Muddy Buddy Bars are a fun and exciting twist on the classic snack mix we all know and love. This time around, instead of a bagged snack mix, you’re getting it in bar form! This recipe starts with crispy Chex cereal, which is coated in a delicious blend of creamy, chocolatey, and peanut buttery goodness. The best part? These bars are incredibly simple to make and require no baking.
Muddy Buddies, In Bar Form!
If you’re a fan of the classic snack mix, Muddy Buddies (also called Puppy Chow), these bars are a must-try!
The ingredients in these bars combine to create the perfect blend of irresistibly sweet and nutty flavors in a convenient and easy-to-eat form. The crispy rice and corn Chex cereal is coated in a mixture of melted chocolate, peanut butter, and marshmallows, while Reese’s chips and mini Reese’s add an extra burst of peanut buttery goodness. The powdered sugar on top provides a light, sweet finish to every bite. With no baking required, this recipe is simple and straightforward, making it perfect for anyone who loves a tasty and easy-to-make treat.
Muddy Buddy Bars Ingredients
- Unsalted butter: This provides the fat needed to create a rich, smooth texture for the gooey, chocolatey mixture that holds these bars together. We like to use unsalted butter so we can perfectly control the amount of salt in these treats.
- Rice and Corn Chex cereal: Cereal is the base of the bars and provides lots of crunch. We like a combination of the two kinds of cereal best. If you want to only use one flavor, stick with Corn Chex.
- Marshmallows: This is the ingredient that binds everything together and creates the sticky, gooey texture of the bars. Use the freshest and softest marshmallows possible.
- Vanilla extract: A splash of vanilla extract adds a subtle sweet flavor to the bars.
Quick Tip
The fresher and softer the marshmallows, the chewier and tastier the bars will be. Press on the bags of marshmallows at the store to find the softest one. Stale marshmallows won’t melt properly and result in less-than-ideal bars.
Ingredients, Continued
- Fine sea salt: Add just a pinch of salt to enhance the overall flavor of the bars and balance out the sweetness.
- Semi-sweet chocolate chips: The better the chocolate chips, the better the melt and ultimately the flavor of Muddy Buddy Bars. My favorite for these bars is either Ghirardelli® or Guittard® (not sponsored). Cheaper brands can have a waxier content that is far less flavorful and doesn’t melt down as well.
- Peanut butter: Use creamy peanut butter instead of chunky for a smoother texture. We love and highly recommend Skippy® Creamy Peanut Butter (not sponsored).
- Corn syrup: This sweet syrup ensures the bars hold together properly. Be sure to use light corn syrup instead of dark corn syrup.
Quick Tip
We mention several brand names in this post: Chex, Reese’s, Ghirardelli, Guittard, and Skippy. We respect tradmarks and recommend these brands because we truly believe they are of higher quality than others–plus, they are easily recognizable. We use these products in our test kitchen, and of course, you’re welcome to use similar products under different labels.
Muddy Buddy Bars Additions
- (Optional) Reese’s peanut butter baking chips: These chips add a burst of peanut butter flavor to the bars. You can find them in the baking aisle of the grocery store. They have the same classic taste as the peanut butter layer in Reese’s candies.
- Mini Reese’s peanut butter cups: These add even more peanut butter and chocolate flavor to the bars. If you can’t find the mini cups, you can chop up larger peanut butter cups instead.
- Powdered sugar: This is used to give the bars a sweet finish and the classic powdered sugar sprinkling from Muddy Buddies. Use a fine-mesh sieve to sprinkle it evenly on top of the bars.
Muddy Buddy Bars Tips
- Grease the pan: Muddy Buddy Bars are sticky and gooey, so it’s important to grease the baking dish well before adding the mixture. Alternatively, you can line the pan with parchment paper or foil to make removing the bars easier.
- Don’t over-compress: Once you’ve spread the sticky-coated cereal mixture into the pan, press it down too much. Over-compressing the bars will yield tough, hard bars.
- Keep the heat low: High heat can make the marshmallows harden, which results in hard and unenjoyable bars. Keep the heat as low as possible and remove the marshmallows from the heat as soon as they’re melted. Stir the mixture constantly as the marshmallows melt down and become a gooey mass.
- Mix the cereal in carefully: When you add the cereal to the chocolate-marshmallow mixture, mix it in gently so that you don’t crush the cereal pieces too much (though some crushing is normal).
- Use a sturdy and heat-resistant spatula: A strong spatula is the best tool for making Muddy Buddy Bars. It will help you mix the ingredients together evenly and press the mixture firmly into the pan.
- Let the bars cool completely: Allow the bars to cool fully before cutting them into squares. This will help them set properly and prevent them from falling apart. If you try to cut them too soon, they will be too soft and won’t hold their shape.
Storage
These Muddy Buddy Bars are best enjoyed the same day they are made. If you need to store them, keep them in an airtight container at room temperature, and avoid refrigerating or freezing them. Freezing is possible, but affects the texture and flavor. For the best experience, make them fresh and consume them promptly.
More No-Bake Treats
- No-Bake Cookies classic chocolate and peanut butter bars
- No-Bake Granola Bars with a chocolate drizzle
- Golden Oreo Truffles or chocolate Oreo Truffles
- Pistachio Icebox Cake made with pistachio pudding
- Chocolate Peanut Butter Pie with an Oreo Pie Crust
Muddy Buddy Bars
Equipment
- Baking pan 9 x 13-inch
- Medium pot nonstick
Ingredients
- Cooking spray
- 8 cups Chex cereal I like 4 cups corn, 4 cups rice—see note 1
- 5 tablespoons unsalted butter sliced into tablespoons
- 1/4 cup light corn syrup
- 6 cups mini marshmallows soft/fresh, see note 2
- 1-1/2 cups semi-sweet chocolate chips
- 1/8 teaspoon salt
- 1/3 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 1/2 cup Reese’s baking chips optional
- 1/2 cup Reese’s minis
- 1 tablespoon powdered sugar
Instructions
- Generously grease a 9x13-inch pan with cooking spray or softened butter. Measure out the cereal and place it in a very large bowl.
- In a medium nonstick pot, add in this order: slices of butter, corn syrup, marshmallows, chocolate chips, and salt. Heat over low heat, stirring frequently until melted (see note 3). Remove from heat and stir in the peanut butter and vanilla.
- Pour the melted chocolate mixture into the measured cereal and use a sturdy spatula to mix gently until the cereal is evenly coated. Let the mixture sit for a minute or 2 to cool a bit, then add the Reese’s cups and peanut butter chips. (They’ll still melt a bit—this is intended.) Gently mix through a few times. Transfer and gently and evenly press the mixture into the prepared pan (see note 4).
- Let sit for at least 30 minutes up to an hour before using a fine-mesh sieve to lightly sprinkle bars with powdered sugar. Cut into bars and enjoy!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
