Vampire Bite Trail Mix Recipe

As a food blogger, I put together a Vampire Bite trail mix that fits right into my Spooky Trail Mix Ideas and hides a surprising ingredient you won’t expect.

Jump to Recipe

I love throwing together a bowl of Vampire Bite Trail Mix when I need a spooky quick snack. It mixes salty crunch with bursts of fake gore thanks to mini pretzels and red gummy candies, and it always makes people ask where I bought it.

I swear there is something oddly addictive about the combo, like a small candy thriller you can munch on while watching scary movies. Use this for Spooky Trail Mix Ideas at a last minute party or stash some for a late night Vampire Snack that makes any Halloween feel a little more wild and delicious.

Ingredients

Print Recipe (No Advertisments)

Mini pretzels: Crunchy carbs, salty bite, balances sweet, low in fiber though
Roasted salted peanuts: Good protein boost, healthy fats, can be high in sodium
Roasted cashews: Creamy richness, adds monounsaturated fats and feels a bit indulgent
Red candy coated chocolates: Lots of sugar and carbs, bright color, makes it fun and sweet
Milk and white chocolate chips: Melty chocolatey pockets, lots of sugar, white ones add creamy vanilla
Dried cranberries: Tart chew, fruity tang with some fiber, often extra sugar added
Red gummy candies: Chewy, playful shapes, pure candy, mostly sugar, adds texture contrast
Flaky sea salt: Pinch of salt balances sweetness, makes flavors pop, use sparingly

Ingredient Quantities

2 cups mini pretzels

1 1/2 cups roasted salted peanuts

1 cup roasted salted cashews

1 cup red candy coated chocolates (M&Ms or similar)

1 cup milk chocolate chips

1 cup white chocolate chips or white candy melts

1 cup dried cranberries

1 cup red gummy candies (vampire fangs, gummy cherries, or whatever you find)

1/2 cup mini marshmallows

2 tablespoons red candy melts or red decorating gel for “blood” accents

Pinch of flaky sea salt (optional, for balance)

How to Make this

Print Recipe (No Advertisments)

1. Preheat nothing, just line a large baking sheet with parchment or wax paper and set out bowls for mixing; measure everything so youre not searching mid-recipe.

2. In a big bowl toss together 2 cups mini pretzels, 1 1/2 cups roasted salted peanuts, 1 cup roasted salted cashews, 1 cup red candy coated chocolates, and 1 cup dried cranberries until evenly mixed.

3. Spread that mixture in one even layer on the prepared baking sheet so you have room to drizzle chocolate and decorate.

4. Melt 1 cup milk chocolate chips in a microwave-safe bowl in 20 to 30 second bursts, stirring between each burst until smooth; if it seems too thick add 1/2 teaspoon vegetable oil and stir to loosen.

5. Using a spoon or squeeze bottle drizzle the melted milk chocolate over the spread mix; if you want clusters, toss a few pretzels or nuts in the bowl with chocolate first to coat them lightly, then return to the sheet.

6. Melt 1 cup white chocolate chips or white candy melts the same way and drizzle for contrast; while the chocolate is still wet press a few red gummy candies (fangs or cherries) into the chocolate so they stick, but save most gummies for later.

7. Sprinkle 1/2 cup mini marshmallows and the rest of the red gummy candies over the sheet, then chill in the fridge for 10 to 15 minutes so the chocolate firms up but isnt rock hard.

8. Melt 2 tablespoons red candy melts in a small bowl (or use red decorating gel) and pipe or dot “blood” accents across the tray, making little drips and pools for spooky effect; if using candy melts microwave in 10 second bursts and stir until smooth.

9. Once set, break the mix into bite sized clusters, finish with a pinch of flaky sea salt if you like sweet and salty, then store in an airtight container at room temperature for up to 5 days or in the fridge for longer.

Equipment Needed

1. Large rimmed baking sheet lined with parchment or wax paper, for spreading the mix.
2. Big mixing bowl plus a couple small bowls for sorting and mixing ingredients.
3. Measuring cups and spoons, so you dont have to guess amounts.
4. Microwave safe bowls for melting the milk and white chocolate (and a tiny one for the red melts).
5. Rubber spatula and a wooden or silicone spoon for stirring and scraping.
6. Spoon and a squeeze bottle or small piping bag (or a zip top bag with the corner snipped) for drizzling.
7. Toothpicks or a small offset spatula for making little “blood” drips and adjusting gummies while chocolate is wet.
8. Airtight container or large zip top bag for storing the finished clusters, plus fridge space to chill them briefly.

FAQ

Q: How do I melt chocolate without it seizing? A: Use short microwave bursts of 20 to 30 seconds, stirring well between each burst. Make sure the bowl and spoon are completely dry. If it thickens, add a teaspoon of oil or shortening and stir until smooth.

Q: Can I make this vegan or dairy free? A: Yes. Use dairy free or vegan chocolate chips and skip marshmallows or use vegan marshmallows. Swap any milk-based candies for vegan alternatives.

Q: Will the gummies get ruined by the melted chocolate? A: They can get soft if they touch very hot chocolate. Add gummies after the chocolate has cooled a bit or after it sets so they stay firm.

Q: How long will this keep? A: Stored airtight at room temperature it stays good for about 5 days. In the fridge it lasts up to 2 weeks but chocolate may develop a white film.

