9 cups Rice Chex cereal
3 cups chocolate chips
3/4 tsp. coconut extract
1 1/2 c. shredded sweetened coconut
1/3 c. powdered sugar
Pour the chex cereal into a large bowl and set aside. In a medium microwaveable bowl melt the chocolate chips. Heat for 1 minute then stir. Heat for an additional 30 seconds and stir again until completely melted and chocolate is smooth. Stir in the extract and pour over the cereal. Gently stir until the cereal is well coated. Stir in the coconut until evenly coated. Pour the cereal onto a large baking sheet and sprinkle with powdered sugar. Let is sit until the chocolate is dry, about 15 minutes.