Ingredients:

  • 9 cups (245g) Rice Chex cereal
  • 1 cup (170g) Semi-sweet chocolate chips
  • 1/2 cup (125g) Creamy peanut butter
  • 1/4 cup (57g) Unsalted butter, cubed
  • 1 tsp (5ml) Pure vanilla extract
  • 1/4 tsp Fine sea salt
  • 1 1/2 cups (185g) Powdered sugar, sifted

Instructions:

  1. In a medium microwave-safe glass bowl, combine the semi-sweet chocolate chips, creamy peanut butter, and cubed unsalted butter. Microwave on high for 60 seconds.
  2. Allow the mixture to sit for 30 seconds for residual heat distribution. Whisk until the emulsion is mahogany-colored and smooth. Stir in the vanilla extract and fine sea salt.
  3. Place the Rice Chex cereal in an extra-large mixing bowl. Pour the warm chocolate-peanut butter mixture over the cereal.
  4. Using a wide silicone spatula, use an 'under-and-over' folding motion to coat every piece of cereal without crushing the structure.
  5. Allow the coated cereal to sit in the bowl for 2-3 minutes to reach the optimal 'setting window'.
  6. Transfer the mixture into a 2-gallon zip-top bag containing the sifted powdered sugar. Seal and shake until the coating is uniform and the mahogany color is obscured by a snowy finish.