Description
Made from simple ingredients like Chex cereal, Oreos, and chocolate, this Cookies & Cream Puppy Chow (aka Muddy Buddies) is as easy as it is irresistible.
Ingredients
Cookies Puppy Chow
- 4 whole Oreos
- 2/3 cup (80g) confectioners’ sugar
- 3 cups (80g) Rice Chex cereal
- 6 ounces (170g) semi-sweet chocolate, chopped (or 1 cup chocolate chips)
- 1 teaspoon vegetable oil
Cream Puppy Chow
- 4 whole Oreos
- 2/3 cup (80g) confectioners’ sugar
- 3 cups (80g) Rice Chex cereal
- 6 ounces (170g) white chocolate, chopped (or 1 cup white chocolate chips)
- 1 teaspoon vegetable oil
Instructions
- Preliminary Note: You are essentially making two types of puppy chow—one “cookies” version and one “cream” version. Same ingredients for both, as listed above, but one uses semi-sweet chocolate while the other uses white chocolate. See recipe note if you only want to use 1 type of chocolate.
- Begin by crushing all 8 of the Oreos into a fine crumb using a blender or food processor. Add half of the Oreos to one large zipped-top bag or large sealable container and half of the Oreos into a 2nd large zipped-top bag or sealable container. Add 2/3 cup of confectioners’ sugar to each. Set aside.
- Set out two large bowls. One for the “cookies” version and one for the “cream” version. Pour three cups of Chex cereal into each bowl. Set aside.
- Set out two small heat-proof bowls. Melt the semi-sweet chocolate and 1 teaspoon oil together in one bowl using the microwave. Melt in 20 second increments, stirring after each until melted. Repeat with white chocolate and another 1 teaspoon oil in a separate bowl.
- Pour semi-sweet chocolate over 1 bowl of cereal and white chocolate over the second bowl of cereal. Stir gently to coat each. You do not want to break the cereal up. Pour the mixtures into the reserved zipped-top bags/containers. Seal the bags/containers and shake until all the cereal is coated with the sugar/Oreo mixtures. Discard excess powder.
- Discard any excess confectioners’ sugar. Store at room temperature up to 1 week or in the refrigerator for up to 2 weeks, if it lasts that long!
Notes
- Make Ahead & Freezing Instructions: This snack mix can be prepped a week ahead of time and refrigerated until ready to serve. You can also prepare and freeze this snack mix for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
- Special Tools (affiliate links): Large Zipped-top Bags | Food Processor/Blender | Glass Mixing Bowls
- Best Chocolate to Use: Use 4-ounce semi-sweet and white chocolate baking bars, such as Bakers or Ghirardelli brands, found in the baking aisle next to the chocolate chips. (You will need 1.5 of them to yield 6 ounces each.) You can use chocolate chips in a pinch, but you may need a little more than 1 teaspoon of oil to smoothly melt each down.
- Want to use all 1 type of chocolate instead? Use 12 ounces (three 4-ounce bars) of semi-sweet or white chocolate. Or about 2 cups of semi-sweet or white chocolate chips. Melt the chocolate with 2 teaspoons vegetable oil. Remaining ingredient amounts and the instructions are the same (8 Oreos, 1 and 1/3 cups confectioners’ sugar, 6 cups cereal), but there is no need for two separate bowls or sealable containers since you’re only making 1 kind.