Yield: 8 Cups
Prep Time: 20 minutes
Chill Time: 20 minutes
Total Time: 40 minutes
1. Line a rimmed baking sheet with parchment paper and set aside. Combine chocolate, peanut butter, maple syrup and vanilla in a large saucepan. Heat over low stirring constantly until melted and smooth. Remove from heat and add cereal. Stir to fully coat.
2. Transfer half of the mixture into to a gallon-sized food storage bag. Add ½ cup powdered sugar and shake well. Pour mixture onto prepared baking sheet. Repeat with remaining mixture.
3. Refrigerate until chocolate has set, about 20 minutes. Store in an airtight container at room temperature.
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