Ingredients:

  • 9 cups Rice Chex Cereal
  • 6 oz (170g) Semi-sweet chocolate chips or chopped baking chocolate
  • ½ cup (120g) Creamy peanut butter (smooth)
  • ¼ cup (57g) Unsalted butter
  • 1 tsp Pure vanilla extract
  • A pinch of fine sea salt
  • 1 ½ cups (180g) Icing sugar (confectioners’ sugar)

Instructions:

  1. Place the 9 cups of Rice Chex cereal into the largest mixing bowl you have. Set aside.
  2. Place the chocolate chips, peanut butter, butter, and salt into a medium microwave-safe bowl.
  3. Microwave the coating ingredients on high power for 60 seconds. Stir well with a rubber spatula.
  4. Continue melting the mixture in 15-second intervals, stirring vigorously after each interval, until the mixture is completely smooth and glossy (no lumps remain). Do not overheat.
  5. Stir in the vanilla extract until fully incorporated.
  6. Pour the melted chocolate mixture over the cereal in the large mixing bowl.
  7. Using a rubber spatula, gently fold the mixture until the cereal is evenly coated. Work quickly but carefully to avoid crushing the delicate cereal squares.
  8. Divide the icing sugar, pouring half (¾ cup) into the first large zipper bag and the remaining half into the second zipper bag.
  9. Divide the chocolate-coated cereal evenly between the two zipper bags.
  10. Seal both bags tightly, pressing out all the air. Shake vigorously until the cereal is completely coated with the icing sugar and no wet spots remain.
  11. If the mixture still looks damp or sticky, add an extra tablespoon or two of icing sugar to each bag and shake again.
  12. Spread the finished Muddy Buddies onto a parchment-lined baking sheet in a single layer to cool and set completely (about 15 minutes). This prevents permanent clumping.
  13. Once set, serve immediately or transfer to an airtight container for storage.