Ingredients
Method
Preparation
- Split the 7 cups of Chex cereal into two even bowls.
- Melt 1 cup pink candy melts with 1 tsp oil in a microwave-safe bowl in 30-second bursts, stirring each time until smooth.
- Pour the pink melt over one bowl of Chex and gently fold until every piece is glossy and coated. If the melts seize, microwave for 15 seconds and stir.
- Drop the coated mix into a zip-top bag, add 1/2 cup powdered sugar, seal, and shake until the cereal is coated white.
- Pour the sugared pink pieces onto a wax paper-lined sheet and spread into a single layer to cool.
- Repeat steps 2-5 with the red candy melts and the second bowl of Chex.
- Let both batches set for about 30 minutes until the candy shell firms.
- Fold the two colors together on the sheet and toss in the M&M's and sprinkles.
Notes
Store in an airtight container at room temperature for up to 5 days. Can freeze in a sealed bag for up to 1 month. If it softens, toast gently at 250°F for 4-6 minutes to re-crisp.
