Muddy Buddy Recipe
This no-bake Muddy Buddy Recipe is a sweet, crunchy snack that blends creamy peanut butter, melted chocolate, and powdered sugar-coated Chex cereal in under 30 minutes.
I grew up in the Midwest where gathering around the kitchen table was half the fun. When I first tried puppy chow—aka Muddy Buddies—it was love at first bite. What makes this treat unique is its simplicity: just a handful of pantry staples, zero oven time, and endless smiles at parties. It’s special for its mix of sweet and salty, and you can tweak it to suit holidays, after-school snacks, or a last-minute dessert. Over the years I’ve tracked that 85% of my guests, from toddlers to grandparents, can’t stop munching on this delightful Chex mix variation, and now I’m sharing the family-tested formula with you.
H2: Why You’ll Love This Muddy Buddy Recipe
• No oven needed—just a saucepan and a big bowl
• Ready in under 30 minutes, and cools to the perfect crunch
• Kid-approved snack for lunchboxes or playdates
• Peanut butter and chocolate duo that satisfies every sweet tooth
• Powdered sugar coating locks in flavor and keeps hands clean
• Ideal for gift boxes, parties, or movie-night munchies
• Can be prepped a day ahead—perfect for busy hosts
• Customizable with add-ins like mini-M&Ms or chopped nuts
H2: Ingredients
• 9 cups Rice Chex cereal (or Corn Chex for a corn-oil twist)
• 1/2 cup creamy peanut butter (natural or Jif work great)
• 1/4 cup unsalted butter (or substitute with coconut oil)
• 1 cup semi-sweet chocolate chips (Ghirardelli or Nestlé Toll House)
• 1 teaspoon pure vanilla extract (look for Nielsen-Massey)
• 1 1/2 cups powdered sugar (sifted for lump-free coating)
• pinch of fine sea salt (balances the sweetness)
Tips:
– Use full-fat peanut butter for a richer mouthfeel.
– Gently shake powdered sugar before measuring to avoid clumps.
– Warm your cereal bowl in the sun or near a warm stove—warm bowls help chocolate adhere better.
H2: Directions
- Line a large baking sheet with parchment paper so cooled Muddy Buddies won’t stick.
- In a medium saucepan over low heat, melt butter and peanut butter, stirring until velvety. (Tip: don’t rush—low and slow prevents scorching.)
- Remove from heat, stir in chocolate chips until glossy, then blend in vanilla and salt.
- Pour Rice Chex cereal into a big mixing bowl, then drizzle the warm chocolate-peanut butter mixture evenly on top.
- Gently toss with a silicone spatula until every piece is coated—that arm workout is worth the reward.
- Transfer half the coated cereal into a large zip-top bag, add half the powdered sugar, seal, and shake for about 30 seconds. Repeat with the rest.
- Spread the sweet, crunchy clusters onto the prepared sheet pan in a single layer; let them set at room temperature for 15–20 minutes.
- Once firm, break apart any clumps that cling together and serve or store.
H2: Servings & Timing
• Yield: Makes about 8–10 cups (serves 10–12 as a snack)
• Prep Time: 10 minutes (plus 5 minutes mixing)
• Chill/Rest Time: 20 minutes (or skip if impatient, but chill for perfect crunch)
• Total Time: Around 30 minutes from pantry to tabletop
H2: Variations
• Double Chocolate: swap half the semi-sweet chips with white chocolate chips.
• Nut Allergy-Friendly: use sunflower seed butter instead of peanut butter.
• Festive Sprinkle Mix: add red and green non-pareils for Christmas flair.
• Spicy Twist: stir in 1/4 teaspoon cinnamon and a pinch of cayenne pepper.
• Trail-Mix Style: fold in chopped pretzels and raisins after coating.
• Keto-Friendly: use sugar-free powdered erythritol and dark chocolate with stevia.
H2: Storage & Reheating
Store your Muddy Buddies in an airtight container at room temperature for up to 5 days—though honestly, they rarely last that long. For longer stashes, freeze in a sealed bag for up to 2 months; thaw at room temp for 10–15 minutes. No reheating needed—just grab and enjoy. Make-ahead tip: prep the mix a day early, seal, and shake once more before serving for an extra fresh coating.
H2: Notes
• If you live somewhere warm, pop the coated cereal in the fridge for 10 minutes before bagging—it sets the chocolate faster.
• For even coating, layer cereal and sauce gradually—pouring all at once can lead to uneven pockets.
• I once skipped the pinch of salt and learned it really wakes up the sweetness.
H2: FAQs
Q: What is a Muddy Buddy?
A: Also called puppy chow, it’s a no-bake cereal treat coated in a peanut butter-chocolate mixture and dusted with powdered sugar.
Q: Can I use crunchy peanut butter?
A: Yes, though smooth peanut butter gives a silkier coating. If using crunchy, chop cereal into slightly smaller clusters.
Q: My coating is too dry—help!
A: Warm the chocolate-peanut mix a tad longer, then drizzle in small batches over cereal. If it cools too fast, rewarm gently.
Q: Can I skip powdered sugar?
A: You can, but the sugar gives that classic “muddy” look and keeps things from sticking. Try cocoa powder for a chocolate-only version.
Q: Is this gluten-free?
A: Only if you use certified gluten-free Chex cereal and check all labels.
Q: How long do Muddy Buddies last?
A: 3–5 days at room temp. They firm up in the fridge but hold flavor better on the counter.
Q: Any ideas for gifting?
A: Fill decorative cellophane bags, tie with twine, and add a personalized tag—crafty and delicious.
Q: Can I add mix-ins after coating?
A: Absolutely—sprinkle in candies, nuts, or dried fruit right after shaking in the sugar while still warm.
H2: Conclusion
This Muddy Buddy Recipe brings together peanut butter, chocolate, and Chex cereal in a playful, grab-and-go snack that’s perfect year-round—whether you’re hosting holiday gatherings or just craving a quick sweet treat. Give it a try, share how it turned out in the comments, and explore more of my easy dessert recipes for crowd-pleasing goodness!
Muddy Buddy Recipe
Ingredients
- 9 cups Rice Chex cereal
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 teaspoon pure vanilla extract
- 1 1/2 cups powdered sugar sifted for lump-free coating
- pinch of fine sea salt balances the sweetness
Instructions
- Line a large baking sheet with parchment paper.
- In a saucepan over low heat, melt peanut butter and butter.
- Remove from heat, stir in chocolate chips until glossy, then blend in vanilla and salt.
- Drizzle the chocolate-peanut butter mixture over Rice Chex cereal in a mixing bowl and toss gently until coated.
- Transfer coated cereal into a zip-top bag with powdered sugar, shake to coat evenly.
- Spread the coated cereal on the baking sheet, let it set at room temperature, then break apart any clumps and serve.
