# What you need:
→ Base
01 - 3 cups mini pretzel twists
02 - 2 cups rice cereal squares (e.g., Chex)
03 - 1 cup roasted almonds
04 - 1 cup honey-roasted peanuts
→ Coating
05 - 1/2 cup unsalted butter
06 - 1/3 cup packed brown sugar
07 - 1/4 cup honey
08 - 1 teaspoon vanilla extract
09 - 1/2 teaspoon ground cinnamon
→ Garnish
10 - 1/2 cup mini chocolate chips
11 - 1/4 cup powdered sugar
# Directions:
01 - Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine mini pretzel twists, rice cereal squares, roasted almonds, and honey-roasted peanuts.
03 - Melt unsalted butter in a small saucepan over medium heat. Stir in brown sugar, honey, vanilla extract, and ground cinnamon. Simmer gently, stirring, until sugar dissolves and mixture thickens, about 2 minutes.
04 - Pour the warm coating evenly over the base mixture and toss gently until all pieces are thoroughly coated.
05 - Spread the coated mixture in an even layer on the prepared baking sheet. Let cool for 5 to 10 minutes.
06 - Sprinkle mini chocolate chips over the slightly cooled mixture to allow them to adhere without melting.
07 - After the mix is completely cooled, dust evenly with powdered sugar for a festive snowy effect.
08 - Serve in a large bowl or portion into individual cups for easy sharing.
