Ingredients
Scale
- 1 cup creamy peanut butter
- 1 cup peanut butter chips
- 3 cups Corn Chex
- 2–3 cups Peanut Butter Toast Crunch
- 1 cup mini marshmallows
- 3–4 cups confectioners’ sugar
Instructions
- In a large microwave safe bowl, melt peanut butter and peanut butter chips in 30 second increments, stirring in between until fully melted. Immediately stir in cereal and marshmallows. Stir until they are fully coated and there is not too much of the peanut butter mixture in the bowl. Add about 4 cups of cereal to start and then continue adding in ½ cup increments until most of the peanut butter has been absorbed. I tend to like mine on the gooier side.
- Add 3 cups confectioners’ sugar and stir until all of the cereal is coated. You may need to add more sugar based on how thick you would like the coating. May be stored in an airtight container at room temperature up to 1 week. I do not recommend freezing this recipe.
- Prep Time: 10 minutes
- Cook Time: 1 minute