Ingredients
4½cupsrice chex cereal
¼cupsalted butter
3tbspheavy cream,no substitutions
10ozwhite chocolate candy melts,or pure white chocolate
1tspalmond extract
1tspbutter extract
⅔cupsprinkles,assorted
1½cupconfectioner’s sugar
Preparation
Pour the cereal into a large bowl, set it aside.
In a medium saucepan over low heat, melt the butter, cream, and white chocolate. Stir constantly until the white chocolate is fully melted. Remove from heat. Stir in almond extract and butter extract.
Pour warm white chocolate mixture over cereal. Stir it all together gently, making sure not to break the cereal. Wait for about 3 to 4 minutes and gently fold in the sprinkles.
In a large zipped top bag or covered container, add the powdered sugar. Pour the white chocolate-covered cereal into the large bag or container.
Seal the bag or container and shake until all the cereal is coated with the powdered mixture.
Discard excess powder and enjoy. Store at room temperature for up to 2 weeks.
