Ingredients
6 cups Rice Chex cereal
1 cup semi-sweet chocolate chips
1/2 cup creamy peanut butter
1/4 cup salted butter
1 teaspoon pure vanilla extract
8 fun-size Butterfinger candy bars (4 crushed, 4 roughly chopped for garnish)
1 1/2 cups powdered sugar
Instructions
- Place Rice Chex cereal in a large mixing bowl and set aside.
- In a microwave-safe bowl, combine chocolate chips, peanut butter, and butter. Microwave on high for 1 minute, then stir until smooth. Microwave an additional 15 seconds if needed.
- Stir in vanilla extract until fully combined.
- Pour the chocolate–peanut butter mixture over the cereal. Gently fold with a spatula until the cereal is evenly coated.
- Add the crushed Butterfinger pieces and gently mix to distribute.
- Transfer the coated cereal to a large zip-top bag, add powdered sugar, seal, and shake until everything is evenly coated.
- Spread the mixture out onto a baking sheet to cool and set for about 5–10 minutes.
- Before serving, sprinkle with the roughly chopped Butterfinger pieces for garnish.
Notes
- Store at room temperature in an airtight container for up to 5 days.
- If sticky, toss with a bit more powdered sugar before serving.
- Can be frozen in a sealed bag for up to 4 weeks.
- Use a mix of Chex cereals for more texture.
- Substitute peanut butter with almond or sunflower butter for a nut-free version.
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Category: Snack
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/14 batch
- Calories: 230
- Sugar: 18g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
