Place powdered sugar along with the cocoa powder in a gallon-sized ziptop bag, close bag and shake to combine. Set aside.
¾ Cup (90 g) Powdered Sugar, ¼ Cup (21.5 g) Cocoa Powder
Measure Chex cereal into a large mixing bowl. Set aside.
4 Cups (248 g) Chex cereal
Unwrap the Andes mint chocolates and place in a small microwave-safe bowl and melt for 25 seconds, stir and reheat as needed.
1 Cup (236.59 g) Andes Mints
Pour melted Andes chocolates over the Chex cereal.
Gently stir to coat the cereal with the melted candy.
Scoop the Chex cereal into the bag with the powdered icing sugar, then seal and shake to coat the cereal completely with the powdered icing sugar.
Pour the powdered sugar-coated cereal onto a cookie sheet and allow the Andes chocolates to set completely, approximately 30 minutes, before storing or serving.