Prepare the Mix

1. Mix the Dry Ingredients: In a large bowl, combine the Chex cereal, pretzels, and peanuts (if using). Stir gently to combine, making sure everything is evenly distributed.

Make the Toffee Coating

1. Melt the Butter and Sugar: In a saucepan over medium heat, melt the butter. Once melted, add the brown sugar and salt, stirring constantly. Bring the mixture to a simmer.
2. Simmer the Toffee: Let the butter-sugar mixture simmer for 3-5 minutes, stirring often, until it thickens slightly. Remove from heat and stir in the vanilla extract.
3. Coat the Mix: Pour the hot toffee mixture over the dry ingredients and toss until everything is evenly coated. Be careful, it’s hot!

Bake the Crack

1. Spread on a Baking Sheet: Line a baking sheet with parchment paper or a silicone mat, then spread the coated Chex mix in an even layer.
2. Bake: Bake in a 350°F (175°C) oven for 10-15 minutes, stirring once halfway through, until the mix is golden and bubbling.
3. Cool and Crisp: Remove from the oven and let it cool for about 10 minutes.

Drizzle the White Chocolate

1. Melt the White Chocolate: While the mix cools, melt the white chocolate chips in a microwave-safe bowl in 20-second increments, stirring in between until smooth.
2. Drizzle: Using a spoon or a piping bag, drizzle the melted white chocolate over the cooled Chex mix.