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Puppychow, also known as muddy buddies or muddy munch, this classic Midwestern dessert is my go-to no-bake treat for bake sales, parties, and Christmas food gifts. If you like peanut butter cups, you’ll love this easy dessert recipe.
Puppy Chow is yet another way to enjoy America’s favorite dessert pairing: chocolate and peanut butter. What I think makes it so addictive, though, is the Chex.
Somewhere between the massive crunch of the Chex and powdered sugar flying everywhere are the memories of summer barbecues, winter holidays, and birthday parties. Puppy Chow shows up in all those places and more.
Whether you have your own children or you just feel young at heart, making this easy Puppy Chow recipe is fun and relaxing, and the results are sweetly delicious.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Rice Chex: Feel free to substitute with any type of similarly-textured cereal, such as Corn Chex Cereal, Chocolate Chex, Honey Nut Chex, Peanut Butter Chex, or Crispix.
- Semisweet chocolate chips: Opt for these instead of milk chocolate. The darker chocolate balances out the sweet powdered sugar nicely (I find milk chocolate to be too sweet here).
Step-by-step instructions
- Line a rimmed baking sheet with parchment paper. In a large bowl, add cereal. In a medium-sized bowl, combine chocolate chips, peanut butter, butter, and ¼ teaspoon salt. Microwave on high for 30 seconds. Stir, then continue microwaving in 15-second intervals, until almost melted, about 45 seconds. Stir in the vanilla. Gently pour melted chocolate peanut butter mixture over the cereal.
- Stir with a spatula until all the cereal is evenly coated with the chocolate mixture. Add powdered sugar to the coated cereal one cup at a time, tossing the mixture each time. Add the remaining ½ cup confectioners’ sugar and toss once more, ensuring cereal is evenly coated.
- Pour onto the prepared baking sheet and spread into an even layer. Allow to cool, about 10 minutes. Store in an airtight container for up to 1 week (an empty ice cream pail works great).
Recipe tips and variations
- Yield: This recipe makes 14 cups of Puppy Chow, which makes about 28 servings, ½ cup each.
- Storage: Store this dessert in an airtight container for up to 1 week (an empty ice cream pail works well).
- Make ahead: While it’s safe to eat for 7 days, Puppy Chow tastes best within 1 to 2 days of making it.
- Mess-free method: In a large resealable plastic bag or clean 1-gallon ice cream tub with a lid, place 1 cup of the powdered sugar. Add half of the cereal, a second cup powdered sugar, the remaining cereal, and lastly add the remaining ½ cup powdered sugar. Seal the bag or close the lid and shake vigorously until the cereal is evenly coated.
- Mix it up: Feel free to make it a little different! Add chunks of cookies, pretzels, M&Ms, Reese’s Pieces or peanuts to spruce it up from the classic recipe.
Frequently Asked Questions
This addictive snack mix is called Puppy Chow because it looks a little bit like dog food. In some circles, it’s called Muddy Buddies.
Yes, people across the Midwest loved this sweet and crunchy snack year-round. The “puppy chow belt” runs through Wisconsin and Michigan, North and South Dakota, Iowa, and Nebraska.
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Puppychow
Ingredients
- 1 (12-ounce) box Rice Chex cereal about 11 cups
- 1 1/2 cups semi-sweet chocolate chips (10 ounces)
- 3/4 cup creamy peanut butter such as Skippy or Jif
- 6 tablespoons butter cut into 6 pieces (¾ stick)
- 1/4 teaspoon salt plus more, to taste
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups powdered sugar divided
Instructions
- Line a rimmed baking sheet with parchment paper. In a large mixing bowl, add cereal and set aside.
- In a medium-sized microwave-safe bowl, add chocolate, peanut butter, butter, and ¼ teaspoon salt. Microwave on high for 30 seconds. Stir, then continue microwaving in 15-second intervals, stirring after each, until almost melted, about 45 seconds. Remove from the microwave and stir until smooth. Stir in the vanilla. Taste and add more salt to taste.
- Gently pour chocolate mixture over the cereal. Toss until all the cereal is evenly coated. Add powdered sugar one cup at a time, tossing the mixture each time. Add the remaining ½ cup powdered sugar and toss, ensuring cereal is evenly coated.
- Pour onto the prepared baking sheet and spread into an even layer. Allow to cool, about 10 minutes. Store in an airtight container for up to 1 week.
Notes
- Rice Chex: Feel free to substitute with any type of similarly-textured cereal, such as Corn Chex, Chocolate Chex, Honey Nut Chex, Peanut Butter Chex, or Crispix.
- Semisweet chocolate chips: Opt for these instead of milk chocolate. The darker chocolate balances out the sweet powdered sugar nicely (I find milk chocolate to be too sweet here).
- Yield: This recipe makes 14 cups of Puppy Chow, which makes about 28 servings, ½ cup each.
- Storage: Store this dessert in an airtight container for up to 1 week (an empty ice cream pail works well).
- Make ahead: While it’s safe to eat for 7 days, Puppy Chow tastes best within 1 to 2 days of making it.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.