Line a baking sheet with parchment and set aside.
Place the dark chocolate chips, almond butter, and butter is a microwavable-safe bowl and microwave in 30-second increments, stirring in between each increment, until smooth. You could also do this over a double-boiler if you prefer. Then add the vanilla, chocolate extract and salt.
Pour the chocolate mixture over the cereal in a large bowl, stirring until everything is evenly coated with the chocolate.
If you have a giant zip top bag, pour the mixture into the resealable plastic bag and add half of the powdered sugar. Shake until well coated. Add the remaining powdered sugar and shake again. If you don't have a giant bag, sift half of the powdered sugar on top of the mixture in the large bowl and toss to combine carefully. Repeat with the remaining powdered sugar. Once coated, spread onto the lined baking sheet and allow to cool entirely. If you transfer to the fridge, it will solidify faster. Store in an airtight container in the refrigerator or freezer. I prefer the freezer so it last forever and ever and I can eat it whenever the mood strikes.