Pour the cereal into a very large bowl with a well-fitting lid. set aside.

Place the chocolate chips and canola oil into a microwave safe bowl. Place the bowl in the microwave on high for 15 seconds. Stir then heat again for 15 second if needed. Repeat until fully melted and smooth.

Pour the melted chocolate over the cereal and fold it together to coat the cereal.

Fold in the Andes Baking Chips, so they are well distributed.

Pour the confectioner's sugar into the bowl. Secure the lid on the bowl. Shake until all the cereal is coated with sugar.

Remove the lid, add the sprinkles (optional), and fold them in with a wooden spoon.

Enjoy! Store in the sealed bowl at room temperature for up to 2 weeks.