Line a baking sheet with parchment. Place the Chocolate Chex in a large bowl 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 you can stir the mixture to a smooth consistency. Then add the vanilla and chocolate extract and salt.
Pour the chocolate almond butter mixture over the cereal, stirring until everything is evenly coated.
Pour into a super large, resealable plastic bag and add half of the powdered sugar. Shake until well coated. Add the remaining powdered sugar and shake again. Spread onto the lined baking sheet and allow to cool entirely. 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.