Place the chex cereal in a large bowl. Or divide into 2 bowls for easier mixing. Set aside.

In a medium saucepan over low heat, combine the peanut butter, white chocolate chips and oil. Stir occasionally until the chocolate mixture is melted and smooth.

Before pouring the chocolate over the chex, reserve about 3 tbsp for drizzling on top of the puppy chow - I like to put this into a squeeze bottle. Pour the remaining chocolate mixture on top of the chex and gently mix to evenly coat the cereal.

Quickly transfer the chocolate covered cereal to a large gallon sized ziploc bag or large brown paper bag. Add in 1 cup of powdered sugar, seal and shake well until the cereal is coated. If the cereal is not completely coated, add another 1/2 cup powdered sugar and shake again. If using a ziplock bag, you'll have to coat the cereal with powdered sugar in batches.

Pour the cereal onto a large baking sheet. Drizzle the remaining white chocolate on top of the cereal and then add the gold sprinkles and edible gold stars. I like to work in small sections when drizzling the chocolate so it doesn’t harden before I add the sprinkles.

Allow the puppy chow to set on the pan for 15 minutes. Place the puppy chow in a bowl and add additional gold stars.