6 cups crispy rice cereal squares (such as Rice Chex)
3/4 cups semisweet chocolate chips
3/4 cup dark chocolate chips
1 teaspoon instant espresso powder (add more for a stronger coffee taste)
3/4 cup powdered sugar
How to Make It
Place cereal in a large bowl; set aside.
Combine semisweet and dark chocolate chips in a small, microwave-safe glass bowl; microwave for 1 minute or until mixture begins to melt. Remove from microwave and stir. Microwave an additional 30 seconds and stir until smooth.
Add chocolate mixture to cereal in bowl; stir gently to evenly coat. Place mixture in a large, zip-top plastic bag. Add espresso powder to bag. Seal bag and shake to combine. Add powdered sugar to bag. Seal bag; shake until cereal mixture is fully coated. Transfer mixture to a rimmed baking sheet lined with wax paper; cool completely. Store in an airtight container up to 1 week.