The holidays are made for cozy nights, a soft blanket, and handfuls of sweet-and-salty chocolate bliss. This Jingle Jangle Chocolate Snack Mix is the kind of treat you can’t stop reaching for crunchy pretzels, creamy peanut butter cups, candy-coated chocolate, and that irresistible drizzle of white chocolate. It’s quick, festive, and totally addictive in the best way.
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Why You’ll Love This Snack Mix
If chocolate is your love language, this one’s calling your name. Every bite mixes smooth, melty chocolate with a salty crunch that keeps you coming back for more. The combination of pretzels, caramel corn, Oreos, and mini peanut butter cups gives you a snack that’s part dessert, part holiday hug. It’s like your favorite candy aisle melted into one bowl of happiness.
You can even pair it with a mug of creamy slow cooker hot chocolate for the ultimate cozy night in. It’s sweet, warm, and oh-so-satisfying.
Ingredients of jingle Jangle Chocolate Snack
- 8 oz mini pretzels
- 8 oz caramel corn
- 8 Oreo cookies or Peppermint JoJo’s (broken in half)
- 4 oz mini peanut butter cups
- 1 cup holiday M&M’s
- 10 16 oz milk, dark, or semi-sweet chocolate (Ghirardelli melting wafers work best)
- 4 oz white chocolate melting wafers
- 1 teaspoon oil (optional, for extra shine)
How to Make Jingle Jangle Snack Mix
- Place pretzels, caramel corn, and broken cookies in separate bowls.
- Melt chocolate in the microwave at 50% power in 30-second bursts, stirring until silky smooth. Add a little oil if it looks thick.
- Pour melted chocolate over the pretzels, caramel corn, and Oreos, and toss until everything’s evenly coated.
- Spread the coated goodies on parchment paper and let them cool and set.
- Melt the white chocolate and lightly drizzle it over the top for that gorgeous snowy look.
- Once the chocolate sets, toss everything together in a big bowl with mini peanut butter cups and colorful holiday M&M’s.
Now try not to eat it all before it’s even cooled that’s the real challenge.
Tips and Tricks
- Use Ghirardelli wafers for the easiest melting chocolate. They’re silky, smooth, and foolproof.
- If you’re in a rush, grab pre-dipped chocolate pretzels or caramel corn. No one will know!
- Mix milk and dark chocolate wafers together for a perfect flavor balance.
- This mix makes a wonderful edible gift. Pack it into tins or jars with a little tissue paper for an instant festive present.
- Store in an airtight container at room temperature for up to two weeks if it lasts that long.
Variations
Switch things up depending on what you have on hand. Use dark chocolate for a richer bite or swap in peppermint bark bits for a minty twist. For a nutty version, toss in roasted almonds or peanuts before coating them in chocolate. You can even sprinkle crushed candy canes for a little holiday sparkle.
And if you love bite-sized desserts, you’ll also want to make these no-bake pumpkin cheesecake balls. They’ve got that same creamy-sweet magic with a totally different texture.
Serving Ideas
Serve this mix in festive bowls during movie nights, or bag it up for a quick, thoughtful neighbor gift. It also looks adorable layered in mason jars for party favors. If you’re planning a dessert board, scatter a few clusters next to cookies or pumpkin cream cheese bars for a colorful, crunchy touch.
FAQs
Can I use white chocolate instead of milk or dark chocolate?
Yes! You can use all white chocolate if you want a sweeter, creamier flavor. Just melt it slowly since white chocolate burns easily.
How far in advance can I make this snack mix?
It stays fresh for up to two weeks in an airtight container. Make it early and store it in a cool, dry place until you’re ready to serve or gift.
What’s the best way to melt chocolate?
Microwave at 50% power, stirring every 30 seconds. Stop when it’s glossy and smooth no need to overheat.
Follow us on Pinterest for more cozy, chocolatey ideas, or join the fun on Facebook to share your festive creations!
Jingle Jangle Chocolate Snack Mix
Ingredients
- 8 oz mini pretzels
- 8 oz caramel corn
- 8 Oreo cookies or Peppermint JoJo’s broken in half
- 4 oz mini peanut butter cups
- 1 cup holiday M&M’s
- 10 –16 oz milk dark, or semi-sweet chocolate (Ghirardelli melting wafers recommended)
- 4 oz white chocolate melting wafers
- 1 teaspoon oil optional, for shine
Instructions
- Place pretzels, caramel corn, and broken cookies in separate bowls.
- Melt chocolate in the microwave at 50% power in 30-second bursts, stirring until smooth. Add oil if needed.
- Pour melted chocolate over the pretzels, caramel corn, and cookies. Toss to coat evenly.
- Spread the coated mix on parchment paper to cool and set.
- Melt the white chocolate and drizzle over the top for a snowy finish.
- Once set, toss with mini peanut butter cups and holiday M&M’s.
- Serve in a big bowl — or gift it, if you can resist eating it all first!