You'll think you're making Rice Krispies treats (albeit with significantly less mallows) as you're melting the marshmallows and butter on the stove. The powdered sugar and crushed graham crackers cover the stickiness of the coated cereal so you don't end up with one gigantic sticky mess. If you're a peanut butter lover, you can also sneak in 1/2 cup melted peanut butter right after you coat the cereal with the marshmallow mixture.
6 cups crispy rice cereal squares (such as Rice Chex)
2 tablespoons unsalted butter
2 cups miniature marshmallows
1 1/2 cups semisweet chocolate chips
4 sheets graham crackers, crushed
1/2 cup powdered sugar
How to Make It
Place cereal in a large bowl; set aside.
Melt butter in a medium saucepan over medium-low heat. Add marshmallows to pan; stir constantly until melted. Immediately add marshmallow mixture to cereal in bowl; stir gently to evenly coat.
Place chocolate chips in a small, microwave-safe glass bowl; microwave for 1 minute or until chocolate begins to melt. Remove from microwave and stir. Microwave an additional 30 seconds and stir until smooth.
Add melted chocolate to cereal mixture; stir gently to evenly coat. Place mixture in a large, zip-top plastic bag. Add crushed graham crackers 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.