Ingredients:

  • 3 cups Rice Chex cereal
  • 3 cups Corn Chex cereal
  • 2 cups small pretzel twists or sticks
  • 1 cup roasted salted peanuts
  • 1 cup plain M&Ms
  • 20 oz high-quality white chocolate melting wafers or almond bark
  • 1/2 tsp fine sea salt

Instructions:

  1. In an extra-large mixing bowl, combine the Rice Chex, Corn Chex, pretzels, and roasted peanuts. Sift the cereal first over a sink to get rid of the tiny crumbs at the bottom of the box; these crumbs turn into gritty paste once the chocolate hits them. Gently toss with your hands to distribute the smaller pieces to the bottom.
  2. Using a microwave-safe glass bowl, place the 20 oz of white chocolate wafers into your glass bowl. Microwave in 30 second bursts, stirring vigorously between each. Stop when there are still a few small lumps left — the residual heat will melt them as you stir. This prevents the chocolate from overheating.
  3. Pour the melted chocolate over the dry mix. Use a fold and lift motion rather than a stir to avoid breaking the cereal. Once about 80% coated, add the 1 cup M&Ms. Continue folding until everything is glistening and even.
  4. Spread the mix onto your prepared baking sheets. Sprinkle the 1/2 tsp fine sea salt evenly over the top while the coating is still tacky. Let it sit for at least 30 minutes. You’ll know it’s ready when the mix feels dry to the touch and makes a sharp clicking sound when you move a piece.