So I actually made these Snack Mix Bars before I left to come to Firenze but I’m here! To steal Rachael Ray’s phrase (ugh never thought I’d say that) EVOOh my gahhh I’m in Italy! It is absolutely GORGEOUS here and the food is AMAZING! I think the Italian language is so beautiful and I am thrilled to be able to study it (and the cuisine) in a place like Florence! More about the food here later. For now: Snack Mix Bars.
I found these on Inn Cuisine back in September, yes these have been on the “to bake” list for a while. To my surprise these are actually a no bake bar! I’m not sure why it surprised me when I actually got down to making these but yes, in fact, they are a no bake. This combined with the fact that they are addictingly delicious makes them a must make! A must make, no bake, heh. The only thing bad about these chunky bars is that you do have to let them sit a little while to harden up…you might think this is easy now, but just wait till the smell of peanut butter, butter, marshmallows and chocolate is wafting through your kitchen. My suggestion: just walk away. These would be absolutely perfect for kids or if you have to make things in bulk, like for a bake sale or party. They’re super easy and will please even the most tough of baking critics with the salty & sweet flavor combo. My mom and dad were shocked that I pretty much devoured the entire pan in a matter of days because they considered the Snack Mix bars “ugly” but hey, never judge a book by its cover.
Snack Mix Bars
Adapted from Inn Cuisine
3 cups pretzel sticks (snapped into thirds)
2 & 1/3 cups Wheat Chex
2 cups plain M&M’s (feel free to experiment with other varieties–I did 1 cup regular and 1 cup peanut butter M&Ms)
1/2 cup unsalted butter
1/2 cup creamy peanut butter (I prefer Jif Natural)
5 & 1/2 cups miniature marshmallows
In a large mixing bowl, combine pretzels, Wheat Chex and M&M’s. In a large saucepan over medium heat, melt butter and peanut butter; add mini marshmallows, cooking and stirring until the marshmallows are melted and the mixture is smooth. Pour over pretzel mixture; stirring and tossing gently to coat. Press mixture into a greased 13″x9″x2″ baking dish. Cool until firm (away from hot kitchen lights), cut into squares and serve.
Yield: approximately 2 dozen (more or less depending on the size squares you cut–by halfway through the pan I just started ripping chunks off, yummmm)
Buon Eating. More to come from Italia soon!