Muddy Buddy Bars are a fun and exciting twist on the classic snack mix that we all know and love. Instead of a bagged snack mix, you're getting it in bar form! This recipe starts with crispy Chex cereal, which is coated in a delicious blend of creamy, chocolatey, peanut buttery goodness. The best part? These bars are incredibly simple to make and require no baking.
PREP: Generously grease a 9x13-inch pan with nonstick cooking spray or softened butter. Measure out the cereal and place it in a very large bowl.
CHOCOLATE-PEANUT BUTTER MIXTURE: In a medium nonstick pot, add in this order: slices of butter, corn syrup, marshmallows, chocolate chips, and salt. Heat over low heat, stirring frequently until melted (see Note 3). Remove from heat and stir in the peanut butter and vanilla.
PREPARE BARS: Pour the melted chocolate mixture into the measured cereal and, use a sturdy spatula to mix gently until the cereal is evenly coated. Let the mixture sit for a minute or two to cool a bit and then add in the Reeses cups and peanut butter chips. (They'll still melt a bit--this is intended.) Gently mix through a few times. Transfer and gently and evenly press the mixture into the prepared pan (see Note 4).
LET SET: Let sit for at least 30 minutes up to an hour before using a fine-mesh sieve to lightly sprinkle bars with powdered sugar. Cut into bars, and enjoy!
STORAGE: Store at room temperature covered tightly. Bars are best enjoyed the same day they're made!
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Notes
Note 1: Cereal: We like a combination of both corn and rice Chex best. If you want to only use one flavor, stick with Corn Chex.Note 2: Marshmallows: Use the freshest and softest marshmallows possible. The fresher and softer the marshmallows, the chewier and tastier the bars will be. Press on the bags of marshmallows at the store to find the softest one. Stale marshmallows won't melt properly and result in less-than-ideal bars.Note 3: Keep the heat low: Too-high heat can cause the marshmallows to harden, which will result in hard and unenjoyable bars. Don't be tempted to increase the temperature -- keep the heat as low as possible and remove the marshmallows from the heat as soon as they're melted. Stir the mixture frequently as the marshmallows melt down and become a gooey mass.Note 4: Don't over-compress: Once you've spread the sticky-coated cereal mixture into the pan, don't press it down too much. Over-compressing the bars will yield tough, hard bars. To keep the mixture from sticking, lightly grease your hands (or the spatula) with cooking spray and then press in.