Best Muddy Buddies Recipes

CHEX® MUDDY BUDDIES®

Steps:

• Into large bowl, measure cereal; set aside.
• In 1-quart microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
• Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

MUDDY BUDDIES

Steps:

• Pour cereal into large bowl; set aside. In 1-quart, microwave-safe bowl combine chocolate chips, peanut butter and margarine.
• Microwave for 1 to 1 1/2 minutes or until smooth, stirring after 1 minute.
• Stir in vanilla. Pour chocolate sauce slowly over cereal, stirring to coat evenly.
• Pour cereal into large plastic bag.
• Add powdered sugar and secure; shake to coat well.
• Spread on waxed paper to cool.

DOUBLE BROWNIE MUDDY BUDDIES™ MIX

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make brownies as directed on box for 9-inch square pan. Cool completely, about 1 hour.
• Cut brownies into 1-inch pieces. Gently mix with remaining ingredients. Store tightly covered.

MUDDY BUDDIES I

Steps:

• Measure out the Crispix cereal in a very large bowl (one in which you can toss the cereal to evenly coat with the chocolate/peanut butter mixture).
• Melt the chocolate chips in either a double boiler or the microwave.
• Add the peanut butter; stir well.
• Pour the chocolate/peanut butter mixture over the Crispix cereal.
• Toss the cereal with the chocolate/peanut butter mixture until the cereal is evenly coated.
• Using a gallon size freezer bag, put about 1/3 of the box of confectioners sugar in the bottom.
• Add half the cereal mixture and toss in the bag until evenly coated with confectioner's sugar.
• Add the remainder of the cereal and top with another 1/3 of the box of confectioners sugar.
• Toss until all the cereal is white in color (for the most part); add more confectioners sugar as needed.

CHEX MUDDY BUDDIES

Steps:

• Into large bowl, measure cereal; set aside.
• In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter.
• Microwave uncovered on High 1 minute; stir.
• Microwave about 30 seconds longer or until mixture can be stirred smooth.
• Stir in vanilla.
• Pour mixture over cereal, stirring until evenly coated.
• Pour into 2-gallon resealable food-storage plastic bag.
• Add powdered sugar.
• Seal bag; shake until well coated.
• Spread on waxed paper to cool.
• Store in airtight container in refrigerator.

S'MORES MUDDY BUDDIES® BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make brownies as directed on box for 9-inch square pan. After removing pan from oven, set oven control to broil.
• Immediately sprinkle marshmallows and snack mix over warm brownies. Broil with top 4 to 5 inches from heat 30 to 60 seconds or until marshmallows are golden brown. (Watch carefully; marshmallows and snack mix will brown quickly.) Sprinkle with candy. Cool about 30 minutes. Cut into 4 rows by 4 rows. Store loosely covered.

CHEX MIX™ MUDDY BUDDIES™ COOKIES

Steps:

• Heat oven to 350°F.
• Make cookie dough as directed on pouch. Stir in snack mix. Bake as directed on pouch. Cool.
• Meanwhile, in microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir until smooth and combined.
• Place powdered sugar in shallow bowl.
• Using fork, dip each cookie into chocolate mixture, tapping off any excess. You may need to use a spoon to spread chocolate evenly over cookies. Immediately dip into powdered sugar, and toss to coat completely. Place on cooling rack until chocolate is set, about 10 minutes.
• Store in airtight container up to 4 days.

CHEX MUDDY BUDDIES

Steps:

• 1. Pour cereal into a large bowl and set aside. In a 1-quart microwave-safe bowl combine chips, peanut butter, and margarine. Microwave on high 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour chocolate mixture over cereal, stirring until all pieces are evenly coated. Pour cereal mixture into a large jumbo Ziploc bag with powdered sugar in it. Seal securely and shake until all pieces are coated. Spread on wax paper to cool. Best served chilled. Great Party snack!

NUTELLA™ MUDDY BUDDIES™

Steps:

• Line large rimmed cookie sheet with waxed paper. In large bowl, add cereal.
• In medium microwavable bowl, microwave chocolate chips, hazelnut spread and butter uncovered on High in 30-second intervals, stirring after each interval, 30 seconds to 1 1/2 minutes or until smooth.
• Pour mixture over cereal, stirring until evenly coated. Pour mixture into 2-gallon resealable food-storage plastic bag.
• Add powdered sugar to bag. Seal bag; shake until cereal pieces are well coated. Spread mixture on cookie sheet to cool, about 15 minutes. Mix in almonds and pretzels. Store in covered container.

