1. Line large rimmed cookie sheet with waxed paper. In large microwavable bowl, add cereal.

2. In small microwavable bowl, microwave butter, brown sugar, molasses, cinnamon, ginger and cloves uncovered on High 1 to 1 1/2 minutes, stirring after 1 minute, until sugar is dissolved.

3. Pour onto cereal; toss until mixed well. Microwave uncovered on High 3 to 4 minutes, stirring after every minute, until cereal is well coated and glazed. Spread on cookie sheet to cool. Stir in cookie pieces.

4. In small microwavable bowl, microwave white vanilla baking chips uncovered on Medium (50%) 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Transfer to small resealable food-storage plastic bag; cut off small corner of bag. Drizzle onto cereal mixture. Refrigerate about 15 minutes or until drizzle is set.

5. Carefully break apart; transfer to large serving bowl.

6. Pour mixture onto a cookie sheet and let cool.

7. ICING

• To make traditional icing:  Slowly add  water into the powdered sugar in a small bowl, while whisking. You want your icing to be thick, so add the water slowly to get the right thickness! 

• To make white chocolate icing: While the pretzels are cooling, melt the white chocolate chips  with vegetable oil in the microwave, checking and stirring at 30 second intervals. Do not overheat. Drizzle the chocolate mixture over some or all of the cooled pretzels, then let chocolate cool before breaking apart.

Drizzle icing over mixture and enjoy!