Toasted Cinnamon Sugar Chocolate Holiday Crunch

Cinnamon Sugar Holiday Crunch 🤤 Sweet, salty, easy, festive, and super addictive. My snow globe jar is perfect for gifting and easy to recreate as well… super cute too 😉 Scroll down for the details!

Toss in peanut butter and honey.

Make sure you spread the mixture out on a full baking sheet so you have a thin layer. Pour semi sweet melted chocolate over the Chex mix.

Refrigerate until ready to cut and serve.

Toasted Cinnamon Sugar Chocolate Crunch

Ingredients

2 cups Corn Chex

2 cups Rice Chex

2 cups small pretzels

1/2 cup mixed salted nuts

4 tablespoons salted butter, melted and browned

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 cup granulated sugar

3/4 cup creamy peanut butter

3/4 cup honey

3 cups semi-sweet chocolate chips

1 tablespoon flaky sea salt, for finishing

For the cookie jar

Large Mason jar with lid

3” ornament globe from Michael’s (1/2 for each jar) https://amzn.to/49iFncc

Hot glue

1 sheet White felt

Mini Christmas decor or fake tree branch

White glitter

Brown cardstock

White paint marker https://amzn.to/3L7ErOz

Directions

1. Preheat oven to 325°F and line a large baking sheet with parchment paper.

2. Spread the Corn Chex, Rice Chex, pretzels, and mixed nuts evenly on the baking sheet.

3. Brown the butter in a small saucepan over medium heat until golden and nutty. Remove from heat and stir in the vanilla extract.

4. Drizzle the browned butter over the Chex mixture and toss gently to coat.

5. Lightly dust the mixture with the cinnamon and granulated sugar, tossing again to evenly coat.

6. Bake for 15-20 minutes, stirring once halfway through, until lightly golden and toasted. Remove from oven and let cool slightly.

7. In a saucepan over low heat or in the microwave, warm the peanut butter and honey until smooth and pourable.

8. Pour the peanut butter honey mixture over the warm Chex mixture and gently fold until evenly coated.

9. Press the mixture into an even layer on the same large parchment-lined baking sheet. Make sure the mixture goes almost all the way to both ends and sides. If it’s too thick and not spread thinly across, the chocolate will be too thick when layered top.

10. Melt the chocolate chips in a microwave-safe bowl for 30-second intervals, stirring in between, until smooth.

11. Drizzle or spread the melted chocolate evenly over the top.

12. Finish with flaky sea salt while the chocolate is still warm.

13. Refrigerate for 30–45 minutes, until fully set. Break into pieces and serve.