Ingredients:

  • 5 cups (150g) Rice or Corn Chex cereal
  • 2 cups (60g) small pretzel twists or sticks
  • 1 cup (30g) plain toasted oat cereal
  • 12 oz (340g) white chocolate chips or chopped couverture
  • 1 tbsp (15g) refined coconut oil
  • 1 tsp (5ml) pure vanilla bean paste or extract
  • 1 cup (180g) blue and white M&Ms or chocolate gems
  • 1 cup (50g) mini marshmallows
  • 1/2 cup (60g) salted peanuts or cashews
  • 1 tsp (6g) flaky sea salt

Instructions:

  1. Line two large rimmed baking sheets with parchment paper to prepare for cooling.
  2. In an extra-large mixing bowl, combine the Chex cereal, pretzels, toasted oat cereal, and optional nuts. Gently toss by hand to ensure an even distribution.
  3. In a microwave-safe glass bowl, combine the white chocolate and coconut oil. Heat in 30-second bursts at 50% power, stirring vigorously between each interval. Stop when 80% melted and stir until smooth.
  4. Stir the vanilla bean paste or extract into the melted chocolate mixture.
  5. Pour the melted chocolate mixture over the cereal base. Use a silicone spatula to fold the mix until every piece is evenly coated.
  6. Spread the mixture onto the prepared baking sheets and immediately sprinkle the flaky sea salt over the wet chocolate.
  7. Allow to cool for 20 minutes at room temperature until the chocolate is firm and no longer tacky, then toss in the M&Ms and marshmallows before serving.