No Bake Chex Cookies

These No-Bake Chex Cookies are a combination of Special K bars and avalanche cookies. All the ooey-gooey amazingness of a Special K bar but with Chex cereal and marshmallows!No-Bake Chex CookiesIf you want the best sweet snack but don’t want to turn on the oven, these are the cookie for you. They basically taste exactly like a special-k bar with a few small changes. They are a cookie, so easy to handle, and I added marshmallow instead of chocolate. I also used Chex cereal in place of Special-K cereal as the kids were having a friend over who is gluten-free, and Rice Chex are naturally gluten-free. How awesome is that?Easy No-Bake TreatThese cookies only have 7 ingredients, which makes my life a bazillion times easier.Chex cerealpeanut buttervanillamarshmallowssugarcorn syruppinch of saltI happened to have everything in my pantry to make these, and I am willing to bet most parents do! (I think last time I checked I have 4 bags on mini marshmallows. 😂) They come together so quickly and clean up is a breeze. Just an all-around great sweet treat!You may be wondering if you can add chocolate and then answer is YES. I have added about 1 cup of mini semi-sweet chocolate morsels when I add the marshmallows and it is just enough chocolate to satisfy a craving.How to Make Chex CookiesThere are two simple ways to make these cookies and both work great.Stove-Top MethodIn a large saucepan, add the sugar, corn syrup, and vanilla. Bring to a low boil, stirring frequently. Turn heat to low and add in the peanut butter and a pinch of salt; stir well. Remove from heat and add in the cereal. Stir well. Now add in the mini marshmallows, stirring enough just to get them evenly dispersed. Using a large spoon or cookie scoop, drop mounds of the Chex mixture onto a baking sheet.Microwave MethodAdd the sugar, corn syrup, and salt into a large microwave-safe dish. Cook on high for 4 minutes, or until the mixture is boiling and the sugar has dissolved. Carefully remove from the microwave and add in the peanut butter and vanilla, stirring until well incorporated. Add the cereal and stir with a rubber spatula and make sure every piece of cereal is coated. Now add in the marshmallows, stir to disperse, and then drop large spoonfuls onto a parchment-lined baking sheet.How to Serve No-Bake Chex CookiesThe harder question is… how do you wait until they cool before trying one? Because you will be tempted. But don’t. They will be hot and you don’t want to burn your tongue!I place them on the parchment-lined baking sheet and oftentimes, they never get moved beyond that because they are gone so quickly. If you happen to have fewer kids then I do and more willpower, allow the cookies to cool for about 30 minutes and then serve on a serving platter. (You can also pop them in the freezer or refrigerator to cool quickly.)How to Store No-Bake CookiesI grab my trusty Tupperware (do folks have these anymore?!?) and place a layer on the bottom. Then I grab the parchment paper that I used to line the baking sheet and cut it in half so it fits in the Tupperware, then another layer of cookies on top of that. If they are touching they will stick together a bit, but I have never heard any complaints.I don’t recommend freezing these cookies as the cereal gets very soggy. Course: Dessert Cuisine: American Keyword: chex cookies, no bake cookies, Special K Bars Servings: 36 cookies Author: Amanda Rettke 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, I used Rice Chex pinch salt 2 cups mini marshmallowsLine two cookie sheets with parchment. Set aside.In a large saucepan, add the sugar, corn syrup, and vanilla. Bring to a low boil, stirring frequently.Carefully add the peanut butter and pinch of salt and stir until the peanut butter is fully incorporated. Turn heat off.Add in the Chex cereal and stir well, making sure each piece is coated.Pour marshmallows in and stir until evenly dispersed, but not too long. The marshmallow will start to melt, but you do not want them to melt completely.Using a 2-tablespoon scoop, scoop out mounds of the chex mixture onto the cookie sheet. They will not spread much, so you can place them close together.Let sit for about 30 minutes so they can firm up.Store in layers in an airtight container.Looking for More No-Bake Desserts?My Favorite Rice Krispy BarsPiggy Pie DessertNo Bake Strawberry CheesecakeNo Bake Oreo CheesecakeNo Bake Cheesecake (the best!) meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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