Muddy Buddies


Your New Favorite Snack Obsession!

Attention, snack lovers! If you haven’t tried Muddy Buddies yet, you’re seriously missing out on a deliciously addictive treat. Prepare to be blown away by these little bites of pure deliciousness—consider this your official public service announcement!Muddy Buddies are the ultimate snack stack that will have you questioning why you didn’t discover them sooner. Seriously, why did nobody tell me about these before? It’s time for a snack life do-over!And here’s the best part—they’re gluten-free! So, whether you’re all about that gluten-free lifestyle or just looking for a tasty treat, Muddy Buddies have got you covered.

Muddy Buddies

So, go ahead and thank me later for introducing you to your new favorite snack obsession. Sharing is caring, after all! Enjoy every crunchy, chocolaty, peanut buttery bite of these Muddy Buddies.


  • 9 cups Chex cereal I used a mix of corn and rice Chex
  • 1 cup semisweet chocolate chips
  • 1/2 cup peanut butter
  • 1/4 cup butter or margarine
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar
  • Pinch of salt optional


  • Measure the Chex cereal into a large bowl and set aside.
  • In a 1-quart microwavable bowl, combine the chocolate chips, peanut butter, and butter. Microwave uncovered on High for 1 minute, then stir. Continue microwaving in 30-second intervals until the mixture can be stirred smooth. Stir in the vanilla extract.
  • Pour the chocolate mixture over the cereal in the large bowl, stirring until evenly coated.
  • Transfer the coated cereal into a 2-gallon resealable food-storage plastic bag.
  • Add the powdered sugar and seal the bag. Shake vigorously until all the cereal is well coated with powdered sugar.
  • Spread the coated cereal on waxed paper to cool.
  • Once cooled, store your Muddy Buddies in an airtight container.


Pro tip: For an extra chill treat, try popping your Muddy Buddies in the fridge or freezer before indulging. Trust me, it takes them to a whole new level of deliciousness!
Author: ChezChaya

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