Ingredients
Method
- Divide Chex cereal into two large bowls.
- Melt white chocolate with half the coconut oil and pour over one bowl of Chex, folding gently to coat.
- Melt dark chocolate with remaining coconut oil and pour over second bowl of Chex, folding gently.
- Transfer each coated batch into separate bags with powdered sugar and shake until fully coated.
- Combine both coated batches in a large bowl.
- Fold in crushed Oreos gently to keep chunks intact.
- Spread onto parchment-lined baking sheets to cool.
- Break apart clusters, top with extra Oreos, and serve.
Notes
Keep white and dark chocolate coatings separate to maintain contrast. Do not overmix after adding Oreos to preserve chunks. Let cool completely for best crunch.
