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This reindeer chow includes gingerbread cookies, granola, M&Ms and white chocolate-covered pretzels. Served here in a white bowl with a festive red hand towel.
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Reindeer Chow

With homemade granola, gingerbread cookies, and chocolate covered pretzels, reindeer chow is a tasty Christmas dessert.
Prep Time30 minutes
Cook Time32 minutes
Total Time1 hour 2 minutes
Course: Dessert, Snack
Keyword: reindeer chow
Servings: 12 servings

Equipment

  • Baking Sheet
  • Parchment Paper
  • Stand Mixer
  • Rectangle Cookie Cutters
  • Microwavable Bowl
  • Cooling Rack

Ingredients

Homemade Granola

  • 1/3 cup Honey
  • 1/3 cup Brown Sugar
  • 1 tbsp Vanilla Extract
  • 1 tsp Cinnamon
  • 1/2 cup Vegetable Oil
  • 5 cups Oats
  • 2 cups Crushed Pecans
  • 1 cup Dried Cranberries

Gingerbread Cookies

  • 2 cups All-Purpose Flour
  • 1 cup Cake Flour
  • 3/4 cup Dark Brown Sugar
  • 3/4 tsp Baking Soda
  • 1 tbsp Ground Ginger
  • 2 tsp Allspice
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
  • 3/4 cup Unsalted Butter room temperature
  • 3/4 cup Molasses
  • 1 Egg room temperature
  • 2 tbsp Whole Milk

Chocolate Coating For Cookies

  • Dark Chocolate Melting Wafers
  • Christmas Sprinkles

White Chocolate Pretzels

  • 2 cups White Chocolate Coated Pretzels
  • 1 cup Red Melted Chocolate
  • 1 cup Green Melting Chocolate

Extras

  • Red and White M&Ms

Instructions

Granola

  • Preheat the oven 325 degrees
  • Line a baking sheet with parchment paper.
  • In a large bowl add the honey, oil, brown sugar, vanilla extract, salt, and cinnamon. Whisk to combine.
  • Add the oats, cranberries, and pecans.
  • Mix to combine.
  • Pour the oat mixture on the prepared baking pan.
  • Evenly spread the mixture on the baking pan.
  • Bake for 16 minutes.
  • Set to the side.
  • Allow to cool to room temp.
  • Break the granola up into large chunks.

Gingerbread Cookies

  • In a bowl of a stand mixer add the flour, brown sugar, baking soda, cinnamon, all spice, ginger, and salt.
  • Whisk to combine.
  • Add the butter to the flour mixture, and use a pastry blender to blend the mixture until combined. Place the bowl back on the mixer.
  • Gradually add the molasses, egg, and milk, mix on medium speed until combined
  • Scrape the sides and mix again until a dough ball forms.
  • Remove the bowl from the mixer and form the dough into a ball.
  • Cover the bowl and place in the refrigerator for 30 minutes.
  • Preheat the oven to 350 degrees
  • Place the dough ball on a lightly floured counter.
  • Roll out the dough to 1⁄2 inch thick.
  • Using a 3.5″ x 2.5 rectangle cookie cutter, cut your cookies and place on a silicone or parchment paper lined baking sheet.
  • Bake for 8-10 minutes.
  • Place the baked cookies on a cookie rack to cool to room temperature.

Chocolate coating for cookies

  • In a medium sized microwaveable bowl add your Dark chocolate melting wafers. Cook in the microwave for 30 seconds.
  • Stir the chocolate wafers.
  • The chocolate isn’t melted, cook again for 30 seconds until melted.
  • Stir again.
  • Once the chocolate is melted, dip one side of the cookie into the chocolate and place back on the cooling rack.
  • Sprinkle each cookie with Christmas sprinkles immediately after coating it in chocolate.
  • Set to the side to harden.

Pretzels

  • Place the pretzels on a parchment lined baking sheet.
  • In a small bowl add the red chocolate wafers.
  • Microwave the chocolate for 30 seconds, stir.
  • Repeat until the chocolate is fully melted.
  • Stir the chocolate again.
  • Using a spoon, drizzle the red chocolate over the pretzels.
  • Repeat the same process with the green chocolate as the red chocolate. Set the pretzels to the side to dry.

Putting it together

  • In a large add the granola, pretzels and M&M’s. Toss to combine.
  • Add the cookies when serving.