Ingredients
- 1 bag Solula Sea Salt Plantain Crisps
- 1 cup pretzel bites or pretzel sticks
- 4 cups Rice Chex
- 1 cup dark chocolate chips
- ¼ cup holiday sprinkles plus more to top
- 11 oz bag white chocolate chips
- 2 tbsp coconut oil
Directions
- In a large mixing bowl combine the plantain crisps, pretzel bites, rice chex, dark chocolate chips, and sprinkles. Mix.
- Add the white chocolate and coconut oil over a double broiler to melt, stirring until melted. Let cool slightly if hot.
- Line a large baking sheet with parchment paper.
- Pour the melted + cooled white chocolate over the large mixing bowl with the other ingredients and toss until completely everything is coated. Sprinkle with more holiday sprinkles if desired.
- Pour evenly onto the lined baking sheet and let sit on the counter for about 2 hours.
- Break apart and serve!