An easy Easter treat that can be made using leftover candy!
- 5 cups rice chex cereal
- 1 1/2 cups white chocolate chips
- 3/4 cups creamy peanut butter
- 8 Tbsp salted butter cut into 8 pieces
- 1 tsp vanilla extract
- 2 cups crushed or chopped Easter candy divided (such as M&Ms, Robins' Eggs, chopped fun-size chocolate bars, etc. I wouldn't recommend fruity candy like Starburst or jellybeans)
- 3 cups 10x sugar
Measure out your cereal into a large bowl (make sure it is large enough that you can easily stir the cereal with a spatula)
Line two cookie sheets with wax paper and set aside (this is where you will spread the cereal to dry after coating)
In medium-sized, microwave safe bowl, melt together your white chocolate chips, peanut butter and butter. Do this by microwaving at 15-second intervals, stirring well after every 15 seconds.
Once mixture is completely melted and smooth, stir in vanilla extract.
Pour mixture over the chex mix, using a spatula to scrape out all of the contents. Use your spatula to stir the cereal and peanut butter mixture until the cereal is entirely covered.
Stir in about 1 3/4 cups of your crushed candy.
Transfer half of the mixture to a large ziploc bag. Add half of the powdered sugar, seal the bag, and shake well until the cereal is completely covered.
Pour the contents of the bag onto one of your prepared cookie sheets, use a spatula to spread the contents out over the surface area.
Repeat the process with the remaining cereal and sugar.
Allow the cereal to cool so that it isn't sticky for at least 30 minutes.
Transfer to serving dish and sprinkle with remaining 1/4 cup crushed cereal.