Instructions

1. Melt the chocolate chips and peanut butter in a medium food safe bowl. Microwave for 30 seconds, stir, then microwave for 10 second increments until the mixture is smooth and creamy. Make sure you are stirring it between each microwave session.
2. Place 6 cups of Rice Chex cereal into a large bowl. 
3. Pour the chocolate/peanut butter mixture onto the Rice Chex and stir together until the cereal is thoroughly covered. If you find that there is a chocolate puddle on the bottom of the bowl, you can add additional cereal- 1/4 cup at a time until you find that the puddle is absorbed. I found that the 6 cups was perfect, but you may want to add more. 
4. Once you have it well mixed, allow the mixture to come to room temperature or cooler before adding in the confectioner’s sugar. I put the bowl into the fridge for a few minutes. It is important to allow the chocolate to cool down or the confectioner’s sugar will absorb into the chocolate and become a chocolate disaster when you try to eat it!
5. Once the chocolate has cooled down, add in 1 cup of confectioner’s sugar and mix well. Add more confectioner’s sugar if needed to ensure even coverage.