Puppy Chow Recipe Chex (Classic Muddy Buddies)
A fast, no-bake Chex snack mix where crispy cereal is coated in melted chocolate, peanut butter, and butter, then tossed in powdered sugar for a crunchy, chocolatey, peanut‑buttery treat.
Ingredients
- 9 cups Chex cereal corn, rice, or a mix (e.g., 4 1/2 cups Corn Chex and 4 1/2 cups Rice Chex)
- 1 1/2 cups semisweet chocolate chips about one 12-ounce bag
- 1 cup creamy peanut butter not crunchy; stir well if using natural peanut butter
- 1/2 cup unsalted butter 1 stick; salted butter works in a pinch
- 2 teaspoons pure vanilla extract
- 3 cups powdered sugar also called confectioners’ sugar; sift if very clumpy
Instructions
- Pour the 9 cups of Chex cereal into a large mixing bowl with plenty of room for stirring. Line 1–2 large baking sheets or a clean section of your counter with parchment paper or wax paper for cooling later.9 cups Chex cereal
- In a medium microwave-safe bowl, combine the semisweet chocolate chips, creamy peanut butter, and unsalted butter. Microwave on 50% power for 1 minute, then stir well. Continue microwaving at 20–30 second intervals, stirring after each, until the mixture is smooth and completely melted. (Stovetop option: melt together over low heat in a small saucepan, stirring constantly.)1 1/2 cups semisweet chocolate chips, 1 cup creamy peanut butter, 1/2 cup unsalted butter
- Stir the pure vanilla extract into the hot chocolate–peanut butter mixture until fully combined. The mixture should be shiny and pourable with no visible chocolate bits.2 teaspoons pure vanilla extract
- Pour the warm chocolate mixture over the bowl of Chex cereal. Using a large spatula, gently fold and stir until every piece of cereal is evenly coated, scraping the sides and bottom of the bowl so there are no dry patches.9 cups Chex cereal
- Choose one of two methods: Bag method: Divide the coated cereal between 2 large zip-top bags. Add 1 1/2 cups powdered sugar to each bag, seal while trapping some air, then shake until all pieces are well coated and no dark, shiny spots remain. Bowl method: Sprinkle the powdered sugar over the coated cereal in the bowl and gently toss with a large spoon or your hands until fully coated. If the mix still looks dark, add another 1/4–1/2 cup powdered sugar and shake or toss again.3 cups powdered sugar
- Spread the finished puppy chow in a single layer on the prepared parchment- or wax-paper-lined baking sheets or countertop. Let it cool completely at room temperature for 20–30 minutes, until dry to the touch and the coating is set.
- Once cool, transfer the puppy chow to a large serving bowl or an airtight container. Serve immediately, or store following the storage directions.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Let fully cool before storing to prevent sogginess. Tips: Measure the cereal accurately so every piece gets enough coating. Don’t overheat the chocolate mixture; melt on 50% power and stir often. Coat the cereal while the mixture is still warm so it spreads evenly. Shake gently but thoroughly when adding powdered sugar, and adjust sugar to taste. Variations: Try peanut butter lovers’ puppy chow (swap in some peanut butter chips), gluten-free (using certified gluten-free Chex), holiday muddy buddies with M&Ms and pretzels, nut-free with sunflower seed butter, or dark chocolate espresso by adding instant espresso powder.
Nutrition
Calories: 210kcal
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