I spoon the chocolate-coated cereal into a zip-top bag and add the powdered sugar. Then I close the bag securely, hold on tight, and shake like I’m waking the neighbors. It’s oddly therapeutic. After a quick shake, the cereal transforms into powdery, snowy clusters. I spread them on a baking sheet to cool and sprinkle in the M&Ms for color. Within minutes, they’re ready to eat.
Pro Tips for Best Results
I tested this recipe several different ways, and one thing I learned quickly is to melt the chocolate slowly. Every time I tried to microwave it all in one long burst, the chocolate overheated and developed a gritty texture. Smaller intervals and stirring consistently really do produce the silkiest mixture.
Another tip that has saved me: don’t add the powdered sugar all at once. I used to dump the entire amount into one bag, but it never coated evenly. Now I add half, shake well, then add the remaining half. It results in a much more even coating and prevents clumping. Trust me—this small step makes a big difference.
I also found that adding the M&Ms while the Muddy Buddies are still slightly warm helps them stick to the mixture without melting into a mess. They settle into the crevices perfectly and look so festive. And if you love extra sweetness, you can sprinkle a bit more powdered sugar on top before serving.
Finally, if you’re making a big batch for parties, line a counter or table with parchment paper and spread everything out to cool. It keeps the Muddy Buddies crisp and prevents condensation, which can make them sticky.
Common Mistakes to Avoid
I made my fair share of mistakes early on, so let me save you the trouble. My first big mistake was using natural peanut butter. It separated during melting and left the chocolate mixture oily and difficult to coat. Stick with a classic creamy peanut butter for reliable results.
Another mistake I learned from was crushing the cereal by mixing too aggressively. When you fold in the chocolate mixture, use gentle motions—Chex cereal is surprisingly fragile. If you stir it like cake batter, you’ll end up with lots of broken pieces and a pile of dust at the bottom of your bowl.
One time, I also forgot to mix the powdered sugar in stages and dumped it all in at once. That led to uneven coating and giant clumps of sugar sticking to certain pieces. It didn’t look pretty, and the taste was way too sweet. Mixing in stages solves that problem instantly.(See the next page below to continue…)