Melt the Ghirardelli melting wafers according to the instructions on the bag. Or melt your chocolate bars or chips in the microwave at 50% power for 30 second increments. Be patient and do not rush this step. You do not want to burn the chocolate.

Once the chocolate is melted stir it until smooth.

Place the caramel corn, broken cookies and pretzels in separate bowls. Add chocolate to each bowl and stir gently to coat the pieces. Once all of the pieces are coated in chocolate remove from the bowl and let se on a piece of parchment paper or on a Silphat baking liner.

Melt the white chocolate melting wafers and drizzle them over the pretzels and the caramel corn.

Let the chocolate set on all of the ingredients and then place the mini peanut butter cups, the M&M’s and the chocolate covered caramel corn, cookies and pretzels in a bowl. Gently toss until mixed.

Store the Jingle Jangle mix in a holiday tin or an air tight container.