I like this recipe because it comes together in just minutes with simple pantry ingredients. The mix of melted chocolate, peanut butter, and butter creates a smooth coating that perfectly clings to every piece of cereal. The powdered sugar gives it that signature sweet finish that makes it hard to stop eating. Whether I make it for a party, holiday treat, or cozy movie night, it’s always a crowd-pleaser.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
8 cups Chex cereal (rice, corn, or a mix) 1 ½ cups semisweet chocolate chips ¾ cup creamy peanut butter 4 tablespoons salted butter (or unsalted with a pinch of salt) 1 teaspoon vanilla extract 2 cups powdered sugar, divided
Directions
I start by placing the Chex cereal in a large mixing bowl and setting it aside.
I divide the powdered sugar between two large zip-top bags—1 cup in each.
In a medium saucepan over medium-low heat, I melt the chocolate chips, peanut butter, and butter together, stirring constantly until smooth and combined. I make sure not to overheat so the chocolate doesn’t seize.
I remove the mixture from the heat and stir in the vanilla extract.
I pour the melted chocolate mixture over the cereal, then gently stir with a spatula until every piece is evenly coated.
I let it cool slightly so the coating starts to set but is still sticky enough for the sugar to adhere.
I transfer the coated cereal into the zip-top bags with powdered sugar, seal them, and shake until every piece is coated in sugar.
I pour it out onto a lined baking sheet to cool completely, then transfer it to an airtight container once set.
Servings and Timing
This recipe makes about 8 servings. The prep time is 10 minutes, cook time 5 minutes, for a total of 15 minutes.
Variations
I love mixing things up with this recipe. Sometimes I add pretzels, mini marshmallows, or M&M’s for color and texture. When I want it extra chocolatey, I drizzle melted white chocolate over the top after shaking in the powdered sugar. For a holiday twist, I mix in seasonal candies or use colored sugar instead of white. I’ve also made a Nutella version by replacing half the peanut butter with Nutella—it’s creamy and rich with a hint of hazelnut flavor.
Storage/Reheating
I store Muddy Buddies in an airtight container at room temperature for up to 1 week. If I want to keep them longer, I freeze them for up to 2 months and thaw them at room temperature before serving. They stay crisp and delicious either way. I never refrigerate them because moisture can make the sugar coating sticky.
FAQs
Why is it called “Puppy Chow”?
It got the nickname because it resembles dog food, but it’s completely human-friendly and delicious!
Can I use different cereals?
Yes, I sometimes use Crispix or similar square cereals—they work just as well.
Can I make this without peanut butter?
Yes, I substitute almond butter, sunflower butter, or cookie butter for a nut-free or different flavor version.
Can I use dark chocolate chips instead of semisweet?
Definitely! Dark chocolate gives a richer, less sweet taste that I love.
How do I keep it from clumping?
I shake the cereal in batches and spread it out on parchment to cool evenly.
Can I double the recipe?
Yes, it doubles perfectly—I just use an extra-large bowl or mix it in batches.
Is there a vegan version?
Yes, I use dairy-free chocolate chips and plant-based butter for an easy vegan variation.
Can I make it gluten-free?
Yes, I use gluten-free Chex cereal and check the other ingredients for gluten-free labeling.
Why is my coating too thin?
It might have too much cereal. I use exactly 8 cups for the best chocolate-to-cereal ratio.
Can I add mix-ins?
Absolutely! I like to toss in chopped nuts, coconut flakes, or mini peanut butter cups for extra texture.
Conclusion
These Muddy Buddies are one of my favorite quick treats to make. I love the contrast of the sweet powdered sugar, the rich chocolate-peanut butter coating, and the light crunch of the cereal. They’re fun to make, easy to share, and dangerously snackable. Whether I’m packing them for a party or sneaking a handful as a sweet pick-me-up, they never fail to satisfy my sweet tooth.
Muddy Buddies (also known as Puppy Chow) are a no-bake sweet snack made from crunchy Chex cereal coated in a rich chocolate-peanut butter mixture and dusted generously with powdered sugar. They’re quick, addictive, and perfect for parties or movie nights.
Ingredients
8 cups Chex cereal (rice, corn, or a mix)
1 ½ cups semisweet chocolate chips
¾ cup creamy peanut butter
4 tbsp salted butter (or unsalted with a pinch of salt)
1 tsp vanilla extract
2 cups powdered sugar, divided
Instructions
Place the Chex cereal in a large mixing bowl and set aside. Divide powdered sugar between two large zip-top bags (1 cup in each).
In a medium saucepan over medium-low heat, melt the chocolate chips, peanut butter, and butter together, stirring constantly until smooth. Do not overheat.
Remove from heat and stir in vanilla extract.
Pour the melted chocolate mixture over the cereal. Gently stir with a spatula until evenly coated.
Allow the coated cereal to cool slightly until tacky but not wet.
Transfer half the cereal to each zip-top bag. Seal and shake until all pieces are fully coated in powdered sugar.
Spread the Muddy Buddies onto a parchment-lined baking sheet to cool completely. Once set, store in an airtight container.
Notes
Don’t refrigerate—the sugar coating can become sticky.
To prevent clumps, shake in smaller batches and spread out to cool.
For a holiday twist, add M&M’s or colored sugar.
Make it nut-free with sunflower butter or cookie butter.
Freeze leftovers for up to 2 months—thaw at room temperature before serving.
