My family was pretty excited when I mentioned that I was making chocolate-peanut butter Chex — also known as Muddy Buddies — for this post. It’s a favorite in our house but not something I make too often because it’s so addicting and we end up scarfing the whole batch down way too quickly.
But for Christmas? Yes, this definitely counts as a Christmas treat!
I didn’t have any dairy-free chocolate chips on hand this time, but since Chex cereal is already gluten-free, I’d love to try making a GFCF version with dairy-free chocolate and coconut oil (thankfully our two-year-old likes coconut because it’s our go-to alternative as a dairy-free butter substitute!). I know there are vegan butter alternatives as well, so one of those might work instead. Anyone ever tried it?
- 9 cups Chex mix
- 1 cup semisweet chocolate chips
- 1⁄2 cup peanut butter
- 1⁄4 cup butter
- 1 teaspoon vanilla
- 1 1⁄2 cups powdered sugar
Measure cereal into a large bowl.
In a smaller microwave-safe bowl — or in a small saucepan on the stove — melt chocolate chips, peanut butter and butter. In the microwave, start with 1 minute, stir and then repeat for an additional 30 seconds.
Add vanilla and stir well. Pour mixture over cereal, stirring until evenly coated.
Pour into 2-gallon resealable food-storage plastic bag and add powdered sugar, shaking until well coated.
Spread on waxed paper to cool, sprinkling with additional powdered sugar if needed, and then store in an airtight container in the refrigerator.
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