Muddy Buddy Bars

• 1/2 cups Semisweet Chocolate Chips
• 1/4 cups Smooth Peanut Butter
• 2 Tablespoons Salted Butter
• 4 cups Mini Marshmallows
• 1 teaspoon Pure Vanilla Extract
• 3-1/2 cups Rice Chex Cereal
• Powdered Sugar, For Dusting

1. Spray an 8x8-inch baking dish with baking spray and set aside.
2. In a medium saucepan, combine the chocolate chips, peanut butter and butter over medium-low heat. Stir until the mixture melts and is smooth. Once melted, add the marshmallows and continue to stir until the marshmallows are all melted.
3. Remove from the heat and stir in the vanilla extract and Chex cereal. Mix until everything is evenly coated.
4. Turn the mixture into the prepared pan, pressing it into an even layer. Dust the top of the squares with a generous amount of powdered sugar.
5. Allow to set at room temperature for at least 30 minutes. Cut into bars and serve.
6. Notes:
7. 1. Recipe adapted from Brown Eyed Baker's Muddy Buddy (Puppy Chow) Marshmallow Cereal Treats.
8. 2. Leftovers can be stored in an airtight container at room temperature or in the refrigerator for up to 5 days.

chocolate chips, ubc, butter, marshmallows, vanilla, rice, powdered sugar

Taken from tastykitchen.com/recipes/desserts/muddy-buddy-bars/ (may not work)