Equipment Needed
- Extra-large mixing bowl (or two large bowls)
- Large rimmed baking sheets (jelly roll pans)
- Parchment paper or wax paper
- Microwave-safe bowl or double boiler
- Spatula or large spoon
- Measuring cups
Step-by-Step Instructions
First, I prepare my workspace. I line two large rimmed baking sheets with parchment paper—this makes cleanup a breeze and prevents sticking. In my biggest mixing bowl (I sometimes even use my clean roasting pan!), I combine the dry ingredients. I gently pour in the Corn Chex, Honey Nut Cheerios, mini pretzels, and salted peanuts. I use my hands or a large spoon to mix them carefully. I want everything evenly distributed, but I’m gentle to avoid crushing the cereals. This colorful, crunchy base already looks festive.
Now, for the coating. I place the white chocolate chips and the two tablespoons of coconut oil in a microwave-safe bowl. I microwave them in 30-second bursts on 50% power, stirring gently between each burst. Melting on a lower power is key to prevent the chocolate from scorching or seizing into a grainy mess. I stir until it’s completely smooth, fluid, and glossy. The kitchen starts to smell wonderfully sweet.
Here’s the fun, messy part. I pour the melted white chocolate mixture over the dry ingredients in the bowl. Working quickly, I use a large spatula to fold and stir everything together. I keep turning the mixture from the bottom up, ensuring every single cereal piece, pretzel, and peanut gets a delicate, glossy coat of the sweet white chocolate. It’s a bit of an arm workout, but seeing the transformation is so satisfying. The mix goes from dry and separate to cohesively shiny.(See the next page below to continue…)