5 cups Rice Chex

4 cups Corn Chex

1 1/2 cups white chocolate baking chips

4 teaspoons grated lemon zest

2 tablespoons lemon juice

1/4 cup butter, softened

1 1/2 cups confectioners’ sugar, or more

1/4 cup yellow coarse sugar, optional

Place cereals in a large bowl. In the top of a double boiler or microwave, melt baking chips with lemon zest and juice. Stir until smooth. Stir in butter until blended. Pour over cereal, toss to coat. Add confectioners’ sugar and, if desired, coarse sugar. Toss to coat. Spread onto waxed paper to cool. Store in an airtight container.