MUDDY BUDDIES® DOUBLE ALMOND PEPPERMINT BARK

Steps:

• In 2-quart saucepan, melt almond bark over medium heat. Add marshmallows and butter. Heat until melted and smooth, stirring occasionally (mixture will be thick). Stir in cranberries, almond extract and snack mix. Mixture will be stiff.
• Using rolling pin, roll mixture between 2 sheets of waxed paper 1/2 to 3/4 inch thick (mixture will be warm); remove top sheet of waxed paper. Slide bottom sheet and bark onto cookie sheet, if desired. Refrigerate 30 to 45 minutes or until set. Cut into pieces.

CHOCOLATE PEANUT BUTTER CHEERIOS™ CHEX™ MUDDY BUDDIES™

Steps:

• In large bowl, measure Chex™ cereal; set aside.
• In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until smooth. Stir in vanilla until well mixed. Pour chocolate mixture over Chex™ cereal in large bowl; stir until well coated. Pour into 2-gallon resealable food-storage plastic bag; add powdered sugar. Seal bag; shake until well coated.
• Add remaining ingredients. Seal bag; shake until well mixed. Store in airtight container in refrigerator.

HOT CHOCOLATE WITH PEPPERMINT MUDDY BUDDIES MARSHMALLOW BITES

Steps:

• Butter square pan, 9x9x2 inches. Place marshmallows and butter in large microwavable bowl. Microwave uncovered on High about 1 minute or until mixture can be stirred smooth. Stir in cereal. Press in pan.
• Let stand at room temperature about 1 hour or until firm. Cut into desired shapes such as cubes, squares or rectangles. Or, use small cookie cutters (spray with cooking spray) to cut into festive shapes such as gingerbread people, stars, holly leaves, trees, etc. Cover loosely with waxed paper or foil; set aside until serving time.
• In 2-quart saucepan, mix sugar and cocoa. Using wire whisk, gradually stir in milk and half-and-half until well blended. Cook and stir over medium heat until thouroughly heated (do not boil). Remove from heat.
• Add chocolate chips; stir constantly with whisk until chips are melted and mixture is smooth. Stir in vanilla. To serve, pour hot chocolate into 4 mugs or cups. Top with whipped cream and sprinkles. Thread desired number of marshmallow bites onto decorative skewer or pick and place in mugs.

MUDDY BUDDIES

Steps:

• Place cereal in a large bowl and set aside.
• In a medium microwavable bowl, add chocolate chips, peanut butter and butter. Microwave on High for 1 minute and stir. Microwave 30 seconds longer and stir mixture until smooth.
• Stir in vanilla.
• Pour sauce over cereal and stir until evenly coated.
• Spoon half of the mixture in each 1-gallon resealable ziplock bag.
• Add 3/4 cup powdered sugar to each bag, and seal. Shake the bag until everything is coated.
• Spread on waxed/parchment paper to cool. Store in airtight container in refrigerator.
• Add nuts and pretzels to the bags for an extra crunchy treat.

MUDDY BUDDIES BROWNIES

Steps:

• 1. preheat oven to 350. grease 13x9 inch baking pan (or 11x7 for thicker brownies).
• 2. prepare brownies according to box (or make your own). pour brownies into prepared pan and bake for 19-23 minutes.
• 3. while brownies are baking, prepare peanut butter frosting. cream the butter and peanut butter until smooth. slowly blend in powdered sugar.
• 4. when brownies are baked and completely cooled (about 1 hour), frost with the peanut butter frosting. sprinkle frosting evenly with entire bag of chex mix brownie buddies mixture.
• 5. drizzle melted chocolate over the top of the brownies, cut into squares.

