A sweet, icy-cool treat with crunchy cereal and creamy peppermint white chocolate.
Yield: Serves 10–12
Prep Time: 5 minutes
Inactive Time: 30 minutes
Ingredients
- 8 cups Corn Pops cereal
- 2 bags (12 oz each) white chocolate chips
- 1 tablespoon coconut oil
- ½ teaspoon peppermint extract
- ¼ cup sugar sprinkles, optional
Instructions
Line a large baking sheet with parchment paper and set it aside. Pour the Corn Pops cereal into a large mixing bowl.
In a separate microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each round, until the chocolate is melted and completely smooth.
Stir in the peppermint extract, then pour the melted chocolate mixture over the cereal. Gently mix until every piece is evenly coated.
Spread the coated cereal onto the prepared baking sheet in an even layer. If you’re using sprinkles, dust them over the top while the chocolate is still wet.
Let the mixture cool and firm up for about 30 minutes, then break it into bite-sized clusters.
Store the Igloo Bites in an airtight container at room temperature or refrigerated for an extra chill.
