|Chex cereal||4 1⁄2 Cup (72 tbs)|
|Semisweet chocolate chips||1⁄2 Cup (8 tbs)|
|Nutella hazelnut spread||1⁄4 Cup (4 tbs)|
|Powdered sugar||3⁄4 Cup (12 tbs)|
|Instant espresso powder/Instant coffee||1 Tablespoon|
Line a baking sheet with waxed paper and set it aside.
Measure the cereal into a large bowl with enough room for mixing and set it aside.
If your espresso powder isn’t fine enough put it into a small sandwich bag and crush up the granules with either a flat mallet or rolling pin before adding the powdered sugar and espresso powder to a 1 gallon Ziploc bag and shake to combine.
In a medium microwave safe bowl, microwave the chocolate chips, Nutella, and butter on high for one minute then stir. Microwave for an additional 20 to 30 seconds depending on the microwave and stir again until smooth. Pour the mixture over the cereal and stir until the cereal is pretty evenly coated. Work quickly to prevent the chocolate from solidifying.
Add the coated cereal to the bag with the powdered sugar and espresso mixture, seal the bag, and shake it until the cereal is well coated. Then dump it out onto the waxed paper and allow it to cool. Store any leftovers in an airtight container in the fridge for up to a week
Serving size: Complete recipe
Calories 3644 Calories from Fat 639
% Daily Value*
Total Fat 71 g109.6%
Saturated Fat 28.1 g140.4%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 5819.1 mg242.5%
Total Carbohydrates 692 g230.6%
Dietary Fiber 20.7 g82.9%
Sugars 212.5 g
Protein 47 g94.7%
Vitamin A 205.5% Vitamin C 190.5%
Calcium 199.1% Iron 956.4%
*Based on a 2000 Calorie diet