Ingredients
Scale
- 3/4 cup chocolate chips
- 1/4 cup + 2 tablespoons pistachio butter (we used Pistakio)
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
- 6 cups crispy rice cereal
- 1 to 1 1/2 cups powdered sugar (adjust to taste)
Instructions
- Melt the chocolate mixture: In a microwave-safe bowl, add chocolate chips, pistachio butter, unsalted butter, salt, and vanilla. Microwave in 30-second increments, stirring often, until smooth and fully melted.
- Coat the cereal: Add the 6 cups of rice cereal to a large bowl. Drizzle the warm pistachio-chocolate mixture over the cereal and gently fold until evenly coated. (Be careful not to crush the cereal!)
- Add the powdered sugar: Sift 1 to 1 1/2 cups powdered sugar over the mixture and toss to coat. Or transfer everything to a large zip-top bag and shake gently until every piece is covered.
- Cool + crisp: Spread the coated cereal onto a sheet tray and let rest for 10–20 minutes, until the coating has fully dried.
- Devour: Serve immediately or store in an airtight container for 3–4 days. (If it lasts that long.)