Ingredients:
- 9 cups Rice or Corn Square Cereal (e.g., Chex or Crispix)
- 3 cups Small Pretzels (mini twists or rods)
- 1 cup Dry Roasted Peanuts
- 12 oz High-Quality White Chocolate Chips or Chopped Bar
- 4 Tbsp Unsalted Butter (cut into pieces)
- 1 tsp Pure Vanilla Extract
- 2 cups Confectioners' (Powdered) Sugar
Instructions:
- Combine the cereal, pretzels, and peanuts in an extra-large heatproof mixing bowl. Use a very light hand to avoid crushing the cereal. Set aside.
- Place the white chocolate chips and butter into a microwave-safe bowl.
- Microwave on 50% power in 60-second intervals, stirring thoroughly after each minute, until the mixture is smooth, glossy, and completely melted (about 2–3 minutes total).
- Stir in the vanilla extract until fully incorporated.
- Pour the melted white chocolate mixture evenly over the cereal mix in the large bowl. Using a rubber spatula, fold the ingredients carefully until they are fully coated. Work quickly before the chocolate starts to set.
- Immediately transfer the entire coated mixture into an extra-large zip-top bag. Pour the 2 cups of powdered sugar directly over the coated mix inside the bag.
- Seal the bag completely (ensure plenty of air remains inside for movement). Vigorously shake the bag for about 2 minutes until every piece of the mix is coated in a thick, white layer of powdered sugar.
- Line two large baking trays with parchment paper. Spread the finished mix in a thin, single layer across both trays. Break up any large clumps.
- Allow the mix to cool and set completely at room temperature for at least 30 minutes, or speed things up with 15 minutes in the refrigerator.
- Once the coating is dry and hard, break the mix into smaller, bite-sized pieces. Store in an airtight container at room temperature.