Brownie Batter Snack (Print Version)
# Ingredients:
→ Base Ingredients
01 -
8 oz (227g) dark or semi-sweet chocolate, chopped
02 -
1 box (12.8 oz or 362g) Chocolate Chex® cereal
→ Sugar Coating
03 -
⅓ cup (67g) white sugar
04 -
¼ cup (30g) icing sugar
05 -
⅓ cup (32g) Dutch cocoa or regular unsweetened cocoa powder
06 -
½ cup (100g) packed light brown sugar
→ Optional Add-ins
07 -
126g (⅔ cup) chocolate sprinkles
# Instructions:
01 -
Dump the cereal in a big bowl and leave it aside for now.
02 -
Stir together the white sugar, brown sugar, and cocoa in a small bowl. Leave it ready for later.
03 -
Toss the sliced chocolate into a microwaveable bowl. Heat for 20-second bursts on HIGH, stirring after each, until smooth.
04 -
Right away, pour the warm melted chocolate over the cereal and carefully stir it so everything gets coated.
05 -
Move cereal into a big zip-top bag or a sealed container. Add sprinkles, seal it, and shake it up to mix everything thoroughly.
06 -
Toss in the cocoa-sugar mix and shake the container until all pieces are coated. Sprinkle in the powdered sugar and give it a final shake.
07 -
Spread it all on foil or parchment-lined baking trays to cool down. Toss out leftover powder and save in a sealed container for up to seven days.
# Notes:
01 -
No Chocolate Chex®? Switch it out with regular Rice Chex® or another crispy rice cereal—8 cups total.
02 -
Dutch cocoa tastes smoother and less bitter compared to regular unsweetened cocoa.
03 -
Keep it sealed at room temp and it'll last about a week.