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Preheat the oven to 250˚. Line a rimmed baking sheet with parchment paper. Combine the cereal, pretzels and almonds in a large bowl. Melt the butter with the honey and sugar in a small saucepan over low heat until the mixture is bubbling and well combined, about 2 minutes. Add the cinnamon and vanilla and stir until well combined. Pour half of the butter mixture over the cereal mixture and toss until well coated. Add the remaining butter mixture and toss again until evenly coated. Spread the mixture on the baking sheet in an even layer. Bake, stirring every 15 minutes, until toasted and just starting to dry out, about 1 hour. Combine the white chocolate chips and coconut oil in a small microwave-safe bowl. Microwave at 50 percent power in 30-second intervals, stirring between each interval, until melted and smooth. Drizzle the white chocolate over the snack mix on the baking sheet, then immediately sprinkle with the M&M’s. Let cool completely so the white chocolate sets, about 30 minutes. Break into small clusters.