| 3 | cups Rice Chex® cereal |
| 3 | cups Chocolate Chex® cereal |
| 1 | bag (12 oz) white vanilla baking chips (2 cups) |
| 1/2 | cup coarsely crushed peppermint candy canes (16 miniature, unwrapped) |
| 1/4 | cup dark chocolate chips |
| 1. | Mix cereals in large microwaveable bowl. Line cookie sheet with foil or waxed paper. |
| 2. | In microwavable bowl, microwave white vanilla baking chips uncovered on High about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy. |
| 3. | Pour over cereal; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy. |
| 4. | Melt dark chocolate chips in microwave on HIgh 50 to 60 seconds or until chips can be stirred smooth; drizzle over top. Let stand in refrigerator until set, about 5 minutes. Gently break into clusters. Store in airtight container. |
| This recipe is gluten free. |
| When cooking gluten free always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change. |
| How To? |
| For easy drizzling, spoon the melted chips into a small food-storage bag. Snip off one tiny bottom corner and squeeze the melted chips over the cereal mixture. |
| You can use semisweet or milk chocolate chips in place of the dark chocolate chips if you prefer. |