Ingredients:

  • 6 cups (140g) Corn and Rice Chex cereal
  • 3 cups (120g) Mini pretzels
  • 1 cup (115g) Toasted pecans
  • 1 cup (150g) Pumpkin-shaped pretzels
  • 12 oz (340g) White baking chips
  • 1 cup (170g) Candy-coated chocolates
  • 1 cup (120g) Mini marshmallows

Instructions:

  1. In a large mixing bowl, toss together the Corn and Rice Chex, mini pretzels, toasted pecans, and pumpkin-shaped pretzels until evenly distributed.
  2. Place the white baking chips in a microwave-safe glass bowl. Heat in 30-second intervals, stirring vigorously between each burst, until smooth and glossy.
  3. Pour the melted white chocolate over the cereal mixture and fold gently with a rubber spatula until every piece is coated.
  4. Spread the mixture in a single layer across two parchment-lined baking sheets and let set at room temperature for 30 minutes.
  5. Once the chocolate has hardened, sprinkle the candy-coated chocolates and mini marshmallows over the top, tossing lightly to incorporate.