Featured Recipe

Twisted Peanut Butter Chex

Name: Twisted Peanut Butter Chex
Prep time: 12 min
Cook time: 6 min
Total time: 18 min
Yield: 10 servings
Ingredients: 7 cups rice Chex cereal; 1 stick unsalted butter; 1 cup white chocolate chips; ½ cup almond butter; 1 tsp vanilla extract; 2 cups powdered sugar; 1 tsp turmeric powder or edible gold dust

By Kate

Created on 17 January 2026

Crunchy cereal coated with a melted blend of white chocolate and almond butter instead of peanut, tossed in a mix of powdered sugar and turmeric for an unexpected golden hue. Made in stages for even coating. Chilled to set, then enjoyed at room temperature or cool. Adjust sugar quantities if using colored powders that stain or taste bitter. Substitute almond butter for peanut to avoid allergies or switch to semi-sweet chips for different flavor notes.

Prep: 12 min

Cook: 6 min

Total: 18 min

Serves: 10 servings

snack cereal chocolate

Introduction

Crunch cereal. Melt butter slowly with white chips and almond butter, not peanut — switch it up for allergy or better flavor depth. Stir constantly; glossy tells you when it’s right. Timing changes with heat source so rely on the look, not the clock. Vanilla comes last, brings that punch. Pour chocolate over cereal in thirds — folding, not dumping. Crushing happens fast, so be gentle. The twist: turmeric in powdered sugar for dusting. Adds a golden glow, earthy aroma. Shake cereal in powdered sugar mix but watch for clumps. Chill. Firm touch test. Store cool or room temp if below 70F. Great for anyone needing a visually striking snack with familiar texture but new flavor notes.

Ingredients

7 cups rice Chex cereal

1 stick unsalted butter

1 cup white chocolate chips

½ cup almond butter

1 tsp vanilla extract

2 cups powdered sugar

1 tsp turmeric powder or edible gold dust

About the ingredients

Almond butter replaces peanut butter to change flavor and reduce allergy risk. White chocolate chips provide sweetness and texture; swap with semi-sweet or dark for richness but note melting changes. Butter must be unsalted to control overall saltiness. Turmeric or edible gold dust offers a visual twist; turmeric adds earthiness, so adjust sugar quantity accordingly. Powdered sugar clumps easily—sift or pulse powder/color blends before tossing to avoid uneven coating. Rice Chex is standard but corn or wheat Chex also work; expect small texture shifts. Small batch coating in stages ensures consistent coverage and prevents sogginess. Use airtight bags to coat evenly, parchment paper to avoid sticking during chill.

Method

Pick out a large bowl — must hold 7 cups cereal + coating, room for tossing; set aside.

Melt butter with white chips and almond butter over medium heat. Watch closely. Stir constantly to avoid scorching. Smooth, thick, and glossy signifies done.

Off heat, stir in vanilla quickly. Aroma should spike; that’s your signal.

Add cereal in 3 parts. Fold gently each time; crushing the pieces ruins texture. Listen for cereal crackling slightly as you fold.

Mix powdered sugar with turmeric in a big airtight bag. If color clumps, pulse in food processor or sift briskly — no lumps allowed.

Add small batches of coated cereal to bag. Shake gently but purposefully — too hard and you’ll powder too thickly; too light and it won’t stick well.

Remove coated cereal to wax paper–lined rimmed baking sheet. Spread thin, single layer to avoid sticking.

Chill until sugars firm up; you’ll know when fingers touch powder and nothing sticks. About 1 hour but watch cues.

Store sealed at room temperature if temp is cool; otherwise refrigerate. Cold dulls flavor but keeps shape longer.

If colors seem uneven, toss lightly again before serving. Use parchment or gloves to prevent staining hands.

Technique Tips

Large bowl mandatory — overcrowding causes uneven coating and crushing. Medium heat melted coating needs constant stirring; burnt butter or chips ruin batch. When smooth and glossy, off heat to add vanilla—too early and vanilla degrades. Adding cereal in thirds lets each piece get coated thoroughly without overloading. Folding beats stirring: stir and you break cereal. Powdered sugar with turmeric colored dust blends easiest if processed to uniform color; otherwise, powder will clump and stick irregularly. Shake gently but firmly to coat cereal without crushing. Spread single layer on wax or parchment paper; thickness leads to sticking or uneven setting. Chill until your fingers press powder without deformation. Store room or fridge but bring to room temp before serving—cold dulls flavor. If colors patchy, toss lightly again. Use gloves to avoid staining skin from colored powder.

Chef's Notes

💡 Use unsalted butter only. Control salt. White chips melt delicately; semi-sweet shifts flavor. Watch for scorching. Constant stir is critical. Texture signals readiness, avoid clocks.
💡 Almond butter instead of peanut for allergies. Creamy nut butters enhance flavors. Turmeric provides color and earthiness. Adjust sugar with flavored powders; bitterness can surprise.
💡 Coating in stages reduces sogginess. Use a large bowl, toss gently. Don't crush the Chex; breakage ruins the crunch. Watch for crackling sound when mixing.
💡 Chill until firm. Test with touch; if powder sticks, it needs more time. Spread in a single layer; avoid thick piles—sticking issues arise. Wax paper helps.
💡 Store at room temp or fridge in cool places. Not too warm. But flavor dulls cold. Bring to room temp before serving to enjoy aroma. Toss to even colors.