Add the Chex cereal, honey oat cereal, and broken pretzel crisps to a large mixing bowl. Gently toss to combine so everything is evenly distributed.

In a microwave-safe bowl, melt the white chocolate in 20–30 second intervals, stirring in between until smooth and fully melted.

Pour the melted white chocolate over the cereal mixture and gently stir until everything is lightly coated.

Let the mixture cool slightly for a couple of minutes, then add in the pastel M&M’s and gently mix again.

Spread the mixture out onto a parchment-lined baking sheet in an even layer. Allow it to set at room temperature or place it in the fridge for about 15–20 minutes until the chocolate hardens.

Once set, break it into clusters and serve.