Candy-coated Reindeer Munch

Sweet and salty Reindeer Munch

Tis the season…

December is the wonderful, magical time of year that I get to make candy, candy and more candy.

Candy-coated Reindeer Munch (named by a good friend that loves her yearly bag of Windheim Christmas goodies) is a long-time favorite. It possesses that killer combination of sweet and salty. One batch is never enough as I need one to give away and at least one to feed my family of ravenous Reindeer Munch munchers.

I found the original recipe in my 1980 copy of the Eugene Junior League’s A Taste of Oregon. ┬áIt’s a worthy addition to any cookbook collection…so full of great recipes that it tragically has no room for pictures.

One tip: Get your white/vanilla almond bark as soon as it hits the stores. I usually start seeing it in mid-November. Some stores only stock it for the holidays and they don’t stock enough.

Reindeer Munch along with other Christmas favorites: Bourbon Balls, Peanut Butter Balls and Dark Chocolate Peppermint Fudge.

Ingredients List

  • 2 pounds white/vanilla almond bark (sometimes called “bark coating”)
  • 2 cups Rice Crispies
  • 2 cups small pretzels
  • 1 1/2 cups lightly salted peanuts
  • 2 cups Captain Crunch peanut butter cereal

Method

In a large mixing bowl toss together rice crispies, pretzels, peanuts and Captain Crunch peanut butter cereal.

Melt almond bark according to package directions. Pour melted candy over pretzel mixture and and stir gently to thoroughly coat.

Spread the candy out on a large cookie sheet covered with wax paper. When cool, use hands to break candy into bite-size pieces. Store in an air-tight container.