1 cup roughly chopped Andes Mints
1 cup semi-sweet chocolate
1 tablespoon salted butter
7 cups Rice Chex cereal
2 cups powdered sugar
Place the chopped Andes Mints, chocolate chips, and butter inside a large microwave-safe bowl.
Heat on high in the microwave for 30 seconds and then stir well. Add the Chex cereal into the melted chocolate mixture and gently stir together.
Add the other 1 cup powdered sugar and place a lid on the bowl, or wrap tightly in tin foil, and shake the bowl to combine the cereal and powdered sugar until it is uniformly coated.
Spread the Chex mix snack mix out onto a large rimmed baking sheet that has been lined with parchment paper, wax paper, or foil.
When ready to serve, transfer the snack mix to a serving bowl and garnish with any additional add-ins.