12 oz White Chocolate Baking Bars, not white chocolate chips
1/2 Tsp Vanilla Extract
1/2 Tsp Almond Extract
3 oz Container Rainbow Sprinkles
1 1/2 Cups Powdered Sugar
Directions:
Add the cereal to a large bowl and set aside. Try to use a large bowl that also has a lid for mixing purposes. If you do not have a large bowl with lid, a large Ziploc bag also works well.
In a saucepan over low heat, add the butter, white chocolate (break into pieces), vanilla extract, and almond extract. Stir until all ingredients are melted and combine together.
Pour over the cereal and either stir to coat or cover the bowl and shake to coat.
Add the entire container of sprinkles and either stir to coat or cover the bowl and shake to coat.
Add the powdered sugar and either stir to coat or cover the bowl and shake to coat.
Place wax paper on the counter and pour the mixture onto the wax paper. Spread into an even layer and let sit for 10-15 minutes for the chocolate to harden.
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12 oz White Chocolate Baking Bars, not white chocolate chips
1/2 Tsp Vanilla Extract
1/2 Tsp Almond Extract
3 oz Container Rainbow Sprinkles
1 1/2 Cups Powdered Sugar
Directions:
Add the cereal to a large bowl and set aside. Try to use a large bowl that also has a lid for mixing purposes. If you do not have a large bowl with lid, a large Ziploc bag also works well.
In a saucepan over low heat, add the butter, white chocolate (break into pieces), vanilla extract, and almond extract. Stir until all ingredients are melted and combine together.
Pour over the cereal and either stir to coat or cover the bowl and shake to coat.
Add the entire container of sprinkles and either stir to coat or cover the bowl and shake to coat.
Add the powdered sugar and either stir to coat or cover the bowl and shake to coat.
Place wax paper on the counter and pour the mixture onto the wax paper. Spread into an even layer and let sit for 10-15 minutes for the chocolate to harden.
Store in an airtight container.
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