Description
No-Bake Puppy Chow Bars are a delicious, easy-to-make treat featuring crispy Rice Chex cereal coated in a smooth blend of peanut butter, chocolate, and marshmallows, all dusted with confectioners’ sugar and chilled to a firm, chewy perfection. Perfect for snack time or dessert without any oven baking required.
Ingredients
Scale
Cereal
- 7 cups Rice Chex cereal
Coating Mixture
- 1 cup semi-sweet chocolate chips
- 1 cup creamy peanut butter (258g)
- ¼ cup unsalted butter (57g)
- 1 bag (10 oz) mini marshmallows
Finishing Touch
- ¼ cup confectioners’ sugar (31g)
Instructions
- Prepare Pan: Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to facilitate easy removal of the bars later. Lightly grease the parchment paper to prevent sticking.
- Measure Cereal: Place 7 cups of Rice Chex cereal into a large mixing bowl and set aside, preparing it for coating.
- Melt Coating Mixture: In a medium saucepan over low heat, combine ¼ cup unsalted butter, 1 cup creamy peanut butter, 1 cup semi-sweet chocolate chips, and a 10 oz bag of mini marshmallows. Stir constantly until the mixture is smooth and fully melted. Remove from heat to avoid burning.
- Combine Cereal & Coating: Pour the warm melted mixture evenly over the Rice Chex cereal in the mixing bowl. Gently fold and toss with a spatula ensuring that every piece of cereal is thoroughly coated with the chocolate-peanut butter mixture.
- Powdered Sugar Coating: Transfer the coated cereal mixture to a large resealable plastic bag. Add ¼ cup confectioners’ sugar, seal the bag tightly, and shake vigorously for several minutes to lightly and evenly dust the cereal pieces.
- Press & Chill: Pour the sugar-coated mixture into the prepared pan. Using the back of a spatula or clean hands, firmly press and compress the mixture evenly into the pan. Cover lightly and refrigerate for at least 2 to 3 hours, preferably overnight, until the bars are firmly set.
- Cut & Serve: Once fully chilled and firm, use the parchment paper overhangs to lift the slab out of the pan onto a cutting board. Cut into 1×2 inch rectangle bars using a sharp knife. Serve and enjoy these chewy, sweet bars!
Notes
- You can substitute creamy peanut butter with natural or crunchy peanut butter, but it may slightly alter texture.
- Use semi-sweet chocolate chips for a balanced sweetness, but dark or milk chocolate can be used based on preference.
- If you prefer smaller or larger bars, adjust the cutting size accordingly.
- Store bars in an airtight container in the refrigerator for up to one week for best freshness.
- Make sure to shake the cereal and confectioners’ sugar well to ensure even coating and prevent clumps.
