You’ve Gotta Try This Gluten Free Reindeer Chow
Right, so if I’m completely honest, I only started making gluten free reindeer chow because of my kid’s class party. (Picture about a dozen sugar-charged small people, an overzealous head teacher, and me nervously reading food allergy guidelines.) At first, I kept picturing those classic puppy chow recipes from the 90s—so much powdered sugar it looked like a Midwest blizzard had come through. But after some trial and, um, messy error, I finally hit on a gluten-free version that actually tastes maybe even better than the stuff I remember from being a kid myself.
Why I Keep Coming Back to This
I make this every Christmas (but let’s not kid ourselves—it’s popped up at Halloween and a school bake sale or two). My family goes totally bonkers for it, mostly since it hits that sweet-and-salty spot; my daughter eats it with a spoon (which, hey, less mess). In fact, this is one of those treats I now have to double if I want any left by the next morning—otherwise it somehow vanishes, like magic, or possibly just hungry teens sneaking into the kitchen at midnight. Oh, and one year the dog managed to get into it, so now I have to store it way at the back of the counter (lesson learned the hard way!).
What You’ll Need (And Some Swaps That Totally Work)
- 6 cups gluten free rice or corn chex (I’ll use whichever is on sale; my uncle swears by the Sprouts brand, but honestly, any GF version is fine and sometimes I just use both!)
- 1 1/2 cups GF pretzels (you can smash ’em up a bit if you like that extra crunch—I’ve used Snyder’s and also those twisty ones from Aldi in a pinch)
- 1 cup peanut butter (I usually reach for creamy, but once grabbed the chunky by accident and, turns out, it’s fantastic)
- 2 cups semi-sweet chocolate chips (milk chocolate if you prefer, or dark if you’re feeling virtuous—sometimes I do half-and-half)
- 1/4 cup unsalted butter (or use coconut oil, which is not the same, but my vegan cousin thinks it’s tops)
- 1 1/2 cups powdered sugar (you can get away with less, but this is not a moment for restraint, trust me)
- 1 cup holiday M&Ms or chocolate candies (I usually pick out the red and green ones for maximum “reindeer” vibes)
How To Make Gluten Free Reindeer Chow (My Way—Give or Take!)
- Pour the Chex and pretzels into the biggest bowl you own. If it feels colossal, you’ve done it right. (I’ve mixed on a cookie sheet in a pinch, but just, wow, messy.)
- In a saucepan (medium heat, because impatience will scorch the chocolate and that is a heartbreak I want you to avoid), start melting together the butter and chocolate chips. As soon as it starts to go glossy, stir in the peanut butter and keep swirling until you have a melted, chocolatey lake—don’t let it bubble!
- Pour that bad boy right over the Chex/pretzel mix. This is where I usually sneak a taste, you know, for quality control. Gently fold it all together—no need to rush, you want everything evenly coated (even the bits that try to hide at the bottom).
- Scoop the sticky mix into a gigantic zip-top bag (if you have two, use two—no one needs a powdered sugar snowstorm on the counter). Add the powdered sugar. Zip it tight and shake like you’re winning a prize at the county fair. You’ll know you’re done when it all looks like it’s been dusted in snow (and probably you as well).
- Once it’s all coated and cooled, toss in your M&Ms. Or, honestly, mini marshmallows, shredded coconut, or rainbow sprinkles if the mood strikes—not that reindeer mind, either way.
Notes: Stuff I’ve Learned the (Sometimes) Hard Way
- Don’t skip the big bowl. I tried the “all in the bag” method once and somehow ended up redecorating my backsplash in chocolate (not a good look, unless it’s abstract art).
- If your powdered sugar clumps, sift it first. Or just break up the lumps with your fingers—totally fine.
- Actually, if you let it cool a bit before adding the candies, they won’t melt and smear. I only figured that out after two Christmases with pink-streaked “reindeer chow.”
Fun Variations (Why Not?)
- I once swapped the peanut butter for almond butter—works a treat, though it’s less sweet (which some people probably prefer!)
- Added peppermint extract once. Tastes like eating a candy cane and…chocolate? Bit weird, but maybe that’s your jam.
