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Muddy Buddy Rice Krispies

A gooey, no-bake collision of classic Rice Krispies treats and chocolate-peanut-butter Puppy Chow, generously dusted with powdered sugar.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 6 cups crisped rice cereal
  • 1 cup semi-sweet chocolate chips divided
  • 1.5 cups powdered sugar for dusting
Wet Ingredients
  • 0.25 cup unsalted butter
  • 10 ounces miniature marshmallows 1 standard package
  • 0.5 cup creamy peanut butter conventional
  • 1 tsp vanilla extract

Equipment

  • 9x9 inch baking pan
  • Large Mixing Bowl
  • Large Saucepan
  • Silicone spatula

Method
 

  1. Line a 9x9-inch baking pan with parchment paper and lightly spray with non-stick cooking spray.
  2. Measure out the crisped rice cereal into a very large mixing bowl and set aside.
  3. In a large saucepan over low heat, melt the unsalted butter.
  4. Add the miniature marshmallows to the melted butter and stir constantly until completely melted and smooth. Remove from heat immediately.
  5. Stir in the peanut butter, 1/2 cup of the chocolate chips, and vanilla extract until the chocolate is melted and the mixture is smooth.
  6. Pour the marshmallow mixture over the cereal and gently fold until evenly coated. Let cool for 1 minute.
  7. Gently fold in the remaining 1/2 cup of chocolate chips.
  8. Transfer to the prepared pan and gently press into an even layer. Do not pack down tightly.
  9. Use a sifter to evenly and generously dust the powdered sugar over the top of the bars.
  10. Let set at room temperature for 1-2 hours before slicing into 16 squares.

Notes

Store in an airtight container at room temperature for up to 5 days. Do not refrigerate.