12 cups Rice Chex cereal
1 pkg. milk chocolate chips
1 pkg. green mint chips
1 pkg. (10 oz.) thin mint cookies
Powdered Sugar
In food processor, finely chop 1/2 package of thin mint cookies (store brand is fine). Set aside.
With large knife, cut the other 1/2 package of cookies into quartered pieces. Set aside for garnish at end.
For chocolate pieces:
Measure 6 cups cereal into a mixing bowl.
In glass bowl OR 1-quart glass measurer OR in double boiler, slowly and carefully melt 1 package of milk chocolate.
Pour chocolate over Chex and stir gently to cover.
Sprinkle finely chopped thin mint cookies over mixture and stir to
Dump 1/2 - 3/4 cup powdered sugar over mixture and toss to coat. Add more powdered sugar as needed.
Spread out on wax paper or cookie sheet to cool and set.
For mint pieces:
Measure 6 cups Rice Chex into mixing bowl.
In glass bowl OR 1-quart glass measurer OR in double boiler, slowly and carefully melt 1 package of green mint chips.
Pour melted chips over Chex and stir gently to coat.
When cereal is completely coated, dump 3/4 cup powdered sugar over mixture and toss to coat. (Add additional powdered sugar, if needed.)
Spread out on wax paper or cookie sheet to cool and set.
When all coated pieces have has set, carefully mix together and add quartered cookie pieces to serve.
