I’ve created a monster!! Call them muddy buddies, call them puppy chow, call them scotcheroos, call them whatever you want. I call them delicious. All of those good things in one easy-to-make bar.
***WARNING: As much as you will want to inhale these yummy bars, don’t. Inhaling powdered sugar will lead to a coughing fit. I may have ignored my own warning.
- 6 cups Chex cereal
- 5 tablespoons unsalted butter
- 1/2 cup milk chocolate chips
- 1/2 cup butterscotch chips
- 1 cup peanut butter
- 10 1/2 oz. bag of mini marshmallows
- 1 teaspoon vanilla
- Powdered sugar, for topping
- Spray a 9×13″ pan with nonstick cooking spray, set aside.
- Pour the Chex cereal into an extra large bowl, set aside.
- In a saucepan over medium heat, melt together the butter, peanut butter, chocolate chips, and butterscotch chips. Once the mixture is smooth and melted, turn the heat to low and add the marshmallows. Stir until melted.
- Remove from heat and stir in the vanilla. Immediately stir the mixture into the Chex cereal until evenly coated.
- Press the mixture into your greased pan. Sprinkle the top with powdered sugar.
- Cool at room temperature for about 30 minutes before slicing, serving, and enjoying. Store in an airtight container at room temperature for up to a week.
Add the Chex cereal to a large bowl.
Melt the butter, peanut butter, chocolate chips, and butterscotch chips in saucepan over medium heat, stirring until spoon.
Time for marshmallows. I used large marshmallows because I had them in my pantry, but mini marshmallows would work better (they will melt faster).
Stir until the marshmallows are melted.
Because I used large marshmallows, I didn’t let them melt completely to avoid letting the mixture dry out.
Pour the marshmallow mixture over the cereal and stir until evenly coated.
Press the Chex mixture into a greased 9×13 pan.
Sprinkle the top with powdered sugar. Allow the bars to cool at room temperature for about 30 minutes before slicing and serving.
