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Gather your 10 cups of rice Chex cereal, making sure it’s fresh for the perfect crunch. Set aside in a large mixing bowl.
In a saucepan over low heat, gradually melt 1 ½ cups of chopped milk chocolate and ¼ cup of unsalted butter. Stir constantly until you achieve a velvety smooth mixture.
Once the chocolate mixture is smooth, incorporate 1 ½ cups of creamy peanut butter into the pan. Stir until everything melds into a luscious, silky blend.
Pour the warm chocolate-peanut butter mixture over the rice Chex in the bowl. Carefully fold the mixture into the cereal, ensuring a thorough and even coating.
Gently sprinkle 2 ½ cups of crushed Butterfingers over the coated cereal. Stir to fully incorporate the candy.
Transfer the coated cereal into a large sealable bag or container. Add 3 ½ cups of sifted powdered sugar. Seal the container and shake until the cereal is well-coated and dusted with sugar.
Spread the mixture onto parchment-lined trays to cool. Once cooled, your Butterfinger Puppy Chow is ready to serve.