When my kids were little I would occasionally make this special treat. Recently, my 16 year old son has been making it for a late night snack. I wouldn’t call it health food, but it is a fun treat that hits all the best parts of a great snack. It is salty, sweet, and crunchy.
There is great debate about the proportions of chocolate, peanut butter, and cereal. Max likes it with lots of chocolate and a touch of peanut butter. His has lots of clumps of chocolate. I prefer it a little less sweet with a little more peanut butter. This recipe follows my preferences, but if you like lots of chocolate, add the full 12 oz bag of chocolate chips.
I have made this recipe with corn and rice square cereal (like chex) and have found I prefer the flavor of the rice over the flavor of the corn. The corn has a slightly toasted taste that isn’t bad, but the rice is more neutral in flavor allowing the peanut butter and chocolate to shine.
1 1/2 Cups Semi-Sweet Chocolate Chips
1 Cup Creamy Peanut Butter
1 12oz Box Rice Square Cereal (Like Chex)
2 Cups Powdered Sugar
Melt the chocolate chips in a large microwave-safe bowl by heating on high for 1 minute and stir. Continue to heat in 30 second intervals stirring every 30 seconds until the chocolate is melted. Add the peanut butter and microwave another 30 seconds. Stir well. If the peanut butter does not easily mix with the chocolate, microwave another 30 seconds and stir well to combine.
Add the rice cereal and stir well. It will take a minute or two of stirring well to completely coat the cereal in the chocolate and peanut butter. Once the cereal is completely coated, add the powdered sugar and stir well. Again, it will take a few minutes to coat all the pieces in the powdered sugar.
This will keep for several weeks in an air-tight container. It also freezes well. I like to eat it cold.