Cinnamon Sugar Muddy Buddies Puppy Chow Recipes

PUPPY CHOW/ MUDDY BUDDY

Puppy Chow/ Muddy Buddy image

Puppy Chow or, as the Chex box likes to call it, Muddy Buddy! Added chocolate and butter make this richer than other versions! It's addicting! And the star of all parties!

Provided by ooga_booga87

Categories Candy

Time 15m

Yield 9-18 serving(s)

Number Of Ingredients 5

Ingredients

9 cups Corn Chex or 9 cups Crispix cereal
1/2 cup creamy peanut butter
1/2 cup butter (1 stick)
2 cups semi-sweet chocolate chips (12 oz. bag)
2 -4 cups powdered sugar

Steps:

Measure out the 9 cups of Chex cereal into a large bowl, set aside.
In a grocery bag, or large plastic bag, measure out 2 cups of powdered sugar and set aside.
In a large saucepan, measure out the butter, peanut butter, and chocolate chips.
Melt the chocolate chips, peanut butter, and butter together in the saucepan over low heat. Don't turn the heat on the stove up too high, or you will burn it. It should take a few minutes to completely melt this mixture.
Pour this melted chocolate mixture over the 9 cups Chex in the large bowl. Stir it all together, making sure that all the pieces of Chex are covered in the melted chocolate.
Pour this chocolate Chex mixture into the plastic bag with powdered sugar in it. Tie the bag and throw the bag around until all the Chex pieces are coated in a layer of powdered sugar. If you want to add more powdered sugar to your preference, you can. I usually add about 1 and half more cups.
Open the bag and pour out into a bowl to enjoy! Perfect for parties or to just snack on!

Nutrition Facts : Calories 569.2, Fat 28.9, SaturatedFat 14.7, Cholesterol 27.1, Sodium 430.5, Carbohydrate 78.7, Fiber 3.7, Sugar 51, Protein 7.4

PUPPY CHOW

Puppy Chow image

This delightfully messy Midwestern treat is simple enough for kids to make: Just toss crispy cereal with melted peanut butter and chocolate, then dust with lots of confectioners' sugar. The recipe's origins are murky, but puppy chow, or muddy buddies, can probably be traced back to recipe pamphlets and community cookbooks from the 1960s. Unlike the version on the back of the Chex cereal box, this recipe calls for a whole box of cereal and for cooling the chocolate-coated cereal a bit, which encourages clusters to form and helps the sugar stick. The cooled cereal is then tossed with confectioners' sugar on a baking sheet for even coverage. There are many additions to consider: popcorn, chocolate chips, pretzels, nuts, mini marshmallows - the list goes on.

Provided by Ali Slagle

Categories easy, snack, candies, finger foods, dessert

Time 20m

Yield 12 cups

Number Of Ingredients 6

Ingredients

1 (12-ounce) box of Chex, Crispix or similar cereal (about 11 cups)
1 1/2 cups bittersweet chocolate chips or 10 ounces/283 grams chopped bittersweet chocolate
3/4 cup creamy peanut butter
1 teaspoon vanilla extract (optional)
1 1/2 cups/185 grams confectioners' sugar
Kosher salt

Steps:

Place the cereal in a large bowl. Melt the chocolate and peanut butter in the microwave or on the stovetop. Microwave in a bowl in 30-second intervals, stirring between each, until nearly completely melted, then stir to melt completely. On the stovetop, stir in a small saucepan over low heat. Off the heat, stir in the vanilla.
Pour the chocolate-peanut butter mixture over the cereal and stir vigorously to coat. Refrigerate until the chocolate is cool, tacky and less shiny than melted chocolate, 10 to 15 minutes.
Spread the cereal in an even layer on a sheet pan. With a spoon or fine-mesh sieve, sprinkle some of the powdered sugar evenly over the cereal, add a pinch of salt, then toss with a spoon or your hands, or both, until evenly coated. Repeat with the remaining powdered sugar (adding the sugar in batches ensures it doesn't all soak into the chocolate). Set aside to set, at least 5 minutes. Store in an airtight container at room temperature for 3 to 4 days, or in the fridge or freezer for months.

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