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!
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!
Notes
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.
Nutrition
Calories: 180kcal
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