Ingredients
Equipment
Method
- Place Rice Chex cereal in your largest mixing bowl and set aside. Measure powdered sugar into gallon-size ziplock bags or large container with tight-fitting lid. Having everything ready prevents the chocolate mixture from overcooking.
- Combine chocolate chips, peanut butter, and butter in microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly between each interval, until completely smooth and glossy. This prevents scorching and ensures perfect texture.
- Stir vanilla extract into the melted chocolate mixture until combined. Pour immediately over cereal and fold gently but thoroughly with rubber spatula until every piece is evenly coated and glossy.
- Let coated cereal sit at room temperature for exactly 8-10 minutes until chocolate feels firm but not hard when touched. This crucial step prevents powdered sugar from dissolving and creates maximum clustering.
- Transfer cooled cereal to ziplock bags with powdered sugar. Seal tightly and shake vigorously for 1-2 minutes until every piece is thoroughly coated and natural clusters form. Spread on baking sheet if needed to separate large clumps.
Nutrition
Calories: 280kcalCarbohydrates: 35gProtein: 5gFat: 14gSaturated Fat: 6gCholesterol: 8mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 28g
Notes
For maximum clusters, never skip the cooling step before adding powdered sugar. Store in airtight containers at room temperature for up to 1 week, refrigerate in hot weather to prevent melting. Freezes beautifully for up to 3 months and tastes amazing served directly from freezer. Recipe doubles easily for large batches.
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