Muddy Buddies
Whether you call this classic, sweet snack muddy buddies or puppy chow, it is all so simply thrown together. With just about five ingredients, there becomes a crunchy mixture, with clusters of melted chocolate. Although it comes in bulky batches, I have never seen it last over a week, if that. Might as well make a pan for yourself because there’s no way to keep anyone’s hands off the stuff, trust me on that!
Ingredients:
1/2 cup coconut oil
1/2 cup monk fruit (I recommend this!)
1/3 cup creamy almond/peanut butter
3/4 cup chocolate
1/2 cup milk of choice
1/2 tsp cinnamon (optional)
1-1.5 cups gluten-free rice chex
Directions:
In a medium-sized saucepan, melted the coconut oil on low heat.
Stir in the monk fruit and nut butter, until the sugar has dissolved.
Add the chocolate and stir well, until everything is well-incorporated and melted.
Pour the milk into the mixture, then stir frequently, until the mixture becomes silky-smooth.
Remove from heat, and add the cinnamon, if using.
Allow the mixture to cool, while stirring occasionally, for 5-10 minutes.
In a large bowl, pour the melted ingredients into the base, then incrementally stir in the rice chex.
Once all the rice chex is coated well, transfer to a baking sheet lined with parchment paper.
Move to the freezer, for about 5-10 minutes, or until the chocolate has fully-hardened.
Enjoy right away!
Store leftovers, if any, in an airtight container on the counter.
Notes:
Keep the leftovers out of the fridge, to keep the muddy buddies from becoming soggy and less crunchy. If this happens, or you’d like a crunchier mixture, simply bake for 6-8 minutes on 350 degrees.
If you use the maximum amount of rice chex listed, it’s likely that less will be covered by the mixture. If you prefer for every piece to be covered in the melted chocolate, I recommend using the minimum amount listed, 1 cup.