GLUTEN-FREE GERMAN CHOCOLATE CAKE CHEX™ MUDDY BUDDIES™

Steps:

• Heat oven to 300°F. Line 15x10x1-inch pan with cooking parchment paper.
• In large microwavable bowl, microwave caramels, 2 tablespoons butter and the cream uncovered on High 2 to 3 minutes, stirring after each minute, until caramels are melted and mixture is smooth. Add Honey Nut Chex cereal, coconut and pecan halves; stir until evenly coated. Pour mixture into pan. Bake 15 minutes. Cool completely, about 30 minutes.
• In another large microwavable bowl, place Chocolate Chex cereal. In small microwavable bowl, microwave 1/4 cup butter uncovered on High about 30 seconds or until melted. Stir in chopped chocolate. Microwave uncovered on High 30 seconds. Stir; continue microwaving and stirring until mixture is smooth, about 1 minute longer, microwaving in 30-second increments. Pour chocolate mixture over cereal; toss until well coated.
• In large resealable food-storage plastic bag, mix powdered sugar and cocoa. Add chocolate-coated cereal mixture; shake until evenly coated. To serve, layer the chocolate and caramel Chex Mixes in a clear glass bowl. Store covered.

MUDDY BUDDIES® BROWNIE ICE CREAM CAKE

Steps:

• Reserve 1/2 cup snack mix from bag. Lightly spray bottom of 9-inch springform pan with cooking spray. In resealable food-storage plastic bag, place remaining snack mix; seal bag, and crush mix. Place in medium bowl. Stir in melted butter, and press in bottom of pan. Refrigerate 10 minutes.
• Gently spread ice cream over crust in pan. Cover with whipped topping. Sprinkle with reserved snack mix. Cover loosely with foil. Freeze 2 to 4 hours or until firm.
• To serve, remove side of pan. Let stand 5 minutes. Cut with hot wet knife. Store leftovers loosely cover in freezer.

NO-BAKE MUDDY BUDDIES® SNICKERDOODLE DROP COOKIES

Steps:

• Place mini paper baking cup in each of 50 mini muffin cups or place wax paper on cookie sheet.
• In large microwavable bowl, microwave white chocolate uncovered on High 2 to 3 minutes, stirring every 30 seconds, until melted. Stir in condensed milk. Stir in walnuts, snack mix and coconut. Cover with plastic wrap. Let stand 15 to 20 minutes. Scoop by tablespoonfuls into muffin cups or cookie sheet. Refrigerate 2 hours.
• In medium microwavable bowl, microwave bittersweet baking chocolate and shortening uncovered on High in 30-second increments until mixture can be stirred smooth. Drizzle over top of each candy drop cookie. Refrigerate until set. Store refrigerated in airtight container.

LOVER MUDDY BUDDIES RECIPE

Steps:

• Pour cereal into large bowl; set aside.
• In 1-quart, microwave-safe bowl combine white chocolate chips, peanut butter and margarine.
• Microwave at 100-percent power for 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla.
• Pour white chocolate sauce slowly over cereal, stirring to coat evenly.
• Pour cereal into large Ziploc bag.
• Add powdered sugar and secure; shake to coat well.
• Pour back into bowl and gently fold in the M&M's, Ju Ju hearts, and wafer cookie pieces.
• Spread on waxed paper to cool.

CHEX MUDDY BUDDIES

Steps:

• 1. In 1-quart microwavable bowl, mix chocolate chips, peanut butter and butter. Microwave uncovered on High 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. 2. In large bowl, place ceral. Pour chocolate mixture over cereal, stirring until evenly coated. Pour into 2-gallon food-storage plastic bag. 3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool about 30 minutes. Store in airtight container in refrigerator. STOVE-TOP DIRECTIONS: Into large bowl, measure cereal; set aside. In 1-quart sacepan, heat chocolate chips, peanut butter and butter over low heat, stirring frequently, until melted. Remove from heat; stir in vanilla. Pour chocolate mixture over cereal, stirring until evenly coated. Pour into 2-gallon food storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool about 30 minutes. Store in airtight container in refrigerator.

PEPPERMINT MUDDY BUDDIES BARK

Steps:

• Line cookie sheet with waxed paper, foil or cooking parchment paper. Place vanilla coating in 8-cup microwavable measuring cup or 2-quart microwavable casserole. Microwave uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until almost melted. Stir until smooth; stir in 3/4 cup of the cereal. Place chocolate chips in 4-cup microwavable measuring cup or 2-quart microwavable casserole. Microwave uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until almost melted. Stir until smooth; stir in 3/4 cup of the cereal.
• Spread vanilla mixture on lined cookie sheet to 1/4-inch thickness. Spoon chocolate mixture randomly over vanilla layer; marble with knife to create swirls showing both white and dark chocolate (do not mix colors completely). Sprinkle with remaining cereal; pressing gently. Let stand about 1 hour or until cool and hardened. Break into pieces. Store tightly covered at room temperature.