Who needs #lifegoals when you can have Puppy Chow Bars?

Let's be honest - most times I bake or make treats - I can pass on them, not eat any, and be totally fine. I love the process, I enjoy making it, not always the eating it. This time, that was not the case. Puppy Chow Bars apparently are my weakness... a giant weakness. I had to send the rest to work with Andy just so I'd get my mitts out of the container. Imagine a world where there is a Rice Krispie Treat style bar... but Puppy Chow (or Muddy Buddies) topped with loads of powdered sugar. Amazing.
I was attempting to make a dairy-free, gluten-free, nightshade-free dessert. I honestly don't think I passed the test - but who cares - these are amazing. Is it bad that I'm already plotting and planning when I can make them again? No Erin, get your mitts out of the container!!! You have #lifegoals! How can you attain #lifegoals if you keep stuffing your face with deliciousness? Worth every calorie and point - promise!

Puppy Chow Bars
7 cups Rice Chex cereal, (start with 5 cups and check consistency)
1 cup semi-sweet chocolate chips
1 cup (258g) creamy peanut butter
1/4 cup (28g) unsalted butter, can use salted
1 bag (10 ounces) mini marshmallows
1/4 cup (31g) confectioners sugar

In a large mixing bowl, add the Chex cereal and set aside.
In a separate medium microwave-safe bowl, combine the chocolate chips, peanut butter, and butter. Microwave in 30-second intervals, stirring until melted.
Add in the mini marshmallows, stir to coat and return to the microwave, cooking again in 30-second intervals until the marshmallows start to puff and melt. The mixture should be thick and creamy.
Pour the marshmallow mixture over the Chex cereal and stir to coat. (Make sure to stir as much as you need in order to generously coat all of the cereal.)
Transfer the cereal mixture to a 9x13 inch greased baking pan and press it firmly into the pan. Set in the refrigerator to chill for 10-15 minutes.
Lightly coat the top of the bars with powdered sugar. Cut and serve!