Once everything is evenly coated, I spread the mixture out in an even layer onto my prepared baking sheets. I do this immediately so it doesn’t start to clump in the bowl. Then, and only then, do I take my Christmas M&Ms and sprinkle them evenly over the top of the still-wet, tacky mixture. I gently press them in so they adhere. I let the trays sit at room temperature for at least an hour, or until the white chocolate coating is completely dry and hardened. If I’m in a hurry, I’ll pop the trays in the fridge for 20 minutes to speed up the setting process.
Pro Tips for Best Results
Work quickly once the chocolate is melted. The coating begins to set as it cools. Having your dry mix ready and your pans lined before you even melt the chocolate is the key to a smooth, stress-free process. I set up my entire workstation like an assembly line.
Use coconut oil, not butter or milk, to thin the chocolate. I tested this three different ways. Butter can make the coating greasy, and any liquid (like milk) can cause the chocolate to seize. Coconut oil melts seamlessly with the chocolate and helps it set with a nice snap without being too hard.
Let the mix set completely before breaking it apart. Impatience here leads to broken pieces and a dusty mess of cereal crumbs. When you can touch it and no chocolate comes off on your fingers, it’s ready. Then, you can break it into glorious, uneven clusters with your hands.
Common Mistakes to Avoid
My first big mistake was adding the M&Ms with everything else before coating. The warm melted chocolate caused the candy shells to melt slightly, creating streaks of red and green dye all through my mix and making it look muddy. Now, I always add them at the very end as a colorful, crunchy garnish.(See the next page below to continue…)