Ingredients:

  • 3 cups (80g) Rice Chex cereal
  • 3 cups (80g) Corn Chex cereal
  • 2 cups (100g) Mini pretzels
  • 2 cups (30g) Pre popped popcorn
  • 20 oz (565g) White chocolate baking bars
  • 1 tsp (5ml) Neutral oil
  • 1/2 tsp (3g) Fine sea salt
  • 1 cup (200g) Red and green M&M’s
  • 3 tbsp (45g) Festive holiday sprinkles

Instructions:

  1. Combine the 3 cups (80g) Rice Chex, 3 cups (80g) Corn Chex, 2 cups (100g) pretzels, and 2 cups (30g) popcorn in your largest bowl. Toss them gently with your hands to distribute the different shapes.
  2. Chop the 20 oz (565g) of white chocolate bars into uniform pieces. Melt them in 30 second increments in the microwave, stirring in between, until the waft of vanilla is strong and the texture is like liquid silk. Stir in the 1 tsp (5ml) oil and 1/2 tsp (3g) salt.
  3. Drizzle the chocolate over the dry mix. Use a large rubber spatula to fold from the bottom up. Be gentle to avoid crushing the popcorn.
  4. Once everything is coated, quickly fold in 3/4 cup of the M&Ms. Spread the mixture onto two large baking sheets in a single layer.
  5. Immediately scatter the 3 tbsp (45g) of sprinkles and the remaining M&Ms over the top while the chocolate is still wet.
  6. Let the trays sit in a cool, dry area for 20 mins until the chocolate is firm to the touch and no longer glossy.
  7. Once fully set, use your hands to gently break the large slabs into bite-sized clusters. Aim for pieces about the size of a walnut for the best eating experience.
  8. Toss out any loose bits of popcorn that didn't get coated — they tend to go stale faster. Store the rest immediately in airtight containers.