In a microwave-safe bowl, combine 1 cup of white chocolate chips with 2 tablespoons of coconut oil. Heat in 20-30 second intervals, stirring until smoothly melted.

Add half of the Rice Chex cereal (about 3 cups) to the melted white chocolate, gently stirring to coat.

Transfer the chocolate-coated Rice Chex into a ziplock bag with 2 cups of powdered sugar. Shake until well coated.

Melt 1 cup of semisweet chocolate chips with 2 tablespoons of coconut oil in the microwave.

Add the remaining Rice Chex (3 cups) to the melted semisweet chocolate, stirring until coated.

Transfer the chocolate-coated Rice Chex into another ziplock bag with the remaining 2 cups of powdered sugar and shake to coat.

In a large bowl, lightly crush about 10 Oreos. Combine both chocolate-coated Rice Chex mixes with the crushed Oreos, folding gently together.

Store in an airtight container at room temperature for up to a week.