Crunchy Chocolate Snack Mix Recipe

• 1 cup Wheat Chex cereal
• 1 cup pretzel sticks, broken in half
• 1/4 cup dried cranberries
• 3 tbsp bittersweet chocolate chips, melted

1. Place the Wheat Chex, broken pretzel sticks and dried cranberries in a medium bowl. Gently toss to combine so the ingredients are evenly distributed.
2. Drizzle the melted bittersweet chocolate over the mixture and stir until pieces are lightly coated. Use a spatula to ensure an even coating without crushing the cereal or pretzels.
3. Spread the coated mix in a single layer on a baking sheet lined with wax paper. Chill in the refrigerator until the chocolate is fully set, about 30 minutes. Once firm, break apart any pieces that stuck together and transfer to an airtight container for serving or storage.

Entire recipe yields 4 servings. A single serving is approximately 3/4 cup.

For a lighter version, swap the bittersweet chocolate for a thinner drizzle of dark chocolate or use reduced-sugar chips. To make this mix nut-free for school snacks, avoid adding any nuts and check labels for shared equipment.

Variations: Substitute dried cherries or raisins for the cranberries, or use a mix of cereals (rice Chex or a multigrain cereal) for extra texture. You can also add a tablespoon of sunflower seeds or pumpkin seeds if nuts are acceptable and you’d like more crunch and nutrients.

Storage: Store the snack mix in an airtight container at room temperature for up to five days, or refrigerate for longer freshness. If the mix softens, briefly chill to re-harden the chocolate coating before serving.

Serving suggestions: Serve in small bowls at parties, portion into snack bags for school lunches or afternoon treats, or offer alongside fresh fruit for a balanced snack option.