Ingredients
Scale
- 1 cup white chocolate chips
- 1 cup dark chocolate chips
- 1 1/2 cup creamy peanut butter
- 4 tbsp butter
- 2 tsps vanilla extract
- 7 cups rice chex
- 5 cups powdered sugar
Instructions
- Mix white chocolate, 3/4 cup creamy peanut butter, 2 tbsp butter and 1 tsp vanilla extract in a microwave safe bowl
- Microwave on the defrost setting in 1 minute intervals, stirring in between until completely melted
- Mix the rice chex into the white chocolate peanut butter mixture
- Spread covered chex onto a lined pan, let cool at least 1 hour
- Put dark chocolate, 3/4 cup creamy peanut butter, 2 tbsp butter and 1 tsp vanilla extract in a microwave safe bowl
- Microwave on the defrost setting in 1 minute intervals, stirring in between until completely melted
- Carefully add white chocolate peanut butter coated chex into the melted dark chocolate peanut butter and mix until completely coated
- Put 2 1/2 cups powdered sugar into a gallon sized plastic bag, add 1/2 the chocolate covered chex, shake until all the pieces are completely coated
- Repeat step above with the remaining chex
- Spread coated chex out on a lined pan
- Scoop the chex into an airtight container, removing the excess powdered sugar