Instructions

1. Place 12 Butterfingers in a food processor and pulse until crushed (do not make into a powder).
2. Empty into a bowl and set aside.
3. Place the remaining Butterfingers (~5) in the food processor and pulse just until medium sized chunks.
4. Place the Chex cereal into a LARGE bowl with lid and set aside.
5. In a microwave proof bowl, melt milk chocolate chips and peanut butter ~ 45 seconds, stir heat for another 15-20 seconds and stir until smooth.
6. Pour melted chocolate peanut butter over cereal and stir until well coated.
7. Add the crushed Butterfingers.
8. Cover with the lid and shake, shake, shake it!
9. Add in the Butterfinger chunks and gently mix.
10. Empty onto a large parchment lined cookie sheet to let cool. *don’t overlap so you may need to use two.
11. Store in air tight container though it won’t last long enough!