These unbaked Chex Cookies are a combination of Special K bars and avalanche cookies – all the wonder of a Special K bar but with Chex cereal and marshmallows!
1 cup (200g) granulated sugar
1 cup (340g) corn syrup
1 teaspoon vanilla
1 1/2 cups (387g) creamy peanut butter
5 cups Chex cereal, used Rice Chex
pinch the salt
2 cups of mini marshmallows
Form two sheets of parchment biscuits. Put them aside.
In a large saucepan, add the sugar, corn syrup and vanilla. Bring to a simmer, stirring frequently.
Carefully add the peanut butter and a pinch of salt and stir until the peanut butter is completely incorporated. Turn off the heat.
Add the Chex cereal and stir well, making sure each piece is covered.
Pour in marshmallows and stir until evenly dispersed, but not too much. The marshmallows will begin to melt, but you don’t want them to melt completely.
Using a 2 tablespoon spoon, scoop out the piles of Chex mixture into the cookie sheet. They won’t spread too far, so you can place them close together.
Let them stand for about 30 minutes to harden.
Store in layers in an airtight container.