Muddy Buddy Bars

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Muddy Buddy Bars are a fun twist on the classic snack mix—now in bar form! Crispy Chex cereal gets coated in a creamy chocolate-peanut butter mix, pressed into bars, and best of all, no baking required!

Prep Time30

Setting Up30

Total Time1

Course: Dessert, Snack

Cuisine: American, Vegetarian

Keyword: Muddy Buddy Bars

Servings: bars

Author: Chelsea Lords

Cost: $7.99

Equipment

9 x 13-inch baking pan
Medium pot nonstick

Ingredients

Cooking spray
8 cups Chex cereal I like 4 cups corn, 4 cups rice—see note 1
5 tablespoons unsalted butter sliced into tablespoons
1/4 cup light corn syrup
6 cups miniature marshmallows soft/fresh, see note 2
1-1/2 cups semi-sweet chocolate chips
1/8 teaspoon salt
1/3 cup creamy peanut butter
2 teaspoons vanilla extract
1/2 cup peanut butter baking chips optional
1/2 cup Reese’s minis
1 tablespoon powdered sugar

US - Metric

Instructions

Generously grease a 9x13-inch pan with cooking spray or softened butter. Measure out the cereal and place it in a very large bowl.
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.
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 2 to cool a bit, then add the Reese’s 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 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!

Video

Notes

Note 1: I like a combination of both corn and rice Chex best. If you want to only use one kind, stick with Corn Chex.

Note 2: Use the freshest and softest marshmallows possible for chewier and tastier bars. 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: Too-high heat can cause marshmallows to harden, which will result in hard and unenjoyable bars. 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 and become a gooey mass.

Note 4: Once you’ve spread the sticky-coated cereal mixture into the pan, don’t press it down too much. Overcompressing the bars will yield tough, hard bars. To keep the mixture from sticking, lightly grease your hands (or the spatula) with cooking spray, then press in.

Storage: Store at room temperature covered tightly. Bars are best enjoyed the same day they’re made!

Nutrition