Some of you may call this puppy chow, while others might insist that they’re called muddy buddies. Whatever you choose to call it, this is one of my favorite easy no-bake desserts!
Crispy Chex cereal is coated in a melted chocolate, peanut butter, and vanilla mixture before being tossed in powdered sugar. The result? An irresistibly chocolatey, crunchy, and sweet treat that is so addictive, you’ll find yourself reaching for handful after handful… after handful.
The secret to making this already easy dessert even easier is using Ghirardelli melting wafers instead of chocolate chips. I talk more in-depth about why I love the wafers below, but to summarize- I think they are the easiest, most foolproof way to get perfectly shiny melted chocolate in the microwave every time.
Puppy Chow Ingredients
This version of puppy chow keeps things super simple, requiring only five ingredients.
Chex Cereal: Rice Chex, Corn Chex, or a mixture of the two will work for this recipe. I do not recommend using any sweetened versions of the cereal (honey, maple, etc.) as the puppy chow is sweet enough as it is.
While I have not tried it myself, I know that some people prefer using Crispix instead of Chex for this treat.
Peanut Butter: I use Jif creamy peanut butter. I recommend using peanut butter that is solid at room temperature, so natural peanut butter likely will not work for this recipe.
Milk Chocolate Ghirardelli Melting Wafers: Yummy, high quality, and so easy to work with- these little guys are the secret to making this simple puppy chow even simpler!
Vanilla Extract: My favorite “good” vanilla extract (as Ina Garten would say) is from Nielsen-Massey. You can shop it on Amazon here.
Powdered Sugar: I use 3/4 cup to coat the cereal, but feel free to add extra if you’d like!
Why use melting wafers instead of chocolate chips?
Melting wafers are designed to melt quickly and smoothly, making them perfect for this simple puppy chow. Chocolate chips, on the other hand, are designed to hold their shape throughout baking. Thus, they tend to be a bit more finicky when melting and the risk of the chocolate seizing up is higher in my experience.
My favorite chocolate melting wafers are from Ghirardelli- you can likely find them at your local grocery store, or you can shop them on Amazon here. I think the taste and quality of the chocolate is amazing and I use them in a lot of different candies and treats (like these truffles).
The melting wafers include ingredients meant to resist seizing and there’s no tempering required. I have never had any texture issues when melting these Ghirardelli wafers in the microwave. I always end up with beautiful, smooth melted chocolate with minimal effort- which is exactly what we’re looking for in this recipe.
Just a note- even though they are resistant to seizing, I still would not introduce cold liquid to the melted wafers. There’s no need to tempt fate, so make sure you add the vanilla extract before microwaving.
If you’d like, you can make this recipe using your favorite chocolate chips (semisweet, milk, etc.). However, I would keep a closer eye on the chocolate while microwaving and might add a teaspoon of butter or oil to aid in creating a smooth, silky chocolate mixture.
Take 15 minutes out of your day and make these muddy buddies!
Perfect for holiday parties, family gatherings, or to satisfy your craving for a crunchy sweet treat, this easy no-bake dessert is sure to be a hit! Read on for the ultra-simple and easy-to-follow recipe.
If you make this recipe, leave a comment and rating below! I always appreciate hearing your thoughts. And, don’t forget to follow along on Pinterest for even more recipes like this one.
The Best Puppy Chow (Muddy Buddies)
Equipment (Shop on Amazon)
- Small Glass Measuring Cup
- Plastic Zipper Bag
Ingredients
- 4 cups Chex cereal (rice, corn, or a mix of the two)
- ½ cup Ghirardelli Milk Chocolate Flavored Melting Wafers (shop on Amazon)
- ⅓ cup creamy peanut butter
- ½ tsp vanilla extract (shop my favorite on Amazon)
- ¾ cup powdered sugar
Instructions
- Measure and pour your Chex cereal into a large mixing bowl. Set aside.4 cups Chex cereal
- Add the milk chocolate melting wafers, creamy peanut butter, and vanilla extract to a microwave-safe measuring cup or bowl. Microwave in 20-second increments at 50% power until completely melted, stirring vigorously after each time you heat it.½ cup Ghirardelli Milk Chocolate Flavored Melting Wafers, ⅓ cup creamy peanut butter, ½ tsp vanilla extract
- Pour the melted chocolate and peanut butter mixture over the Chex cereal and mix using a silicone spatula spoon until all cereal pieces are completely coated. As you mix the cereal, gently scoop from the bottom of the bowl to ensure you get any pools of chocolate that have settled.
- Pour the chocolate-coated cereal into a 1-gallon plastic zipper bag and add the powdered sugar. Seal the bag and shake it until all the cereal is coated in powdered sugar. Make sure you flip the bag upside down a few times to ensure all pieces receive a good coating of powdered sugar.(At this point you can spread the puppy chow out on a sheet pan to help the coating set up more quickly but, if I'm being honest, I always end up eating it right out of the bag- it turns out fine!)¾ cup powdered sugar
- Enjoy your puppy chow! Once the outer chocolate coating is completely cooled and set, store the puppy chow in an airtight bag or container.
Notes from the Happy To Be Here Kitchen
Tips & Tricks for Perfect Puppy Chow:
Use peanut butter that is solid at room temperature... to ensure the coating on the puppy chow pieces will be set up fully even if not kept in the fridge. While I have not tried it, natural peanut butter likely will not work in this recipe. If you feel this puppy chow is too sweet for your taste... replace the milk chocolate wafers with Ghirardelli's dark chocolate melting wafers. Or, mix the two kinds together. If you don't have Ghirardelli melting wafers... you can substitute in your favorite chocolate chips. Consider adding about a teaspoon of butter or oil to help get the smoothest melted chocolate possible. Chips are more prone to seizing up when heating, so keep a close eye on them when microwaving. If your chocolate seizes up, you can try adding a teaspoon or two of butter to it, heating it for 20-25 seconds in the microwave at 50% power, and then stirring it aggressively. However, it's unlikely that you'll be able to get the chocolate back to a thin enough consistency to be pourable, a requirement for this recipe. This is why I love the Ghirardelli melting wafers! I have never had any issues with the consistency when melting them. Make sure you add the vanilla extract before microwaving... to prevent the chocolate from thickening/seizing. Regardless of whether you're using melting wafers or chips, you do NOT want melted chocolate to come into contact with cold liquid.Share This Recipe:
More recipes you might like…
Easy 5-Ingredient Peanut Butter Balls (Truffles)
The Easiest Four Ingredient No-Bake Oat Bars
Flourless Mini Peanut Butter Cookies (Quick and Easy- Only 5 Ingredients!)
Pin the image below to come back to this recipe later.
