Ingredients
Equipment
Method
Melt the chocolate coating
- Melt the butter and white chocolate chips together in a microwave-safe bowl in 30-second intervals, stirring each time until smooth.
- Stir in the strawberry extract until fully incorporated and glossy.
Coat the cereal
- Add the Chex cereal to the chocolate mixture and toss until all pieces are evenly coated.
- Spread the coated cereal on a parchment-lined sheet pan to cool for 2-3 minutes, until slightly set and less glossy.
Dust and finish
- Combine the powdered sugar, crushed freeze-dried strawberries, and vanilla cake mix powder in a small bowl.
- Transfer the warm cereal to a large zip-top bag, add the powdered sugar mixture, seal, and shake until all pieces are evenly coated.
- Spread on parchment paper to cool completely before serving so the coating firms up and stays powdery.
Notes
For the most even pink coating, let the chocolate-coated cereal rest on the tray for the full 2–3 minutes before bag-shaking—too-hot chocolate can turn the powder pasty. Store leftovers in an airtight container at room temperature for up to 2 days; freezing isn’t recommended because the powdered coating can soften. For a lighter option, use sugar-free powdered sugar and a reduced-sugar white chocolate chip substitute (texture may vary slightly).
