Red Velvet Muddy Buddies Recipe
If you’re craving a no-bake, festive treat that tastes like red velvet cake met a bag of Chex cereal at a party, this Red Velvet Muddy Buddies Recipe is about to be your new favorite snack mix.
This sweet-and-crunchy red velvet puppy chow is coated in creamy white chocolate, a touch of red velvet cake mix, and a generous powdered sugar coating. It’s the kind of red velvet snack mix that disappears shockingly fast—perfect for Valentine’s Day, holidays, kids’ parties, or just a night on the couch with a good movie and a cozy blanket.
What Makes This Red Velvet Muddy Buddies Recipe Special
If you’ve ever had classic muddy buddies (or puppy chow), you already know the basic idea: crunchy cereal, a chocolate or peanut butter coating, and powdered sugar. This red velvet chex mix version takes that familiar favorite and dresses it up in a velvety red coat with a gentle cocoa flavor and a creamy white chocolate coating.
I like to think of this as “red velvet dessert mix” for people who love the flavor of red velvet cake but don’t feel like baking. It’s no bake, fast, and super forgiving. You get all the drama of red velvet—rich cocoa, pretty red color, and that cozy, bakery-style flavor—without turning on the oven or frosting a single layer.
Around our house, this has become my go-to holiday snack mix. I bring it out for Christmas (add green sprinkles), for Valentine’s Day snack boards (pile it in a big heart-shaped bowl), and even for kids’ birthday parties because it looks festive and it’s easy for little hands to grab. It also travels well in tins and jars, so it’s a great food gift for neighbors or teachers.
Another perk? This is a fantastic “chex cereal dessert” when you’re short on time. You can make a big batch in about 20–30 minutes, and it scales up nicely for a crowd. If you’re hosting game night or a watch party, set out a big bowl of this red velvet snack mix and watch it vanish.
I’m in my 50s now, and I’ve hit the stage of life where I want recipes that are high on joy and low on fuss. This one fits that bill. You melt, stir, shake, and you’re done. And if the grandkids are around, I hand them the big zip-top bags and let them do the shaking—they think it’s a game, and the cereal gets evenly coated. Everyone wins.
Why You’ll Love This Recipe
- No oven needed – this is a truly no bake red velvet treat.
- Ready in about 20 minutes, plus a little cooling time.
- Uses simple pantry ingredients—Chex cereal, white chocolate, red velvet cake mix, cocoa, and powdered sugar.
- Perfect as an easy party snack, holiday snack mix, or Valentines Day snack.
- Fun recipe to make with kids; they can shake the bags and add sprinkles.
- Great for gifting in cellophane bags, mason jars, or small tins.
- Easily customizable—turn it into a red velvet chex mix with M&Ms, sprinkles, or nuts.
- Stays crisp and delicious for several days when stored properly.
- Scales up for big events (think school parties or office snack tables).
Ingredients
Here’s exactly what you’ll need to make this Red Velvet Muddy Buddies Recipe at home.
- 8 cups Chex cereal (Rice Chex, Corn Chex, or a mix – use gluten-free Chex if needed)
- 1 ½ cups white chocolate chips or white candy melts (Ghirardelli or Guittard melt very smoothly)
- 4 tablespoons unsalted butter (about ½ stick; adds richness and helps the coating spread)
- ½ cup red velvet cake mix, heat-treated (see Directions; any brand like Duncan Hines or Betty Crocker works)
- ¼ cup unsweetened cocoa powder (for that gentle chocolate snack mix flavor)
- 1 teaspoon vanilla extract (pure vanilla if you can, for better flavor)
- ¼ teaspoon fine sea salt (balances the sweetness)
- 1 ½ cups powdered sugar (for that classic powdered sugar coating; sift if very lumpy)
- 2–3 tablespoons red sanding sugar or red sprinkles (optional but helps that red velvet look pop)
- ½ cup mini white chocolate chips or red/white M&Ms (optional mix-ins for more texture and color)
Ingredient Notes & Tips
- Chex cereal: Stick with the plain varieties so the red velvet flavor shines. Corn and Rice Chex both hold the coating well.
- Red velvet cake mix: We use this like a red velvet dessert mix flavor booster. Heat-treat it first so it’s safe to eat without baking.
- White chocolate: Candy melts are the most forgiving. Real white chocolate chips taste amazing but can seize if overheated, so melt gently.
- Powdered sugar: This is what turns the cereal into “muddy buddies” with that snowy look and soft sweetness.
Directions
-
Heat-treat the red velvet cake mix
- Spread the ½ cup red velvet cake mix on a parchment-lined baking sheet.
- Bake at 300°F (150°C) for about 5 minutes, stirring once, then let it cool completely.
- This step helps make the cake mix safer to eat since it contains raw flour.
-
Prep your cereal
- Pour 8 cups of Chex cereal into a large mixing bowl.
