Ingredients:

  • 6 cups Crispix, Chex (Corn or Rice), or similar square cereal
  • 3 cups Mini Pretzel Twists
  • 1 cup Roasted Peanuts (unsalted or lightly salted)
  • 24 oz High-Quality White Chocolate Chips or Candy Wafers
  • 2 teaspoons Vegetable Shortening, or Refined Coconut Oil
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup M&M's (or similar coated chocolate candy)
  • 1/4 cup Festive Sprinkles (optional)

Instructions:

  1. Combine Dry Ingredients: In a very large mixing bowl, gently combine the Crispix/Chex, pretzel twists, and roasted peanuts. Set aside.
  2. Prep Station: Line a large, rimmed baking sheet with parchment paper or a silicone mat. This is where the mixture will set.
  3. Melt Chocolate: Place the white chocolate and the shortening/coconut oil into a heatproof bowl. Melt using gentle heat (microwave in 30-second intervals at 50% power, or using a double boiler) until the chocolate is smooth and melted. Do not overheat.
  4. Finish Coating: Remove the melted chocolate from the heat immediately. Stir in the vanilla extract until fully incorporated.
  5. Coat the Mix: Pour the warm white chocolate mixture over the dry crunch base.
  6. Fold Gently: Using a rubber spatula, gently fold the mixture until all pieces are evenly coated. Work quickly but carefully to prevent the pretzels or cereal from crushing.
  7. Spread: Immediately pour the coated mixture onto the prepared baking sheet. Spread it into a thin, even layer.
  8. Add Finishing Candies: While the mix is still slightly wet (within the first 5 minutes), scatter the M&Ms and sprinkles over the top. Press them lightly into the mix so they adhere and prevent color bleeding.
  9. Set/Chill: Allow the mix to cool and harden completely at room temperature for at least 45 minutes, or chill in the refrigerator for 20 minutes.
  10. Break Apart: Once fully set and crisp, break the sheet of mixture into manageable clusters and shards.
  11. Storage: Store the mix in an airtight container at cool room temperature for up to two weeks.