Snow Covered Crunch Bars Recipes

SNOW COVERED CRUNCH BARS

Prize-Winning Recipe Fall 2010! Love Chex® Muddy Buddies®? Try this winning bar the same chocolate, peanut butter and Chex® combo.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 36

Number Of Ingredients 7

Snow Covered Crunch Bars image

Steps:

Heat oven to 375°F. Spray 13x9-inch baking pan with cooking spray. In large bowl, stir cookie mix, 1/2 cup butter and egg until soft dough forms. Press dough in bottom of pan. Bake 10 to 12 minutes or until edges are light golden brown. Cool 15 minutes.
In large microwavable bowl, microwave chocolate chips and the remaining 1/2 cup butter on High about 1 1/2 minutes, stirring after 1 minute, until melted and smooth. Add peanut butter; mix until well blended.
Place cereal in 1-gallon resealable food-storage plastic bag. Using your hands, gently break cereal into small pieces. Gently stir cereal into chocolate mixture until cereal is coated. Spread cereal mixture evenly over cookie crust; gently press. Sprinkle with powdered sugar. Refrigerate about 1 hour or until bars are set. For bars, cut into 6 rows by 6 rows. Store covered at room temperature.

Nutrition Facts : Calories 300, Carbohydrate 27 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 16 g, TransFat 1/2 g

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 cup butter or margarine, softened
1 egg
1 package (12 oz) semisweet chocolate chips (2 cups)
2 1/2 cups peanut butter
6 cups Rice Chex™ cereal
1/2 to 1 cup powdered sugar

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