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!
Chocolate Notes
- Use good chocolate chips that melt well and taste better—like Ghirardelli or Guittard.
- Melt the chocolate slowly in a strong glass bowl (not plastic) so it doesn’t get clumpy.
- Want it less sweet? Try semi-sweet or dark chocolate and leave off the extra chocolate chips and mini Oreos.
- White chocolate hardens fast, so add toppings right away and press them in gently.
Cookies and Cream Muddy Buddies Tips
- Crush the Oreos in a strong blender or chopper. Or press the air out and seal them in a plastic bag, then crush with something heavy you get tiny crumbs.
- No fancy tools needed—just spoon the melted white chocolate into a small plastic bag and cut off one corner to drizzle it. (See quick tip below.)
- Line your tray with parchment, a Silpat®, or foil before pouring the mix out.
Quick Tip
Grab a sandwich-sized plastic bag and place in a tall cup. Fold the top of the bag over the edges of the cup and spoon in the melted white chocolate. Once filled, pull the bag out of the cup, squeeze excess air out, and seal the bag. Press the melted chocolate into the lowest corner of the bag and snip off a small corner from the bag. Squeeze to drizzle the chocolate out and over the muddy buddies.
Cookies and Cream Muddy Buddies Toppings
The mini Oreos and chocolate chips on these Cookies and Cream Muddy Buddies are fun and tasty—but totally optional.
- If adding either, press them in quickly before the white chocolate sets.
- Want smaller chips? Use mini chocolate chips instead of regular ones.
- Mini Oreos are my favorite, but you can chop them up if you want smaller bits.
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.
