Okay, you’re gonna love this one.
Imagine crunchy chocolate-covered Chex tossed in toasted coconut, with gooey caramel and a little salty sweet magic happening in every bite.
It’s like your favorite Girl Scout cookie went to a party and brought snacks for everyone.
This Samoas Puppy Chow (aka Muddy Buddies) is ridiculously easy to make, no baking required, and comes together in 15 minutes.
What You’ll Need
- 6 cups Rice Chex cereal
- 1 cup semi-sweet chocolate chips
- 1/2 cup caramel bits
- 1/4 cup heavy cream
- 1 cup toasted shredded coconut
- 1 cup powdered sugar
- 1/4 tsp kosher salt
Why I Love This Recipe
This recipe started as a total accident. I had leftover toasted coconut from a cake and some Chex in the pantry, and well — you know how that goes. Ten minutes later I had a bowl of crunchy, gooey, salty-sweet goodness that was almost too good to share.
- It’s crazy fast to make — like 15 minutes, start to finish
- No baking, no fuss
- It’s perfect for parties, movie nights, or just because
- Tastes exactly like Samoas cookies
Serves: 8
Total Time: 15 minutes
Why This Recipe Works (Quick Science)
The melted chocolate sticks to the Chex, giving it a solid crunchy base. Caramel adds chewiness and sweetness, while toasted coconut brings out warm, nutty flavor. Powdered sugar locks it all together without making it sticky. The salty hit balances everything and keeps it from being too sweet.
Common Mistakes
- Not toasting the coconut: Raw coconut won’t bring that signature flavor
- Adding powdered sugar too soon: Let the chocolate set a little first or it’ll just melt
- Overmixing: Stir gently — you don’t want crushed Chex
- Using too much chocolate or caramel: It gets soggy fast
What to Serve With
- A big bowl of fresh fruit
- Iced coffee or cold brew
- Sweet + salty trail mix on the side
- Add it to vanilla ice cream for a Samoas sundae
FAQ
Can I make this gluten-free?
Yes, just make sure your Chex cereal and caramel bits are certified gluten-free.
Can I skip the coconut?
You can, but then it’s not really a Samoas Puppy Chow. That toasted coconut is everything.
How long does it last?
About 4–5 days in an airtight container — if it lasts that long.
Can I freeze it?
Totally. Freeze in a zip-top bag for up to 2 months.
Pro Tips
- Use a silicone spatula to stir so you don’t crush the cereal
- Toast the coconut in a dry pan until just golden — don’t walk away
- Shake the powdered sugar on in stages for more even coating
- If your caramel is too thick, stir in a splash more cream
- Let everything cool slightly before tossing in powdered sugar
Tools You’ll Need
- 2 mixing bowls
- Silicone spatula
- Small saucepan
- Baking sheet (for toasting coconut)
- Zip-top gallon bag or large container with lid
Substitutions and Variations
- Swap in dark chocolate chips for richer flavor
- Use coconut oil instead of cream to make it dairy-free
- Try crushed pretzels for a salty twist
- Sub in kettle corn for Chex for a caramel corn vibe
Make Ahead Tips
- You can toast the coconut 2–3 days ahead — store in an airtight container
- Fully assemble and store in a sealed bag or jar for up to 4 days
Instructions
Step 1: Toast the Coconut
Add 1 cup shredded coconut to a dry pan. Toast over medium heat for 3–5 minutes, stirring constantly, until golden and fragrant. Set aside.
Step 2: Melt the Chocolate and Caramel
In a small saucepan, melt 1 cup semi-sweet chocolate chips, 1/2 cup caramel bits, and 1/4 cup heavy cream over low heat, stirring constantly, until smooth and pourable.
Step 3: Coat the Cereal
Place 6 cups Rice Chex cereal in a large mixing bowl. Pour the melted chocolate-caramel mixture over top. Gently fold with a silicone spatula until evenly coated.
Step 4: Add Toasted Coconut
Sprinkle the 1 cup toasted coconut and 1/4 tsp kosher salt over the coated cereal. Stir gently to combine.
Step 5: Toss in Powdered Sugar
Transfer the mix to a gallon zip-top bag. Add 1 cup powdered sugar. Seal and shake until everything is well coated and not sticky.
Step 6: Serve
Pour into a large round serving bowl and serve immediately or store for later.
Leftovers and Storage
Keep it in an airtight container or zip-top bag at room temp for up to 5 days. For longer storage, freeze it for up to 2 months and let it sit at room temp for 15–20 minutes before serving.
Hope You Try It!
This Samoas Puppy Chow is one of those recipes you make once and then never stop. It’s craveable, crazy simple, and a real crowd-pleaser. If you give it a try, leave a comment and tell me how it turned out — or what twist you added.
