Ingredients:

  • 9 cups Rice Chex cereal (about 270 g)
  • 12 oz white candy melts or white chocolate chips (340 g) or white almond bark
  • 1 tablespoon neutral oil (vegetable, canola, or coconut) (15 ml) (optional, to thin melted white chocolate)
  • 1/2 teaspoon pure vanilla extract (optional)
  • 2 cups powdered sugar (confectioners’ sugar) (240 g), divided (about 2/3 cup per color-bag)
  • Red gel or oil-based candy coloring or red candy melts (a few drops)
  • Blue gel or oil-based candy coloring or blue candy melts (a few drops)
  • 1 cup red & blue M&M’s or candy-coated chocolates (about 150 g) (optional)
  • 2 tablespoons white nonpareils or white sprinkles (optional)
  • Fine sea salt, a pinch (optional)

Instructions:

  1. Measure 9 cups Rice Chex cereal into a large bowl and divide evenly into three portions (approximately 3 cups each). Place each portion into a large zip-top bag or bowl for the red, white, and blue batches.
  2. Place 12 oz white candy melts or white chocolate chips and 1 tablespoon neutral oil into a microwave-safe bowl. Microwave in 20–30 second bursts, stirring between each, until smooth; or melt over a double boiler.
  3. Stir in 1/2 teaspoon vanilla extract if using. Ensure chocolate is smooth and pourable; if too thick, add 1/2 teaspoon more oil incrementally and reheat very briefly.
  4. Divide the melted white chocolate evenly into three small bowls. Leave one bowl white, tint one bowl red with a few drops of red gel/oil color, and tint one bowl blue with blue gel/oil color. Stir until color is uniform.
  5. Working with one cereal portion at a time, pour the tinted melted chocolate over the first 3 cups in its bag or bowl; seal or stir and gently toss until evenly coated. Repeat for the other two portions.
  6. To each bag or bowl of coated cereal add about 2/3 cup powdered sugar. Seal and shake or stir until each piece is evenly dusted and no longer sticky. Break apart any clumps gently.
  7. Pour the three color-coated batches into a large bowl and gently mix for an even red-white-blue distribution. Stir in 1 cup red & blue M&M’s and 2 tablespoons white nonpareils if using. Add a pinch of fine sea salt if desired.
  8. Let the mix set briefly until chocolate firms (5–10 minutes at room temperature). Store in an airtight container at room temperature up to 3–4 days. Serve in bowls, paper cones, or treat bags.