Ingredients

• 3 cups cereal
• 0.75 cups confectioner's sugar
• 1 cup peanut butter
• 2 cups semisweet chocolate chips
• 1 teaspoon coconut oil

Instructions

1. 1 Add the Chex cereal to a large plastic bag and, using a rolling pin, crush into fine pieces.
2. 2 Stir the 3 cups crushed Chex, 1/2 cup confectioner's sugar, and peanut butter together in a large bowl until evenly combined. Freeze mixture until firm to the touch, about 30 minutes.
3. 3 Meanwhile, in a microwave-safe bowl, melt semisweet chocolate in 10 second intervals until smooth, stirring in between. Add coconut oil and stir until combined.
4. 4 Line a baking sheet with parchment. Using a 2 teaspoon cookie scoop, portion the peanut butter mixture into 1-inch balls. Roll the rounds between your hands to shape, and arrange on the prepared baking sheet.
5. 5 Using a wooden pick or fork, dip truffles into the melted chocolate. Transfer back to the parchment-lined baking sheet. Let truffles cool in the refrigerator until set, about 20 minutes.
6. 6 To serve, dust truffles in the remaining 1/4 cup confectioner's sugar.

Nutrition per serving