Ingredients
Equipment
Method
Instructions
- Place 6 cups of Rice Chex cereal into a large mixing bowl and set aside.
- Melt 12 ounces of almond bark in a microwave-safe bowl for about 1 minute, stirring until smooth.
- Pour melted almond bark over Rice Chex and fold to coat evenly.
- In a zip-top bag, add 1 cup of powdered sugar and 1 cup of instant banana pudding mix, seal and shake vigorously.
- Pour the coated Rice Chex into the bag, seal, and shake until evenly coated.
- Crush 1 cup of vanilla wafers and add to the bag, seal and shake again.
- Spread the mixture onto parchment paper and let cool for about 30 minutes.
Nutrition
Notes
Store in an airtight container at room temperature for up to one week for best freshness.
