Muddy Buddy Rice Krispies
Chocolate and peanut butter coat these chewy marshmallow cereal bars. They need no baking, but allow about an hour for them to set before slicing and dusting with powdered sugar.
These Muddy Buddy Rice Krispies bring chocolate and peanut butter together in a sliceable cereal treat. Marshmallows bind the crisp rice cereal into chewy bars, while a dusting of powdered sugar adds the familiar Muddy Buddy finish.
Melt the chocolate, peanut butter, butter and marshmallows gently, then fold in the cereal. Press the mixture lightly into the pan and let it set before slicing; packing it down firmly can make the bars dense.
No oven is needed for these bars. Allow about an hour for cooling, then add powdered sugar to taste and cut into 16 squares. Store airtight and serve within two days for the best texture.
Questions You May Have About This Recipe
Can I use natural peanut butter?
A conventional creamy peanut butter gives the most consistent texture. Natural peanut butter can separate and may make the bars oily or softer, even after stirring.
Can I use milk chocolate instead of semi-sweet?
Yes, milk chocolate will work, but the bars will be sweeter.
How do I keep them from sticking?
Line the pan with parchment, leaving enough overhang to lift out the set bars. Lightly grease the spatula to keep the warm mixture from sticking.
Can I make these ahead of time?
Yes. For best texture, keep them in an airtight container at room temperature for up to two days.
Do they need to be refrigerated?
Keep them airtight in a cool room. If the kitchen is warm enough to soften the chocolate, refrigerate them; they will be firmer when cold.
What You Need to Make Muddy Buddy Rice Krispies
6 cups Rice Krispies cereal
1 cup semi-sweet chocolate chips
¾ cup creamy peanut butter
¼ cup butter; 10 ounces mini marshmallows
1 teaspoon vanilla extract
Up to 1 ½ cups powdered sugar, for coating
As an Amazon Associate I earn from qualifying purchases. Reynolds Kitchens unbleached parchment paper (paid link) helps lift the cooled bars from the pan. Leave a little overhang on two sides.
How to Make Muddy Buddy Rice Krispies
Line a 9×13 inch pan with parchment paper and set aside.
In a large saucepan over low heat, melt the butter, peanut butter, and chocolate chips, stirring until smooth. Add the mini marshmallows and stir gently until melted.
Remove from heat and stir in vanilla extract.
Add Rice Krispies and gently mix until fully coated.
Gently press the mixture evenly into the prepared pan with a greased spatula; do not pack it tightly.
Allow to cool and set completely at room temperature, about one hour or longer as needed.
Dust with powdered sugar to taste, then cut into 16 squares. You may not need all the coating sugar.
Tips
Use a spatula sprayed with nonstick spray to press the mixture down evenly.
Add a handful of mini chocolate chips on top before the bars cool for extra chocolate flavor.
Use low heat and stir gently. High heat can scorch the chocolate and make the marshmallow mixture tough.
Store bars in a cool, dry place for the best texture.
For gifts, let the bars set fully before wrapping. Label them for peanut and milk allergens, and check the cereal and other packages for any additional allergens.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “My grandkids loved these. They disappeared faster than any dessert I’ve made.” Susan R.
⭐️⭐️⭐️⭐️ “Made these for a bake sale and they were a hit. Easy to make and taste amazing.” Carol D.
⭐️⭐️⭐️⭐️⭐️ “Perfect mix of crunchy and chewy. The powdered sugar makes them look so nice.” Linda P.
⭐️⭐️⭐️⭐️ “I added a few white chocolate chips for variety and it worked great.” Patty K.
⭐️⭐️⭐️⭐️⭐️ “This recipe is simple and delicious. I’ll be making these again for the holidays.” Diane H.
Printable Recipe
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Muddy Buddy Rice Krispies
Chocolate, peanut butter, and marshmallows hold crisp rice cereal together in chewy bars. Let them set, then dust with powdered sugar and cut into 16 squares.
Ingredients
- 6 cups Rice Krispies cereal
- 1 cup semi-sweet chocolate chips
- ¾ cup creamy peanut butter
- ¼ cup butter; 10 ounces mini marshmallows
- 1 teaspoon vanilla extract
- Up to 1 ½ cups powdered sugar, for coating
Instructions
- Line a 9x13 inch pan with parchment paper and set aside.
- In a large saucepan over low heat, melt the butter, peanut butter, and chocolate chips, stirring until smooth. Add the mini marshmallows and stir gently until melted.
- Remove from heat and stir in vanilla extract.
- Add Rice Krispies and gently mix until fully coated.
- Gently press the mixture evenly into the prepared pan with a greased spatula; do not pack it tightly.
- Allow to cool and set completely at room temperature, about one hour or longer as needed.
- Dust with powdered sugar to taste, then cut into 16 squares. You may not need all the coating sugar.
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