Ingredients
Equipment
Method
- Pour the Chex into a large mixing bowl.
- Crush the mini pretzels in a zip-top bag and add them to the Chex.
- Put the chocolate chips and peanut butter in a microwave-safe bowl. Microwave in 30 second bursts, stirring in between, until smooth.
- Pour the chocolate over the cereal and pretzels and fold with a spatula until every piece is coated.
- Chill in the fridge for 30 minutes.
- Put about half the powdered sugar in a large bowl with a lid, add the chocolate mix, then the rest of the powdered sugar. Lid on and shake until it's all coated. Add more powdered sugar if it still looks sticky.
- Toss in the M&Ms and mini Reese's cups.
- Store in an airtight container or bag it up for gifts.
Notes
Peanut free: use 1½ cups SunButter (sunflower seed butter) in place of the peanut butter, leave out the mini Reese's, and check the labels on your chocolate chips and M&Ms.
Cookie butter works too, but it's really sweet, so use only 1 cup.
Store in an airtight container at room temperature for up to a week.
For little ones, whole candies and hard pretzel pieces can be a choking risk.