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Recipe Reviews (5 out of 5 stars)

Reindeer Chow Party Mix

Yields: 8 cups
Make this recipe how many times?
Savory Spice Shop Ingredients
Baker's Brew Coffee Spice 1 oz bag $2.95
Sea Salt, Himalayan Pink, Fine 2 oz bag $2.45
Vanilla Bean Sugar, Peppermint 1 oz bag $2.60

Ingredients:

Notes:

*Andes®, Hersheys® and M&Ms® all have mint chocolate baking products.

Directions:

Melt chocolate chips in microwave, stirring every 30 seconds, until melted and smooth. Stir in Baker’s Brew and sea salt. Pour melted chocolate over cereal and gently stir until cereal is mostly covered. Spread onto large baking sheet and sprinkle evenly with peppermint pieces, mint chocolate pieces and sugar. Refrigerate until chocolate becomes hard, about an hour. Break into pieces and serve. Store in a sealed container in a cool place.

Serving Suggestions:

Try mixing in small pretzel bits to bump up the sweet and salty flavor, or top with red crystalline sprinkles when you add the sugar for a fun holiday look.

Yields:

8 cups

Thanks to:

Ashley Stricker, Savory Spice Shop—Greensboro, NC manager
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Reindeer Chow Party Mix


  • Review by: joannholmes
    12/7/13

    Tasted Reindeer Chow at local Savory Spice Shop. Easy to make and absolutely tasty. Will be making more for holiday guests!

“I wanted a dry rub, which I've never used before, and was directed to the BBQ section and chose the Pearl St. Plank Rub. My ribs were the best anyone that night had ever tasted. I really, really appreciate the cooking advice and recipes, as well as the high quality spices. Many thanks!”

-Jessie B. of Aurora, CO

Reindeer Chow Party Mix


Yields: 8 cups

Ingredients:

Notes:

*Andes®, Hersheys® and M&Ms® all have mint chocolate baking products.

Directions:

Melt chocolate chips in microwave, stirring every 30 seconds, until melted and smooth. Stir in Baker’s Brew and sea salt. Pour melted chocolate over cereal and gently stir until cereal is mostly covered. Spread onto large baking sheet and sprinkle evenly with peppermint pieces, mint chocolate pieces and sugar. Refrigerate until chocolate becomes hard, about an hour. Break into pieces and serve. Store in a sealed container in a cool place.

Serving Suggestions:

Try mixing in small pretzel bits to bump up the sweet and salty flavor, or top with red crystalline sprinkles when you add the sugar for a fun holiday look.

Yields:

8 cups

Thanks to:

Ashley Stricker, Savory Spice Shop—Greensboro, NC manager
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.