Scale

For the Truffles:

1 ½ cups semisweet chocolate chips

½ cup creamy peanut butter

2 tbsp unsalted butter

½ tsp vanilla extract

¼ tsp salt

2 cups powdered sugar

1 ½ cups crushed Rice Chex cereal

For Coating:

1 cup powdered sugar (for rolling)

Prepare the Truffle Mixture:

In a microwave-safe bowl, melt chocolate chips, peanut butter, and butter in 30-second intervals, stirring after each, until smooth.

Stir in vanilla extract and salt.

Fold in powdered sugar and crushed Rice Chex cereal until fully combined.

Shape the Truffles:

4. Scoop about 1 tablespoon of the mixture and roll into small balls.

5. Place truffles on a parchment-lined baking sheet and freeze for 15-20 minutes until firm.

Coat the Truffles:

6. Roll each truffle in powdered sugar until fully coated.

Serve:

7. Enjoy immediately or store in an airtight container in the fridge for up to 1 week.