My chocolate peanut butter Chex mix is the result of years of snack-testing to find the perfect balance between sweet and salty flavors. I skip the powdered sugar coating and instead opt for a baked-on brown sugar glaze that keeps this snack mix crunchy for days! And by starting with Peanut Butter Chex instead of the traditional rice variety, I double down on the nutty base, ensuring that the peanut butter flavor carries through every bite. Loaded with all my favorite chocolate and PB candies, I can’t put this one down!
Peanut Butter and Chocolate Snack Mix
Don’t get me wrong; I love puppy chow. But this chocolate peanut butter snack mix is my go-to when I want something a bit saltier and snappier. I coat crispy cereal and salty pretzels in a toffee-like coating for a crunchier take on a classic. By baking the mix once, stirring, and baking again, I ensure every bite gets perfectly coated and crisp. And by stirring in the chocolate candies at the end, I ensure they don’t melt into a chocolate-and-peanut-buttery mess.
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Freeze the Mix-ins to Prevent Melting in Hot Weather
In the summertime, when my kitchen tends to be on the warm side, I like to freeze my candy mix-ins to keep them intact. Freezing them helps them hold their shape better, even if the chocolate peanut butter Chex is still a tiny bit warm, and it prevents any melting or smudging during storage. This is especially helpful for those mini Reese’s cups.
Chocolate Peanut Butter Chex Mix Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
Ingredients
- 4 tablespoons salted butter melted (½ stick)
- ¼ cup brown sugar
- 1 teaspoon pure vanilla extract
- 4 cups Peanut Butter Chex cereal *
- 2 cups pretzel twists
- 1 cup Reese’s Pieces **
- 1 cup chocolate chips
- 1 cup mini Reese’s Cups
Instructions
- Preheat oven to 350°F and line a large baking sheet with parchment paper. Set aside.
- Add the melted butter, brown sugar, and vanilla to a large bowl or zip-top bag. Whisk or shake to combine, then add the Chex cereal and pretzel twists, tossing to combine.4 tablespoons salted butter, ¼ cup brown sugar, 1 teaspoon pure vanilla extract, 4 cups Peanut Butter Chex cereal, 2 cups pretzel twists
- Transfer the mixture to the prepared baking sheet and spread it into a single layer.
- Bake for 10 minutes, then stir the Chex and pretzel mixture and bake for another 10 minutes.
- Allow the mix to cool to room temperature and then break it into bite size pieces. Add the Reese’s Pieces, chocolate chips, and Reese’s Cups and toss to combine.1 cup Reese’s Pieces, 1 cup chocolate chips, 1 cup mini Reese’s Cups
Notes
- You can add other mix-ins, such as peanuts, Cheerios, or peanut butter baking chips!
- Toss the Chex and pretzels well in the butter-sugar mix to completely coat them; this will allow them to crisp up better.
- If you bake this on a particularly rainy/humid day, reduce the oven temperature to 250°F and bake for 45 minutes.
- Don’t skip stirring the Chex mix halfway through baking; this also helps it to crisp more evenly.
- If your mix feels tacky or sticky after the 20-minute bake, turn the oven off, crack the door, and let it sit inside for another 5 minutes. This residual heat helps dehydrate the cereal for a better snap.
- Allow the Chex mix to cool completely before stirring in the Reese’s Pieces, chocolate chips, and Reese’s Cups; otherwise, they may begin to melt.
- If you want a more gourmet look, drizzle half of the chocolate chips (melted) over the spread-out mix on the baking sheet before tossing in the candies.
- Let the Chex mix cool completely before storing; otherwise, it may become soggy.
How to Make Chocolate Peanut Butter Chex Mix Step-by-Step
Prep: Gather up all of the ingredients needed to make this peanut butter Chex recipe. Preheat your oven to 350°F, line a large baking sheet with parchment paper, and set it aside. Melt the butter by microwaving it in 10-second increments for about 1-2 minutes, or until liquid.
Season the Mix: Add 4 tablespoons of melted salted butter, ¼ cup of brown sugar, and 1 teaspoon of vanilla extract to a large bowl. Whisk to combine, then add 4 cups of Peanut Butter Chex cereal and 2 cups of pretzel twists, tossing to combine. I recommend a 6-quart bowl or a 2-gallon zip-top bag. This gives you the surface area to coat the cereal without crushing the delicate Chex into dust.
Bake the Mix: Transfer the mixture to your prepared baking sheet and spread it into a single layer with as little overlap as possible. Bake in the preheated oven for 10 minutes, then stir the Chex and pretzel mixture and bake for another 10 minutes, until crisp. If the mix does not feel crisp after 10 minutes, leave it in for a bit longer. If it feels crisp, but still tacky on the surface, turn off the oven and leave it in with the door cracked for 5 minutes.
Serve the Mix: Allow the mix to cool to room temperature and then break it into bite-sized pieces. Add 1 cup of Reese’s Pieces, 1 cup of chocolate chips, and 1 cup of mini Reese’s Cups and toss to combine. Do not add any candies until the mix is fully cooled, or they will begin to melt and deform. Optionally, melt half of the chocolate chips and drizzle over the top for a creamier bite.
How to Store and Freeze
Store leftover peanut butter chocolate Chex mix in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Let thaw at room temperature before enjoying.
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