Halloween Treat Bags

Name: Halloween Treat Bags
Prep time: 15 min
Total time: 15 min
Ingredients: 9 cups Rice Chex cereal; 1/2 cup creamy peanut butter; 1 cup milk chocolate chips or semisweet chocolate chips (I like Guittard or Ghirardelli); 4 tablespoons unsalted butter; 1 teaspoon vanilla extract; 1/2 teaspoons salt; 1-1/2 cups powdered sugar; 1-1/2 cups M&M’s (I used green and blue); 1/2 cup chocolate-covered pretzels; Candy eyeballs (optional, for pretzel monsters); Chocolate (melted; optional, for pretzel monsters)

Crunchy Rice Chex is coated in a glossy peanut-butter chocolate mixture, dusted with powdered sugar, and studded with M&M’s and chocolate-covered pretzels for a mix of crisp, sweet, and salty bites.

This no-bake recipe comes together in about 15 minutes and yields 12 snack-size goody bags—perfect for classroom parties, a Halloween spread, or quick take-home treats packaged airtight for the day.

Why You’ll Love This Recipe

Fast, kid-friendly, and entirely no-bake, this Chex mix is an easy assembly recipe that scales to make a bunch of individually portioned goody bags without special equipment.

Ready in about 15 minutes—mix, shake, portion, done.
Crunch from cereal and pretzels plus melty chocolate and sweet powdered sugar for contrast.
Highly customizable: swap M&M’s colors, add seasonal candy, or make pretzel monsters for fun.
Portions easily into 12 snack-sized bags—great for classroom distribution or party favors.

If you want another festive Chex mix variation with seasonal flavors, try Halloween Chex Mix with Candy Corn and Salty Maple Peanuts.

Ingredients You’ll Need

9 cups Rice Chex cereal: Rice Chex cereal provides the light, crunchy base that soaks up the chocolate-peanut coating while staying crisp.
1/2 cup creamy peanut butter: Creamy peanut butter binds the chocolate to the cereal and adds a nutty flavor—this is the primary allergen to note for classroom treats.
1 cup milk chocolate chips or semisweet chocolate chips, I like Guittard or Ghirardelli: Milk chocolate chips or semisweet chocolate chips supply the meltable chocolate that blends with peanut butter to coat the cereal; choose a quality brand if possible.
4 tablespoons unsalted butter: Unsalted butter thins the chocolate-peanut mixture so it pours and coats evenly without adding extra saltiness.
1 teaspoon vanilla extract: Vanilla extract rounds the chocolate flavor with a warm, sweet note.
1/2 teaspoons salt: Salt balances sweetness and enhances the chocolate and peanut flavors—add as listed to avoid a flat-tasting mix.
1-1/2 cups powdered sugar: Powdered sugar gives a sweet, slightly dusty coating and helps prevent the pieces from sticking together once mixed.
1-1/2 cups M&M’s, I used green and blue: M&M’s add bright color and a candy shell for extra crunch and visual Halloween flair.
1/2 cup chocolate-covered pretzels: Chocolate-covered pretzels introduce a salty crunch and a shaped element for texture contrast and pretzel monster decorating.
Candy eyeballs, optional, for pretzel monsters: Candy eyeballs are optional decorations used to turn pretzels into playful pretzel monsters.
Chocolate, melted; optional, for pretzel monsters: Extra melted chocolate is used as ‘glue’ to attach candy eyeballs to pretzels when making pretzel monsters.

How to Make Halloween Treat Bags

Place 9 cups Rice Chex cereal in a large bowl and set aside.
In a large microwave-safe bowl, combine 1/2 cup creamy peanut butter, 1 cup milk chocolate chips or semisweet chocolate chips, and 4 tablespoons unsalted butter. Microwave in 15-second bursts, stirring for 15 seconds between each burst, until the mixture is melted and smooth. Stir in 1 teaspoon vanilla extract and 1/2 teaspoon salt. Pour the chocolate-peanut butter mixture over the prepared cereal and stir until the cereal is evenly coated.
Transfer the coated cereal into a gallon-sized resealable plastic bag and add 1-1/2 cups powdered sugar. Seal the bag and shake until the cereal pieces are evenly dusted and separated by the powdered sugar.
Pour the coated cereal into a large bowl and fold in 1-1/2 cups M&M’s. Divide the mixture evenly among 12 snack-sized resealable plastic bags for individual goody bags.
If making pretzel monsters, melt additional chocolate and use it to attach candy eyeballs to chocolate-covered pretzels. Let the chocolate set completely so the eyes won’t fall off, then tuck a few pretzel monsters into individual bags as a fun topper.

