This is one of those recipes you’ll make once and keep coming back to.
It’s crunchy, chocolatey, and has a kick of espresso that makes it feel just a little more grown-up than your average snack mix.
I like to think of it as the snack you pull out when you want to impress your friends but still want something low-effort and no-bake.
It’s sweet, salty, crunchy, and totally addictive.
Why I Love This Recipe
I grew up making puppy chow (or muddy buddies), usually around the holidays. But when I wanted a version that felt a little more like my kind of snack, I came up with this mocha espresso twist. The flavor is bold but still sweet, and it’s just the right amount of different to get people asking, “What’s in this?!”
- You don’t need to turn on the oven.
- Takes less than 15 minutes from start to finish.
- Crunchy, sweet, with a subtle coffee flavor — perfect with an afternoon coffee.
- Keeps well for days (if it lasts that long).
What You’ll Need
- 9 cups rice Chex cereal
- 1 ½ cups dark chocolate chips
- ½ cup creamy peanut butter
- 3 tbsp unsalted butter
- 2 tsp espresso powder
- 1 tsp vanilla extract
- 1 ½ cups powdered sugar
- 2 tbsp unsweetened cocoa powder
- ¼ tsp kosher salt
Pro Tips
- Use a microwave-safe glass bowl for melting the chocolate to avoid burning it.
- Don’t skip the espresso powder — it deepens the chocolate flavor beautifully.
- Shake the cereal in batches if your bag is too small; overcrowding leads to clumps.
- Let it cool before sealing in containers to keep it crunchy.
- Want to go fancier? Sprinkle in a few espresso beans or mini chocolate chips before serving.
Tools You’ll Need
- Large mixing bowl
- Microwave-safe bowl
- Silicone spatula
- Gallon-sized zip-top bag or large container with lid
- Measuring cups and spoons
Substitutions and Variations
- Swap dark chocolate for milk chocolate if you prefer it sweeter.
- Use almond butter or sunflower butter instead of peanut butter.
- Add mini marshmallows or roasted almonds for texture.
- For a dairy-free version, use vegan butter and dairy-free chocolate.
Make Ahead Tips
- Make up to 5 days in advance and store in an airtight container.
- Keep at room temp — refrigeration makes it lose its crunch.
Instructions
Step 1: Measure out the cereal
Measure 9 cups of rice Chex cereal into a large mixing bowl. Set aside.
Step 2: Melt chocolate mixture
In a microwave-safe bowl, add 1½ cups dark chocolate chips, ½ cup creamy peanut butter, and 3 tbsp unsalted butter. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.
Step 3: Add espresso and vanilla
Stir 2 tsp espresso powder and 1 tsp vanilla extract into the warm melted chocolate mixture until fully dissolved.
Step 4: Pour chocolate mix over cereal
Pour the warm chocolate mixture over the rice Chex cereal. Gently fold with a silicone spatula until all pieces are evenly coated.
Step 5: Shake with powdered sugar
In a gallon-sized zip-top bag, add 1½ cups powdered sugar, 2 tbsp unsweetened cocoa powder, and ¼ tsp kosher salt. Add the chocolate-coated cereal. Seal and shake until everything is fully coated and no chocolate is showing.
Step 6: Let it cool and serve
Spread the coated cereal out on a baking sheet to cool for 5–10 minutes. Then pour into a large serving bowl.
Tips for Leftovers and Storage
- Store in an airtight container at room temp for up to 5 days.
- For extra crunch, toss in a fresh dusting of powdered sugar before serving.
- Don’t refrigerate — it can make the cereal soggy.
How Many Servings & Time
Servings: 10 cups
Time: 15 minutes
Macros (per 1 cup serving, approximate)
- Calories: 280
- Protein: 4g
- Fat: 14g
- Carbs: 36g
- Sugar: 22g
- Fiber: 2g
Why This Recipe Works (Quick Science)
- Espresso powder enhances chocolate flavor without overwhelming with coffee taste.
- Microwaving in intervals prevents overheating chocolate, which can seize or burn.
- Powdered sugar coating acts as a barrier, helping preserve crispness and adding that sweet outer crunch.
Common Mistakes
- Using too much chocolate mixture — it can make the cereal soggy instead of crisp.
- Not shaking enough — uncoated clumps will stay sticky and messy.
- Letting it sit too long in a sealed bag while warm — it steams and softens the crunch.
What to Serve With
- A hot latte or cold brew
- Tall glass of milk
- As a topping on vanilla ice cream
- Paired with chocolate-covered espresso beans for an easy snack mix
FAQ
Can I make this without peanut butter?
Yes! Use almond or sunflower butter instead.
Is this gluten-free?
Yes, if you use certified gluten-free rice cereal and check your chocolate and flavorings.
Can I freeze this?
Not recommended — it gets soggy when it thaws.
Does it taste like coffee?
Not strongly — the espresso deepens the chocolate flavor without making it taste like a cup of coffee.
