Snow Covered Crunch Bars

 

1

pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1

cup butter or margarine, softened

1

egg

1

package (12 oz) semisweet chocolate chips (2 cups)

2 1/2

cups peanut butter

6

cups Rice Chex® cereal

1/2

to 1 cup powdered sugar

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