Packaging & Portioning

Divide the finished mix evenly into 12 snack-sized resealable bags for tidy goody bags. Use the resealable bags to keep the mix crisp and to make distribution simple.

Label each bag with any allergens and the date, and store sealed at room temperature until distribution.

Use airtight snack bags or small cello bags sealed with a clip to maintain crunch.
Add a label or sticker with allergens and the prep date.
Include a couple of pretzel monsters in some bags for variety and visual appeal.

Pretzel Monster How-To

Turn chocolate-covered pretzels into little monsters by dipping or dotting melted chocolate to attach candy eyeballs. Work on parchment so they don’t stick while drying.

Let the glued eyes set fully before packing—pressing gently helps adhesion but avoid excess handling.

Melt chocolate using the same microwave safety method: 15-second bursts, stirring between each.
Use a small spoon or piping bag to place a dot of chocolate on the pretzel, then press on an eyeball.
Let set on parchment until firm; handle once completely dry.

Peanut-Free Substitutions

To make these safe for peanut-free classrooms, substitute sunflower seed butter for the creamy peanut butter—this keeps the binding and flavor profile similar.

Note that sunflower seed butter may taste slightly different and can brown when heated a little faster, so melt gently and stir thoroughly.

Use sunflower seed butter in place of peanut butter (same amount).
Always check classroom allergy policies before sending any treats.

Tips for Success

Microwave melting: Heat the peanut butter, chocolate chips, and butter in 15-second bursts, stirring between each burst, until fully smooth to avoid burning the chocolate.

Even coating: Work quickly while the chocolate is warm so it spreads evenly over the cereal; use a large bowl to give yourself room to stir without crushing pieces.

Allergen labeling: Because this recipe contains peanut butter, clearly label each bag with the allergen and a preparation date before sending to school events.

Pretzel monster handling: Allow chocolate-glued eyes to dry completely on the pretzels before packaging to prevent smudging or eyes coming loose in the bag.

Save This Recipe

More Halloween Treats

Frequently Asked Questions

Yes. Use a small saucepan over very low heat or a double boiler, stirring constantly until smooth to avoid scorching; remove from heat and stir in vanilla and salt before pouring over the cereal.

M&M’s candy shells generally hold up when mixed in after the coating process, but if the coated cereal is still very warm, let it cool slightly before folding in the M&M’s to minimize any color transfer.

Stored in sealed snack bags at room temperature, the mix will stay crisp for a few days; for best texture, distribute within 2–3 days of making.

Ready to Pack and Share

This quick no-bake Chex mix is ideal for last-minute classroom treats or party favors—assemble, portion, and label in about 15 minutes.

Customize colors and decorations for any Halloween theme and pack airtight for the day of your event.

Equipment

Resealable plastic bag1 gallon-sized and 12 snack-sized

Ingredients

9 cups Rice Chex cereal
1/2 cup creamy peanut butter
1 cup milk chocolate chips or semisweet chocolate chips I like Guittard or Ghirardelli
4 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 teaspoons salt
1-1/2 cups powdered sugar
1-1/2 cups M&M’s I used green and blue
1/2 cup chocolate-covered pretzels
Candy eyeballs optional, for pretzel monsters
Chocolate melted; optional, for pretzel monsters

Instructions

Place 9 cups Rice Chex cereal in a large bowl and set aside.
In a large microwave-safe bowl, combine 1/2 cup creamy peanut butter, 1 cup milk chocolate chipsor semisweet chocolate chips, and 4 tablespoons unsalted butter. Microwave in 15-second bursts, stirring for 15 seconds between each burst, until the mixture is melted and smooth. Stir in 1 teaspoon vanilla extract and 1/2 teaspoon alt. Pour the chocolate-peanut butter mixture over the prepared cereal and stir until the cereal is evenly coated.
Transfer the coated cereal into a gallon-sized resealable plastic bag and add 1-1/2 cups powdered sugar. Seal the bag and shake until the cereal is evenly coated with powdered sugar.
Pour the coated cereal into a large bowl and stir in 1-1/2 cups M&M’sI used green and blue. Divide the mixture evenly among 12 snack-sized resealable plastic bags.
If desired, make pretzel monsters: melt additional chocolate and use the melted chocolate to attach candy eyeballsoptional to chocolate-covered pretzels. Let the pretzel monsters dry completely, then add a few to individual bags.

Notes

Makes about 12 snack-size goody bags. Contains creamy peanut butter and chocolate—check for nut allergies before sending to classrooms or parties. If making pretzel monsters, let the chocolate glue dry completely before packaging so the eyes stay attached.