Ingredients
Scale
- 1 Cup Andes Mints (roughly chopped)
- 1 Cup semi-sweet chocolate chips
- 1 Tablespoon salted butter
- 7 Cups Rice Chex cereal
- 2 Cups powdered sugar
Instructions
- In a large microwave-safe bowl, combine chopped Andes mints, semi-sweet chocolate chips, and salted butter. Heat in the microwave for 30 seconds; stir well and continue heating in short increments until melted and smooth.
- Fold the Rice Chex cereal into the melted chocolate mixture, ensuring all pieces are coated evenly.
- Sprinkle half of the powdered sugar over the mixture, shaking to coat before adding the remaining sugar. Seal the bowl tightly and shake until all pieces are covered.
- Spread the mixture on parchment paper to cool completely before serving.
- Prep Time: 11 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 38g
- Sodium: 105mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg