In another small bowl, melt semi-sweet baking chocolate in microwave for 30 seconds at 50% power. Stir well. Heat an additional 30 seconds at 50% power if needed. Stir well. Let the heat of the bowl help melt the chocolate- don't overheat the chocolate.
While chocolate is melting, powder 5 of the Butterfinger bars (see note) and set them aside.
Pour chocolate over 3 C. Chex cereal. Stir gently to coat all cereal well.
Place coated chocolate cereal in a ziploc bag. Add 1/2 C. powdered sugar. Shake gently, breaking up any clumps, until powdered sugar completely invisible.
Add the 5 powdered butterfinger bars. Shake thoroughly to coat. Spread cereal mixture out to dry.
Peanut Butter Chex
Pour 3 C. of Chex cereal in a medium bowl.
In another small bowl, melt peanut butter for 20 seconds in the microwave to make a little runny.
While peanut butter is "melting", powder 5 of the Butterfinger bars (see note) and set them aside.
Pour peanut butter over 3 C. Chex cereal. Stir gently to coat all cereal well.
Place coated peanut butter cereal in a ziploc bag. Add 1/2 C. powdered sugar. Shake gently, breaking up any clumps, until powdered sugar completely invisible.
Add the 5 powdered butterfinger bars. Shake thoroughly to coat. Spread cereal mixture out to dry.
Final assembly
Once cereals are dry, slice remaining 6 Butterfinger bars into 5 or 6 chunks per bar.
Toss together chocolate Chex, peanut butter Chex, and sliced Butterfinger bars.
Serve.
Notes
I use a food chopper to pulverize the Butterfinger bars. But you can also put them in a Ziploc bag and beat them with a rolling pin.