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Chex Christmas Crack

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Chex Christmas Crack

This Chex Christmas Crack is gooey and chewy and crunchy and sweet and salty – it’s really everything that is delicious!

Every Christmas season I make this Chex Christmas Crack. (Click here to see my other Holiday Desserts.)

And every year I promise myself I won’t make it again until next holiday season because it’s so.dang.addictive! This year I was smart and made it, then promptly bagged almost all of it up to give away.

Can we talk about the gooey bits of coconut mixed with the chewy candy coating and the crunchy Chex and Golden Grahams? And the tiny bit of pretzels just give it a little salt to cut the sweet.

It truly is Christmas Crack! Make some for your family, then bag up the rest for friends in some little cello bags with a cute ribbon or tie.

This recipe makes 2 cookie sheets full of Christmas Crack. Plenty to have a little for your family and then to give away.

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5 from 2 votes

Chex Christmas Crack

This Chex Christmas Crack is gooey and chewy and crunchy and sweet and salty – it's really everything that is delicious!


  • 2 cups white sugar
  • cups butter, unsalted (3 sticks)
  • 2 cups light corn syrup
  • 10 cups Rice Chex Cereal (1, 12 oz. box)
  • 7 cups Golden Grahams Cereal (optionally, you can add Cinnamon Toast Crunch instead of Golden Grahams)
  • 2 cups pretzel sticks
  • 1 bag (14 oz.) shredded coconut (sweetened)


  • Line 2 rimmed baking sheets with wax paper or parchment paper, spray with cooking spray, and set aside.
  • In an extra large bowl combine Chex, Golden Grahams, pretzel sticks, and shredded coconut). (If you don't have one bowl large enough, evenly divide the ingredients between 2 bowls).
    Set aside.
  • In a large saucepan, add butter, sugar, and corn syrup.
    Heat over medium heat, stirring constantly with a rubber spatula, until it begins to boil.
  • Once it begins to boil, set a timer for 4 minutes 30 seconds. Continue to cook over medium heat as it boils, and continue stirring.
  • Once timer goes off, remove from heat and pour over Chex mixture in bowl(s).
    I like to pour about half over, mix it up with large spoons, then pour the remaining half.
  • Using large spoons mix it together well, and pour out evenly onto baking sheets to set.
  • After about 30 minutes, mixture will be cooled and set. Store in an airtight container. Enjoy!

Hope you love this fun holiday treat. Be sure to tag me @plumstreetcollective if you make this Christmas Crack. Happy holiday baking!

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  1. HI,
    I am super excited to try this recipe. Any thoughts/suggestions on an alternative to the corn syrup?

    1. I haven’t tried it with anything else so I wouldn’t know how it would affect the cooking time! You could try maple syrup but again not sure how that would affect the cooking time.

  2. Linda Keck says:

    5 stars
    This is soooooo good!!! I will be adding this to my Christmas Gift baskets I make forfamily and friends….Thank you for sharing!!

  3. Lainie Stephens says:

    Any substitutes for coconut, we have several in the family who are allergic. Or should I just leave it out ?

    1. Jennifer Esparza says:

      Toasted slivered almonds might be good if no nut allerigies.

      1. Agreed! I think several variations of this recipe use almonds but we have a nut allergy so we don’t use them. Also don’t like to bring nut treats to friends in case of allergies!

  4. Kristi O’Neil says:

    5 stars
    Delicious recipe that can be made gluten free for my little one! Thank you so much Shannon!♥️

  5. Aloha will the cereal become soggy? I’ve made this before and can’t seem to see why my cereal gets soggy fast . I did notice you cook it hot for longer does that have an effect ? To making it crunchy

    1. It doesn’t become soggy because the mixture should set up as soon as you mix it – just pour it over the cereal mixture and then with 2 large spoons mix it up quickly! If for some reason the candy coating isn’t setting up for you, try cooking it on the stove for 30-40 seconds longer 🙂

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