Snack Bars

While I’m on vacation, soaking up the Bahamian sun, sipping fruity umbrella drinks, and just generally lying around, I thought I’d dig up some posts from the archives to share with you. This one is a favorite of my son’s (and the rest of the family, too) that he requests often. This was originally published in January 2010. Part of the reason I chose it is because it’s truly delicious and easy to make, but also because I think the post itself accurately describes what a complete and utter dork I am. You’re welcome.


Oh, y’all. I have a big confession to make. You see, I am…I’m…well…I’m the world’s biggest dork. No, really, I am. I pretend I’m just a girl with a blog who knows how to cook, when in reality, I’m just a big dork. You see, a year or so ago I discovered the beauty of wax paper. I believe I first saw it used for lining cake pans. And, you know, it works perfectly for lining cake pans. It’s also perfect for brownies or basically anything where the wax paper is covered completely by the food. You know what wax paper is not good for? Baking cookies.

I have been baking cookies on wax paper (and recommending that you do so, too!) for the last year and I’m only now realizing that you aren’t supposed to do that. The exposed wax paper smokes! Some even say that it leaves a waxy taste on your food, but I’ve never had a problem with that. However, I was thisclose to buying a new oven over the summer because it was smoking so bad when I used it! Well, surprise! The wax paper was what was smoking! Not the oven itself! Let’s just say, my husband is so happy that I ultimately decided to upgrade my camera instead of my (perfectly fine) oven. (And, yes, I did choose a camera over an oven even though I totally thought something was wrong with my oven. Priorities! I have them!)

So, there you have it. I am a complete dork who doesn’t even know how to use an oven. Also, stop using wax paper to bake your cookies.

In honor of my lack of oven skills, I thought I’d share a no bake dessert with you today. I promise, nothing will smoke. Unless you burn your marshmallows, but you can’t blame me for that if you do!

I honestly don’t even have the words to describe these little snack mix bars. They are just beyond delicious. In fact, I have been trying to watch what I eat and I’ve been doing good! I’ve just been shipping all my goodies off to work with my husband, but these little guys? No way. They are staying here with mama.

These little treats have the sweet salty thing going on. The snack mix is made up of rice chex cereal, pretzel sticks, and lots of m&ms. I used a mixture of plain, peanut, and peanut butter m&ms, because I’m wild and crazy, but you can use whatever type of m&ms you like best. I also stirred in a few chocolate chips, just for fun.

The goo that holds these bars together is made of marshmallows, butter, and peanut butter. Could there be a tastier combination of ingredients? I think not.

I would like to note that I didn’t press my mixture together firmly enough in the pan, so the bars fell apart a bit. Next time I will get out a piece of (un-bakeable) wax paper and lay it over the tops of the bars and really press it all together.

Please, if you take anything away from this blog, let it be these two things: 1. Don’t bake wax paper unless it is completely covered by food, and 2. These snack bars are so delicious they will destroy your desire to diet, so proceed with caution.


Snack Bars


3 cups pretzel sticks, snapped in half
2 1/3 cups chex cereal (I used rice, you can use what you like best)
2 cups m&ms (use whichever you like best, I did a mixture of plain, peanut, and peanut butter)
1/4 cup chocolate chips (any kind)
1/2 cup butter
1/2 cup creamy peanut butter
5 1/2 cups mini marshmallows


In a large bowl, combine pretzels, cereal, m&ms, and chocolate chips. Set aside.
In a large sauce pan, melt together the butter and peanut butter over low heat. Stir in the marshmallows and continue to cook over low heat until the marshmallows are melted.Pour over the snack mix and toss to coat.
Press mixture into a 9x13 pan lined with wax or parchment paper. Firmly press mixture together to ensure that the bars stick together when they have cooled. Refrigerate until the mixture is completely cool and firm. Cut into bars and serve.

Adapted from Inn Cuisine