⅓cup(32g) Dutch processed or unsweetened cocoa powder2
8ounces(227g) dark or semi-sweet chocolatechopped
⅔cup(126g) chocolate sprinklesoptional
¼cup(30g) powdered sugar
Pour the cereal into a large bowl and set aside.
In a small bowl, whisk together the brown sugar, granulated sugar, and cocoa powder. Set aside.
Place the chopped chocolate in a small microwave safe bowl. Heat in microwave for 20 seconds on HIGH, stir, and heat again as necessary in 20-second increments until completely melted.
Immediately pour melted chocolate over cereal and stir gently to coat.
Pour cereal into a large zip-top bag or large container with a tight-fitting lid and add the sprinkles. Shake until all of the sprinkles are evenly dispersed.
Add the sugar and cocoa mixture and shake again until everything is coated. Add the powdered sugar and shake one last time until everything is coated. Spread onto baking sheet lined with foil or parchment and allow to cool. Discard excess powder. Store in an airtight container at room temperature up to one week.
Chocolate Chex®: if you can't find chocolate, you can use 8 cups of regular Rice Chex® or other crisp rice cereal.
Cocoa powder: you can use Dutch processed or traditional unsweetened cocoa powder. Dutch processed simply has a less bitter taste.