Chocolate Peanut Butter Chex Snack
I prefer to use Crispix Cereal. It is crisper when done than Chex cereal is.
I prefer to use Crispix Cereal. It is crisper when done than Chex cereal is.
- Carbohydrate 76.8071812610606 g
- Cholesterol 10.1677083462889 mg
- Fat 8.97386084262705 g
- Fiber 9.64625016762471 g
- Protein 9.40854416795168 g
- Saturated Fat 4.23051333837274 g
- Serving Size 1 1 Serving (102g)
- Sodium 745.991000051456 mg
- Sugar 67.1609310934359 g
- Trans Fat 0.898411708844413 g
- Calories 400 calories
Step-by-step
- In saucepan over low heat and striring constantly, melst chocolate, peanut butter, and butter
- Stir until smooth
- Remove from heat and stir in vanilla
- Pour cereal into large bowl that has cover that can seal tightly
- Pour chocolate mixture over ceareal
- Stir cereal, coating with chocolate
- Add powdered sugar
- Cover and gently shake the mixture, turning the bowl over many times to cover all of the cereal with the powdered sugar as thurougholy as possible
- Store in bowl with cover on tight
Temperature Control and Melting Technique
Direct heat will scorch chocolate and split peanut butter fats instantly. Keep the saucepan burner on low heat during the initial melting phase. Stir the butter, chocolate chips, and smooth peanut butter constantly until the mixture turns glossy and completely smooth. Remove the pan from the heat source immediately before adding the quarter teaspoon of vanilla extract. Volatile aromatic compounds in vanilla degrade under sustained heat.
Coating Mechanics and Cereal Selection
Pour the nine cups of cereal into a large container equipped with a tightly sealing lid before adding the warm coating. Agitation speed matters for structural integrity. Gently shake the covered bowl after adding the one and one-half cups of powdered sugar, rotating the vessel continuously to dust every piece evenly without crushing the cereal fragments. Crispix cereal serves as a viable substitute for traditional rice or corn squares, yielding a sharper crunch due to its lattice structure. Fresh ingredients yield crisper results than older pantry stock where moisture has degraded the grain matrix.
