Preheat oven to 350 degrees F and line a baking sheet with parchment paper. 

Begin by adding chocolate chips and the liquid of your choice to a small bowl. Microwave for 15 seconds before stirring until smooth. (You may need a few more seconds in the microwave.)

Add PB2 or powdered peanut butter to the bowl and stir until smooth again. 

Add 3 cups Chex cereal to a large mixing bowl and cover with chocolate peanut butter mixture. Gently stir until the cereal is fully coated.

Bake cereal for 10 minutes or until crispy. 

Allow 3-5 minutes for the cereal to cool before breaking apart any clumps.

While the cereal bakes/cools, add protein powder, cocoa, and stevia to a food processor or blender. Blend for 30-60 seconds. We're after a powdered sugar texture here. Add finished product to a large Ziploc bag. (Optional: if you want to make this extra powdery, you can add 1-2 tsp of corn starch.) 

Add cooled cereal to Ziploc bag and shake until cereal is fully coated with powdered protein/sugar combo. 

Enjoy! Store in the Ziploc bag or airtight container for up to a week.