This post on Muddy Buddies was originally published in August 2012. Pictures and text have been updated. Basically we gave this post an overhaul.

Muddy Buddies (aka Puppy Chow) have been around for what seems like forever. However I never had them nor heard of them until I worked as an Orientation Leader in college. In the weeks leading up to our first new student orientation, the Orientation Leaders (or known as OLs) went through some rigorous training. One of our trainings was for public speaking. We had to take our peers through a step-by-step process. One of our fellow OLs taught us how to make Muddy Buddies.

All it takes is peanut butter and chocolate to get me on board. I haven’t made these in over two years (and shared the same story, haha).

Make these Muddy Buddies Stat!

Snacking has been the Olympic sport around here lately. So we will the apartment up with all kinds of snacks, cereal, granola, fruit, and vegetables. I picked up an extra box of Chex so I could make these. Instead of snacking on a cookie or three, I thought these little things would satisfy our snacking here and there. But I forgot how addicting these are.

The original Chex recipe calls for semi-sweet chocolate chips. However, I used dark chocolate chips this time. Amazing. I highly recommend!

[recipe title=”Muddy Buddies” servings=”9 cups” time=”25 mins” difficulty=”Easy” image=”https://liliesandloafers.com/wp-content/uploads/2012/08/IMG_6229-2.jpg”] [recipe-notes]

Adapted from: Chex

[/recipe-notes] [recipe-ingredients]

• 9 cups Rice Chex cereal
• 1 cup dark chocolate chips
• 1/2 cup peanut butter
• 1/4 cup butter or margarine
• 1 teaspoon vanilla
• 1 1/2 cups + 1 tbsp powdered sugar

[/recipe-ingredients] [recipe-directions]

1. Pour Chex cereal into a large bowl.
2. Using a small saucepan over medium-low heat, melt the chocolate chips, peanut butter and butter. Using a rubber spatula, stir constantly until smooth. You can also use a microwave.
3. Stir in vanilla.
4. Pour the melted chocolate mixture over cereal and stir until evenly coated.
5. Pour into 2-gallon resealable food-storage plastic bag.
6. Add 1 1/2 cups of powdered sugar (leave the 1 tbsp to the side).
7. Seal the bag and shake until well coated. I find that my Chex is not fully coated, so I throw in an extra tablespoon of powdered sugar.
8. Spread into a cookie sheet to cool.
9. Store in an airtight container in the refrigerator. Eating these cold is the best. So yummy!

[/recipe-directions] [/recipe]

The only thing I dislike about this whole process is the mess. The powdered sugar gets everywhere!

They’re all gone. I made these on Sunday. As of last night, there’s not a crumb left. Don’t tell Fatima. She won’t find out until this weekend when she goes searching for them :).