Cookies and Cream Muddy Buddies bring that iconic cookies and cream flavor to every crunchy, chocolatey bite, like eating Oreos by the handful!
author’s note
Cookies and Cream Muddy Buddies > Everything Else!
This Puppy Chow recipe is a total favorite around here! One question I get all the time is, “What can I use instead of peanut butter?” or “How do I make it nut-free?” I get it—my brother has a serious peanut allergy, so we couldn’t eat this stuff growing up. (Don’t worry, I made up for it in college, ha!)
But now I’ve got the answer: Cookies and Cream Muddy Buddies! Honestly, these might be even better than the peanut butter kind. We cannot stop snacking on them at my house. They’re sweet, super crunchy, and taste just like Oreos!
Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Rice Chex | Corn Chex works too but the flavor shifts slightly |
| Oreos | Pulse in a blender or food processor |
| Milk chocolate chips | Use semi sweet chocolate chips for a less sweet mix |
| White chocolate chips | If white chocolate seizes easily, swap in melting wafers |
| Coconut oil | Use vegetable or canola oil instead |
| Mini Oreos or chocolate chips (optional) | Mini chocolate chips melt slower if the mix is still warm; press them in quickly |
Cookies and Cream Muddy Buddies Tips
- Crush the Oreos in a blender or food chopper, or seal them in a plastic bag and smash into fine crumbs.
- Drizzle the white chocolate by spooning it into a small plastic bag, snipping a corner, and squeezing it over the mix.
- Line your tray with parchment, a Silpat®, or foil before spreading the mix.
Quick Tip
Place a sandwich bag in a tall cup, fold the top over the edges, and spoon in the melted white chocolate. Lift the bag out, squeeze out the air, seal it, push the chocolate into one corner, snip a tiny tip, and drizzle over the muddy buddies.
Storage
- Store in an airtight container or gallon size bag in a cool, dry place; best enjoyed within 2-3 days, but can last up to a week.
- For freezing, use a freezer-safe container or bag, remove extra air, and freeze for up to 2 months.
More Delicious Treats:
Cookies and Cream Muddy Buddies
Equipment
- Large sheet pan (15" x 21") 15 x 21-inch
- Parchment paper or aluminum foil
- Blender high-powered, or food processor
Ingredients
- 6 cups Rice Chex cereal
- 16 Oreos
- 2 cups milk chocolate chips or use semi-sweet for a less sweet mix
- 3 teaspoons coconut oil or vegetable/canola oil, divided
- 1 cup white chocolate chips
- 1/2 cup milk chocolate chips mini or regular-sized
- 1/2 cup mini Oreos
Instructions
- Line a very large (15×21-inch) sheet pan (or 2 smaller sheet pans) with parchment paper or foil. Set aside. Measure the Rice Chex cereal and add to a very large bowl.
- Add Oreos to a high-powered blender or food processor (whole cookies—don’t remove the cream filling). Blend or pulse until they are all crumbs. Measure 1 level cup of crumbs (135g) and set aside the rest of the crumbs for later.
- Add milk chocolate chips and 2 teaspoons coconut oil to a large microwave-safe bowl. Microwave in bursts of 20 seconds, stirring between each burst for 20 seconds, until chocolate is melted and smooth. Add the 1 cup crushed Oreos to the completely melted chocolate and stir until combined. Pour chocolate and Oreo mix in the bowl with the cereal. Use a spatula to scrape every bit of chocolate into the cereal. Gently stir cereal until well coated in the chocolate and Oreo mix. Then, transfer the cereal to the prepared pan(s) in an even layer.
- Add white chocolate chips and remaining 1 teaspoon coconut oil to a large microwave-safe bowl. Microwave in bursts of 20 seconds, stirring between each burst for 20 seconds, until white chocolate is melted and smooth. Line a cup with a resealable plastic bag and pour the melted chocolate into the bag. Seal the bag with no air and cut off the tip of the bag. Pipe white chocolate generously over the chocolate-coated cereal until you’ve used all the white chocolate.
- Working quickly (white chocolate hardens fast!) sprinkle on the optional chocolate chips and mini Oreo cookies. Sprinkle reserved remaining cookie crumbs over the mix. Let the mix harden at room temperature until set, about 1 hour (or in the fridge for 20 minutes). Break the snack mix apart and enjoy! This mix is best enjoyed within 2 days.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
