Yield: 6 cups
Pour the Chex into a large bowl. Place the chocolate chips and oil into a large microwave-safe bowl. Melt in 15 second increments, stopping and stirring after each, until completely melted and smooth.
Pour melted chocolate over cereal,then gently stir until all of the cereal is coated. Fold in the crushed candy canes. Add sprinkles.
Pour the powdered sugar into a large zipped-top bag. Add the chocolate covered cereal. Seal the bag and shake until all the cereal is coated with the powdered mixture. Discard excess powder.
Store at room temperature for up to 2 weeks.
An easy and tasty treat for the holiday season. Also perfect for gift-giving and can easily be doubled to yield a larger batch.
With gluten free sprinkles and candy canes you can easily make this recipe gluten free.
Recipe by Sally's Baking Addiction.
Recipe and image used with permission by General Mills.
Please note that some ingredients and brands may not be available in every store.