Ingredients:

  • 9 cups Rice Chex or Corn Chex cereal
  • 1 cup High-quality white chocolate chips
  • 3 tablespoons Unsalted butter
  • 1 teaspoon Pure vanilla extract
  • 1/2 cup Powdered sugar (for initial coat, optional)
  • 1/2 cup Freeze-dried strawberries
  • 1/2 cup Crushed shortbread cookies
  • 1 cup Powdered sugar (for final dusting)

Instructions:

  1. Place the cereal in a large sealable plastic bag. In a separate small bowl, whisk together the crushed shortbread cookies and the freeze-dried strawberries. Set aside.
  2. Combine white chocolate chips and butter in a large microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until smooth and fully melted. Stir in the vanilla extract.
  3. If using, toss the cereal lightly with the initial 1/2 cup powdered sugar to prevent clumping.
  4. Pour the melted chocolate mixture over the cereal in the large bowl. Gently fold with a spatula until the cereal is evenly coated.
  5. Transfer the coated cereal into the large sealable bag. Add the reserved strawberry/shortcake mixture. Seal the bag securely, removing most of the air, and shake vigorously for 1-2 minutes until the cereal is thoroughly coated with the crushed mix.
  6. Spread the coated cereal mixture out in a single layer on a parchment-lined baking sheet. Allow it to cool and set completely at room temperature (about 45 minutes to 1 hour).
  7. Once fully set and dry, transfer the mixture to a clean, large bowl. Add the final 1 cup of powdered sugar. Toss gently until every piece is beautifully dusted.
  8. Serve immediately, or store in an airtight container for later enjoyment.