Ingredients:

  • 6 cups (300g) Corn and Rice Chex cereal
  • 2 cups (150g) Mini salted pretzels
  • 12 oz (340g) White chocolate melting wafers
  • 1 tsp (5ml) Vanilla extract
  • 1 tbsp (15g) Unsalted butter, melted
  • 1 cup (180g) Candy corn
  • 1/2 cup (60g) Sprinkles

Instructions:

  1. Combine the Corn and Rice Chex and the mini pretzels in an extra-large mixing bowl. Toss gently with your hands or a spatula to ensure an even distribution.
  2. Place the white chocolate melting wafers in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is completely smooth and glossy. Stir in the melted butter and vanilla extract until fully incorporated.
  3. Pour the melted white chocolate over the cereal mixture. Using a rubber spatula, gently fold the chocolate into the cereal until every piece is coated. Immediately fold in the candy corn and sprinkles.
  4. Spread the mixture in a single layer onto a parchment-lined baking sheet. Let it sit at room temperature for 20 minutes, or pop it in the fridge for 10 minutes, until the chocolate has fully hardened. Break any large clumps into bite-sized pieces.