Cinnamon Chocolate Puppy Chow

Instructions

1. Prep the Pan & Cereal
   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.

2. Melt the Chocolate
   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.

3. Add Vanilla
   Stir in 1 1/2 teaspoons vanilla extract.

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

5. Layer the Sugar
   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.

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

7. Cool & Store
   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.