Line a half sheet pan (18x13-inches) with parchment paper.
Place 2-inch of water in the small saucepan. Place a bowl into the pan. It should have a snug fit and not touch the water.
Place the white chips into the top bowl. Heat over medium heat. As soon as the water starts to simmer and chips begin to melt, stir the chocolate. Continue to stir until the chips are melted and smooth.
Note: if white chocolate seems thick, add the teaspoon of vegetable or coconut oil.
Store in a covered container at room temperature for up to one week.
Note 1
Use whatever Chex cereal you love.
Note 2
If the white chocolate seems thick after melting, add the vegetable shorting or coconut oil. It helps to thin the chocolate.