Directions

1. 1

   Melt the chocolate chips in the microwave in 30-second bursts, stirring between each, until smooth.

2. 2

   Stir in the Midnight Mocha Spice and Fine Pink Himalayan Sea Salt.

3. 3

   Pour the warm chocolate over the cereal in a very large bowl and gently fold until most of the cereal is coated.

4. 4

   Spread the mix across two large baking sheets and sprinkle evenly with the peppermint pieces, mint chocolate pieces, and Peppermint Vanilla Bean Sugar.

5. 5

   Refrigerate until the chocolate sets, about an hour.

6. 6

   Break into pieces and serve. Store in a sealed container in a cool place. For a festive touch, fold in small pretzel bits for sweet-and-salty crunch, or finish with red and green crystalline sprinkles.