Ingredients:
- 9 cups Rice or Corn Chex Cereal
- 1 ½ cups Powdered Sugar (Icing Sugar)
- 1 cup Semi-sweet Chocolate Chips
- ½ cup Creamy Peanut Butter
- ¼ cup Unsalted Butter
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
Instructions:
- Measure and Prepare: Carefully measure 9 cups of Chex cereal and place it into a very large mixing bowl. Set the cereal aside.
- Melt the Butter and Chocolate: In a microwave-safe bowl, combine the chocolate chips, peanut butter, and butter. Microwave on high for 60 seconds.
- Stir and Finish Melting: Remove the bowl and stir until the mixture is completely smooth and glossy. If lumps remain, return to the microwave in 15-second intervals, stirring well after each one, until the mixture is fully melted.
- Flavor the Coating: Stir in the vanilla extract and salt until fully incorporated.
- Pour Over Cereal: Pour the warm, smooth chocolate/peanut butter coating over the measured cereal in the large mixing bowl.
- Gently Coat: Using a rubber spatula, gently fold and stir the cereal until every piece is evenly coated. Work quickly but carefully to avoid crushing the cereal flakes.
- Transfer and Add Sugar: Pour the 1 ½ cups of powdered sugar into a large resealable plastic bag. Carefully scrape the entire batch of coated cereal into the bag.
- Seal and Shake: Seal the bag completely, trapping air inside. Shake vigorously for 60–90 seconds, flipping the bag and rolling it to ensure the sugar adheres to every coated piece.
- Check and Adjust: Open the bag and check for any wet or sticky patches. If necessary, add the reserved ¼ cup of powdered sugar and shake again until fully dry and powdered.
- Cool and Serve: Spread the finished Muddy Buddies onto a baking sheet lined with parchment paper to cool and set for 15–20 minutes. Once the coating is firm, they are ready to serve. Store in an airtight container at room temperature.