- 1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
- 1 cup butter or margarine, softened
- 1 egg
- 1 (12 ounce) package semisweet chocolate chips
- 2 1/2 cups peanut butter
- 6 cups Rice Chex® cereal
- 1/2 cup powdered sugar, or as needed
- Heat oven to 375 degrees F. Spray 13×9-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 microwaveable 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 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.