Best Puppy Chow Recipe (Muddy Buddies)

I finally cracked The Best Puppy Chow Recipe using only four pantry ingredients and no butter, and the unexpected tweak I used makes it ready in minutes.

I still can’t believe how fast this stuff disappears, I call it The Best Puppy Chow Recipe and people literally crowd the counter. The crunchy Rice Chex cereal gives it that totally munchable base, and the way creamy peanut butter smooths it out makes you keep reaching back in, even though you said you’d stop.

I started calling my batch Homemade Muddy Buddies Puppy Chow as a joke, but now everyone expects it at game nights. It’s weirdly simple but somehow totally addictive, and every time I bring a bowl someone asks if there’s more, like they cant help themselves.

Ingredients

• Rice Chex: light crisp cereal, mostly carbs, low fat, adds crunch and mild corn flavor.
• Semisweet chocolate chips: provides rich chocolate sweetness, some antioxidants, adds depth not too bitter.
• Creamy peanut butter: adds protein and healthy fats, big flavor, makes it’s silky and sticky.
• Powdered sugar: pure sweetness, high carbs, clings to cereal, gives that classic snowy look.

Ingredient Quantities

• 9 cups Rice Chex cereal (about 1 standard box)
• 1 1/2 cups semisweet chocolate chips
• 1 cup creamy peanut butter
• 1 1/2 to 2 cups powdered sugar (confectioners sugar)

How to Make this

1. Measure out 9 cups Rice Chex into a very large bowl so you have room to stir, set aside.

2. In a microwave safe bowl combine 1 1/2 cups semisweet chocolate chips and 1 cup creamy peanut butter. Heat in 20 to 30 second bursts stirring between each, until smooth. Or melt slowly over simmering water in a double boiler, stirring until glossy. don’t overcook the chocolate.

3. Let the chocolate peanut butter mixture sit 30 to 60 seconds so it cools slightly but is still pourable.

4. Pour the warm chocolate mixture evenly over the 9 cups of cereal and gently fold with a spatula until most pieces are coated. Try not to crush the cereal.

5. Pour 1 1/2 cups powdered sugar into a large gallon size zip top bag or into a second very large bowl with a lid. You can start with 1 1/2 cups and add up to 2 cups if you want it sweeter.

6. Working in batches if needed, transfer coated cereal into the bag, seal and shake until each piece is well dusted. If using a bowl, cover and toss gently with a spoon until coated. Tap out excess powdered sugar back into the bag or bowl to reuse.

7. Spread the finished puppy chow on parchment paper or a baking sheet to cool and set for 10 to 15 minutes so it stops being tacky.

8. Store completely cooled puppy chow in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. It’s best eaten within a few days cuz it can lose crunch.

Equipment Needed

1. very large mixing bowl, big enough to hold 9 cups cereal and leave room to stir
2. microwave-safe bowl or a heatproof bowl plus a saucepan if you want to use a double boiler
3. measuring cups (1 cup and 1/2 cup at least)
4. rubber or silicone spatula for folding, try not to crush the cereal
5. large gallon zip-top bag or a second very large bowl with a lid for tossing in powdered sugar
6. baking sheet lined with parchment paper for cooling and setting
7. spoon or small scoop to transfer cereal into the bag/bowl
8. airtight container for storing the finished puppy chow

FAQ

Best Puppy Chow Recipe (Muddy Buddies) Substitutions and Variations

Pro Tips

– Melt the chocolate and peanut butter slowly, in short bursts, and stop when it’s mostly melted then stir until smooth. If you overcook it it’ll seize, but if it’s too thick pop it back in for 5 to 10 seconds, no more, or stir in a teaspoon of neutral oil or a pat of butter to loosen it up.

– Work in small batches when coating and when shaking with powdered sugar, the cereal gets coated more evenly and you avoid crushed pieces. Use a double bag or wrap the zip bag in a dish towel when you shake so it doesnt pop and make a mess.

– Sift the powdered sugar first or tap it through a fine mesh, that prevents clumps and gives a nicer, even dusting. Start with the lower amount of sugar, taste, then add more if you want it sweeter.

– To keep max crunch let the pieces cool completely before storing, and store at room temp in an airtight container with a little paper towel to catch moisture. If it softens later you can refresh crunch by spreading it on a baking sheet and warming in a 250 F oven for 4 to 6 minutes, watch closely so you dont melt the coating.