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Snow Covered Crunch Bars

Snow Covered Crunch Bars
  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 36
May 4, 2018

Ingredients

  • 1 pouch Betty Crocker™ sugar cookie mix
  • 1 cup butter or margarine, softened
  • 1 egg
  • 2 cups semisweet chocolate chips
  • 2 1/2 cups peanut butter
  • 6 cups Rice Chex™ cereal
  • 1/2 to 1 cup icing sugar

Steps

  • 1
    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.
  • 2
    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.
  • 3
    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 icing sugar. Refrigerate about 1 hour or until bars are set. For bars, cut into 6 rows by 6 rows. Store covered at room temperature.

  • How-To Package up larger size bars for bake sale success.

Nutrition Facts

Serving Size: 36
Calories
300
Total Fat
18g
Saturated Fat
7g
Trans Fat
0.5g
Cholesterol
20mg
Sodium
200mg
Total Carbs
27g
Dietary Fiber
1g
Sugars
16g
Protein
6g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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