MAKES 9 CUPS
PREP TIME: 5 minutes
ACTIVE TIME: 15 minutes
INACTIVE TIME: 30 minutes
8 cups vegan waffle square cereal (such as Chex, using a
gluten-free variety if necessary)
1 cup vegan chocolate chips (or chunks)
½ cup unsalted, unsweetened, smooth natural peanut butter
2 tablespoons vegan butter (soy-free if necessary)
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup powdered sugar (or xylitol)
1. Pour the cereal into a very large bowl. Set aside.
2. Melt the chocolate in a double boiler or a heatproof
bowl on top of a pot of boiling water, stirring frequently,
until smooth. Stir in the peanut butter, butter, vanilla, and salt. Stir until combined and completely melted
and smooth.
3. Pour the chocolate mixture over the cereal. Stir until combined. Add the powdered sugar and toss
until fully coated.
4. Spread out the mixture on a baking sheet to cool completely. Divide among gift bags or jars, or place in
an airtight container. You can refrigerate it, or store it at room temperature, where it will keep for 5 to 7
days.
VARIATION
For the peanut butter fanatics in the family, try switching out the waffle cereal with puffed peanut
butter cereal (such as Barbara’s Peanut Butter Puffins)
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