This Christmas Chex Crack Bark is everything a Christmas treat should be: sweet, salty, and delicious.
Every year around Christmas, patients begin bringing in holiday treats to the clinic where I work. About 10 years ago a patient of mine brought in some Bugle Bark.
I had never even heard of Bugle Bark, let alone tried it.
Bugal bark is a 3 ingredient wonder made with Bugles, Vanilla Almond Bark, and dried cherries.
With the first bite, I was hooked.
It had just the right combination of sweet and salty with a touch of tart from the dried cherries. It was quickly added to the list of goodies to make every Christmas.
Here’s just some of my favorite annual holiday must haves:
Grandma Thompson’s chocolate pie (dad’s favorite so it goes on the holiday list)
There are LOTs more but I better stop there before this list gets out of hand.
The Chex version of this recipe was born out of necessity.
I had a house full of hungry teenagers, almond bark melting on the stove…and no Bugals.
Yup, evidently mom did NOT have the bag of Bugles that I just knew were in the cabinet.
I’m going to blame the kids…
So what to do when you have no Bugles and melting Almond bark that is not going to wait?
You use the ultimate versatile improviser, Rice Chex. Add a little sea salt and I have a new version of an old favorite.
How To Make Sweet and Salty Christmas Chex Bark:
Place the Vanilla Almond Bark into a heavy saucepan.
Heat over low heat, stirring occasionally, until melted.
Add the chex.
Gently fold the Chex into the melted almond bark.
Then fold in the dried cherries.
Spread the Chex mixture out into a single layer on parchment paper.
Sprinkle with sea salt.
Wait until the almond bark hardens, then break into clusters.
Crazy easy! Enjoy!
Also, I just realized something as I was writing this post. Both the Bugle and Chex versions can be made Gluten Free!
Quick and Easy Christmas Chex Crack Bark
- one package (1 lb, 4 oz) of Vanilla Almond Bark or white chocolate.
- 6 cups Rice Chex (or Bugles)
- 1 package (5 oz) dried cherries (or dried cranberries)
- ½ tablespoon sea salt (more or less per preference)
- Place the vanilla almond bark into a heavy saucepan and heat over low heat, stirring occasionally, until melted.
- Gently fold in the Chex.
- Then fold in the cherries.
- Spread the chex mixture out in a single layer onto parchment paper.
- Sprinkle with sea salt.
- Allow the almond bark to harden, about 10 minutes.
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