1cupwhite chocolate chips, almond bark, or white candy melts
1cupred candy melts
5cupscorn chex cereal
½cuppowdered sugar
1cupred white and pink M&M's
Instructions
Preheat oven to 350°F. Spread the cake mix on a baking sheet, and bake for 5 minutes. Use a thermometer to ensure that the temperature reaches at least 160°F.* Set aside to cool.
Melt white chocolate chips in a large microwave safe bowl on high power in 15 second increments, stirring between heat cycles. Pour half the chex cereal into the melted chocolate and stir until completely coated.
In a second large microwave safe bowl melt candy melts on high power in 10 second increments, stirring between heat cycles. Pour remaining cereal into the melted candy melts and stir until completely coated.
Using two gallon sized ziplock bags, place ¼ cup powdered sugar and ½ cup of the heat treated cake mix into each bag. Pour the white covered Chex cereal into one bag, and the red Chex cereal into the second bag. Shake both bags until the powdered sugar mix is fully covering the chocolate on the Chex.
Spread the mixtures onto a parchment lined baking sheet and allow to set. (We don’t recommend using waxed paper). Once set, combine both mixes of the coated squares into one container, add in M&M’s and mints, and gently stir to combine.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.*IMPORTANT: Cake mix must be heat treated as instructed in step one to avoid the risk of salmonella.