A Midwest classic -- alongside pink stuff, but inherently vegan. It's fridge candy.
The peanut butter should be creamy and homogenized, not able to separate into oil and solids. I'm liking No Sugar Added Jif.
| Ingredients | Step |
|---|---|
| 130 g. (½ c.) peanut butter 185 g (1 c.) chocolate chips |
Place in large microwave-safe bowl. Microwave by 30 seconds, stirring, until thoroughly blended. |
| 6 c. Rice Chex or Crispix | In an extremely large bowl with a lid, layer half the Chex, half the peanut butter chocolate, half the Chex, then half the peanut butter chocolate. Stir to combine, until chocolate covers all the cereal. It will look "too wet" and that's fine. |
| Let rest at room temperature for 15 minutes, until the mixture is around room temperature. Set a timer. | |
| 1 c. powdered sugar | Dump on top. Seal lid. Shake to coat. (Alternatively, measure sugar into a 2 gallon plastic bag, dump cereal in, seal, and shake.) |
| additional powdered sugar | Add more sugar until the chocolate is covered, possibly chilling more first to reduce amount of powdered sugar needed. |
Source: lost to history