Instructions

• Place 9 cups Rice Chex cereal in a very large mixing bowl and set aside.
• Put 3 cups chocolate chips in a medium microwave-safe bowl. Microwave 1 minute, stir, then microwave in additional 30-second intervals, stirring after each, until the chocolate is completely melted and smooth.
• Stir 3/4 teaspoon coconut extract into the melted chocolate until evenly combined.
• Immediately pour the melted chocolate over the cereal. Gently fold the cereal with a spatula or wooden spoon until the cereal is evenly coated with chocolate.
• Add 1 1/2 cups shredded sweetened coconut to the chocolate-coated cereal and fold gently until the coconut is evenly distributed and the cereal remains well coated.
• Spread the coated cereal in an even layer onto two large baking sheets.
• Evenly sprinkle 1/3 cup powdered sugar over the cereal on the baking sheets. Gently toss or stir the cereal on the sheets until the powdered sugar coats the pieces.
• Let the Chocolate Coconut Chex Mix sit on the baking sheets until the chocolate is dry, about 15 minutes.
• Transfer to a serving bowl to serve, or store in an airtight container for 3–4 days.