Let Me Tell You About My Very First Batch
You ever smell peanut butter and chocolate wafting through your kitchen and just—out of nowhere—remember middle school sleepovers? That’s basically what happened the first time I made Butterfinger Muddy Buddies! Honestly, my cousin dared me to add crunched Butterfinger bits to the classic recipe, and let’s just say… nobody in my family was mad about it. The dog was, but only because he couldn’t have any. Anyway, it was a bit of a mess (okay, a lot), cereal flying everywhere, powdered sugar on my jeans, but it was ridiculously good and actually sort of cathartic. If you like snack mixes that are slightly over the top, you’ll love this one. On a side note—I once tried to hide some for myself and found only crumbs the next morning.
Why You’ll Love This Mix (Or At Least Become Weirdly Obsessed)
I make this whenever I’m asked to ‘just bring something fun.’ My brother-in-law (who’s a total chatterbox about ‘real’ desserts) quiets right down and hovers over the bowl until it’s gone. My kids request it for movie nights, and my college roommate is still trying to recreate my “magic touch” (her words, not mine). The best part? No oven, minimal effort, and it’s the only time I actually enjoy cleaning sticky stuff off my spoon. Occasionally, I lose a little Chex to the bowl, but honestly, who hasn’t been there?
What You’ll Need (and a Few Cheats)
- 9 cups Rice Chex (sometimes I use Corn Chex if it’s on sale—nobody complains)
- 1 cup semi-sweet chocolate chips (mini ones melt faster, but regular work fine)
- 1/2 cup creamy peanut butter (Jif is my go-to, but the natural brands are okay. If the peanut oil separates, give it a good stir first or you’ll get weird clusters)
- 1/4 cup unsalted butter (my grandmother claimed Land O Lakes was mandatory but… we’ll take what we have)
- 1 teaspoon vanilla extract (sometimes I forget and honestly, it’s not the end of the world)
- 1½ cups powdered sugar (a.k.a. confectioners’ sugar or icing sugar—use a sifter if you’re fancy or just fingers if you’re impatient)
- 5 fun-size Butterfinger bars, smashed to bits (I’ve also used Butterfinger baking bits when I can’t be bothered to unwrap bars—totally works!)
- Pinch of salt (optional, but I think it really helps balance out the sweet)
Let’s Get Into the How-To (Don’t Stress, It’s Easy)
- First things first, grab the biggest mixing bowl you own. Pour in the Chex. (I once used a salad spinner bowl in desperation. Wild, but functional!)
- Get your chocolate chips, peanut butter, and butter into a medium microwave-safe bowl. Chuck it in the microwave for 30-second intervals, stirring between, until it’s smooth-melty. This is where I usually sneak a taste—hot, gooey perfection. Stir in the vanilla (if you remembered).
- Now, pour that warm chocolaty goodness all over your cereal. Get in there with a big spatula, just gently fold until everything looks well coated. It’s gonna look sticky and clumpy at this point—don’t worry if it looks a little weird.
- Scoop half your powdered sugar and half your Butterfinger bits into a really giant zip-top bag. I sometimes just use a huge mixing bowl with a lid and pray. Pour in the coated cereal, top with remaining sugar and candy, and then shake it like your favorite old school dance. You want everything covered in powdery, Butterfinger-infused magic.
- Spread the muddied buddies out onto baking sheets to cool (I use parchment paper, but tin foil works. Honestly, I’ve even just dumped it right on the counter with a clean towel under and called it good). Let it cool for maybe 20-30 minutes, if you can wait that long.
Stuff I Learned the Hard Way (Aka My Notes)
- If you melt the chocolate mixture too quickly, it’ll seize up; go slow, take your time. This is not a race.
- Once I tried to use white chocolate chips. The end result tasted fine but looked… ghostly. Kids didn’t care though.
- Sometimes my Butterfinger bits get stuck together in the bag, but a quick bash with a rolling pin sorts it all out.
- Powdered sugar gets everywhere, so don’t wear black pants unless you want to look like the Ghost of Snacks Past.
