This is one of those recipes that hits every craving: crunchy, sweet, salty, and chocolatey.
Peanut Butter Puppy Chow (also known as Muddy Buddies) is a no-bake treat that’s quick to throw together and dangerously easy to keep snacking on.
It’s perfect for game night, movie night, or when you just want something fun to share.
I’ve made this countless times—it’s one of those things you bring to a gathering and suddenly everyone wants the recipe.
Why I Love This Recipe
I grew up making this every holiday season and somehow it still tastes just as good now as it did then. It’s fast, it’s foolproof, and it makes a big batch—so there’s always enough to share (or not).
- No baking required
- Stays fresh for days
- Comes together in under 15 minutes
- You can play with the ingredients for different flavors
- It stores great in the fridge or freezer
Makes: 10 servings
Total Time: 15 minutes
What You’ll Need
- 9 cups Rice Chex cereal
- 1 cup semi-sweet chocolate chips
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Pro Tips
- Use a large mixing bowl—it’ll make tossing easier and less messy
- Don’t overheat the chocolate and peanut butter mixture or it could seize
- Add the powdered sugar in batches if your bag is smaller
- Let the mix cool before storing or the powdered sugar may dissolve
- Store it in the fridge for an extra crunch
Tools Required
- Large mixing bowl
- Microwave-safe bowl
- Rubber spatula
- Gallon-sized zip-top bag
- Measuring cups and spoons
Substitutions and Variations
- Use almond butter or sunflower seed butter instead of peanut butter
- Swap in white chocolate chips for a sweeter twist
- Add mini M&Ms or crushed pretzels for extra texture
- Try cinnamon Chex for a spicy-sweet variation
Make Ahead Tips
You can make this up to 5 days ahead. Store it in an airtight container in a cool place or in the fridge for longer freshness. You can also freeze it for up to a month.
Step 1: Measure the cereal
Add 9 cups of Rice Chex cereal into a large mixing bowl.
Step 2: Melt the chocolate, peanut butter, and butter
In a microwave-safe bowl, add 1 cup semi-sweet chocolate chips, 1/2 cup creamy peanut butter, and 1/4 cup unsalted butter. Microwave for 30 seconds, stir, then microwave for another 30 seconds until smooth.
Step 3: Stir in vanilla
Add 1 teaspoon vanilla extract to the melted mixture and stir until combined.
Step 4: Pour over cereal
Pour the melted mixture over the 9 cups of Rice Chex in the mixing bowl. Gently fold with a spatula until every piece is evenly coated.
Step 5: Shake with powdered sugar
Add the coated cereal to a gallon-sized zip-top bag. Pour in 1 1/2 cups powdered sugar. Seal and shake until all cereal is evenly coated.
Step 6: Let cool and serve
Spread the finished Puppy Chow on a parchment-lined tray to cool. Once cool, serve in a large bowl.
Leftovers and Storage
Store leftovers in an airtight container at room temp for up to 4 days, or in the fridge for a week. For longer storage, freeze in a zip-top bag for up to a month.
Why This Recipe Works (Quick Science)
The combo of chocolate, peanut butter, and butter melts into a smooth, pourable coating that clings to every ridge of the Chex cereal. The powdered sugar sticks to the warm coating and creates that signature sweet crunch. Using a bag to shake it up means even coverage without crushing the cereal.
Common Mistakes
- Overheating the chocolate mixture can cause it to seize
- Not mixing quickly enough can lead to clumps
- Using too small of a bag makes shaking harder
- Skipping the cooling step can lead to soggy pieces
What to Serve With
- Hot chocolate or coffee for a cozy treat
- Ice cream—use it as a topping
- A salty snack mix to balance the sweetness
- Fresh fruit like strawberries or apple slices
FAQ
Can I use a different cereal?
Yes, any square-shaped cereal like Corn Chex or Crispix works great.
Is it gluten-free?
If you use certified gluten-free Rice Chex and check your other ingredients, yes.
Can I make this dairy-free?
Yep—just use dairy-free chocolate chips and plant-based butter.
How long does it last?
About 4–5 days at room temp or a week in the fridge. You can also freeze it.
Do I have to use a zip-top bag?
Nope! You can also toss everything in a large mixing bowl with a lid or cover with a baking sheet and shake gently.
Enjoy making this sweet little treat! It’s a fun one to whip up anytime and almost impossible to mess up. If you try it, drop a comment below and let me know how it turned out—or if you added your own spin.
