There are three sweets we make with cereal; Peanut Butter Rice Krispies Bars, Special K Bars, and Puppy Chow. Guess who’s forgotten to add Puppy Chow to their blog of family favorites? Yes, that would be me. I didn’t realize I hadn’t covered it. The cereal. With chocolate. And powdered sugar. Very simple to make!
I changed up the semi sweet chocolate chips in the recipe to milk chocolate chips. Nobody protested and so it was. I forget that it’s not the usually accepted ingredient. You could even try other flavored chips: peanut butter, white chips, bittersweet chocolate. Maybe a combination?
I start by pouring the box of Rice Chex into my large Tupperware bowl.
Melt the cups, butter, peanut butter, and salt in a bowl in the microwave. Start with 1 minute, stir, then in 30 second intervals. Stir between each interval and continue unto melted and smooth.
Pour chocolate mixture over cereal and stir with a large spoon.
Keep stirring; it takes awhile to fully coat all of the cereal.
Sprinkle the powdered sugar over the coated cereal. I use a spoon to stir as well as my hands. My fingers help break apart the cereal clumps better that a spoon, I’ve found.
When the cereal is evenly coated, spread onto the parchment covered baking sheet and let firm up, about 30 minutes.
A chocolate-coated cereal treat!
- 1 12-ounce box Rice Chex cereal
- 1 bag semi sweet chocolate chips (I use Ghirardelli Milk Chocolate Chips)
- 3/4 cup smooth peanut butter
- 6 tablespoons unsalted butter
- 1/4teaspoon kosher salt
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups powdered sugar
Pour cereal into a large mixing. Cover baking sheet with parchment paper; set aside.
Place the chocolate, peanut butter, butter, and salt in a microwaveable bowl. Microwave on high for 1 minute. Stir, then continue microwaving in 15 second intervals, stirring in between each, unti melted.
Remove from the microwave and stir in the vanilla until smooth.
Pour the chocolate peanut butter mixture over the cereal and stir until all of the cereal is evenly coated.
Add the powdered sugar and toss with Chex until the cereal is evenly coated with the powdered sugar.
Spread cereal in an even layer on the parchment covered baking sheet. Let cool, about 10 minutes.
Store in a covered container or a zippered bag.