Mexican Chocolate Puppy Chow

Measure the cereal into a large bowl and set aside.

In a nonstick skillet over medium heat, melt 1 tablespoon butter with 1/4 teaspoon salt, ancho and cayenne. When butter starts to get foamy, add the pecans and stir frequently. Toast pecans in the chile butter for 5 minutes, taking care not to burn the nuts. When toasty, set aside to cool.

In a 2-cup microwavable bowl, nuke chocolate, peanut butter, remaining 2 tablespoons butter, 1/4 teaspoon salt and 1/2 teaspoon cinnamon on high for 30 seconds and stir. Continue to microwave in 30-second intervals and stirring until mixture becomes smooth. Stir in vanilla.

Pour mixture over cereal, and fold in until evenly coated. Spread the mix out on a Silpat or parchment-lined sheet pan for 30 minutes to cool. After half an hour, pour the mix into a 2-liter lidded plastic tub, add 1/2 cup of the powdered sugar and shake until well coated. Freeze for 20 minutes and finish by tossing with the pecans, the last 1/4 cup of powdered sugar and a 1/4 teaspoon cinnamon.

Store in an airtight container in a cool place, or leave out with the lid open and gain three pounds by the end of the day.