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At my house, we've been totally hooked on this mashup snack. It's basically everything awesome about Rice Krispies tossed together with that chocolatey, powder-sugar munchy treat folks call Puppy Chow. The first time I put it online, other parents flooded my inbox saying their kids couldn't leave it alone. It's crisp cereal wrapped in sweet, gooey chocolate and peanut butter, then rolled in clouds of powdered sugar. Seriously, you might as well make double—everyone wants seconds.
Irresistible Details About This Snack
This combo happened by accident one afternoon. My little ones couldn't make up their minds, so I smushed their two favorites together: Puppy Chow and Rice Krispies squares. It was so easy, and the results were crazy good. The cereal stayed crunchy and the chocolate-peanut butter shell was just right. My crew (my kids and their friends) gobbled up the first bowl before I even finished cleaning up. And you get to skip the oven, which is perfect when it's boiling outside.
What Goes Into It
- Powdered sugar: Have 1 ½ cups handy. If it's clumpy, run it through a sifter. Nobody likes surprise chunks in their dessert.
- Milk chocolate chips: Pour out 1 cup. Any brand works, to be honest, I've tried a bunch and they're all good.
- Peanut butter: You'll want 1 cup of the regular creamy stuff from the store—natural kinds are a bit too greasy for this snack.
- Rice Krispies cereal: Use 6 cups fresh out of the box. I always give it a shake before buying just to make sure it hasn't gone stale.
Just How To Make It
- The Last Step
- Once it's all tossed in sugar, spread it out on a baking sheet or dump into a bowl. Let it get nice and cool—don't rush, or you'll end up with sticky hands all over your counters.
- Shake On The Sugar
- Now the fun part! Grab a huge ziplock bag, toss everything in with the powdered sugar, and get shaking. My kids always want to do this step. Shake until every piece is covered with sweet dust.
- Mixing With Cereal
- Dump your Rice Krispies into your biggest bowl. Pour the warm chocolate/peanut butter over and gently fold it together. Be gentle so you don’t smash up the cereal.
- Getting The Chocolate Ready
- Start with a saucepan over low heat. Add the peanut butter and chocolate chips. Keep stirring until they're fully melted and glossy. Don't walk away—I've burned it before by getting distracted!
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Tips From My Kitchen
I've made this snack about a hundred times, and here’s what I've found. Don't use old cereal—it makes the whole batch taste weird. Always melt your chocolate and peanut butter on low heat so nothing burns. Mix everything really well so each piece gets coated. If you put the sugar on before things are cool, it just turns gooey—wait until it cools off completely. And for that perfect sugary finish, don't skimp on the shaking.
Mix Things Up
We never stick to the same version. If my sister’s over, I use almond butter since she loves it. Dark chocolate is great when you want something richer. For my friend's gluten-free kid, I pick special gluten-free cereal. My nephew can’t eat nuts so I use sunflower seed butter for him—no problems at all. Sometimes I’ll toss in little marshmallows or broken pretzel bits when I want something special.
Serving It Your Way
This treat fits just about any get-together. I always take a big bowl to street potlucks—it’s the first thing gone. I send snack bags in my kids’ lunches. It’s awesome next to a cold glass of milk or with coffee on my break. When friends come for book club, I put it out on a tray with berries—everybody loves it.
Making Sure It Stays Good
Keep these in a tightly sealed container on your counter—they’ll stay nice and crisp for a week. Stick them in the fridge and you’ve got two weeks, easy. You can freeze them for three months—just thaw to room temp before you snack. If they get a bit soggy, spread them out on a baking pan and pop in a 250°F oven for 10 minutes, then let cool—they’ll get that crunch back.
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Make Yours Unique
What I love most is how customizable this is. Sometimes I toss in mini chocolate chips for extra chocolate. My kiddo loves when I add candy pieces. I’ve even tried dark chocolate with cashew butter—so good. Mix in what you like: crushed graham crackers, a little toffee, or anything else you spot in the baking aisle. You really can’t mess it up, so go for it and make it your own.
Frequently Asked Questions
- → Is it okay to swap out different chocolates?
For sure! Try milk, dark, or even white chocolate chips. Each one brings its own twist while keeping the yummy crunch.
- → What’s the best way to store these snacks?
Keep ’em in a sealed container right on your counter. They'll last about five days if you keep the lid on tight.
- → Could I swap the peanut butter for something else?
Almond butter or cashew butter work fine. Creamy styles give you the best bite and texture.
- → They’re kinda sticky—what should I do?
That’s usually because they need more sugar on them. Put them back in a bag with more powdered sugar and shake gently. That’ll fix it.
- → Can I prep these for a party in advance?
Yep, you can make them two or three days early. Keep them covered and add an extra sprinkle of powdered sugar before putting them out.
Conclusion
No-bake Muddy Buddy Rice Krispies are packed with crunchy cereal, gooey chocolate, and peanut butter, finished with a sweet sugar coat. You’ll get fun munchies in under 15 minutes—great for sharing or snacking solo.