Ingredients

• 1.5 cups Mini Trix Cereal
• 1.5 cups Honeycomb Cereal
• 10 oz. Almond Roca
• 1 bag pastel M&M's
• 1 bag white chocolate chips

Directions

1. Prepare a cookie sheet with parchment paper that is lightly greased and set aside.
2. Combine the cereals, chopped Almond Roca, and pastel M&M's together in a large, greased bowl and set aside.
3. Place the white chocolate chips into a heat proof container and melt in microwave in 20-second intervals to prevent the chocolate from burning. Stir after each interval until completely melted.
4. Working quickly, pour the melted white chocolate over the prepared mixture. With greased gloved hands, toss the melted white chocolate into the mixture until well-combined.
5. Immediately pour onto the prepared cookie sheet and spread out into an even layer. Allow the white chocolate to set for about 30 minutes.
6. Break up into smaller pieces and portion into colorful parchment cups or bags.

Chef tips

• Store in an airtight container for about 1 week.
• Freeze in a freezer-safe container for up to 3 months. Thaw on the counter when ready to serve.
• Switch out the particulates with other cereals, nuts, candies or broken chips and pretzels.