Q: Any tips for getting nice "blood" drips? A: Thin the red candy melts with a tiny bit of oil so they flow, use a small piping bag or a plastic sandwich bag with the corner snipped off, and practice a dot then drag motion for realistic drips.

Q: Can I make this ahead for a party? A: Yes, but wait to add gummies and marshmallows until just before serving to keep them fresh. You can make the chocolate coated base a day ahead and store airtight.

Vampire Bite Trail Mix Recipe Substitutions and Variations

Pretzels: swap mini pretzels for Chex cereal, toasted pita chips, or roasted chickpeas for extra protein, they give the same crunch and stands up to the chocolate.
Roasted salted peanuts: use roasted almonds, cashew halves, or dry roasted sunflower seeds if you need a nut free option, just watch the salt.
White chocolate chips or candy melts: try vanilla yogurt chips, almond bark, or white baking candy, they melt and coat like white chocolate but taste a bit different.
Red gummy candies: replace with dried cherries, freeze dried strawberries, or small red licorice pieces for color and chew without getting too sticky.

Pro Tips

– Melt smart, not fast. Microwave in short bursts and stir a lot, or heat over simmering water for a silkier finish; if it seems too thick add just a little neutral oil or a teaspoon of warm cream to loosen it up, but go slow or you can make a mess.

– Keep gummies and marshmallows happy. Press gummies into chocolate while it is still tacky so they stick, dust gummy surfaces lightly with cornstarch if they get too sticky, and chill only until set so they don’t weep when you bring them back to room temp.

– Make pretty drizzles and even clusters. Use a zip top bag with a tiny corner snipped or a squeeze bottle for controlled lines, and portion clusters with a small cookie scoop so pieces are similar size and look better on the tray.

– Finish and store the right way. Sprinkle flaky sea salt at the very end for max crunch and contrast, layer clusters with parchment in an airtight container to avoid sticking, and if you must refrigerate let them warm a bit before opening so you dont get a wet, sad mess from condensation.

Recipe by Tina Bueller

0.0 from 0 votes

As a food blogger, I put together a Vampire Bite trail mix that fits right into my Spooky Trail Mix Ideas and hides a surprising ingredient you won't expect.

Servings

servings

Calories

480

kcal

Equipment: 1. Large rimmed baking sheet lined with parchment or wax paper, for spreading the mix.
2. Big mixing bowl plus a couple small bowls for sorting and mixing ingredients.
3. Measuring cups and spoons, so you dont have to guess amounts.
4. Microwave safe bowls for melting the milk and white chocolate (and a tiny one for the red melts).
5. Rubber spatula and a wooden or silicone spoon for stirring and scraping.
6. Spoon and a squeeze bottle or small piping bag (or a zip top bag with the corner snipped) for drizzling.
7. Toothpicks or a small offset spatula for making little “blood” drips and adjusting gummies while chocolate is wet.
8. Airtight container or large zip top bag for storing the finished clusters, plus fridge space to chill them briefly.

Ingredients

2 cups mini pretzels
1 1/2 cups roasted salted peanuts
1 cup roasted salted cashews
1 cup red candy coated chocolates (M&Ms or similar)
1 cup milk chocolate chips
1 cup white chocolate chips or white candy melts
1 cup dried cranberries
1 cup red gummy candies (vampire fangs, gummy cherries, or whatever you find)
1/2 cup mini marshmallows
2 tablespoons red candy melts or red decorating gel for "blood" accents
Pinch of flaky sea salt (optional, for balance)

Directions

Preheat nothing, just line a large baking sheet with parchment or wax paper and set out bowls for mixing; measure everything so youre not searching mid-recipe.
In a big bowl toss together 2 cups mini pretzels, 1 1/2 cups roasted salted peanuts, 1 cup roasted salted cashews, 1 cup red candy coated chocolates, and 1 cup dried cranberries until evenly mixed.
Spread that mixture in one even layer on the prepared baking sheet so you have room to drizzle chocolate and decorate.
Melt 1 cup milk chocolate chips in a microwave-safe bowl in 20 to 30 second bursts, stirring between each burst until smooth; if it seems too thick add 1/2 teaspoon vegetable oil and stir to loosen.
Using a spoon or squeeze bottle drizzle the melted milk chocolate over the spread mix; if you want clusters, toss a few pretzels or nuts in the bowl with chocolate first to coat them lightly, then return to the sheet.
Melt 1 cup white chocolate chips or white candy melts the same way and drizzle for contrast; while the chocolate is still wet press a few red gummy candies (fangs or cherries) into the chocolate so they stick, but save most gummies for later.
Sprinkle 1/2 cup mini marshmallows and the rest of the red gummy candies over the sheet, then chill in the fridge for 10 to 15 minutes so the chocolate firms up but isnt rock hard.
Melt 2 tablespoons red candy melts in a small bowl (or use red decorating gel) and pipe or dot "blood" accents across the tray, making little drips and pools for spooky effect; if using candy melts microwave in 10 second bursts and stir until smooth.
Once set, break the mix into bite sized clusters, finish with a pinch of flaky sea salt if you like sweet and salty, then store in an airtight container at room temperature for up to 5 days or in the fridge for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.