Nut Free Pretzel Chex Mounds are a no-bake treat combining melted chocolate, crunchy pretzels, Chex cereal, and soft mini marshmallows, formed into bite-sized clusters perfect for snacking or sharing.
Why Make Nut Free Pretzel Chex Mounds with Marshmallows
No baking required – perfect for a quick, fuss-free preparation
Sweet and Salty Combo – I LOVE sweet and salty treats (like my ever-loving Christmas Crack Addiction)
Crunchy and Soft – this medley of crunchy pretzels, cereal and then soft mini marshmallows makes a great textural blend.
Kid-friendly – for once, a recipe that requires very little attention to detail and little hands can help with the preparation and mixing, scooping and decorating!
Easily Customizable – Don’t like mini marshmallows? Suit it yourself! Add another small candy of your choice. You can add the powdered sugar to look like snow or leave it off! Mini gummy candies or caramel bits might be tasty 😋
5 Ingredient Candy Clusters
You read that right! All you need is 5 simple ingredients for these nut free pretzel Chex mounds, most of which I would bet you have on hand already. Lastly an optional 6th ingredient of your choice as topping.
- Semi sweet chocolate chips
- neutral oil (canola or avocado oil)
- pretzels
- rice Chex cereal (or other brand of rice square cereal)
- Mini marshmallows
- *optional* – Marshmallow bits, sprinkles, powdered sugar, or other toppings of your choice.
Allergen Friendly Treat
Make it Gluten Free – Use gluten free pretzels and double check other ingredients to make sure they are gluten free.
No Eggs, and No Dairy– Use Dairy Free chocolate chips. Since this recipe is made with oil, there is no other dairy. It also is egg free and nut free.
Perfect for the holidays, you can also have a look at these great Christmas cookie recipes!
How to Make the Best Nut Free Pretzel Chex Mounds
Line a baking sheet with parchment and/or mini cupcake liners. Set aside.
In a small-medium glass bowl, or other microwave safe dish, add your chocolate chips and oil.
Microwave for 30 seconds, take out and stir, then heat again for 15 second intervals stirring after each until chocolate is fully melted and smooth in consistency.
In medium mixing bowl, add pretzels and Chex cereal, stirring completely to coat all pieces. Lastly and once the chocolate is no longer very hot, add in mini marshmallows. If you add them too soon they will melt so be sure to feel the chocolate temperature before adding 😉 Mix until all ingredients are well combined and coated in chocolate.
Using a small cookie scoop or spoon, scoop out the mixture into mini cupcake liners. Alternatively scoop into mounds on a pan. The liners are great for holding it together as it cools and it will hold a tighter shape.
Add toppings like marshmallow bits or sprinkles while chocolate is still wet. Do not add powdered sugar until after refrigerating!
Once complete, place the pan in the fridge for 15-20 minutes until the chocolate has set.
Remove and serve, adding optional powdered sugar 🙂
Things that helped in the kitchen for this recipe:
Mini Cupcake Liners – Perfect for mini muffins, cupcakes or treats for a desserts tray!
Marshmallow Bits – Kraft Jet Puffed
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Nut Free Pretzel Chex Mounds with Marshmallows
Ingredients
- 1/2 cup Semisweet Chocolate Chips
- 1/2 teaspoon neutral oil avocado oil, canola oil etc.
- 3/4 cup pretzels, crushed slightly
- 1/4 cup rice Chex cereal
- 1/4 cup mini marshmallows
- Optional toppings: powdered sugar, marshmallow bits, sprinkles etc.
Instructions
- Line a baking sheet with parchment and/or mini cupcake liners. Set aside.
- In a small-medium glass bowl, or other microwave safe dish, add your chocolate chips and oil.
- Microwave for 30 seconds, take out and stir, then heat again for 15 second intervals stirring after each until chocolate is fully melted and smooth in consistency.
- In a medium mixing bowl, add pretzels and Chex cereal, stirring completely to coat all pieces. Lastly and once the chocolate is no longer very hot, add in mini marshmallows. If you add them too soon they will melt so be sure to feel the chocolate temperature before adding 😉 Mix until all ingredients are well combined and coated in chocolate.
- Using a small cookie scoop or spoon, scoop out the mixture into mini cupcake liners. Alternatively scoop into mounds on a pan. The liners are great for holding it together as it cools and it will hold a tighter shape.
- Add toppings like marshmallow bits or sprinkles while chocolate is still wet. Do not add powdered sugar until after refrigerating!
- Once complete, place the pan in the fridge for 15-20 minutes until the chocolate has set. Option to add a sprinkle of sifted powdered sugar now.
- Remove and serve 🙂
