Mudd Crunch

With the end of Summer comes the after-dinner playing and snacking ... here is an easy-to-make and maybe too easy to eat fun snack the whole family with love.

4-1/2 cups rice cereal (Rice Crunch ‘Ems®, or Rice Chex®)
4-1/2 cups corn cereal (Corn Crunch ‘Ems®, or Corn Chex®)
1 cup soy-free vegan chocolate chips (Enjoy Life®)
1/2 cup sunflower seed butter, or nut/seed butter of choice
1/4 cup soy-free vegan buttery spread (Earth Balance®), or pure olive oil, or coconut oil, or palm oil, or butter of choice
1 teaspoon pure vanilla extract
1-1/2 cups confectioners’ (powdered) sugar

1. Cover large baking sheet with parchment paper; set aside.
2. In large bowl, combine rice cereal and corn cereal; mix well; set aside.
3. In glass bowl, combine chocolate chips, sunflower seed butter, Earth Balance®, and vanilla extract; cook in microwave oven just long enough to melt chocolate chips; stir to combine well.
4. Pour hot mixture over cereals; stir to coat evenly; pour coated mix into container with lid; add confectioners’ (powdered) sugar; shake to coat well; pour coated mix out onto baking sheet to cool.

Store in an airtight container up to 1 week.

Servings: about 9 cups
Prep: 10 minutes
Cooking Time: 2 minutes

Variations
Use any cereal of choice, unsweetened is best as this recipe calls for plenty of sugar.
Use any butter of choice, such as nut/seed butter, bean butter, or rutabaga butter.
Notes
As always, read labels – BHT, a preservative used by General Mills®, is derived from soy. In addition, “mixed tocopherols” and “Natural Vitamin E” are derived from soy.