Ingredients:

  • 6 cups (150 g) Corn Chex or Rice Chex cereal
  • 3 cups (75 g) Small pretzel twists or sticks
  • 1 cup (150 g) Dry roasted, unsalted peanuts (optional)
  • 16 oz (450 g) High-quality white chocolate chips or finely chopped baking chocolate
  • 2 tbsp (30 ml) Neutral oil (such as refined coconut oil or vegetable oil)
  • 1 tsp (5 ml) Pure vanilla extract
  • Pinch of fine sea salt
  • 1 cup (150 g) Red, pink, and white M&M’s or similar chocolate candies
  • ½ cup (100 g) Conversation Hearts (optional)
  • ¼ cup (35 g) Valentine’s mix sprinkles or nonpareils

Instructions:

  1. Measure the Chex cereal, pretzels, and peanuts (if using) into the large mixing bowl. Gently toss until evenly distributed.
  2. Line two large sheet pans or a single roasting pan with parchment paper or silicone mats. Set aside.
  3. In the microwave-safe bowl (or over a double boiler), combine the white chocolate chips and neutral oil. Melt in 30-second intervals, stirring vigorously between each interval, until 90% melted. Remove from heat immediately.
  4. Stir continuously until the residual heat melts the remaining chips, resulting in a smooth, glossy coating. Stir in the vanilla extract and the pinch of sea salt.
  5. Pour the melted white chocolate over the cereal mixture. Using a rubber spatula, gently fold and stir until all pieces are evenly coated. Work quickly but carefully to avoid breaking the cereal.
  6. Immediately transfer the coated mix onto the prepared sheet pans, spreading it into a thin, single layer. While the chocolate is still wet and tacky, immediately scatter the M&M’s, Conversation Hearts, and Valentine sprinkles evenly over the entire surface. Press gently to ensure they adhere.
  7. Allow the mix to cool and set completely at room temperature for at least 45 minutes, or in the refrigerator for 20–30 minutes (do not cover it). The chocolate should be firm and brittle.
  8. Once set, break the mix into manageable bite-sized clusters. Store in an airtight container at room temperature.