Chocolate Peanut Butter Chex Mix

How to Make Chocolate Peanut Butter Chex Mix

1. 1

   Step 1: Prepare and mix dry ingredients

   Line a large baking sheet with parchment paper or a silicone mat and set aside. In a very large bowl, gently combine the Rice Chex, mini pretzels, and salted roasted peanuts until evenly distributed.

   For this step

   • 6 cupsRice Chex cereal
   • 2 cupsMini pretzels
   • 1 cupSalted roasted peanuts
   
2. 2

   Step 2: Melt chocolate and peanut butter

   Place the semisweet chocolate chips, creamy peanut butter, and unsalted butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the mixture is smooth and pourable (about 1–3 minutes total); alternatively melt in a heatproof bowl set over simmering water, stirring until smooth.

   For this step

   • 1 1/2 cupsSemisweet chocolate chips
   • 3/4 cupCreamy peanut butter
   • 3 tbspUnsalted butter
   
3. 3

   Step 3: Coat the cereal mixture

   Pour the warm chocolate–peanut butter mixture over the bowl of dry ingredients and gently fold with a spatula until the cereal, pretzels, and peanuts are evenly coated. Work quickly but gently to avoid breaking the pieces; a light, even coating is ideal to keep the mix crunchy.
   
4. 4

   Step 4: Spread and set

   Spread the coated mixture in an even layer on the prepared baking sheet so pieces are not piled on top of each other. Let it cool at room temperature for 10–20 minutes (or refrigerate 10 minutes) until the coating is mostly set but not rock-hard.
   
5. 5

   Step 5: Add candies and finish

   Once the coating is tacky but not melting, sprinkle the mini peanut butter cups and mini M&Ms over the mixture and gently fold to incorporate without crushing. Allow the mix to finish setting for another 5–10 minutes, then break into bite-sized clusters and store in an airtight container at room temperature for up to 5 days.

   For this step

   • 1 cupMini peanut butter cups
   • 3/4 cupMini M&Ms
   

1. Line a large baking sheet with parchment paper or a silicone mat and set aside. In a very large bowl, gently combine the Rice Chex, mini pretzels, and salted roasted peanuts until evenly distributed.
2. Place the semisweet chocolate chips, creamy peanut butter, and unsalted butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the mixture is smooth and pourable (about 1–3 minutes total); alternatively melt in a heatproof bowl set over simmering water, stirring until smooth.
3. Pour the warm chocolate–peanut butter mixture over the bowl of dry ingredients and gently fold with a spatula until the cereal, pretzels, and peanuts are evenly coated. Work quickly but gently to avoid breaking the pieces; a light, even coating is ideal to keep the mix crunchy.
4. Spread the coated mixture in an even layer on the prepared baking sheet so pieces are not piled on top of each other. Let it cool at room temperature for 10–20 minutes (or refrigerate 10 minutes) until the coating is mostly set but not rock-hard.
5. Once the coating is tacky but not melting, sprinkle the mini peanut butter cups and mini M&Ms over the mixture and gently fold to incorporate without crushing. Allow the mix to finish setting for another 5–10 minutes, then break into bite-sized clusters and store in an airtight container at room temperature for up to 5 days.