Step 1
In a large bowl or on a large baking sheet lined with parchment paper, toss cereal, 1 cup (55 grams) pretzels, and nuts together until well combined.
Step 2
Add 1 to 2 inches of water to a medium, heavy-bottomed saucepan and place over medium heat. In a medium, heat-proof bowl, combine chopped chocolate, nut butter, vanilla extract, and salt (see Chef’s Tips). Place over the pot of simmering water; reduce heat to low. Stir with a heat-proof spatula until chocolate is almost completely melted. Remove from heat. Continue stirring until chocolate is fully melted and mixture is homogeneous.
Step 3
Pour over the cereal mixture. Toss to coat completely.
Step 4
Spread mixture into an even layer on the parchment-lined baking sheet (if necessary, line a large baking sheet with parchment paper and transfer mixture to the baking sheet) and place into the freezer to cool; 5 minutes.
Step 5
Place the Redpath® Icing Sugar into a large resealable or paper bag. Add the cooled cereal mixture to the bag. Seal and shake until mixture is well-coated.
Step 6
Add in the remaining 1 cup of pretzels (see Chef’s Tips), and toss to distribute.
Step 7
Serve immediately. Any leftovers can be kept in an airtight container at room temperature for about a week, in the fridge for up to 2 weeks, or in the freezer for up to 2 months.
*A single type or a mixture of crispy rice cereal, square-shaped corn, rice, or wheat cereal, toasted oat circles, shredded wheat squares, corn or bran flakes can be used.
*Butterscotch chips can be used in place of the chocolate for a different flavour.
*The peanut butter and chocolate mixture can also be melted in the microwave. Place into a microwave-safe bowl and heat at 30-second intervals, stirring in between, until melted; do not overheat.
*For a festive variation, omit 1 cup of pretzels if desired, and toss in candy-coated chocolate, coloured sprinkles, mini peanut butter cups, mini marshmallows, or gum drops when adding the pretzels.
