WHITE CHOCOLATE MUNCH MIX

Ingredients

• 4 plain rice cakes, coarsely broken (about 4 cups)
• 2 cups crisp oat cereal circles
• 2 cups pretzel sticks
• 1 cup unsalted macadamia nuts
• 1 cup miniature marshmallows
• 1/2 cup dried blueberries
• 1/2 cup dried cranberries
• 2 1/2 cups white chocolate chips
• 2 tbsp canola oil
• 1/2 tsp almond extract

Directions

1. Combine rice cakes, cereal circles, pretzels, macadamia nuts, marshmallows, blueberries and cranberries in a greased large bowl; set aside.
2. Place white chocolate chips, oil and almond extract in a medium stainless steel bowl. Set bowl over a saucepan of simmering water. Do not allow water to touch bowl. Cook, stirring frequently, until chocolate is almost melted. Remove from heat and stir until chocolate is melted and mixture is smooth.
3. Pour white chocolate mixture over rice cake mixture and toss gently to coat.
4. Spread mixture in a single layer in two large rimmed baking sheets lined with parchment paper. Refrigerate for 1 hour or until firm.
5. Break mixture into pieces. Store in an airtight container in a cool dry place for up to 1 week or freeze for up to 1 month.