Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Puppy Chow Bars
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- Level: Easy
- Total: 1 hr 50 min (includes setting time)
- Active: 20 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 236
- Total Fat
- 14 g
- Saturated Fat
- 6 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 15 mg
- Sodium
- 77 mg
We up the ante on puppy chow – the classic snack of peanut butter, melted chocolate and crisp rice cereal squares – with handfuls of melty mini marshmallows to turn them into delicious crispy cereal bars. A generous dusting of confectioners’ sugar on top makes them the perfect sweet treat.
- Level: Easy
- Total: 1 hr 50 min (includes setting time)
- Active: 20 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 236
- Total Fat
- 14 g
- Saturated Fat
- 6 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 15 mg
- Sodium
- 77 mg
Ingredients
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Directions
- Line an 8-inch square baking dish with parchment, leaving a 2-inch overhang on 2 sides. Spray the bottom and sides with nonstick cooking spray. Line a baking sheet with another sheet of parchment.
- Microwave the chocolate chips and peanut butter in a medium microwave-safe bowl in 30-second intervals, stirring between each, until melted and smooth, about 2 minutes total.
- Add the rice cereal to a large bowl, then pour in the chocolate mixture. Toss well until evenly combined. Spread onto the prepared baking sheet and refrigerate until the chocolate sets, 15 to 30 minutes.
- Melt the butter in a large pot over medium heat. Add the marshmallows, salt, and vanilla and continue to cook, stirring frequently, until the marshmallows are completely melted and smooth, about 2 minutes. Add the chocolate-coated cereal and toss until evenly coated (it’s okay if some of the chocolate melts into the marshmallows).
- Transfer to the prepared baking dish and press into an even layer. Dust generously with confectioners' sugar. Refrigerate until fully set, at least 1 hour and up to overnight.
- Cut into 16 squares. Serve immediately or store in an airtight container for up to 3 days.
