Melt chocolate chips in microwave, stirring every 30 seconds, until melted and smooth. Stir in Baker’s Brew and sea salt. Pour melted chocolate over cereal and gently stir until cereal is mostly covered. Spread onto large baking sheet and sprinkle evenly with peppermint pieces, mint chocolate pieces and sugar. Refrigerate until chocolate becomes hard, about an hour. Break into pieces and serve. Store in a sealed container in a cool place.

Try mixing in small pretzel bits to bump up the sweet and salty flavor, or top with red crystalline sprinkles when you add the sugar for a fun holiday look.

ITEMS IN THIS RECIPE

Baker's Brew Coffee Spice

86

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Fine Pink Himalayan Sea Salt

115

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Peppermint Vanilla Bean Sugar

68

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