Ingredients
12-oz. box of rice Chex cereal (about 10 cups)
2 cups semi-sweet chocolate chips
1 cup peanut butter
1/2 cup salted butter
2 teaspoons vanilla extract
pinch of salt
2 cups powdered sugar (more as needed / desired)
Instructions
In a large microwave-safe bowl, melt the chocolate chips, peanut butter, and butter at 30 second intervals until smooth and melted.
Stir in the vanilla and salt.
Pour chocolate over cereal – this recipe makes a very large batch so I do this in two big bowls.
Use a wooden spoon to gently mix the cereal with the chocolate, being careful not to break the cereal.
Place the chocolate coated cereal in the bag and add the powdered sugar over the top (yes, just dump it right in). Shake the bag gently to coat all the pieces with powdered sugar – personally I like to go for a wet/dry hybrid approach for optimal clustering, rather than an each-piece-individually-coated-and-dry approach.
Transfer to a couple of baking sheets, or just lay it out on parchment paper to cool and set. Store this in the freezer for the best clustering and most satisfying crunch!
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