Pour the confectioners’ sugar into a large zip-top bag. Set aside.

In a large pot or saucepan over low heat, combine the chocolate chips and peanut butter. Stir constantly to prevent the chocolate from burning. Once completely melted, add half of the marshmallows (3/4 cup or 45g). Stir until the marshmallows begin to soften and partially melt into the mixture. Remove from heat.

Add the Golden Grahams cereal and gently stir until every piece is coated in the chocolate-peanut butter mixture.

Spoon the mixture into the prepared zip-top bag. Seal tightly. Shake everything together for at least 60 seconds to ensure each piece/chunk is coated with sugar.

Spread out onto a lined baking sheet and mix in the remaining marshmallows. Allow to cool for a few minutes before serving.

Store in an airtight container at room temperature for up to 1 week.