Chex "Cookies"
Ready In: 15 mins
Yields: 30 cookies
Ingredients
- 5 cups Rice Chex
- 1 package white almond bark
- 1⁄2 cup peanut butter
- 1 cup peanuts, salted
- 1 cup colored miniature marshmallows
Directions
- Melt the peanut butter and almond bark in a large saucepan.
- When melted, remove from heat and add Chex and peanuts, stir until coated.
- Add marshmallows, gently stir until coated.
- Spoon onto wax paper to make clusters.
- The trick is to get the cookies onto the paper before the marshmallows start to melt.
- Let sit for 3-4 hours to set.
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