This Muddy Buddies Recipe calls for Rice Chex, marshmallows and peanut butter. We know: Mmmmm!
I have a confession to make: I’m the type of person that makes Puppy Chow (also known as Muddy Buddies!) and doesn’t use much powdered sugar.
I know! You’re wondering what is wrong with me! I mean, sugar is fabulous. It’s pretty much my life’s goal to add more sugar to all of the things. But when it comes to puppy chow, I like the chunks and the powdered sugar tends to eliminate those.
There is pretty much nothing better than reaching into a bowl of Puppy Chow and coming out with this huge clump of chocolate peanut butter goodness. Agreed?
So, it was only natural that I eliminated the little sissy single pieces of Puppy Chow and turned the whole thing into one big chunk of heaven, right?
I added in some marshmallows, for extra holding power, but I literally counted them out and only used 10 marshmallows. I love marshmallows as much as the next girl, but I really didn’t want to take away from my Puppy Chow flavor. I’m happy to report that you will not get even a single whiff of marshmallow in these little bars. Just pure, unadulterated Puppy Chow love.
NOTE: For more sweet deliciousness, check out my cookie bars recipe!
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Muddy Buddies Bars Recipe
Ingredients
- 6 cups Chex Cereal
- 10 Marshmallow
- 1 1/2 cups Chocolate
- 1 cup Peanut Butter
- Powdered Sugar for topping, about 1/4 cup as desired
Instructions
- In a large stock pot, melt the marshmallows over low heat. Stir in the chocolate chips and peanut butter until melted and well combined.
- Stir in the cereal to coat.
- Press the cereal mixture into a greased 9×13 pan. Use a sheet of parchment or wax paper to really push the cereal down so that it holds it shape well.
- Sift powdered sugar on top of the bars. Let cool completely before cutting.
- Store in the refrigerator for a firmer texture or at room temperature for a softer texture.