Skip Navigation
Search recipes, ingredients, articles, products...
Reindeer Munchies (Gluten-Free Recipe)

Reindeer Munchies (Gluten-Free Recipe)

Let the kids measure the ingredients and shake the bags for this sweet snack. Santa and Rudolph will gobble it up.

What's this?

What is this button?

You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!

Learn How it Works...

25 min
Prep Time
45 min
Total Time


5 cups gluten-free bite-sized crispy rice squares cereal

2 cups gluten-free thin pretzel sticks, broken in half

1/2 cup Land O Lakes® Butter

1/2 cup creamy peanut butter  

1 (11.5-ounce) package (1 1/2 cups) milk chocolate chips

1 cup powdered sugar

1 cup red and green candy-coated milk chocolate pieces


Gluten-free ice cream cones, if desired


 *Substitute almond butter or hazelnut-chocolate spread.

How to make

  1. STEP 1

    Cover 2 baking sheets with waxed paper; set aside.

  2. STEP 2

    Combine cereal and pretzels in large bowl; set aside.

  3. STEP 3

    Place butter, peanut butter and chocolate chips in bowl. Microwave 45 seconds; stir. Continue microwaving 15-45 seconds or until butter and chocolate are melted. Stir until smooth.

  4. STEP 4

    Immediately pour chocolate mixture over cereal in bowl; stir until well coated. Spread mixture evenly in single layer on prepared baking sheets. Refrigerate 20 minutes to set.

  5. STEP 5

    Break into bite-sized pieces; divide mixture between 2 large resealable plastic food bags. Pour 1/2 cup powdered sugar into each bag; seal bags. Shake bags until mixture is well coated. Place 1/2 cup chocolate pieces in each bag; seal bags. Carefully shake to distribute chocolate pieces.

  6. STEP 6

    Spoon mixture into ice cream cones, if desired. Store mixture in resealable plastic food bags or container with tight-fitting lid in refrigerator up to 4 weeks.

Tip #1

- Add more powdered sugar after storage, if needed.

Tip #2

- For longer storage, freeze in container with tight-fitting lid or resealable plastic freezer bags up to 2 months.

Tip #3

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

Tip #4

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition (1/2 cup)

220 Calories
12 Fat (g)
15 Cholesterol (mg)
180 Sodium (mg)
26 Carbohydrates (g)
1 Dietary Fiber
3 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.