The first time I made Candy Cane Muddy Buddies, my entire kitchen smelled like melted white chocolate and peppermint, and it instantly put me in a holiday mood. I remember standing over the bowl, stirring the warm chocolate-coated Chex cereal, and feeling the same excitement I used to get as a kid when we made Christmas treats. As the crushed candy canes hit the warm chocolate and started releasing that cool, minty aroma, I knew I was creating something special. These little holiday bites have become one of my go-to treats every December, and I love how they bring that festive cheer with almost no effort.
Why You’ll Love This Recipe
You’ll love this Candy Cane Muddy Buddies recipe because it’s quick, fun, and unbelievably festive. Every bite is packed with creamy white chocolate, refreshing peppermint, and a light crunch that makes it almost impossible to stop snacking. It’s perfect for gifting, holiday parties, or just munching on while watching your favorite Christmas movie. And because I’ve made this so many times—sometimes way too many times—I’ve learned all the little tricks that guarantee the coating stays light, even, and perfectly powdery instead of clumpy or sticky.
Ingredients
- 6 cups Rice Chex cereal
- 1 ½ cups white chocolate chips or almond bark
- 1 cup powdered sugar
- ½ cup finely crushed candy canes
- 1 teaspoon peppermint extract (optional but recommended)
- 2 tablespoons holiday sprinkles (optional)
After testing several versions, I found that almond bark melts much more smoothly than white chocolate chips, so if you want a silky coating, that’s the best option. But if you only have white chocolate chips, you can still make it work by adding a teaspoon of vegetable oil to loosen the melt. Crushed candy canes vary in texture depending on how you crush them; I always go for a mix of fine powder and small chunks because the powder sticks beautifully to the chocolate, while the chunks give a satisfying peppermint crunch.
Equipment Needed
- Large mixing bowl
- Small microwave-safe bowl
- Spatula or large spoon
- Zip-top bag or paper bag
- Baking sheet
- Parchment paper
I’ve made this recipe with and without a zip-top bag, and I can confidently say that using a bag makes coating the cereal much easier. A paper bag works great too if you’re trying to avoid plastic—it gives everything a nostalgic, homemade feel. The parchment paper isn’t strictly necessary, but it helps the muddy buddies cool without sticking to your counter. And trust me, a large bowl is worth digging out of the cabinet; you need the space to toss everything without spilling.
Step-by-Step Instructions
When I start this recipe, the first thing I do is pour the Chex cereal into my biggest mixing bowl. I always use Rice Chex because it has the cleanest flavor and lightest crunch, but corn Chex works too if that’s what you have. Then I crush the candy canes. If I’m feeling fancy, I use a food processor, but most of the time I throw them in a zip-top bag and smack them with a rolling pin. It’s a satisfying process, especially during holiday stress, and it gives you full control over how fine you want the pieces.
Next, I melt the white chocolate in short bursts in the microwave—usually 20 seconds at a time. White chocolate is famously fussy, and if you try to melt it in one long session, it can seize up or burn. When it starts to get smooth, I add the peppermint extract and stir it vigorously. The combination of warm chocolate and peppermint always makes my kitchen smell like a candy shop, and it’s honestly one of my favorite parts of the recipe.(See the next page below to continue…)