When I was about 8 or so, I had my first experience with puppy chow, which seems to be more often called Muddy Buddies. My Aunt Frankie handed me a big bowl of it and my gosh, it looked delicious! So I pop a handful in my mouth and start to chew. Seconds later I was gagging and trying not to barf on her rug. Why? Because I could taste loads of peanut butter in it. Apparently I’m one of the few people in existence that absolutely, positively, hates peanut butter. Aside from hazelnuts, I can’t stand any type of nut in any form. But gosh darn it, I absolutely love the idea of Muddy Buddies.
In the past I’ve tried to make it without peanut butter but the texture is just … off. And then today, I discovered Biscoff spread. Yes, yes, I’m the last person on Earth to try this heavenly stuff but in my defense, if you understood my disgust towards peanut butter, you’d know how difficult it is for me to try something the has the same texture and color as peanut butter.
But I braced myself and swiped a finger in the Biscoff jar, took a lick and smiled. I can make Muddy Buddies that I will actually be able to eat now!
And so I did.
With a few red and green m&ms tossed in, this holiday Muddy Buddies recipe is perfect for Christmas!
- 8 ounces vanilla (or almond) bark, chopped
- ⅓ cup Biscoff spread
- 2 tablespoons butter
- 5 cups Rice Chex cereal
- 1 cup powdered sugar
- In a large microwave safe bowl, combine vanilla bark, Biscoff spread and butter. Microwave on high for 2 minutes, stirring every 30 seconds until fully melted.
- Add cereal to the bowl and use your hands to toss the cereal into the mixture until fully coated.
- Add powdered sugar and lightly toss to coat each cereal piece. Spread cereal over a wax paper lined baking sheet in an even layer until cooled.