3 cups (128g) chocolate Chex cereal
2 cups (71g) chocolate peanut butter Cheerios cereal
1 cup (133g) dry roasted and lightly salted peanuts
1 cup (29g) pretzel twists
1 cup (161g) Reese’s minis peanut butter cups (not the miniatures)
1 cup (175g) milk chocolate chips
1/2 tablespoon vegetable oil
1/2 cup (98g) peanut butter baking chips
1 teaspoon vegetable oil

PREP: Line a very large (15×21 inches) or 2 smaller sheet pans with parchment paper and set aside.

SNACK MIX: In a large mixing bowl, combine the cereals, dry-roasted peanuts, mini peanut butter cups, and pretzels. If the pretzels are large, give them a quick coarse break with your hands (I break the twists into 2-3 pieces). Gently stir to combine mix. Spread mix in one even layer on the prepared sheet pan(s).

CHOCOLATE CHIPS: In a small microwave-safe bowl, combine the milk chocolate chips and 1/2 tablespoon vegetable oil. Melt, in bursts of 15 seconds, stirring in between each burst for 15 seconds, or until chocolate is fully melted and smooth. Transfer melted chocolate into a small plastic bag and cut off the very tip with scissors. Pipe the chocolate generously across the snack mix on the sheet pan.

PEANUT BUTTER CHIPS: In a small microwave-safe bowl, combine the peanut butter baking chips and 1 teaspoon vegetable oil. Melt, in bursts of 15 seconds, stirring in between each burst for 15 seconds, or until peanut butter chocolate is fully melted and smooth. Transfer melted peanut butter chocolate into a small plastic bag and cut off the very tip with scissors. Pipe the peanut butter generously across the snack mix on the sheet pan. Aim to coat all the mix with the melted chocolates.

LET SET: Chill the snack mix in the fridge for 15 minutes to allow the chocolate to firm up.

ENJOY: Coarsely break into pieces and store in an airtight container. We like to keep the mix in the fridge. We like this mix best within 2-3 days. Leftover snack mix can be frozen in an airtight container or plastic bag for up to 3 months; thaw at room temperature.