- White chocolate instead of semisweet—looks festive, but gets clumpier. Go slow.
- One time, I tried dried cranberries for “health.” My kids rebelled. You’ve been warned.
Equipment: Don’t Sweat It If You Don’t Have Everything
- Massive mixing bowl (or, honestly, a stock pot—done it lots of times)
- Big zip-top bags (a grocery bag lined with parchment will do in a bind—shh, don’t tell Martha Stewart)
- Saucepan for melting (microwave is faster, but watch like a hawk—chocolate burns easily and I don’t recommend the smell)
- Wooden spoon or spatula. Hands? (Just wash ’em first, pal!)
How To Store This (Let’s Be Real, You’ll Eat It Fast)
Keep it in an airtight container, somewhere cool and dry. But honestly, in my house it never lasts more than a day! If you do have leftovers, it’s still really good the next day, maybe even better somehow? Totally okay to refrigerate if your kitchen runs warm, but I’d probably offer to bring it to a neighbor first instead.
Serving Ideas (Family-Approved!)
I love dumping it into a big red bowl for parties, but my secret move is scooping it into individual snack cups—preferably the ones with little snowflakes on ’em at Christmas, which just make me weirdly happy. If you’re feeling cozy, add a few to a mug of hot cocoa (yes, with marshmallows, because why not?).
Pro Tips: Learn Form My Mistakes
- Don’t rush melting the chocolate. I once cranked up the heat and, well, nothing smells quite as sad as burnt chocolate. Take your time.
- Don’t overfill the bag with sugar. It’s easier to add more than rescue an avalanche.
- Let it cool before topping with candies, or you’ll get rainbow smudges—it’s festive, but not intentional.
Answering a Few Real-life Questions
- Is this totally nut free? Nope, but you can use sunflower butter instead of peanut for nut-free folks. Just remember M&Ms aren’t always allergy-friendly (I use YumEarth candies sometimes—found ’em here).
- Which chex cereal is gluten free? Rice Chex and Corn Chex both are, but always always double check the box—labels change, which is mega annoying. Celiac.org is my go-to for up-to-date lists.
- Can I make this vegan? Probably! Use coconut oil, vegan chocolate, and a plant butter. It’s…not exactly the same, but close.
- Can the kids help? Oh, for sure—my youngest loves shaking the bag (just be ready for random sugar clouds). Actually, makes less mess than I do half the time.
- Is it freezer safe? Technically, yeah, but it’s weirdly chewy when thawed, so not my favorite trick.
- Why’s it called ‘Reindeer Chow’ anyway? No clue! I’m guessing it just sounds magical for kids and, well, works for me (though now I picture a herd of actual reindeer making off with the kitchen stash—ha!).
If you want to dive deeper into gluten free candy, check out GoDairyFree’s candy guide, which saved my sanity last Easter. Also, if you’re in the UK, Schar does a mean GF pretzel.
Honestly, I think this tastes better the next day—if you ever find out, let me know! Meanwhile, happy snacking and, if you’ve got a new twist or disaster story, I’d genuinely love to hear about it (makes me feel better about my own kitchen adventures).
Ingredients
- 6 cups gluten-free rice cereal squares
- 1 cup gluten-free powdered sugar
- 1 cup semi-sweet chocolate chips
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter
- 1 teaspoon pure vanilla extract
- 1 cup holiday-colored chocolate candies (gluten-free)
- 1/2 cup gluten-free mini pretzels, broken
Instructions
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1In a large mixing bowl, measure out the gluten-free rice cereal squares and set aside.
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2In a microwave-safe bowl, combine chocolate chips, peanut butter, and unsalted butter. Microwave for 1 minute. Stir, then heat in 20-second intervals until melted and smooth.
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3Stir the vanilla extract into the melted chocolate mixture.
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4Pour the chocolate mixture over the rice cereal and gently fold to coat evenly.
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5Transfer coated cereal into a large zip-top bag. Add powdered sugar, seal, and shake until all pieces are well coated.
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6Spread the mixture onto a baking sheet to cool. Once cool, mix in the holiday-colored candy and broken mini pretzels. Store in an airtight container.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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