Ingredients:

  • 9 cups Rice Chex or Corn Chex cereal (about 225 g)
  • 1 cup Semi-sweet chocolate chips (225 g)
  • ½ cup Creamy peanut butter (125 g)
  • ¼ cup Unsalted butter (57 g), cut into 4 pieces
  • 1 teaspoon Pure vanilla extract
  • Pinch of fine sea salt
  • 1½ cups Powdered sugar (180 g)

Instructions:

  1. Measure the Cereal: Place the 9 cups of Chex cereal into a very large mixing bowl and set aside. Ensure the bowl is large enough to allow for gentle stirring.
  2. Melt the Base: In a microwave-safe bowl, combine the chocolate chips, peanut butter, and butter. Microwave on high for 60 seconds. Remove and stir thoroughly. If not fully melted, return to the microwave in 30-second intervals, stirring vigorously after each, until the mixture is smooth and glossy.
  3. Flavour Boost: Stir in the vanilla extract and the pinch of salt until fully incorporated into the chocolate mixture.
  4. Initial Coat: Pour the melted chocolate mixture evenly over the cereal in the large bowl. Using a rubber spatula, gently fold the cereal until every piece is coated (aim for 75–80% coverage). Work quickly but carefully to avoid breaking the cereal.
  5. Transfer and Add Sugar: Divide the coated cereal equally into two large zip-top plastic bags. Pour ¾ cup (90 g) of the powdered sugar into each bag.
  6. The Shake: Seal the bags securely, removing as much air as possible. Vigorously shake each bag for 1–2 minutes, rotating constantly, ensuring the sugar coats all pieces thoroughly. The exterior should transition from glossy to matte and powdery.
  7. The Set: Spread the Muddy Buddies onto a parchment-lined baking tray in a single layer. Allow the snack mix to cool completely at room temperature for 15–20 minutes to allow the coating to fully set. Break up any large clumps before serving or storing in an airtight container.