12 ounces white chocolate chips or vanilla baking wafers
1/2 cup crushed candy canes or peppermint rounds
1 teaspoon alcohol-free vanilla extract
1/4 teaspoon fine sea salt
Instructions
Line two large baking sheets with parchment paper or silicone mats. This ensures the mix does not stick to the pans and makes cleanup much easier once the chocolate has set.
In a very large mixing bowl, combine the rice cereal and the miniature pretzels. Toss them gently with your hands or a large spatula to ensure they are evenly distributed. Avoid adding the candy-coated chocolates yet, as the heat from the melted chocolate might cause their colors to bleed.
Place the white chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly between each session, until the chocolate is completely smooth. Once melted, stir in the alcohol-free vanilla extract and the sea salt to enhance the flavors.
Pour the melted chocolate over the cereal and pretzel mixture. Use a large spatula to gently fold the mixture until every piece is lightly coated in white chocolate. Work quickly but carefully so you do not crush the cereal squares.
While the chocolate is still wet, fold in the candy-coated chocolate pieces and half of the crushed candy canes. Spread the mixture out in a single layer onto the prepared baking sheets. Immediately sprinkle the remaining crushed candy canes over the top for a beautiful finish.
Allow the snack mix to sit at room temperature for about 30 to 45 minutes until the chocolate is firm. If you are in a hurry, you can place the baking sheets in the refrigerator for 10 minutes. Once set, break the mix into bite-sized clumps and serve.
