In a large microwave safe bowl, heat ½ cup dairy-free white chocolate, ¼ cup cashew butter, and 2 Tablespoons plant-based butter until melted. (about 30-40 seconds). Remove from microwave and stir until smooth.

Add 1 teaspoon peppermint extract and ⅛ teaspoon salt. Stir.

Pour in 4 cups Chex cereal with 1 Tablespoon crushed peppermint. Stir to coat evenly with white chocolate mixture.

In a gallon ziplock bag, pour in ¾ cup powdered sugar. Then pour the white chocolate coated Chex into the bag.

Zip the top of the bag and shake to coat evenly with powdered sugar.

Pour into a large bowl and set aside while you make the dark chocolate half.

In a large microwave safe bowl, heat ½ cup dairy-free dark chocolate, ¼ cup cashew butter, and 2 Tablespoons plant-based butter until melted. (about 30-40 seconds).Remove from microwave and stir until smooth.

Add 1 teaspoon peppermint extract and ⅛ teaspoon salt. Stir.

Pour in 4 cups Chex cereal with 1 Tablespoon crushed peppermint. Stir to coat evenly with dark chocolate mixture.

In a gallon ziplock bag, pour in ¾ cup powdered sugar. Then add the dark chocolate coated Chex into the bag.

Zip the top of the bag and shake to coat evenly with powdered sugar.

Pour into the bowl with the white chocolate coated pieces. Add remaining 2 Tablespoons crushed peppermint and stir to evenly distribute.