Pour the cereal into a large bowl.

Melt white chocolate. You can use a double boiler or the microwave. If using the microwave, melt in 20 second increments, stopping and stirring after each until completely smooth and melted. Pour melted chocolate over cereal, stirring and folding until the cereal is completely covered. Fold in the crushed candy canes.

Pour the warm chocolate covered cereal/candy canes in a large zipped-top bag or sealable container. Add the confectioners’ sugar. Seal the bag or container and shake until all the cereal is coated with the confectioners’ sugar.

Discard any excess confectioners’ sugar. Store at room temperature up to 1 week or in the refrigerator for up to 2 weeks, if it lasts that long!