9 cups Chex (I like rice)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla
1 1/2 cups powdered sugar
In a very large bowl, measure cereal; set aside. In a medium saucepan, melt butter, chocolate chips, peanut butter and butter and stir until smooth. Stir in vanilla.
Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon food-storage plastic bag. Add powdered sugar; seal bag and shake until well coated. Spread on waxed paper to cool, about 30 minutes. Store in airtight container in refrigerator.
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