1/2 cup powdered sugar
1/2 cup malted milk powder
(it's found near the coffee and creamer)
2 Tbsp unsweetened baking cocoa
4 cups Rice or Corn Chex cereal
4 cups Chocolate Chex
1/2 cup butter
6 Tbsp sugar
1 1/2 cups chocolate covered malted milk balls
1/2 cup vanilla baking chips
Preheat your oven to 250 degrees.
Line large rimmed baking pan with waxed paper.
In a small bowl, mix powdered sugar, malted milk powder and baking cocoa and set aside. Add cereals to a large bowl.
Melt butter in a small saucepan and stir in sugar. Heat until sugar is dissolved. Pour over cereal and stir to coat and combine.
Split cereal evenly between two 1-gallon resealable bags. Split the cocoa mixture between both bags and shake to coat evenly.
Spread cereal onto the lined sheet pan. Bake for 30 minutes. Sprinkle the malted milk balls and baking chip on top and allow to cool.
Store at room temperature in covered container.
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