Instructions

1. In a microwave-proof bowl, combine white chocolate chips, Andes chips, chocolate Hershey’s spread, and melt in the microwave for 30-second increments until the chocolate is melted and stirred smooth.
2. Add peppermint extract and slowly add melted butter, stirring until well combined. If you think your mixture is still too thick, add additional melted butter, 1/2 tablespoon at a time.
3. In an extra large bowl, combine the Chex cereal and pour the melted chocolate mixture over the top of the cereal. Use a spatula to gently fold the chocolate into the cereal. Try to coat the cereal as evenly as possible.
4. Take ½ cup Andes Peppermint Chips and grind in a food processor into a fine powder. Shake over chocolate-coated cereal and gently mix.
5. Place powdered sugar in a large Ziploc bag and fill 1/2 full with cereal mix. Seal it and shake it to coat the cereal. Repeat until all the cereal is coated. Add additional powdered sugar as needed.
6. Spread out in a single layer on a cookie sheet and allow it to cool completely.
7. Keep in an airtight container in the fridge for up to three days. It is best enjoyed the same day.