Ingredients:

  • 9 cups (240g) Rice Chex cereal
  • 1 cup (150g) roasted peanuts
  • 1 cup (170g) dark chocolate chips (60% cacao)
  • 0.5 cup (128g) natural creamy peanut butter
  • 2 tbsp (28g) unsalted butter
  • 0.5 tsp (3g) fine sea salt
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (120g) powdered sugar
  • 1 tbsp (8g) cornstarch

Instructions:

  1. In a small saucepan over low heat, combine 1 cup (170g) dark chocolate chips, 0.5 cup (128g) peanut butter, and 2 tbsp (28g) unsalted butter.
  2. Stir constantly until the mixture is glossy and completely smooth.
  3. Remove from heat and whisk in 0.5 tsp (3g) sea salt and 1 tsp (5ml) vanilla extract.
  4. Place the 9 cups (240g) Rice Chex and 1 cup (150g) roasted peanuts into your largest mixing bowl.
  5. Pour the warm chocolate mixture over the cereal and peanuts.
  6. Use a rubber spatula to gently fold the mixture until every piece of cereal is dark and coated.
  7. Let the bowl sit for 5 minutes until the chocolate feels tacky but not runny. This cooling window prevents the sugar from dissolving into the warm chocolate.
  8. In a gallon sized bag, whisk together 1 cup (120g) powdered sugar and 1 tbsp (8g) cornstarch.
  9. Transfer the coated cereal into the bag, seal it tightly, and shake vigorously for 30 seconds.
  10. Spread the mix onto a parchment lined baking sheet to cool completely until the coating is firm to the touch.