Sweet. Crunchy. Chocolatey. And a little peppermint twist.
This is the kind of snack you want to grab by the handful, whether you’re curled up watching a movie or packing treat bags for friends.
It’s got all the cozy vibes of hot cocoa—but in crunchy snack form.
It’s easy to make, doesn’t require baking, and seriously addictive.
🍫 Why I Love This Recipe
I first made this Chex mix on a snowy weekend when we ran out of hot chocolate, but still wanted the taste. We had cereal, chocolate, and mini marshmallows—and it just clicked. Since then, it’s become my go-to treat for parties, road trips, and gifting.
Here’s what makes it a favorite:
- No oven needed! Everything comes together on the stove and countertop.
- Fast & easy. Just melt, mix, shake, and snack.
- Perfect flavor balance. Not too sweet, with a little salty crunch and just a hint of peppermint.
- Looks super cute in jars or bags for gifting.
👩🍳 What You’ll Need
- 6 cups Rice Chex cereal
- 1 cup semisweet chocolate chips
- 1/2 cup white chocolate chips
- 1/4 cup unsalted butter
- 1/2 teaspoon peppermint extract
- 1 cup powdered sugar
- 1 1/2 cups mini marshmallows
- 1/2 cup mini chocolate chips
- 1/4 cup crushed peppermint candies or candy canes
- Optional: pinch of sea salt
👩🏫 Why This Recipe Works (Quick Science)
- Cereal structure: Rice Chex has a porous surface and lattice texture, which holds onto the melted chocolate perfectly.
- Powdered sugar + chocolate coating: The sugar seals in the chocolate and keeps the pieces from sticking together too much.
- Peppermint extract: A small amount goes a long way—its volatile oils spread through the mix for even flavor.
- Mix-in layering: Adding marshmallows and mini chips after the chocolate sets keeps them from melting and keeps their shape and texture.
⏱️ Servings & Time
Makes: 8–10 servings
Prep & Chill Time: 25 minutes total
⚠️ Common Mistakes
- Using too much peppermint extract. It’s strong—1/2 teaspoon is enough.
- Not mixing the chocolate and cereal quickly enough. The chocolate sets fast, so coat the cereal as soon as it’s melted.
- Adding marshmallows too soon. Wait until the mix is cool or they’ll melt.
- Skipping the powdered sugar step. It prevents sticking and adds that “hot cocoa” dusty finish.
🧠 Pro Tips
- Work in batches when tossing the cereal in powdered sugar—it gets better coverage that way.
- Use a large zip-top bag to shake the mix evenly with powdered sugar.
- Freeze the candy canes first before crushing—they’ll break more cleanly and make less of a sticky mess.
- Add a pinch of sea salt if you love a salty-sweet balance.
- Let it cool completely before storing or packaging, or it’ll get soggy.
🔪 Tools You’ll Need
- Large mixing bowl
- Microwave-safe bowl or small saucepan
- Rubber spatula
- Gallon-size zip-top bag or large lidded container
- Measuring cups and spoons
- Sifter or fine mesh strainer (for powdered sugar)
🔄 Substitutions & Variations
- Cereal: Use Corn Chex or Crispix instead of Rice Chex.
- Chocolate: Swap dark or milk chocolate for semisweet.
- Peppermint extract: Try vanilla or almond for a twist.
- Mix-ins: Add pretzels, peanuts, or M&M’s for more texture.
🕒 Make Ahead Tips
- Make it up to 5 days in advance. Store in an airtight container at room temp.
- You can also freeze it in a sealed bag for up to 1 month.
👩🍳 How to Make Hot Cocoa Chex Mix
Step 1: Melt Chocolate, White Chocolate & Butter
In a microwave-safe bowl, combine 1 cup semisweet chocolate chips, 1/2 cup white chocolate chips, and 1/4 cup butter. Microwave in 30-second bursts, stirring in between, until smooth. Stir in 1/2 tsp peppermint extract once melted.
Step 2: Coat the Cereal
Pour 6 cups Rice Chex cereal into a large bowl. Drizzle the warm chocolate mixture over the top and gently stir with a rubber spatula until evenly coated.
Step 3: Toss in Powdered Sugar
Transfer the coated cereal into a large zip-top bag or container. Add 1 cup powdered sugar. Seal and shake until all pieces are evenly dusted.
Step 4: Add Mix-ins
Once coated and cooled, pour the mix into a serving bowl. Gently stir in 1 1/2 cups mini marshmallows, 1/2 cup mini chocolate chips, and 1/4 cup crushed peppermint candies.
Step 5: Serve & Enjoy!
Scoop into bowls, jars, or treat bags and enjoy immediately or store for later.
🧊 Leftovers & Storage
- Store in an airtight container at room temp for up to 5 days.
- To keep it crunchy, avoid storing in the fridge.
- You can freeze it for longer storage—just bring to room temp before serving.
🍽️ What to Serve With
- Hot cocoa or lattes for the full cozy experience
- Holiday movie night spread with popcorn and fruit
- As a topping for ice cream or yogurt
- Gift bags for holidays, birthdays, or party favors
❓ FAQ
Can I use peppermint oil instead of extract?
Only if it’s food-safe and very sparingly—it’s much stronger than extract.
How do I keep the mix from getting soggy?
Make sure the mix cools completely before storing and don’t use too much butter.
Can I make this without a microwave?
Yes! Just melt the chocolate and butter together on the stovetop using low heat.
💬 Final Thoughts
This Hot Cocoa Chex Mix is everything I love about winter in snack form. It’s rich, crunchy, sweet, and has just the right touch of peppermint to wake up your taste buds. I hope it brings a little cozy joy into your kitchen too. Let me know how yours turns out or drop a comment with any questions!
