Ingredients:

  • 6 cups (140g) Rice Chex or Corn Chex cereal
  • 2 cups (150g) Mini pretzel twists
  • 1 cup (120g) Pastel M&Ms or candy-coated chocolates
  • 1 cup (10g) Mini marshmallows
  • ½ cup (70g) Roasted salted peanuts
  • 12 oz (340g) White chocolate chips or baking wafers
  • 1 tbsp (15g) Unsalted butter
  • ¼ cup (20g) Rainbow spring sprinkles

Instructions:

  1. Combine the cereal, pretzel twists, pastel candies, and peanuts in a large mixing bowl. Toss gently with a spatula to ensure candies are evenly distributed.
  2. Place the white chocolate chips and butter in a microwave-safe bowl. Heat in 30-second intervals, stirring between each burst, until smooth and glossy.
  3. Pour the melted chocolate over the cereal mixture and fold gently with a spatula until every piece is evenly coated.
  4. Immediately transfer the mix to a parchment-lined baking sheet and stir in the mini marshmallows and sprinkles while the chocolate is still tacky.
  5. Spread the mixture into a single layer and let it sit at room temperature for 20 minutes (or refrigerate for 10 minutes) until the chocolate has fully hardened.