Other Things I’ve Attempted (Not All Were Genius)
- Tried using pretzels instead of Chex once for ‘crunch.’ Would not recommend—super salty and didn’t coat well.
- Once, swapped Nutella for peanut butter. Actually, I find it works better if you use half Nutella, half peanut butter.
- Added mini marshmallows because my niece begged; a bit chaotic but the kids ate it all anyway.
- Throw in a handful of salted peanuts if you’re a salty-sweet fiend (like me!).
What You Might Need—But Also, Maybe Not
- Big microwave-safe bowl (I’ve used a saucepan over low heat—just keep stirring)
- Large mixing bowl or zip-top bag (trash bags work, in emergencies, though you’ll feel a little silly)
- Spatula or big wooden spoon (if you don’t have one, just use clean hands—seriously!)
How to Store It (Though, Good Luck Having Leftovers)
Official advice is airtight container, room temp, up to four days. Honestly, it never makes it past one night in this house. But if you do manage to save some, try hiding it behind the flour or, better yet, locked glove box in your car (freeze if you want—thaws in minutes; also great for sneaky car snacks on the way to soccer practice).
How We Eat It (A.K.A. Family Fights Over The Last Scoop)
We dump it in a big bowl for movies. Mom likes hers stashed in a cute mason jar as a late-night treat. I’ve even used a cupful as a topping for ice cream—try it, you’ll thank me. At Halloween, I sneak some into little goody bags for the neighbors. Or I just eat it straight off the tray with my fingers—don’t tell anyone. By the way, if you like these kind of quick snacks, check out Sally’s Baking Addiction for inspiring twists, or see the original Chex Mix recipe if you want to go old school.
Stuff I’ll Never Forget: Pro Tips (and My Goofs)
- I once tried to rush the cooling stage and just ended up with a chocolatey clump—do let it cool or you’ll have to chip it apart like a glacier.
- Add the Butterfinger bits after shaking with powdered sugar, not before; I got lazy once, and they just dissolved into the mix (tasted good, but less Butterfinger crunch).
- Tried doubling the recipe in one go. Don’t do it. The cereal-to-chocolate ratio gets weird—you get deserted drifts of plain Chex at the bottom.
Frequently Asked Questions — Actually Asked!
- Can I use almond butter instead of peanut butter? Yep, totally. I’ve even made it nut-free with sunflower seed butter once for a friend’s kid—came out just fine, maybe a little less ‘classic,’ but nobody noticed.
- Does this have to be refrigerated? Nah, just keep it somewhere cool-ish so the chocolate doesn’t melt. Fridge works if it’s summer, but it can get a bit hard.
- Is it gluten-free? Rice Chex and Butterfingers are (last I checked), but always peek at the ingredients if you’re serving anyone with celiac or allergies. Actually, I once accidentally used Wheat Chex and… oops. Still delicious, though.
- Mine came out soggy, what happened? Probably didn’t cool it long enough or maybe went too wild with the butter (I have been guilty of both). Let it air out after shaking!
- Can I make this ahead? Absolutely—actually, I think this tastes better the next day. Not that I’ve ever managed to keep it around that long. (Insert sheepish grin here.)
If you have more questions or want to swap stories about failed snack experiments, message me—I could talk about kitchen disasters all day. Or, on second thought, maybe I’ll just have another handful while we’re chatting!
Ingredients
- 9 cups rice Chex cereal
- 1 cup semisweet chocolate chips
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter
- 1 1/2 cups powdered sugar
- 1 cup chopped Butterfinger candy bars
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
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1Place the Chex cereal in a large mixing bowl and set aside.
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2In a microwave-safe bowl, combine chocolate chips, peanut butter, and butter. Microwave in 30-second intervals, stirring until melted and smooth.
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3Stir in the vanilla extract and salt into the melted mixture.
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4Pour the chocolate-peanut butter mixture over the cereal and gently stir to coat all pieces evenly.
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5Add the chopped Butterfinger candy, and toss again to distribute.
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6Transfer the mixture to a large zip-top bag, add powdered sugar, seal, and shake until well coated. Spread out on a baking sheet to cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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