1-First Step: Prep your workspace Spread parchment paper, wax paper, or silpats on the countertop or on 2 large baking sheets. This makes cleanup easy and gives the chocolate coated pieces a cool surface to set on.

2-Second Step: Combine the dry mix Add 8 cups gluten free puffcorn, 2 cups gluten free pretzels, and 1 1/2 cups dry-roasted peanuts to a very large bowl. If you don’t have an extra-large bowl, divide the mixture into two bowls to make tossing easier. The airy puffcorn helps keep the mix light; if you only have regular popcorn, use about 12 cups popped popcorn as a swap (see Notes below).

3-Third Step: Melt the white chocolate Place 12 oz gluten free white chocolate chips and 1 tablespoon coconut or vegetable oil in a microwave-safe bowl. Microwave for 40 seconds and stir, then continue microwaving in additional 30 second increments, stirring between each, until the chocolate is smooth and pourable. Use vegetable oil instead of coconut oil if you or someone you’re serving has a coconut allergy. For more on white chocolate and melting behavior, see the white chocolate nutrition facts link above.

4-Fourth Step: Coat the mix Drizzle the melted white chocolate over the puffcorn, pretzels, and peanuts. Fold gently with a spatula until the pieces are evenly coated but not crushed. Work quickly while the chocolate is warm so it spreads nicely and holds the candies.

5-Fifth Step: Spread and top Spread the coated mixture onto the prepared parchment or silpat in a thin, even layer. Sprinkle the 11 oz bag Holiday M&Ms over the warm chocolate and gently press the candies so they stick. Add gluten free holiday sprinkles across the top for a festive finish.

6-Final Step: Cool and package Let the Christmas Crunch cool completely at room temperature until the chocolate sets. Once cool, break into clusters and transfer to treat bags or airtight containers for storage. For gifting, portion into cellophane bags and tie with ribbons.