- Use the biggest bowl you have so you can gently toss without crushing the cereal too much.
-
Melt the white chocolate and butter
- In a microwave-safe bowl, combine 1 ½ cups white chocolate chips and 4 tablespoons butter.
- Microwave in 20–30 second bursts, stirring after each, until smooth and melted.
- If the mixture looks thick or grainy, stir well before heating again—white chocolate burns fast, so don’t rush it.
-
Flavor the coating
- Once melted and smooth, whisk in the cooled, heat-treated ½ cup red velvet cake mix, ¼ cup cocoa powder, 1 teaspoon vanilla, and ¼ teaspoon salt.
- Stir until everything is evenly blended and the mixture is a gorgeous red-brown color.
- If it feels a bit too thick to pour, you can stir in 1–2 teaspoons of vegetable oil to loosen it slightly.
-
Coat the cereal
- Pour the warm red velvet white chocolate mixture over the Chex cereal.
- Using a rubber spatula, gently fold and stir until every piece of cereal looks coated. Take your time here—this is what gives that luscious “red velvet snack mix” flavor in every bite.
-
Shake with powdered sugar
- Transfer the coated cereal to 1–2 large zip-top bags.
- Add 1 ½ cups powdered sugar, seal the bags well, and shake, shake, shake until the cereal is evenly covered and no longer sticky.
- If you like a thicker powdered sugar coating, sprinkle in an extra ¼ cup and shake again.
-
Add color and mix-ins
- Pour the muddy buddies out onto a parchment-lined baking sheet.
- While still a bit tacky, sprinkle on 2–3 tablespoons red sanding sugar or sprinkles so they stick to the surface.
- Toss in ½ cup mini white chocolate chips or red/white M&Ms if using, and gently stir to distribute.
-
Cool and set
- Let the red velvet chex mix sit at room temperature for about 15–20 minutes, just until completely cool and dry to the touch.
- Once cool, break apart any large clumps and transfer to a serving bowl or airtight container.
Servings & Timing
- Yield: About 10 cups of snack mix (roughly 10–12 servings, depending on how generous you are)
- Prep Time: 15 minutes
- Heat-Treat Time for Cake Mix: 5 minutes (plus a few minutes to cool)
- Cooling Time: 15–20 minutes
- Total Time: About 30–35 minutes
If you’re planning this as a party snack for a crowd, I usually estimate 1 to 1 ½ cups per person for a casual get-together—less if you’re serving several other desserts or snacks.
Variations
You know what? Once you make this once, you’ll start imagining all kinds of twists. Here are some easy ones:
- Valentine’s Day Red Velvet Puppy Chow: Add pink, red, and white M&Ms plus heart-shaped sprinkles for a show-stopping Valentines Day snack.
- Christmas Red Velvet Snack Mix: Toss in green M&Ms, white chocolate chips, and crushed candy canes for a holiday snack mix that feels very festive.
- Gluten-Free Red Velvet Muddy Buddies: Use gluten-free Chex cereal and a certified gluten-free red velvet cake mix.
- Extra Chocolate Lover’s Mix: Drizzle cooled muddy buddies with melted dark chocolate, then let set for more intense chocolate snack mix flavor.
- Cream Cheese Vibes: Add a teaspoon of cheesecake or cream cheese extract to the chocolate mixture for that classic red velvet + cream cheese combo.
- Nutty Crunch: Stir in salted roasted pecans, almonds, or peanuts once the cereal is coated and sugared for extra crunch and a sweet-salty contrast.
Storage & Make-Ahead Tips
- Room Temperature: Store this red velvet dessert mix in an airtight container at room temperature for 4–5 days. Keep it in a cool, dry spot so the coating doesn’t melt.
- Freezer: For longer storage, freeze the muddy buddies in a freezer-safe bag or container for up to 2 months.
- Thawing: Let frozen mix sit at room temperature (still sealed) for about 30 minutes before serving; the texture comes right back.
- Make-Ahead: This is a fantastic make-ahead easy party snack—prepare it 1–2 days before your event, store sealed, and give it a gentle shake before serving to fluff it back up.
No reheating is needed; just serve straight from the container once it’s back to room temperature.
Notes & Personal Tips
- Don’t skip heat-treating the cake mix. I know it’s tempting when you’re in a hurry, but that quick bake gives peace of mind since cake mix contains raw flour.
- Watch the white chocolate. White chocolate can go from smooth to scorched very fast. Short bursts in the microwave and lots of stirring are your friends here.
- Coating balance: If you like a lighter coating, start with 1 cup powdered sugar and add more only if needed. If you’re like me and love them extra snowy, go ahead and be generous.
- Clumps are okay (and delicious). Some cereal will stick together in clusters—that’s honestly my favorite part. If you prefer every piece separate, break them up gently once cool.
