This is my favorite recipe for Muddy Buddies and it was enjoyed by everyone! It makes a ton, which I love, too! Recipe and picture from Kitchn.
MAKES14 cups
INGREDIENTS
- 1 (12-ounce) box Rice Chex cereal (about 11 cups)
- 1 1/2 cups semisweet chocolate chips (10 ounces)
- 3/4 cup smooth peanut butter, such as Skippy
- 6 tablespoons (3/4 stick) unsalted butter
- 1/4 - 1/2 teaspoon kosher salt
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups powdered sugar, divided
EQUIPMENT
- Large mixing bowl
- Medium microwave-safe bowl
- 1 gallon zip-top bag
- Parchment paper
- Rimmed baking sheet
INSTRUCTIONS
- Pour cereal into a large mixing bowl and prepare a baking sheet. Line a rimmed baking sheet with parchment paper; set aside. Pour the cereal into the largest mixing bowl you own; set aside.
- Melt the chocolate and peanut butter. Place the chocolate chips, peanut butter, butter, and salt in a medium microwave-safe bowl (start with 1/4 teaspoon, then add more to taste after microwaving). Microwave on high for 1 minute. Stir, then continue microwaving in 15 second intervals, stirring in between each, until almost melted, about 45 seconds more. Remove from the microwave and stir until smooth.
- Stir in the vanilla. Stir in the vanilla.
- Toss the cereal with chocolate-peanut butter mixture. Pour the chocolate peanut butter mixture over the cereal and toss until all the cereal is evenly coated.
- Layer the powdered sugar and Chex in a gallon-sized bag. Place 1 cup of the powdered sugar in a gallon-sized zip-top bag. Add half of the cereal, a second cup powdered sugar, the remaining cereal, and then the remaining 1/2 cup powdered sugar. (You’re layering it so the powdered sugar coats the cereal evenly). Seal the bag.
- Coat the cereal. Shake vigorously until the cereal is evenly coated with the powdered sugar.
- Let cool. Pour onto the baking sheet and spread into an even layer. Let cool, about 10 minutes, then store in an airtight container or a clean zip-top bag if not serving immediately.
