Ingredients
Equipment
Method
Prep the pan
- Line a large baking sheet with parchment paper and set aside.
Combine the snack base
- In a large bowl, combine Rice Chex cereal, Corn Chex cereal, mini pretzels, and popped popcorn, then spread evenly on the prepared baking sheet.
Melt and drizzle white chocolate
- Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until fully smooth (about 60–90 seconds total).
- Drizzle the melted white chocolate over the entire mix using a spoon or piping bag.
Melt and drizzle candy melts
- Melt the red candy melts in the microwave-safe bowl using the same 30-second-interval method, stirring between each until smooth.
- Drizzle the red candy melts over the mix.
- Melt the blue candy melts using the same microwave method until smooth.
- Drizzle the blue candy melts over the mix for the third color.
Top and set
- Immediately scatter red, white & blue M&Ms, red, white & blue patriotic sprinkles, and a pinch of flaky sea salt over the top before the chocolate sets.
- Allow to set at room temperature for 30–45 minutes, or refrigerate for 15 minutes until fully hardened.
Serve
- Break into clusters and serve in a large bowl or individual bags.
Notes
Pro tip: drizzle the chocolate in thin ribbons for the best crunch, and work fast once the white chocolate goes on so the sprinkles and candies stick. Store in an airtight container at room temperature for up to 5 days; refrigerate up to 7 days (bring to room temp before serving). Freezing is not recommended because the chocolate can lose texture. For a gluten-free swap, use gluten-free pretzels.