Introduction

This Hot Chocolate Snack Mix is a delightful treat that combines crunchy cereal, rich chocolate, and fluffy marshmallows for a cozy, sweet snack. Perfect for chilly evenings or holiday gatherings, it’s easy to make and even easier to enjoy.

A round wooden bowl filled with a mix of brown chocolate pillow-shaped cereal pieces as the main layer, topped with small white mini marshmallows, small dark chocolate chips, and beige rolled wafer sticks scattered evenly on top. The bowl sits on a surface with a white marbled texture, with a few wafer sticks and bits of marshmallows and chocolate chips scattered around the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 cups Chocolate Chex cereal
1 cup powdered sugar
1/3 cup hot chocolate mix with marshmallows (about 1½ packets)
2 cups milk chocolate chips
2 tablespoons coconut oil
1 cup white chocolate chips
1 tablespoon coconut oil
2 cups miniature marshmallows
Optional additions: dehydrated marshmallows, Sno-Cap candies, or broken-up pirouette cookies

Instructions

Step 1: Line a large sheet pan with parchment paper or a silicone liner and set aside. Prepare a large (2-gallon) freezer bag and a very large bowl.
Step 2: Pour the Chocolate Chex cereal into the large bowl and set aside.
Step 3: In a small bowl, combine the hot chocolate mix and powdered sugar. Pour this mixture into the prepared freezer bag.
Step 4: In a medium microwave-safe bowl, melt the milk chocolate chips and 2 tablespoons of coconut oil in 15-second bursts, stirring well between each until smooth and fully melted.
Step 5: Pour the melted milk chocolate over the cereal and gently stir to coat all the pieces thoroughly.
Step 6: Transfer the chocolate-coated cereal into the freezer bag with the sugar and cocoa mix. Seal the bag without squeezing out the air, then shake it well to coat the cereal evenly.
Step 7: Pour the coated cereal back into a large serving bowl and set aside.
Step 8: For the white chocolate marshmallows, melt 1 cup white chocolate chips with 1 tablespoon coconut oil in a small microwave-safe bowl, using 15-second bursts and stirring until smooth.
Step 9: Stir the miniature marshmallows into the melted white chocolate, coating them well, then spread them onto the prepared sheet pan.
Step 10: Chill the marshmallow pieces in the fridge or freezer for about 10 minutes, or let them set at room temperature for 30 minutes until firm.
Step 11: Once set, gently break the marshmallows apart and add them to the serving bowl with the snack mix.
Step 12: If desired, mix in optional toppings like dehydrated marshmallows, Sno-Cap candies, or broken pirouette cookies for extra flavor and texture.

Tips & Variations

Use coconut oil to help the chocolate melt smoothly and set with a glossy finish.
Feel free to swap milk chocolate chips for dark chocolate for a richer flavor.
Add peppermint candy pieces during Step 12 for a festive twist.
To keep marshmallows from melting, ensure the chocolate isn’t too hot when mixing.

Storage

Store the snack mix in an airtight container at room temperature for up to one week. Keep it away from heat to prevent the chocolate from melting. If you prefer it chilled, store it in the fridge and bring to room temperature before serving. The marshmallow pieces are best eaten within a few days for optimal texture.

How to Serve

A close-up view of a white bowl filled with a dry snack mix of about three layers, starting with a base of square-shaped, brown cinnamon-flavored cereal pieces with a sugar dusting. Scattered throughout are small dark brown chocolate chips and tiny white marshmallows. The top layer adds light golden brown rolled wafer sticks and dollops of smooth, creamy white frosting dolloped unevenly over the cereal pieces. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cereal?

Yes, you can substitute Chocolate Chex with any similar crunchy cereal like Cocoa Pebbles or Rice Krispies for a different texture and flavor profile.

What if I don’t have coconut oil?

You can use vegetable oil or butter as a substitute, but coconut oil helps the chocolate set nicely and adds a subtle flavor, making it the preferred choice.