Around the holidays we make something we call Reindeer Food with Chex cereal, pretzels, chocolate chips all wrapped in delicious white candy melts. We make a huge batch of it and I eat it by the handful. It’s not fancy, but it’s yummy, and the perfect mix of sweet and salty. It’s always a hit. I changed it around a little bit for Valentine’s Day and the end result is just as fabulous, and super festive. Today we’re sharing our recipe for Cupid Crunch!
The good news is that it can be easily customized to suit your tastes. Prefer white chocolate to dark? Sorry, we can’t be friends anymore, but you can still make this recipe. The original recipe calls for nuts, but I always leave those out. Also, I use three kinds of Chex which is of course optional, too. I think the mix of types adds a lot of texture, but really you do you. Oh, and I never measure anything in this recipe. It’s all guesstimated and it always comes out great.
Ingredients for Cupid Crunch
3 cups each Rice Chex, Corn Chex, Wheat Chex
2 cups mini marshmallows
2 cups pretzel sticks
2 cups M&M’s or chocolate chips
1 package Wilton Candy Melts or Candy Quik (I used pink Wilton melts this time, but I usually use white.)
Combine all dry ingredients. If using chocolate chips, freeze the chocolate for about ten minutes before starting the recipe so that the chips don’t melt when they come in contact with the candy coating.
Microwave your candy coating at 30 second intervals. This is the most fussy part of the process. Stir after each 30 seconds and be careful NOT to overmelt your candy or it will become unusable. Once the candy is melted, pour it over the mix and toss quickly to coat completely.
Pour the mix out on to a parchment lined baking sheet and allow to dry for one hour. After one hour, break candy apart and store in an airtight container. It will last for at least a week, but we doubt it will last that long in your house.