Once cooled, gently break up any very large clusters with your hands, leaving some smaller clusters intact for texture. Transfer the cereal bites to a large ceramic serving bowl to get that big, welcoming counter-bowl moment. Store any leftovers in an airtight container at room temperature for up to 4–5 days.
For extra lemon punch, add another teaspoon of lemon zest or a few drops of lemon extract to the melted coating. If you like a slightly less sweet snack, start with 1 1/2 cups powdered sugar and add only as needed, just until the cereal is lightly coated and no longer sticky. For a sweet-salty twist, sprinkle a pinch or two of flaky sea salt over the cereal right after you spread it on the baking sheet. You can also mix in 1 cup of add-ins after coating and before the powdered sugar, like lightly salted peanuts, almonds, or small pretzel twists (expect a slightly chunkier, more uneven look). To make it more spring-break festive, stir in pastel candy-coated chocolates or colored sprinkles after the cereal has cooled. If you don’t have a microwave, melt the white chips and butter together in a small saucepan over very low heat, stirring constantly, then remove from heat before whisking in the lemon juice and zest. For make-ahead prep, you can zest and juice the lemons and measure out the cereal and powdered sugar the night before, so all you have to do later is melt, mix, and coat.
