1 cup butter or margarine, softened
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
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.
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.
Place cereal in 1-gallon baggie. Using your hands, gently break cereal into small pieces (I would suggest to not crush them like I did, just do it until the pieces are smaller). 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.
1 Serving (1 Serving)Calories 300(Calories from Fat 170),Total Fat 18g(Saturated Fat 7g,Trans Fat 1/2g),Cholesterol 20mg;Sodium 200mg;Total Carbohydrate 27g(Dietary Fiber 1g,Sugars 16g),Protein 6g