Food for Reindeer

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Food for Reindeer

This “reindeer food” recipe is sweet, salty, and impossible to resist. You’ll make batch after batch throughout the Christmas season!

Reindeer Food Ingredients

Here’s what you’ll need to make this crowd-pleasing reindeer food recipe:

· Pretzels: This reindeer food recipe starts with a 20-ounce package of mini pretzels.
· Cereal: You’ll need a box of crispy corn cereal squares, such as Corn Chex.
· Peanuts: The recipe calls for a jar of salted dry-roasted peanuts, but you can leave them out to make this an allergy-friendly treat.
· M&M’s: Candy-coated chocolate pieces add sweet flavor and fun color. For a super festive feel, use only the red and green M&M’s.
· White chocolate: All the ingredients are coated in a thin layer of melted white chocolate.

Madhumita Sathishkumar/Allrecipes

How to Make Reindeer Food

It truly couldn’t be simpler to make this reindeer food: Just pour melted white chocolate over the other ingredients and toss to coat! Find the full, step-by-step recipe below for more detailed instructions.

How to Store Reindeer Food

Store the reindeer food in an airtight container at room temperature for up to four days or in the fridge for up to one week.

Ryan Macdonald

How to Gift Reindeer Food

This reindeer food recipe makes an excellent edible gift! For a simple and festive presentation, throw it into mason jars and decorate with patterned fabric and a festive ribbon. You can also use cookie tins, gift bags, or basic storage containers.

Allrecipes Community Tips and Praise

“This is my favorite for the Christmas season,” says Lisa Mort. “All the girls at work ask for it. I add cheerios and holiday sprinkles as well. Also add multiple kinds of M&M’s.”
  Food for Reindeer

“Sweet, salty, crunchy, clusters of addictive goodness,” raves drashedi. “Yes the recipe makes a lot, but it’ll go fast!”

“Yummy,” says Alyssa Johnston. “I think I will be putting this in jars as gifts! I used gluten-free pretzels and voila! We have a gluten free recipe. I also used rice and corn Chex.”

Editorial contributions by Corey Williams

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