Directions

1. 1

   Using a food processor, pulse the Salted Caramel Brownie Brittle until it breaks down into fine crumbs, creating approximately 1 cup. Transfer the crumbs to a small bowl and set aside.

2. 2

   Place the chocolate melting wafers in a microwave-safe bowl and heat in 30-second intervals, stirring between each interval, until completely melted and smooth.

3. 3

   Pour the melted chocolate over the Chocolate Chex cereal in a large mixing bowl. Stir vigorously until every piece of cereal is evenly coated with chocolate.

4. 4

   Transfer the chocolate-coated cereal into a large resealable plastic bag. Add the reserved Brownie Brittle crumbs, seal the bag, and shake vigorously for 1–2 minutes until the cereal is fully coated with the brittle mixture.

5. 5

   Pour the powdered sugar into the bag with the cereal mixture, reseal, and shake again until the powdered sugar is evenly distributed throughout.

6. 6

   Spread the coated cereal mixture in a single layer on a wax paper-lined baking tray.

7. 7

   Allow the mixture to set completely and cool at room temperature for at least 5 minutes. Once set, fold in the quartered Rolo candies and transfer to an airtight container for storage.