Candy Cane Lane Trail Mix

Prep Time
Cook Time
Ready In

Recipe: #25341

December 13, 2016

"This came in one of my local grocery store flyers. These can be made into gifts by filling a mason jar and tying a cute ribbon around the lid. Time does not include refrigerating."

Original is 8 servings


  • Serving Size: 1 (198.8 g)
  • Calories 661.2
  • Total Fat - 24.2 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 1.7 mg
  • Sodium - 684.2 mg
  • Total Carbohydrate - 105.2 g
  • Dietary Fiber - 6.6 g
  • Sugars - 32.3 g
  • Protein - 11.5 g
  • Calcium - 224 mg
  • Iron - 8.6 mg
  • Vitamin C - 7 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Pour the cereal and mini pretzels into a large bowl, set aside. Melt white chocolate morsels in microwave safe bowl in 30-second intervals, stirring occasionally, until all morsels are melted. Pour melted chocolate over cereal, stirring and folding until lightly coated. Fold in the crushed candy canes.

Step 2

Pour the confectioners sugar into a large, zip-top plastic bag. Place cereal and pretzel mixture inside bag, seal and shake until the mixture is covered with sugar. Refrigerate, allowing chocolate to harden,. Then place mixture in a large serving bowl and stir in the rest of the ingredients. Store leftovers in an airtight container at room temperature for up to 2 weeks.

Step 3

Step 4

Note: I used 12 normal size candy canes...and a total of 3 minutes for the white chocolate to melt siring every 30 seconds...I also left a lot of the candy cane in tiny chunks...I let it set in the refrigerator for about 25 minutes while I cleaned the mess and prepared the rest of the ingredients...


  • Large zip-top plastic bag.

1 Reviews


Wow, another great recipe Teresa. My granddaughter and I couldn't get enough of this tasty treat. Beyond yummy. We loved everything about it. The mint was perfect not overpowering in any way. Quick and easy to make. Thank you for sharing this lovely recipe which will be made every year for Christmas. Made for Down Home Cooking


review by:
(23 Dec 2017)

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