2 1/2 cups chocolate rice crisp cereal (we're big fans of Nature's Path cereal around here)
6 candy canes, crushed into small pieces
1 cup sliced almonds
22 ounces white chocolate chips (or a block, if you chop)
Combine the chocolate cereal, crushed candy canes, and almonds into a large bowl. Toss around the ingredients until they are well combined.
Melt the white chocolate until it is entirely smooth, using one of the methods described above.
Pour the melted white chocolate into a large bowl. Pour the chocolate-candy cane-almond mixture into the melted chocolate. Using a rubber spatula, and moving quickly, combine all the ingredients together until everything is coated well.
Drop rounded spoonfuls of the mixture in little mounds onto a parchment-paper covered baking sheet. (Don't worry about being too careful about how they look. The more splattered, the more real, I think.) You can put a lot of these spoonfuls onto the baking sheet because you're not baking them. You don't need to leave room for spreading. Put the baking sheet in the refrigerator (you'll probably have another one filled too) to allow the treats to harden, about 30 minutes. Store the snowflakes in the refrigerator in a covered container.
Makes about 40 snowflakes.
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