Ingredients:

  • 3 cups (80g) Rice Chex cereal
  • 3 cups (90g) Corn Chex cereal
  • 2 cups (110g) Wheat Chex cereal
  • 2 cups (120g) Mini pretzel twists
  • 20 oz (565g) white chocolate melting wafers
  • 1 tsp (5ml) refined coconut oil
  • 1.5 cups (300g) red and green Christmas M&Ms
  • 1 cup (150g) roasted peanuts
  • 3 tbsp (45g) festive holiday sprinkles

Instructions:

  1. Prepare the baking sheets. Line two large rimmed baking sheets with parchment paper. In your extra large bowl, combine the 3 cups (80g) Rice Chex, 3 cups (90g) Corn Chex, 2 cups (110g) Wheat Chex, 2 cups (120g) pretzels, and 1 cup (150g) roasted peanuts. Gently toss by hand to ensure everything is evenly distributed.
  2. Melt the chocolate coating. Combine the 20 oz (565g) white chocolate melting wafers and 1 tsp (5ml) coconut oil in a microwave safe glass bowl. Microwave for 30 seconds at 50% power, stir, and repeat until the mixture is silky and flows like ribbons. Note: Using 50% power prevents the milk solids in the white chocolate from scorching.
  3. Drizzle and fold. Pour the melted chocolate over the cereal foundation. Use your rubber spatula to lift from the bottom and fold over the top. Repeat until every piece looks glistening. Note: Be gentle; we want full pieces, not cereal crumbs.
  4. Add the festive mix ins. While the chocolate is still wet, throw in the 1.5 cups (300g) M&Ms and 3 tbsp (45g) sprinkles. Give it one or two more folds until the colors are scattered throughout.
  5. Spread and season. Empty the bowl onto the prepared sheets, spreading it out into a single layer. Sprinkle the 1/2 tsp (3g) fine sea salt over the top while it’s still tacky.
  6. Set the mixture. Let the pans sit at room temperature for 20 minutes until the chocolate is matte and firm to the touch.
  7. Break it up. Once set, gently break the sheets of mix into bite-sized clusters.
  8. Final Quality Check. Taste a piece of the Wheat Chex; it should feel fully coated but not heavy.