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Muddy Buddy Recipe
Nothing beats the sheer joy of dipping crunchy Chex cereal into a warm, silky chocolate-peanut butter coating that’s dusted in snow-white powdered sugar—this easy, no-bake Muddy Buddy Recipe is pure snack-time magic!
Full Recipe Introduction
Muddy Buddy, sometimes called Puppy Chow, is a sweet, crunchy snack that’s perfect for gatherings, festive gift jars, or a cozy movie night. What makes this Muddy Buddy Recipe special is its simplicity—you only need five pantry staples—yet the end result feels downright luxurious. I first fell in love with it at a holiday cookie swap back in the ’90s, and since then, this recipe has become our family’s go-to for celebrations. You can actually make it healthier by swapping in whole-grain Chex or powdered monk-fruit sugar, and it still feels indulgent. Whether it’s a summer picnic or a winter bake sale, you’ll find me sneaking a handful (or three) whenever I pass the snack table.
Why You’ll Love This Recipe
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- No oven needed—just a stovetop and a big bowl
- Ready in under 20 minutes (plus chilling)
- Perfect sweet-and-salty snack for kids and adults
- Peanut butter and chocolate combo hits that comfort-food spot
- Powdered sugar coating keeps hands mess-free
- Great for gift boxes, lunchboxes, or potlucks
- Customizable with mix-ins like mini M&Ms or roasted nuts
- Gluten-free if you choose the right Chex mix
- Store-and-share friendly—crowd-pleaser guaranteed
Ingredients
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• 9 cups Rice Chex cereal (gluten-free brand if needed)
• 1 cup semisweet chocolate chips (Ghirardelli or Hershey’s)
• ½ cup creamy peanut butter (natural or no-stir)
• 4 tablespoons unsalted butter (room temp)
• 1½ cups powdered sugar (or sugar-free powdered alternative)
Tips:
• For creamier coating, use a high-quality peanut butter with no added sugar.
• If you’re dairy-free, swap butter for coconut oil and use dairy-free chocolate chips.
• Measure powdered sugar in a zip-top bag for easy tossing later.
Directions
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- Prep your workspace: clear a large countertop area and lay out a rimmed baking sheet or parchment-lined platter.
- Melt the mix: in a medium saucepan over low heat, combine chocolate chips, peanut butter, and butter. Stir constantly until smooth and glossy—about 3–4 minutes. (Tip: don’t rush; you want a silky texture.)
- Toss in the Chex: remove saucepan from heat, pour cereal into a large bowl, then drizzle the chocolate-peanut butter sauce over it.
- Stir gently: using a silicone spatula, fold until every piece is coated—go slow to avoid smashing the cereal.
- Powder power: transfer coated cereal into a large zip-top bag, add powdered sugar, seal, and shake vigorously for about 1 minute.
- Spread & set: pour the sugar-covered cereal onto your prepared sheet in a single layer. Let it chill at room temperature for 10–15 minutes or pop it in the fridge for 5.
- Final fluff: once set, give it a gentle stir to break up any clusters. That’s it—time to dig in!
Servings & Timing
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• Makes 10–12 snack-size servings (about 8 cups total)
• Prep Time: 15 minutes
• Chill Time: 10–15 minutes
• Total Time: 25–30 minutes
Variations
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• Add ½ cup mini peanut butter cups for extra gooey bites.
• Swap in almond butter and white chocolate for a nut-free twist.
• Stir in ¼ cup rainbow sprinkles before chilling, perfect for birthday parties.
• Mix in 1 cup roasted peanuts and a dash of sea salt for a salty-sweet punch.
• Swap powdered sugar for flavored sugar blends—cinnamon or apple pie spice.
• Use corn Chex and melted butterscotch chips for retro carnival vibes.
Storage & Reheating
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Store your Muddy Buddy in an airtight container at room temperature for up to one week. It stays crunch-perfect—no reheating needed. If you’ve made a big batch, freeze portions in zip-top bags for up to one month; thaw at room temp before serving. For best texture, make ahead up to two days and keep chilled until snack time.
Notes
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• I’ve learned that stirring gently is key—push, don’t mash, to keep those Chex squares intact.
• If your coating seems too thick, add a teaspoon of coconut oil to loosen it.
• Powdered sugar brand matters: I prefer Domino’s for that ultra-fine dusting.
• For extra flavor, sprinkle in a pinch of cinnamon or a drop of vanilla extract into the melted mix.
FAQs
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Q: Can I use crunchy peanut butter?
A: Yes—just know the texture might be a bit grainier, but it adds a nutty crunch.
Q: My mix clumped too much; how can I fix it?
A: Gently break up clusters with your fingers or add a light shake of extra powdered sugar.
Q: Is there a dairy-free version?
A: Absolutely—use vegan chocolate chips, dairy-free butter alternative (like Earth Balance), and you’re set.
Q: Can I make this sugar-free?
A: Swap in a sugar-free chocolate (e.g., Lily’s), natural peanut butter, and powdered monk-fruit sugar.
Q: How do I keep it fresh for gifting?
A: Pack in airtight jars or cellophane bags with a twist tie; it stays crisp for up to five days.
Q: What’s the nutritional info per serving?
A: Roughly 180 calories, 8g fat, 2g protein, and 16g sugar—perfect occasional treat.
Q: Why didn’t the sugar stick?
A: Make sure the chocolate-peanut butter mix is evenly warm but not too hot—cooling too much causes clumps.
Q: Can kids help make this?
A: Definitely! Younger ones can shake the bag under supervision—just watch those little hands.
Conclusion
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This Muddy Buddy Recipe is the ultimate sweet snack—no oven required, endlessly customizable, and loved by every crowd. Whether you’re packing it for lunchboxes or gifting it at holiday time, it’s bound to disappear fast. Why not give it a try this weekend? Let me know how yours turned out, and don’t forget to explore more peanut butter chocolate recipes right here on the blog!
Muddy Buddy Recipe
Ingredients
- 9 cups Rice Chex cereal gluten-free brand if needed
- 1 cup Semisweet chocolate chips Ghirardelli or Hershey's
- 1/2 cup Creamy peanut butter natural or no-stir
- 4 tablespoons Unsalted butter room temp
- 1 1/2 cups Powdered sugar or sugar-free powdered alternative
Instructions
- Clear a large countertop area and lay out a rimmed baking sheet or parchment-lined platter.
- In a medium saucepan over low heat, combine chocolate chips, peanut butter, and butter. Stir constantly until smooth and glossy—about 3-4 minutes.
- Remove saucepan from heat, pour cereal into a large bowl, then drizzle the chocolate-peanut butter sauce over it.
- Using a silicone spatula, fold until every piece is coated—go slow to avoid smashing the cereal.
- Transfer coated cereal into a large zip-top bag, add powdered sugar, seal, and shake vigorously for about 1 minute.
- Pour the sugar-covered cereal onto your prepared sheet in a single layer. Let it chill at room temperature for 10-15 minutes or pop it in the fridge for 5.
- Once set, give it a gentle stir to break up any clusters. That's it—time to dig in!