- Color check: Different red velvet cake mixes can vary in color. If yours isn’t as red as you’d like, a drop or two of red gel food coloring in the melted mixture will brighten it right up.
- Serving trick: For parties, serve this red velvet puppy chow in clear jars, big bowls, or little paper cups; it looks adorable and helps with portion control.
FAQs
1. Can I make this without red velvet cake mix?
Yes—use extra white chocolate and cocoa powder, plus a little red gel food coloring and a teaspoon of extra powdered sugar for sweetness. It won’t taste exactly like red velvet, but it’ll still be delicious.
2. Is it safe to eat cake mix without baking it into a cake?
Heat-treating the cake mix (baking it briefly) helps reduce the risk associated with raw flour, which is why I always recommend that step.
3. What if my white chocolate seizes or gets grainy?
Stir in 1–2 teaspoons of neutral oil (like canola) and whisk well; sometimes that smooths it out enough to coat the cereal. If it’s badly burnt, though, it’s better to start over.
4. Can I use a different cereal for this red velvet chex mix?
You can; Crispix or similar plain cereals work fine. Avoid very sugary cereals because they can make the final mix overly sweet.
5. How do I keep the muddy buddies from getting soggy?
Make sure the cereal cools completely after coating and before sealing it in a container, so any residual warmth or steam doesn’t soften the crunch.
6. Can I double or triple this recipe?
Absolutely. Use an extra-large mixing bowl or make it in two batches so the cereal coats evenly and you’re not fighting a mountain of cereal.
7. Is this safe for dogs even though some people call it “puppy chow”?
No—this is not safe for pets. The chocolate and sugar are for humans only, despite the nickname.
8. How can I make this less sweet?
Use a little less powdered sugar (start with 1 cup), add an extra pinch of salt, and mix in some salted nuts to cut the sweetness.
Conclusion
This Red Velvet Muddy Buddies Recipe gives you everything you love about red velvet cake—color, flavor, and a bit of drama—wrapped up in a simple, crunchy, no-bake red velvet snack mix. It’s fast, festive, kid-approved, and just as welcome on a holiday spread as it is on a quiet movie night.
If you try this red velvet puppy chow, let me know how it went—did you serve it for a party, tuck it into lunchboxes, or eat it straight from the bowl like we do? Leave a comment, rate the recipe, or explore more of my easy party snack and Chex cereal dessert ideas next time you’re planning a sweet treat.
Red Velvet Muddy Buddies
Ingredients
- 8 cups Chex cereal Rice Chex, Corn Chex, or a mix; use gluten-free Chex if needed
- 1 1/2 cups white chocolate chips or white candy melts
- 4 tablespoons unsalted butter
- 1/2 cup red velvet cake mix heat-treated
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 1/2 cups powdered sugar sift if very lumpy
- 2-3 tablespoons red sanding sugar or red sprinkles optional, for color
- 1/2 cup mini white chocolate chips or red/white M&Ms optional mix-ins
- 1-2 teaspoons vegetable oil optional, to loosen coating if too thick
Instructions
- Preheat your oven to 300°F (150°C). Spread the 1/2 cup red velvet cake mix on a parchment-lined baking sheet. Bake for about 5 minutes, stirring once, then let it cool completely. This step helps make the cake mix safer to eat since it contains raw flour.
- Pour 8 cups of Chex cereal into a large mixing bowl. Use the biggest bowl you have so you can gently toss without crushing the cereal too much.
- In a microwave-safe bowl, combine 1 1/2 cups white chocolate chips and 4 tablespoons unsalted butter. Microwave in 20–30 second bursts, stirring after each, until smooth and melted. Do not overheat, as white chocolate can burn quickly.
- Once the mixture is smooth, whisk in the cooled, heat-treated 1/2 cup red velvet cake mix, 1/4 cup cocoa powder, 1 teaspoon vanilla extract, and 1/4 teaspoon fine sea salt until evenly blended and a rich red-brown color. If the mixture is too thick to pour, stir in 1–2 teaspoons of vegetable oil to loosen.
- Pour the warm red velvet white chocolate mixture over the Chex cereal. Using a rubber spatula, gently fold and stir until every piece of cereal is evenly coated.
- Transfer the coated cereal to 1–2 large zip-top bags. Add 1 1/2 cups powdered sugar, seal the bags well, and shake until the cereal is evenly covered and no longer sticky. For a thicker coating, add an extra 1/4 cup powdered sugar and shake again.
- Pour the muddy buddies onto a parchment-lined baking sheet. While still slightly tacky, sprinkle with 2–3 tablespoons red sanding sugar or red sprinkles so they adhere. Toss in 1/2 cup mini white chocolate chips or red/white M&Ms if using, and gently stir to distribute.
- Let the red velvet Chex mix sit at room temperature for 15–20 minutes, or until completely cool and dry to the touch. Break apart any large clumps, then transfer to a serving bowl or an airtight container for storage.
