In a 5 qt crock-pot, melt the white almond bark (30 minutes to 1 hour max)
Add in the juice of one lemon. Stir well.
Stir in the chex cereal until all pieces are coated.
Lay a piece of parchment paper or foil on a cookie sheet. Drop the chex mixture onto the paper/foil and spread it out to allow it to dry.
Once the chocolate has dried, add the powdered sugar to a ziploc bag. Add in the cereal, and toss to coat.
Store in an air tight container for up to 2 weeks.