Place the white almond bark in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each round to ensure even melting. Continue this process until the almond bark is completely smooth and glossy. Be careful not to overheat, as white chocolate can scorch easily. If needed, let it sit for a minute after heating to finish melting with the residual warmth.

In a large mixing bowl, combine the Chex cereal and pretzel sticks. Pour the melted almond bark over the top, using a spatula or large spoon to gently mix everything together. Stir until every piece is evenly coated, working quickly before the almond bark starts to set.

While the mixture is still tacky, sprinkle the powdered sugar over the coated cereal and pretzels. Stir again to evenly distribute, helping to create that signature sweet coating and prevent clumping. This step also adds a light, sugary texture that balances out the crunch.

Once the coated mixture is evenly covered in powdered sugar, gently fold in the Robin Eggs and mini marshmallows. Stir just enough to incorporate them, being careful not to crush the candies. The pastel colors will pop against the white-coated mix, making it look extra festive!

Transfer the mix to a parchment-lined baking sheet, spreading it out into an even layer. Let it sit at room temperature for about 10 minutes, allowing the almond bark to fully set. Once firm, break apart any large clusters. Now it’s ready to serve, bag up for gifting, or stash away for snacking! (Store in an airtight container).