Christmas Gorp

Recipe from

Oxmoor House

Recipe Time

Prep: 25 Minutes


1 1/2 cups white chocolate baking morsels
3/4 cup creamy peanut butter
1/4 cup plus 2 Tbsp. butter
1 tablespoon honey
1/4 teaspoon ground cinnamon (optional)
8 cups crispy corn and rice cereal squares (we tested with Crispix)
1 (8-oz.) package pretzel-flavored fish-shaped crackers (3 cups)
1 1/2 cups powdered sugar
2 cups salted, roasted almonds with skins
2 cups red and green candy-coated chocolate pieces
1 1/2 cups sweetened dried cranberries or raisins


Combine first 4 ingredients and cinnamon, if desired, in a heavy saucepan. Cook over medium heat, stirring until morsels and butter melt. Place cereal and crackers in a large bowl; add melted white chocolate mixture. Stir until well coated. Let cool slightly.

Place powdered sugar in a large zip-top plastic bag. Add coated cereal mixture in batches; seal bag, and toss well to coat. Combine sugar-coated cereal mixture, almonds, and remaining ingredients in a large bowl. Stir gently to blend. Store in an airtight container.

Christmas with Southern Living 2007,

Oxmoor House

June 2007
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