There are certain snacks that just scream “fun.” You know the ones. They show up at every party, holiday gathering, and movie night, disappearing almost as fast as they appear.
Puppy chow, or Muddy Buddies as some call it, is definitely on that list. It’s a classic for a reason. But what happens when you take that classic and give it a serious upgrade?
You get this. A crunchy, chocolatey, peanut buttery masterpiece loaded with the crispy, golden goodness of Butterfinger candy bars. This isn’t just a snack; it’s an event.
We’re ditching boring and diving headfirst into a bowl of pure joy. Let’s make something amazing together.
What You’ll Need
- 9 cups Rice Chex cereal
- 1 cup semi-sweet chocolate chips
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 1 cup crushed Butterfinger candy bars (about 5-6 full-size bars)
Tools Required
You won’t need anything fancy for this recipe, which is part of its charm. Here is what to grab from your kitchen.
| Tool | Purpose |
|---|---|
| Large Mixing Bowl | For the cereal base |
| Microwave-Safe Bowl | Melting chocolate |
| Rubber Spatula | Mixing and scraping |
| Large Ziplock Bag (2-gallon) | The “shake” step |
| Baking Sheets | Cooling the chow |
| Parchment Paper | Prevents sticking |
How to Make Butterfinger Puppy Chow
This comes together in just a few simple steps. The hardest part is waiting for it to cool before you devour the entire batch.
Step 1: Measure your Rice Chex cereal into a very large bowl. Crush your Butterfinger bars and set them aside. Pro tip: placing them in a ziplock bag and gently tapping with a rolling pin works wonders.
Step 2: In a medium microwave-safe bowl, combine the chocolate chips, peanut butter, and butter. Microwave in 30-second intervals, stirring between each, until the mixture is completely melted and smooth. This usually takes about 90 seconds total.
Step 3: Remove the chocolate mixture from the microwave and stir in the vanilla extract.
Step 4: Pour the melted chocolate mixture over the Chex cereal in the large bowl. Use a rubber spatula to gently fold and stir until every piece of cereal is evenly coated. Be gentle to avoid crushing the cereal.
Step 5: Let the coated cereal sit for just a couple of minutes to cool slightly. This helps the powdered sugar stick better.
Step 6: Pour the powdered sugar into a large, 2-gallon ziplock bag. Add the chocolate-coated cereal to the bag, seal it tightly, and shake, shake, shake! Continue until all the pieces are covered in a snowy white coat.
Step 7: Add the crushed Butterfinger pieces to the bag. Seal it again and shake gently just to distribute the candy throughout the mix.
Step 8: Spread the finished puppy chow in a single layer on a parchment-lined baking sheet. Let it cool completely at room temperature, which helps it get nice and crunchy.
Pro Tips
Over the years, I’ve learned a few things that take this recipe from good to great. Here are my top tips for success.
- Don’t Scorch the Chocolate: The key to a smooth coating is melting the chocolate mixture low and slow. Zapping it for too long in the microwave can make it seize up and get grainy. Those 30-second intervals are your best friend.
- The Two-Stage Shake: Don’t add the Butterfinger bits with the powdered sugar. Coat the cereal with sugar first, then add the candy for a final, gentle shake. This keeps the candy pieces from getting completely caked in sugar and lets their color and texture shine.
- Cool It Completely: I know it’s tempting to dig in right away, but letting the puppy chow cool completely is crucial. This allows the chocolate to set, giving you that signature crispy, crunchy texture instead of a soft, sticky mess.
- Get Creative with the Crush: For the best texture, leave some larger chunks of Butterfinger mixed in with the smaller crumbs. This ensures you get a satisfying candy crunch in every few bites.
Substitutions and Variations
One of the best things about puppy chow is how easy it is to customize. If you need to swap something or just want to try a new twist, here are some ideas.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Rice Chex | Corn or Chocolate Chex | Changes the flavor slightly |
| Semi-Sweet Chocolate | Milk or dark chocolate | Adjusts sweetness level |
| Peanut Butter | Almond or cashew butter | Great for peanut allergies |
| Butterfinger | Reese’s Cups, Heath bars | Create a whole new treat! |
Nutritional Information and Dietary Swaps
While this is certainly a treat, it’s good to know what you’re working with. Please note these are estimates and can vary based on the specific brands you use.
For a serving size of about 1/2 cup, you can expect around 200-250 calories. To make this recipe fit different dietary needs, try these simple swaps:
- Gluten-Free: You’re already there! Rice Chex and Corn Chex are naturally gluten-free, but always double-check your labels to be sure.
- Dairy-Free: Use a high-quality dairy-free butter substitute and dairy-free chocolate chips. Many dark chocolate varieties are naturally dairy-free.
Meal Pairings and Efficiency
This isn’t exactly a “meal,” but it pairs wonderfully with other things! Serve it alongside a big bowl of popcorn for movie night or as part of a dessert board with fruit and cookies.
To make this even faster, get all your ingredients measured and ready before you start. Having the cereal in the bowl, the sugar in the bag, and the candy crushed makes the assembly process fly by.
Leftovers and Storage
If you somehow have leftovers, storing them is easy. Just make sure the puppy chow is completely cool first.
Store it in an airtight container at room temperature. It will stay fresh and crunchy for up to a week. I don’t recommend refrigerating it, as the condensation can make it soft.
Frequently Asked Questions
Q1. Can I make this without a microwave?
Ans: Absolutely. You can melt the chocolate chips, peanut butter, and butter in a double boiler or a heatproof bowl set over a saucepan of simmering water. Just stir continuously until it’s smooth.
Q2. Why did my puppy chow come out soggy?
Ans: This usually happens for two reasons. Either the chocolate coating was too hot when you mixed it, or it wasn’t cooled completely before storing. Let it air dry on the baking sheet until it’s perfectly crisp.
Q3. Can I use a different kind of candy?
Ans: Of course! This recipe is a great base. Crushed Reese’s Pieces, M&Ms, chopped Oreos, or Heath bar toffee bits would all be fantastic additions.
Q4. Can this recipe be frozen?
Ans: Yes, it freezes surprisingly well. Place it in a freezer-safe bag or container and it will last for up to 3 months. Let it thaw at room temperature for about 15-20 minutes before serving.
Wrapping Up
There you have it—a snack that’s nostalgic, ridiculously delicious, and guaranteed to be a crowd-pleaser. The combination of crispy cereal, rich chocolate, and crunchy Butterfinger is just unbeatable.
Now it’s your turn to fill your kitchen with the smell of this incredible treat. Give it a try, and I promise you won’t be disappointed.
I’d love to hear how it turns out for you! Drop a comment below and let me know if you made any fun variations. Happy snacking!
