PUPPY CHOW
1. Melt the dark chocolate, peanut butter, and butter together until smooth, stirring often over low heat on the stove (or in 30-second microwave bursts, stirring between each one).
2. Stir in the vanilla.
3. Add the Chex cereal to a large bowl and pour the warm chocolate mixture over the top.
4. Gently toss until every piece is coated.
5. Transfer the chocolate-coated cereal to a large zip-top bag, add the powdered sugar, and shake until everything is evenly covered.
6. Spread onto a parchment-lined baking sheet to cool.

PEANUT BUTTER COOKIES
1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. In a stand mixer or large bowl, beat the butter until creamy.
3. Add the peanut butter, brown sugar, and granulated sugar. Mix until light and fluffy.
4. Mix in the egg and vanilla.
5. Add the flour, baking soda, and salt. Mix until just combined—don’t overmix!
6. Portion out the dough. Pro tip: We use a 1 oz thumb press so every cookie is the same size!
7. Gently flatten each dough ball to about the size of your palm.
8. Space the cookies about 2 inches apart on your baking sheet.
9. Bake for 4 minutes on the middle rack.
10. Remove from the oven and top each cookie with one large marshmallow, pressing lightly so it stays put.
11. Return to the oven and bake for 3 more minutes.
12. Once baked, gently flatten each marshmallow with the back of a spoon or spatula.
13. Top each marshmallow with a few pieces of puppy chow.
14. Let the cookies cool completely on the baking sheet.

CHOCOLATE DRIZZLE
1. Melt the milk chocolate in 30-second microwave intervals (stirring between
each) or over a double boiler.
2. Transfer the melted chocolate to a piping bag. Pro tip: No piping bag?
No problem—use a zip-top bag and snip the corner.
3. Drizzle over the cooled cookies.
4. Let them set, then enjoy!