Maybe you’ve heard of this chocolatey-peanut-buttery snack mix as “Puppy Chow” or “Muddy Buddies” – but I think those are terrible names! So maybe “Chocolate Chex Crunch” isn’t very creative, but at least it’s descriptive (and a little more appetizing). Easier to make than Rice Krispies Treats, this Chex™ cereal recipe should be in every chocolate lover’s repertoire. Truth be told, I can’t stop eating the stuff – to the point where my kids have started to hide the container from me (“for my own good”). I use good-quality Ghirardelli semisweet or bittersweet chocolate chips, so the addition of vanilla (per the Chex recipe) isn’t really necessary. You can find the original recipe on the back of Chex cereals, or my version below.
Chocolate Chex Crunch Print Subee’s Recipe
Makes 18 ½-cup servings (or 9 realistic servings)
- 9 cups unsweetened Chex cereal (I use 5 cups Rice Chex and 4 cups Corn Chex)
- 1 ½ cups powdered sugar
- ¼ cup butter (½ stick)
- ½ cup creamy peanut butter
- 1 cup Ghirardelli (or other) semisweet or bittersweet chocolate chips
Add cereal to a large mixing bowl.
Add powdered sugar to a gallon-size zip-lock bag; turn out the top of the bag and set aside.
Add butter, peanut butter and chocolate chips to a microwaveable bowl or measuring cup. Microwave for 1 minute, or until butter and chocolate chips have just melted. You might need another 30 seconds, depending on microwave strength.
Stir to smooth, and then pour over cereal mix. Stir/fold gently to coat cereal with chocolate mixture.
Transfer mixture to plastic bag; seal and shake to cover cereal pieces with powdered sugar. Store in an airtight container.
Original Chex Muddy Buddies Recipe (available on most Chex boxes)
An interesting article on back-of-the-package recipes: