This tasty snack mix is a combination of rice cakes, pretzels, cereal, nuts, dried fruit and sweet white chocolate. Keep some around the house for movie nights or package it in tins for an easy holiday hostess/host gift.

Yield: Makes about 16 cups.



  • 4 plain rice cakes, coarsely broken (about 4 cups)
  • 2 cups crisp oat cereal circles
  • 2 cups pretzel sticks
  • 1 cup unsalted macadamia nuts
  • 1 cup miniature marshmallows
  • 1/2 cup dried blueberries
  • 1/2 cup dried cranberries
  • 2 1/2 cups white chocolate chips
  • 2 tbsp canola oil
  • 1/2 tsp almond extract


  1. Combine rice cakes, cereal circles, pretzels, macadamia nuts, marshmallows, blueberries and cranberries in a greased large bowl; set aside.
  2. Place white chocolate chips, oil and almond extract in a medium stainless steel bowl. Set bowl over a saucepan of simmering water. Do not allow water to touch bowl. Cook, stirring frequently, until chocolate is almost melted. Remove from heat and stir until chocolate is melted and mixture is smooth.
  3. Pour white chocolate mixture over rice cake mixture and toss gently to coat.
  4. Spread mixture in a single layer in two large rimmed baking sheets lined with parchment paper. Refrigerate for 1 hour or until firm.
  5. Break mixture into pieces. Store in an airtight container in a cool dry place for up to 1 week or freeze for up to 1 month.
Nutritional analysis per 1 cup serving:

337 calories, 18.6 g fat, 4.1 g protein, 43.4 g carbohydrate, 1.8 g fibre, 131 mg sodium


ATCO Blue Flame Kitchen used Quaker Crispy Minis Original Large Rice Cakes, General Mills Cheerios Cereal and two entire 225 gram packages of white chocolate chips.