Ingredients
Method
Preparation
- Place white chocolate chips and butter in a microwave-safe bowl. Heat in 30-second intervals, stirring until melted and smooth.
- Stir in the pistachio instant pudding mix, vanilla extract, and salt until fully incorporated.
- Add Rice Chex cereal to a large resealable plastic bag. Pour in the melted chocolate mixture, seal the bag, and gently shake to coat evenly.
- Add powdered sugar to the bag, seal it again, and shake vigorously until all cereal pieces are dusted completely.
- Transfer coated cereal to a large bowl and fold in chopped pistachios. Let cool for 10 minutes before serving.
Notes
Keep in an airtight container at room temperature for up to a week. Can be frozen for longer storage. Let cool before serving to avoid burning fingers.
