Snowball Party Mix
Snowball Party Mix is a crunchy sweet snack with creamy peanut butter and melted white chocolate, finished in a snowy powdered sugar coating and studded with colorful Holiday M&Ms. This easy to make, festive treat is perfect for holiday gatherings, classroom parties, or gifting, delivering a satisfying crunch and playful colors that everyone will reach for.
Equipment
- Large Bowl
- Paper grocery bag
- Microwave-safe Bowl
- Cookie Sheet
- Airtight Container
Ingredients
- 9 cups Kix cereal Provides a light, crunchy cereal base that soaks up coating and adds bulk to the mix; helps distribute flavors evenly and gives the snack a satisfying texture contrast.
- 3/4 cup creamy peanut butter Adds creamy richness and acts as a binding agent to help the coating adhere to the cereal; contributes savory, nutty flavor that balances the sweetness.
- 12 ounces white chocolate morsels or white almond bark Melts into a smooth coating that envelops the cereal and candies; sets firm to hold powdered sugar and adds sweet, milky vanilla notes.
- 2 teaspoons ground cinnamon Imparts warm, aromatic spice that complements the sweet coating; enhances overall flavor depth and provides subtle seasonal character.
- 3 -4 cups powdered sugar Creates a sweet, snowy exterior when tossed with the coated cereal; provides sweetness and visual appeal while adding a powdery texture.
- 19 ounces Holiday M&Ms (1 bag) Introduces colorful, crunchy candy pieces that add chocolatey bursts and festive visual interest; contributes varying textures and sweetness throughout the mix.
Instructions
- Measure the Kix cereal into a large bowl. Measure 3 cups powdered sugar into a large clean paper grocery bag.: The aroma of fresh cereal is subtle and slightly sweet, and visually you want light, uniform rounds filling the bowl about three quarters full so there is room to stir. Use a bowl large enough to move the cereal without spills, because overcrowding can lead to uneven coating. If your bowl is too small you might notice clusters sticking together, which is why I always choose ample capacity. Avoid crushing the cereal by stirring gently and not using heavy utensils.
- Measure the peanut butter, white chocolate, and cinnamon in a microwave safe bowl. Microwave in one minute increments, stirring in between, until the chocolate melts and the mixture is smooth.: When you add powdered sugar to a bag the fine texture feels almost velvety between your fingers. The bag method traps the sugar and makes coating efficient, but ensure the bag is dry and clean to prevent clumping. A common mistake is using a plastic bag which can create static and uneven coating, so paper is preferred. If the sugar forms clumps, break them apart before shaking by folding the bag down and pressing gently with your palm.
- Pour the peanut butter mixture over the Kix and stir to coat each piece thoroughly.: The peanut butter and white chocolate will melt into a glossy mixture that smells sweet and slightly nutty because of the peanut butter and cinnamon. Use a microwave safe bowl so it heats evenly; ceramic or glass works well. Place the bowl in the microwave and heat in short increments, stirring in between. If you overheat the chocolate it may seize, becoming grainy, so patience while stirring is key. The cinnamon will release a warm, fragrant scent as it warms, letting you know it is incorporated.
- Dump the Kix mixture into the powdered sugar bag. Fold the top down a couple times and shake vigorously to break up the clumps and allow the powdered sugar to coat each piece. Add another cup of sugar if needed.: As you stir you will see the white chocolate soften, then melt into a silky pool that combines with the peanut butter. The mixture should be glossy and pourable, not lumpy. This visual cue tells you the coating will adhere smoothly to the cereal. If the chocolate looks grainy, stop heating and keep stirring slowly to encourage smoothing. Avoid continuous high heat, because it can scorch the fats and alter the flavor.
- Lay the mix out on a cookie sheet to dry. Mix in the M&Ms, then store in an airtight container until ready to serve.: When the warm coating hits the cereal you will hear a light wetting sound and see the pieces glisten as they become glossy. Stir with a gentle folding motion to avoid breaking the cereal, aiming for even coverage so each piece gets a thin shell. If you rush with vigorous stirring you risk crushing delicate pieces, so take your time. The why here is texture balance, a thin even coating keeps crispness while adding flavor.
- Dump the Kix mixture into the powdered sugar bag: As you dump the coated cereal into the bag, the scent of chocolate and peanut butter mingles with the sweet dust of powdered sugar. Immediately fold the top of the bag down a couple times to secure it, because this prevents spills while shaking. If the bag tears or is too full, transfer to a larger bag to avoid a mess. The tactile feedback of shaking helps you gauge when pieces are well covered.
- Fold the top down a couple times and shake vigorously to break up the clumps and allow the powdered sugar to coat each piece: Shaking produces a soft rustling sound and you will see sugar dusting the pieces through the paper. Shake until the pieces look evenly white, then open the bag and check. If clumps remain, use a spoon to separate them inside the bag before more shaking. Over shaking can create powder clouds, so work over a bowl to catch excess sugar and avoid a sticky countertop.
- Add another cup of sugar if needed: If after the first round some pieces look undercoated, sprinkle in more powdered sugar and repeat the shaking. The goal is a uniform snow like finish, and adding sugar gradually prevents waste and clumping. If you dump too much sugar at once you may create dense pockets that mask the cereal crunch, so add small amounts and recheck. Tasting a small handful helps you decide if more sugar is necessary.
- Lay the mix out on a cookie sheet to dry: Spread the coated pieces in a single layer on a cookie sheet so air can circulate and the coating can set. Visually you want no pieces piled on top of each other, and the texture should look matte rather than wet once dry. The drying stage firms the coating and prevents the candy from melting into the mix later. If you pile the mix it may stick together, so use multiple sheets if needed.
- Mix in the M&Ms: After the coating has cooled slightly and looks set, gently fold in the Holiday M&Ms so their color stays vibrant and the shells remain crisp. The candy shell provides a cheerful crunch and a burst of chocolate inside. Adding them too soon can cause color bleed and soft candies, so ensure the mixture is cool to the touch. If you notice any candy melting, separate those pieces to avoid discoloring the rest.
- Store in an airtight container until ready to serve: Transfer the finished mix to an airtight container where it will stay fresh and crunchy. The container should seal completely to keep humidity out, which preserves the powdery exterior. Storing at room temperature is usually best, but avoid overly warm spots that could soften the chocolate. A common mistake is leaving the container open, which allows the powdered sugar to absorb moisture and lose its snowy texture.
Notes
- Measure precisely: Use a dry measuring cup for the cereal and level ingredients so coating ratios are consistent and every batch turns out similar.
- Work in batches if needed: If your bowl or bag feels crowded, divide the mix into two batches to ensure even coating and prevent clumping.
- Low heat melts chocolate best: Microwave in short bursts and stir between sessions to avoid overheating the white chocolate, which can become grainy.
- Dry completely before storing: Let the mix sit on a cookie sheet until the coating is matte and cool to the touch to avoid candies melting in storage.
- Use quality peanut butter: A smooth, creamy peanut butter gives a silkier coating, while oil separated natural types can cause texture issues.