Add 1 cup coconut sugar and 1 Tbsp arrowroot/corn starch to a blender and blend to make powdered coconut sugar. (Package and store leftover powdered coconut sugar to use in other recipes!)

To a bowl, add 3 Tbsp powdered coconut sugar and 3 Tbsp powdered peanut butter and mix to combine.

Melt chocolate chips in a double boiler until smooth.

Stir in peanut butter. Remove from heat.

Add Chex cereal and stir to coat.

Sprinkle with powdered peanut butter and powdered coconut sugar mixture and toss to coat.

Store in the fridge (if you don't devour it all at once).