Add the Chex to a large bowl, preferably with a lid. If you don't have one with a lid that sticks on tight, don't worry. You can use a large freezer ziploc baggie instead.

Melt the almond bark and almond extract in a microwave safe bowl, stirring every 30 seconds or so to ensure you don't over cook it and burn the candy.

When the almond bark is completely melted and smooth, pour it over the Chex and stir gently with a large spoon until all pieces are evenly coated. If this bowl has a lid, add the sprinkles and cake batter powder, put on the lid, and shake until all the pieces are coated completely with cake. If there is no lid, add the coated cereal to a ziploc baggie, add the sprinkles and cake mix, seal the baggie, and shake until evenly coated.

Use your preference for how powdery you like your mix. I like mine super powdery, so I probably used around 2 cups of cake mix.

Toss in your candy, and let the mix sit in the fridge until completely cooled; about 30 minutes.

Or, eat immediately because this is so delicious that you literally cannot wait for them to cool.

Add these to little decorative baggies and pass them out to you friends and watch everyone's eyes light up.

Soak up the compliments, as you immediately become their favorite person and everyone marvels at how great of a chef you are.