Muddy Buddies

I've been sharing some of my favorite chocolate/peanut butter treats lately including these Scotcheroos now that we can have peanut butter in our house again after treating my son's peanut allergy. Muddy Buddies are definitely up there in the running for my top favorite treat and they are completely irresistible in my opinion! I literally wouldn't understand if someone didn't like them because they're so good!

This recipe calls for less Rice Chex than the original recipe, which results in the perfect chocolate/peanut butter to cereal ratio. I personally love it when the coated Chex clump together, but my husband loves them separate. Either way, they're best stored in the fridge or the freezer and I can't help but devour them in a day!

Muddy Buddies

Adapted from Two Peas and Their Pod

1 cup chocolate chips

1/2 cup peanut butter

1/4 cup unsalted butter

1 tsp. vanilla

6 cups Rice Chex cereal

1 1/2 cups powdered sugar

1. Place the chocolate chips, peanut butter and butter in a large microwave-safe bowl. Microwave on high for 1 minute. Remove the bowl from the microwave and stir. Put the bowl back into the microwave and heat for an additional 30 seconds or until mixture is smooth when stirred. Add the vanilla extract and stir again.

2. Pour the cereal into the chocolate mixture and gently stir until cereal is evenly coated. Pour the coated cereal into a gallon-sized Ziploc bag. Add the powdered sugar. Seal the bag and shake until the cereal is well coated. Spread on parchment paper or waxed paper. Let sit until cool and chocolate is set.

3. Store in an airtight container for up to 2 weeks. Store in the refrigerator or freezer if desired.