Whaaat? Puppy Chow Bars?

I did something bad today. And by bad, I mean dangerous.  And by dangerous, I mean delicious, oh dear God so delicious and decadent...and EASY.  I made puppy chow...bars.  Did your mind just get blown? I wanted to make a little something sweet but also wanted to save the cookies for Valentine's Day (which I didn't make...) and wanted something quick since I was traveling this week. OH. EM. GEE.  These are the best of both worlds when it comes to bars and puppy chow.  Everyone loves puppy chow, but no one loves the powdered-sugar coated fingers that they experience from digging in, time after time, after time. Problem solved. Bar form = clean hands without the delicious flavor sacrifice.  

The only downside? When there is cup after cup of puppy chow, no one really notices when you eat a huge handful here, a huge handful there - but when you've got them in a 9 x 9 inch pan...its pretty obvious when you've devoured the whole pan before you could share it.  Simple solution? Cut them up...plate them, and indulge without anyone knowing :). 

Puppy Chow Bars

Makes 16 Bars

Adapted from Tasty Kitchen

6 Large, Jet-puffed Marshmallows

1 1/2 c Chocolate Chips

3/4 C Chunky Peanut Butter

1/2 C Reese's Peanut Butter Chips

4 C Chex Cereal (I used rice but you can use any grain you wish)

Powdered Sugar

In large, microwave safe bowl, melt chocolate, mashmallows, peanut butter, and peanut butter chips. Melt for 45 seconds, remove and stir and continue to melt in 15 second increments until melted, being careful not to scorch the chocolate. Add the cereal and stir to combine, crushing the cereal roughly as you go. NOTE: you want the cereal to blend but not be finely crushed.  Think kind of half and half - half crushed roughly, half full cereal. Once fully combined, pour into lightly greased 9x9 inch pan.  Press down ensuring bars are tightly pressed.  Dust with powdered sugar and allow to cool completely before cutting.  Cut, serve, say "Mmmm".