Instructions

• Measure 8 cups Chex cereal into a very large bowl and set aside.
• Divide 2 cups powdered sugar between two zip-top bags, adding 1 cup to each bag; seal and set aside.
• In a medium saucepan combine 1 1/2 cups semisweet chocolate chips, 3/4 cup creamy peanut butter, and 4 tablespoons salted butter (or add a pinch of salt if using unsalted butter). Heat over medium-low, stirring constantly, until the mixture is melted and smooth. Do not overheat.
• Remove the saucepan from the heat and stir in 1 teaspoon vanilla extract.
• Immediately pour the chocolate–peanut butter mixture over the cereal in the large bowl. Gently stir with a spatula until the cereal is evenly coated, working quickly but carefully to avoid crushing the cereal.
• Let the coated cereal cool for a few minutes so it is warm but not hot (this helps the powdered sugar to stick without melting).
• Divide the coated cereal roughly in half and add one half to each prepared powdered-sugar bag. Seal one bag and shake vigorously until the cereal is fully coated with powdered sugar; repeat with the second bag.
• Pour the coated cereal from the bags onto a baking sheet or large plate and spread into a single layer to cool completely and set.
• Store in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months.