white chocolate more fluid when melted, keeps the coated chow more stable at room temperature (since coconut oil is solid when cool), and gives a subtle coconut flavor to the candy. If you don't have any, you can substitute a bit of vegetable oil, or omit the coconut oil entirely. The reindeer chow will still be delicious. If you can't find the glittery gold sprinkles, you can substitute any other colored sprinkles, or just leave them out entirely.

Ingredients

  • 2 cups white chocolate chips

  • 3 tablespoons coconut oil, optional

  • 3 cups Rice Chex cereal

  • 1 cup mini marshmallows

  • 1 cup thin pretzels

  • 3/4 cup M&M's, divided

  • 1/2 cup salted nuts

  • 1/2 cup dried cranberries, or raisins

  • 2 tablespoons golden sprinkles

Steps to Make It

  1. Gather the ingredients.

    Ingredients for magical reindeer chow
    The Spruce Eats / Diana Chistruga

  2. Prepare a baking sheet by lining it with aluminum foil and set aside.

    Aluminum foil on tray
    The Spruce Eats / Diana Chistruga

  3. Place the white chocolate chips and coconut oil, if using, in a large microwave-safe bowl. Microwave until melted, stirring after every 45 seconds to prevent the white chocolate from overheating.

    Melted white chocolate
    The Spruce Eats / Diana Chistruga

  4. Add the Chex, marshmallows, pretzels, 1/2 cup of the M&Ms, nuts, and the raisins to the white chocolate, and stir until everything is completely coated with a thin layer of white chocolate.

    Mix in ingredients
    The Spruce Eats / Diana Chistruga

  5. Scrape the candy out onto the prepared baking sheet and smooth it into a thin layer.

    Scrape into baking sheet
    The Spruce Eats / Diana Chistruga

  6. Sprinkle the remaining 1/4 cup of M&Ms on top and press down gently to adhere them. Adding some candies on top keeps them from being coated in white chocolate and gives your reindeer chow a pop of bright color. If you're using edible glitter or sprinkles, dust that all over the top of the candy.

    Sprinkle with M&Ms
    The Spruce Eats / Diana Chistruga

  7. Refrigerate the reindeer chow for at least 20 minutes to set the white chocolate.

    Baking sheet
    The Spruce Eats / Diana Chistruga

  8. Once set, break it into small pieces to serve.

    Magical reindeer chow
    The Spruce Eats / Diana Chistruga

Tip

  • The reindeer chow can be stored in an airtight container at room temperature or in the refrigerator for up to two weeks.