Melt the Andes Peppermint Baking Chips in the microwave in a large glass bowl in 20-30 second intervals on half power, stirring between each interval until full melted.

Pour the Chex Cereal into the bowl and stir and fold the cereal and melted baking chips until fully coated.

In a large zip top baggie, pour in the powdered sugar and the crushed candy canes.

Pour in the coated chex cereal.

Seal the baggie and shake vigorously until all the cereal is coated with the sugar and candy canes.

We store ours in the bag, but if you plan to store differently, it keeps up to 2 weeks in a sealed container at room temperature.

Enjoy!