See more
Christmas Gorp

Christmas Gorp

Oxmoor House JUNE 2007

  • Yield: 18 cups
  • Prep time: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.


Go to full version of

Christmas Gorp recipe