Ingredients:

  • cups Chex Cereal (Rice or Corn)
  • oz White Chocolate Chips
  • /4 cup Unsalted Butter
  • teaspoon Vanilla Extract
  • /2 teaspoon Peppermint Extract
  • 1/2 cups Powdered Sugar (sifted)
  • cup Crushed Candy Canes

Instructions:

  1. Place the 9 cups of cereal into the large zip-top bag and set aside.
  2. Place candy canes in a sturdy bag and use a rolling pin to crush them into coarse pieces. Reserve 1/2 cup for final dusting.
  3. Combine white chocolate chips and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring well, until completely smooth.
  4. Stir the vanilla and peppermint extracts into the melted chocolate mixture until fully incorporated.
  5. Pour the warm chocolate mixture over the cereal in the zip-top bag. Seal the bag tightly, expelling excess air.
  6. Gently shake and massage the bag until every piece of cereal is evenly coated in the white chocolate.
  7. Transfer the coated cereal into a large bowl containing the sifted powdered sugar. Toss gently until fully coated.
  8. Spread the sugared cereal in a single layer onto parchment-lined baking sheets. Sprinkle half of the reserved crushed candy canes over the top.
  9. Allow to set at room temperature for 15 minutes, then transfer to the refrigerator to chill for at least 1 hour until fully hardened.
  10. Once set, break up any large clumps. Place the chilled mix back into a large bowl, add the remaining crushed candy canes, and toss lightly one last time before serving or storing.