In a microwave-safe bowl, combine the chocolate chips, peanut butter, and butter. Microwave in 30-second bursts, stirring between each, until smooth and fully melted.

Place the Rice Chex cereal into a zip-top bag and gently crush it using a rolling pin. Aim for small pieces—don’t crush it into powder. This will give your truffles a satisfying texture.

In a large mixing bowl, pour the melted chocolate mixture over the crushed cereal. Stir gently but thoroughly until all the cereal is well-coated.

Pop the bowl into the fridge for about 20–30 minutes. Chilling the mixture will make it easier to shape without sticking to your hands.

Once chilled, use a cookie scoop or your hands to form 1-inch balls. Roll them gently to hold their shape while preserving the crunch inside.

Roll each truffle in powdered sugar until fully coated. For an extra-sweet bite and that classic “puppy chow” look, give them a second coating if you like.

Feel free to customize! Add a pinch of cinnamon or espresso powder to the mix, drizzle white chocolate over the top, or roll the truffles in crushed cookies instead of powdered sugar. For a surprise center, press a mini peanut butter cup into the middle of each ball before rolling.