1-First Step: Gather and measure Measure all dry ingredients into a very large mixing bowl so there’s room to stir without spilling. The recipe uses 3 cups oat cereal, 3 cups rice cereal, 3 cups wheat cereal, 2 cups corn cereal, 1 cup pretzel sticks, and 2 to 3 cups chocolate candies. Set the white chocolate nearby the recipe calls for 24 oz plus an extra 4 to 8 oz if needed. Having everything prepped makes the melting and mixing stage smooth and fast.

2-Second Step: Melt the white chocolate Set up a double boiler or a heatproof bowl over gently simmering water. Place the white chocolate (start with 24 oz) in the bowl and stir often until smooth and glossy. Keep heat low so the chocolate does not scorch. If you prefer, microwave in short 20-30 second bursts, stirring between bursts until nearly melted, then stir to finish. Use caution white chocolate melts quickly and can seize.

3-Third Step: Combine dry mix In the large bowl, combine all measured dry ingredients: the oat, rice, wheat, and corn cereals plus pretzel sticks and chocolate candies. Toss gently to distribute candies evenly among the cereals so each scoop has color and crunch.

4-Fourth Step: Coat with melted chocolate Drizzle the melted white chocolate over the cereal mix in several passes. Stir immediately using a wooden spoon or clean hands to fold the chocolate through the mix so pieces get evenly coated. Work briskly the chocolate will begin to firm as it cools. If you find dry spots, melt an extra 4 to 8 oz of white chocolate and add in small amounts until everything is coated.

5-Fifth Step: Spread and set Line a large sheet pan with parchment or wax paper. Spread the coated mixture in an even layer on the parchment. Use an offset spatula to level and press gently so the chocolate forms connecting pockets between pieces. This helps you break the mix into nice medium-sized clusters once it hardens.

6-Final Step: Chill, break, and store Allow the mix to set at room temperature for about 1 hour until the chocolate fully hardens. For faster results, place the sheet pan in the fridge or freezer until firm. Once set, break into medium pieces by bending the edges of the parchment or giving a sharp tap with the back of a spoon. Store in an airtight container in the fridge or freezer for best crunch and freshness.