Step by step

Method

4 steps

1. 1

   Measure 9 cups rice or corn Chex-style cereal into a large bowl — bigger than you think; you'll need toss room. Line a sheet pan with parchment so the coated pieces can cool without sticking.

2. 2

   In a microwave-safe bowl, combine 1 cup semisweet chocolate chips, ½ cup creamy peanut butter, and ¼ cup unsalted butter. Microwave in 30-second bursts, stirring between each, until smooth and glossy, about 1½–2 minutes total. Stir in 1 teaspoon vanilla.

3. 3

   Pour the chocolate mixture over the cereal and gently fold with a spatula until every piece looks coated — scrape the bottom so dry cereal doesn't hide. Work gently so you don't crush the squares into dust.

4. 4

   Transfer to a large zip-top bag with 1½ cups powdered sugar. Seal and shake hard until every piece is dusted white and no wet chocolate shows. Spread on the pan to cool and set, about 15 minutes. Store airtight. You want crunchy cereal pieces fully coated in chocolate-peanut butter and dusted white — not bare spots or a sticky clumped brick.