Ingredients:

  • 4 cups Rice Chex cereal
  • 3 cups air popped popcorn (unsalted)
  • 2 cups mini pretzel twists
  • 10 oz White chocolate chips
  • 1 tsp Coconut Oil
  • 1/2 tsp Sea Salt
  • 1 cup Freeze dried strawberries
  • 1/2 cup Dark chocolate hearts

Instructions:

  1. Prepare your station. Line a large baking sheet with parchment paper. Note: This prevents sticking and makes cleanup a breeze.
  2. Combine the dry base. Toss the 4 cups of Rice Chex, 3 cups of popcorn, and 2 cups of pretzels in a massive bowl.
  3. Melt the white chocolate. Place 10 oz of chips and 1 tsp coconut oil in a microwave safe bowl.
  4. Heat in bursts. Microwave for 30 seconds, then stir, and repeat in 15 second intervals until the mixture is a silky, pourable stream.
  5. Drizzle the coating. Pour the melted chocolate over the dry mix. Note: Do this in a circular motion for even distribution.
  6. Fold gently. Use your spatula to lift from the bottom and fold over until every piece has a light, glistening coat.
  7. Add the color. Toss in the 1 cup of strawberry shards and 2 tbsp of sprinkles while the chocolate is still wet.
  8. Add the hearts. Gently fold in the 1/2 cup of dark chocolate hearts. Note: Adding these last keeps them from getting covered in white chocolate.
  9. Spread and season. Pour the mix onto the baking sheet and sprinkle the 1/2 tsp flaky sea salt over the top until it looks like a light dusting of frost.
  10. Set the mix. Let it sit at room temperature for 30 minutes until the chocolate feels firm and no longer tacky to the touch.