Chex Muddy Buddies

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–+ servings

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A bowl filled with powdered sugar-coated Chex mix cereal, also known as puppy chow, sits on a white surface next to a wooden spoon and a small bowl of chocolate chips.

Homemade muddy buddies made with Chex cereal, semisweet chocolate, and peanut butter, then coated in powdered sugar. This puppy chow recipe cuts the cereal back and bumps the sugar up so every piece gets a thick chocolate peanut butter coating and a snowy finish. No bake, 10 minutes of work, and best eaten chilled.

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Prep Time: 5

Cook Time: 5

Chill Time: 30

Total Time: 40

Servings: Servings

Author: Michelle

Ingredients

8 cups Chex cereal, I use a mix of wheat and rice, but any combination works
1 cup semisweet chocolate chips
½ cup smooth peanut butter (not natural style)
¼ cup unsalted butter
2 teaspoons vanilla extract
2 cups powdered sugar

Instructions

Measure the Chex cereal into a large bowl or a 2 gallon zip top bag. Set aside.
Add the chocolate chips, peanut butter, and butter to a microwave-safe bowl. Microwave in 15 second bursts, stirring after each one, until the mixture is melted and smooth. You can also melt it in a heat-safe bowl set over a pan of steaming water, stirring often. Do not rush this step or the chocolate can seize.
Remove from the heat and stir in the vanilla extract.
Pour the melted chocolate mixture over the cereal right away. Stir gently with a silicone spatula, or seal the bag and shake, until all of the cereal is evenly coated.

If the coated cereal still feels hot to the touch, let it sit for a few minutes to cool down, but don't let it set. This will keep the powdered sugar from melting into the chocolate and peanut butter.

Transfer the coated cereal to a clean 2 gallon zip top bag. Add the powdered sugar, seal the bag, and shake, turning the bag over as you go, until every piece is coated.
Spread the muddy buddies in a single layer on a parchment or wax paper lined sheet pan. Let them cool completely before storing in an airtight container.
Keep chilled in the refrigerator or on the counter at room temperature.

Notes

If you don't have a bag or bowl big enough, coat the cereal in two batches using half the cereal and 1 cup of sugar each time.
A standard 12 ounce box of Chex holds about 8 cups, so this recipe uses roughly one box. For a heavier coating, drop the cereal to 7 cups.
Use a shelf-stable peanut butter brand like Jif or Skippy. Natural peanut butter separates and makes the coating greasy.
Gluten free: Use rice, corn, or chocolate Chex for a gluten free version, and check your ingredient labels to make sure they're gluten free.
Reduce the powdered sugar to 1½ cups to decrease the sweetness.
Substitute almond or cookie butter for the peanut butter. Or omit both the peanut butter and butter and use 12 ounces of chocolate chips instead, melting them slowly to prevent seizing.
Store in an airtight container in the refrigerator for up to 2 weeks, or at room temperature for up to 1 week. Cool completely in a single layer before storing.
Chilling firms up the butter and peanut butter and sets the chocolate, which gives the puppy chow more chew and crunch. Cold also cuts the taste of sweetness, so the chilled version tastes less sugary than the room temperature version.

Cuisine American, Snack Mix

Course Dessert

Nutrition