Muddy Buddy Bars


Prep Time: 15 minutes
Cook Time: 5 minutes
Chill Time: 30 minutes
Total Time: 50 minutes
Servings: 12 bars
Category: Dessert

Notes After Making

Add

Ingredients

  • 10 ounces mini marshmallows
  • 4 tablespoons (2 ounces) salted butter
  • ½ cup creamy peanut butter
  • 5½ cups Rice Chex cereal
  • 1 cup semisweet chocolate chips
  • ¼ cup heavy cream
  • ¼ cup powdered sugar (for dusting)

Instructions

Prepare the Pan

  1. Line an 8×8-inch baking pan with parchment paper, leaving a 1-inch overhang on all sides.

Make the Peanut Butter Marshmallow Layer

  1. In a small saucepan over low heat, combine marshmallows, butter, and peanut butter.
  2. Stir until fully melted and smooth, about 5 minutes.
  3. Remove from heat and gently fold in Rice Chex cereal until evenly coated.
  4. Press mixture firmly into the prepared pan.

Make the Chocolate Ganache

  1. Place chocolate chips in a heatproof bowl.
  2. Heat heavy cream until hot but not boiling (30–45 seconds in the microwave).
  3. Pour over chocolate chips and let sit for 2–3 minutes.
  4. Whisk until smooth and glossy.

Assemble

  1. Pour ganache over the Chex layer.
  2. Spread evenly with a spatula.

Chill

  1. Refrigerate for 20–30 minutes, until set but still slightly soft.
  2. Lift out using parchment overhang.
  3. Dust with powdered sugar and slice into 12 bars.

Jessica’s Notes

Make Ahead

  • Make up to 2 days in advance and store chilled.
  • Slice just before serving for clean edges.

Storage

Store in an airtight container in the refrigerator for up to 5 days.

Freezer-Friendly

Freeze bars (separated with parchment) for up to 2 months. Thaw in the refrigerator before serving.

Variations

  • Add crushed pretzels for a salty crunch
  • Sprinkle flaky sea salt on top before chilling

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