Ingredients:

  • 6 cups (200g) Corn and Rice Chex mix
  • 2 cups (150g) Mini pretzels
  • 12 oz (340g) White chocolate melts
  • 1 tbsp (15g) Unsalted butter
  • 1 cup (170g) Candy corn

Instructions:

  1. Combine the corn and rice Chex mix and mini pretzels in a large mixing bowl. Toss gently to distribute the salt and cereal evenly.
  2. Place the white chocolate and butter in a microwave-safe bowl. Microwave on medium power in 30-second intervals, stirring vigorously between each pulse until smooth.
  3. Pour the melted white chocolate over the cereal mixture and fold gently with a rubber spatula until every piece is evenly coated.
  4. Fold in the candy corn. Spread the mixture onto a parchment-lined baking sheet in a single layer and let sit at room temperature for 30 minutes until hardened.