Ingredients:

  • 9 cups (250g) Rice Chex Cereal
  • 1/2 tsp fine sea salt
  • 1 cup (175g) semi-sweet chocolate chips (60% cacao)
  • 1/2 cup (125g) creamy peanut butter
  • 1/4 cup (55g) unsalted butter
  • 1 tsp pure vanilla extract
  • 1 cup (120g) organic powdered sugar, sifted

Instructions:

  1. Combine the semi-sweet chocolate chips, creamy peanut butter, and unsalted butter in a large microwave-safe glass bowl.
  2. Microwave the mixture on high for 30 seconds, stir, and continue heating in 15-second intervals until a few small lumps remain. Stir until smooth and glossy to avoid scorching.
  3. Stir in the vanilla extract and fine sea salt into the melted chocolate mixture.
  4. Place the Rice Chex cereal in an extra-large mixing bowl. Gently pour the chocolate mixture over the cereal.
  5. Using a wide rubber spatula, fold the cereal carefully until every piece is evenly coated, taking care not to crush the squares.
  6. Allow the coated cereal to cool for 2-3 minutes (the Flash-Cool technique) before adding the sugar. This prevents the sugar from melting into the chocolate.
  7. Transfer the cereal into two 1-gallon resealable plastic bags and add the sifted powdered sugar. Shake vigorously until the cereal is well-coated.
  8. Spread the mixture onto a large parchment-lined baking sheet to cool completely and set before serving.