2cupspowdered sugarsifted, may need up to ½ cup more to fully coat
¼cupsprinklesoptional
Instructions
In a small pan brown your butter. You’ll do this by melting down the butter for 5-10 minutes. Stir fairly consistently. You’ll see little brown flecks begins to form on the bottom of the pan, scrape those up. Keep stirring.
Add in cookie butter and mix until melted down. Add in vanilla and salt and mix.
Pour Chex cereal into a large, heat resistant bowl (metal or glass). Pour the cookie butter mixture on top of the Chex and stir with a large spoon.
Add in the powdered sugar and mix until coated. I like to move this mixture into a very large Tupperware, add any remaining powdered sugar (or extra), and shake to fully coat. You can always add more powdered sugar than called for to get the coating even whiter. Now you can add sprinkles if you’d like.
You can leave in the Tupperware or pour mixture out onto a parchment sheet lined baking sheet to let cool and dry.
Pour into a bowl for serving and enjoy!
Notes
Cookie Butter: this recipe is made with cookie butter. You definitely can use a nut or sunflower seed butter if you prefer. But the delicious flavors definitely come from the brown butter and butters.
Browning Butter: Melt the butter until completely melted. Then keep stirring as the butter browns…from melted, to dark golden, to a brown and nutty fragranced mixture. This usually takes about 4-6 minutes. You don’t want it to burn, so keep a close eye on it. Remove from heat and let cool, I usually like to stick it in the fridge for just 4-6 minutes.
Using unsalted butter: You can use salted butter, but just make sure to omit the added salt later. You usually want to use unsalted butter when baking or cooking as you'll have an easier time measuring and controlling salt content.