Instructions

• Line a rimmed baking sheet with parchment paper; set aside. Pour 1 (12-ounce) box Rice Chex cereal into the largest mixing bowl you own; set aside.

• Place 1 1/2 cups semisweet chocolate chips, 3/4 cup smooth peanut butter, 6 tablespoons unsalted butter, and 1/4 teaspoon kosher salt in a medium microwave-safe bowl (start with 1/4 teaspoon, then add more to taste after microwaving). Microwave on high for 1 minute. Stir, then continue microwaving in 15 second intervals, stirring in between each, until almost melted, about 45 seconds more. Remove from the microwave and stir until smooth.

• Stir in 1 1/2 teaspoons vanilla extract.

• Pour the chocolate peanut butter mixture over the cereal and toss until all the cereal is evenly coated.

• Place 1 cup of the powdered sugar in a gallon-sized zip-top bag. Add half of the cereal, a second cup powdered sugar, the remaining cereal, and then the remaining 1/2 cup powdered sugar and Chocolate Cinnamon Coconut snack seasoning. (You’re layering it so the powdered sugar coats the cereal evenly). Seal the bag.

• Shake vigorously until the cereal is evenly coated with the powdered sugar.

• Pour onto the baking sheet and spread into an even layer. Let cool, about 10 minutes, then store in an airtight container or a clean zip-top bag if not serving immediately.