Did anyone else practically eat their body weight in Chex Muddy Buddies when they were younger? Some people call it Puppy Chow—whatever the name, it was one of my go-to snacks in college, especially during the holidays and exam season. Our sorority chef would make batch after batch (thanks, Bridgett!), and it quickly became a seasonal tradition. Whenever I see Muddy Buddies now, I’m instantly transported back and get a serious craving. That’s why I’m excited to partner with Chex cereal to share a simplified, allergen-friendly version of this classic treat that’s both gluten-free and dairy-aware.
Fortunately, this recipe is easy to adapt because Chex already makes tasty gluten-free cereal varieties. You’ll often find flavors like cinnamon, chocolate, and honey nut at the store—plenty of GF cereal options to choose from. To keep this version dairy-free, I used dark chocolate (usually dairy-free) and ghee, a lactose-free butter alternative. If you need a nut-free option, swap the peanut butter for sunflower butter—details are included in the recipe.
It’s quick to make and perfect for gifting. Fill jars, tie on some twine or ribbon, write a personal note, and you’ve got charming holiday gifts for co-workers, hosts, or party favors. Guests will love taking a jar home, and it’s a lovely way to share a salty-sweet nostalgic treat.
I hope you enjoy this allergen-friendly take on a classic. Maybe it will become one of your holiday traditions, too! This recipe is super quick—about 15 minutes from start to finish.
Holiday Muddy Buddies (Allergen-Friendly!)
Ingredients
- 11 cups Rice Chex
- two 2.5 oz dark chocolate bars (I use Eating Evolved Signature Dark)
- 1 cup single-ingredient peanut butter (or use sunflower butter for a nut-free option!)
- 1/4 cup ghee
- 1 tsp vanilla extract
- 2 cups monkfruit powdered sugar
Instructions
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Measure the Rice Chex into a large bowl and set aside.
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In a small saucepan over low heat or in a microwave-safe bowl, melt the dark chocolate, peanut butter (or sunflower butter for a nut-free option), and ghee, stirring until smooth and fully melted. Stir in the vanilla extract.
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Pour the chocolate mixture evenly over the cereal and stir gently to coat. Transfer about half the coated cereal into a large resealable 2-gallon bag, add the monkfruit powdered sugar, seal the bag, and shake until well coated. Spread the coated cereal on parchment paper to cool, or package into jars while still slightly warm. Store in an airtight container in the refrigerator or freezer for longer shelf life. Enjoy!
This blog post is sponsored by Chex cereal. Happy Holidays!