Mexican Chocolate Puppy Chow

• 6 cups Rice Chex Cereal
• 3 Tablespoons Butter, Divided
• 1/2 teaspoons Salt, Divided
• 1/2 teaspoons Ancho Chile Powder
• 18 teaspoons Cayenne
• 3/4 cups Pecan Halves
• 3- 1/2 ounces, weight 85% Cocoa Chocolate
• 1/4 cups Creamy Peanut Butter
• 3/4 teaspoons Cinnamon, Divided
• 2 teaspoons Vanilla Extract
• 3/4 cups Powdered Sugar, Divided

1. Measure the cereal into a large bowl and set aside.
2. In a nonstick skillet over medium heat, melt 1 tablespoon butter with 1/4 teaspoon salt, ancho and cayenne.
3. When butter starts to get foamy, add the pecans and stir frequently.
4. Toast pecans in the chile butter for 5 minutes, taking care not to burn the nuts.
5. When toasty, set aside to cool.
6. In a 2-cup microwavable bowl, nuke chocolate, peanut butter, remaining 2 tablespoons butter, 1/4 teaspoon salt and 1/2 teaspoon cinnamon on high for 30 seconds and stir.
7. Continue to microwave in 30-second intervals and stirring until mixture becomes smooth.
8. Stir in vanilla.
9. Pour mixture over cereal, and fold in until evenly coated.
10. Spread the mix out on a Silpat or parchment-lined sheet pan for 30 minutes to cool.
11. After half an hour, pour the mix into a 2-liter lidded plastic tub, add 1/2 cup of the powdered sugar and shake until well coated.
12. Freeze for 20 minutes and finish by tossing with the pecans, the last 1/4 cup of powdered sugar and a 1/4 teaspoon cinnamon.
13. Store in an airtight container in a cool place, or leave out with the lid open and gain three pounds by the end of the day.

cereal, butter, salt, chile powder, cayenne, pecan halves, cocoa, peanut butter, cinnamon, vanilla, powdered sugar

Taken from tastykitchen.com/recipes/appetizers-and-snacks/mexican-chocolate-puppy-chow/ (may not work)