Puppy Chow Marshmallow Treats: A No-Bake Dream

👩‍🍳 Instructions

1. 1

   Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides. Set aside.
2. 2

   In a very large microwave-safe bowl, combine chocolate chips and peanut butter. Microwave in 30-second intervals, stirring after each, until smooth and melted (about 1-2 minutes total). Stir in the vanilla extract.
3. 3

   Add the Chex cereal to the chocolate-peanut butter mixture. Gently fold with a rubber spatula until the cereal is mostly coated. Set aside.
4. 4

   Pour 1 1/2 cups of powdered sugar into a large zip-top bag. Add the coated cereal to the bag, seal, and shake vigorously until the cereal is evenly coated with powdered sugar. Set aside.
5. 5

   In a large, heavy-bottomed saucepan, melt the 1/4 cup of butter over low heat. Once melted, add the mini marshmallows. Continue to cook over low heat, stirring constantly, until the marshmallows are completely melted and smooth. Do not rush this step by increasing heat.
6. 6

   Immediately pour the melted marshmallow mixture over the powdered-sugar-coated cereal in the large mixing bowl. Working quickly, use a buttered or sprayed rubber spatula to gently fold and mix until the cereal is evenly coated with the gooey marshmallow.
7. 7

   Transfer the mixture to the prepared baking pan. Using your buttered/sprayed spatula or lightly buttered hands, gently press the mixture down firmly and evenly into the pan. Avoid pressing too hard.
8. 8

   Allow the treats to cool completely at room temperature for 1-2 hours, or refrigerate for 30-45 minutes to speed up setting. Once set, use the parchment paper overhang to lift the slab from the pan. Place on a cutting board and cut into squares or rectangles. Lightly grease your knife for cleaner cuts if desired.
9. 9

   Store any leftover Puppy Chow Marshmallow Treats in an airtight container at room temperature for up to 3-4 days.