Time consuming? Not at all.
Difficult? Not at all.
Everyone knows what muddy buddies are. They also go under the names puppy chow, dog food, monkey munch, and apparently also chewbacca chew (although I've never heard of that last one before). It's silky, melted chocolate and peanut butter covering a crunchy cereal (typically Chex or something similar) and tossed in powdered sugar. Absolutely melt-in-your mouth heaven!
These bars are slightly less messy to eat and better portion controlled than the bowl of sweet and crunchy amazing-ness I grew up with; yet they still retain the original experience of powdered sugar melting on you tongue quickly followed by the one-two punch combo of chocolate and peanut butter, all completed by that tell-tale crunch of the cereal that meant it was time to toss a few more bites in your mouth.
Good luck sharing these with anyone. My friend Jamie and I made these for our cheerleaders and completely ate the entire pan ourselves. And don't think I wasn't tempted to pummel her with a spatula just so I didn't have to share at all.
The recipe: Muddy Buddy Bars
yields 16-25 (more or less depending on how big or small you cut them)
3/4 cup creamy peanut butter
2 cups chocolate chips
4 cups crispy rice cereal
1 cup marshmallows
Powdered sugar for dusting (about 1/2 cup, more or less)
1. Line a 9x9" baking dish with foil and spray with nonstick coating. Set aside.
2. In a large, heat proof bowl set over a double boiler, stir peanut butter and chocolate chips with a large spatula until smooth and melted. Remove from heat.
3. Add cereal and gently fold to coat. Add marshmallows and continue to fold until everything seems evenly coated with the chocolate mixture.
4. Spread cereal mixture into the prepared baking pan evenly. Top with the powdered sugar sifted evenly over top and refrigerate until cool. The freezer also works if you are impatient, just don't leave it in there so long that the bars freeze solid.
5. Once cooled, remove the bars from the pan by lifting the foil overhang. Cut into desired sizes and serve.
Recipe from Cookies and Cups