I made Hot Cocoa Muddy Buddies and had this ridiculous aha moment when the chocolate set perfectly yet the Chex stayed crunchy so the whole snack actually behaved like dessert and party food at once.

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I can’t stop eating Hot Cocoa Muddy Buddies and it’s mostly my fault. I tried to microwave too-long and scorched some chocolate, then dumped it over 9 cups Rice Chex cereal because why not.

Now it’s this ridiculous Hot Chocolate Snack Mix that lives on my counter and disappears before I notice. It’s messy, powdery, and addictive like a sugar crime scene.

I keep telling myself one bowl, then I’m back in the pantry five minutes later. Food I shouldn’t like but do.

And I’ll defend it until someone offers something better. Totally unrepentant, napkin-less, definitely.

Ingredients

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Rice Chex cereal: crunchy backbone that soaks up coating without going soggy, great texture.
Semisweet chocolate chips: melty pockets of chocolate you’ll bite into, not too sweet.
Creamy peanut butter: adds nutty richness and a bit of protein, keeps it sticky.
Unsalted butter: smooths and loosens the mix, makes coating silky and rich.
Powdered sugar: that dusty sweet coating, it clings and gives a sweet snap.
Instant hot cocoa mix: Basically chocolatey boost and nostalgic cocoa flavor in every bite.
Fine salt: balances sweetness and brings out chocolate, don’t skip it.
Mini marshmallows (optional): Plus soft, pillowy bites that contrast the crunch nicely.
Mini chips or chocolate sprinkles (optional): tiny bursts of extra chocolate and cute texture.

Ingredient Quantities

9 cups Rice Chex cereal

1 cup semisweet chocolate chips

1/2 cup creamy peanut butter

1/4 cup unsalted butter

1 1/2 cups powdered sugar

1/2 cup instant hot cocoa mix

1/2 teaspoon fine salt

1 cup mini marshmallows (optional)

1/2 cup mini chocolate chips or chocolate sprinkles (optional)

How to Make this

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1. In a microwave-safe bowl combine 1 cup semisweet chocolate chips, 1/2 cup creamy peanut butter and 1/4 cup unsalted butter. Microwave 30 seconds, stir, then continue 15 to 20 second bursts stirring between each until smooth and glossy; dont overheat or it can seize.

2. Put 9 cups Rice Chex cereal into a very large bowl or two medium bowls if you dont have a giant one so you can stir without smashing the cereal.

3. Pour the warm chocolate-peanut butter mixture over the cereal and gently fold with a spatula until most pieces are evenly coated. Work quickly so the coating doesnt set before you finish.

4. In a large sealable plastic bag or a second big bowl combine 1 1/2 cups powdered sugar, 1/2 cup instant hot cocoa mix and 1/2 teaspoon fine salt. Shake or whisk to blend well.

5. Transfer the coated cereal into the sugar-cocoa bag in batches if needed, seal, and shake vigorously until each piece is dusted with the powdered mix. If using a bowl, sprinkle the sugar mixture over the cereal and toss gently with a spatula until coated.

6. Spread the coated cereal out on a baking sheet lined with parchment or wax paper to cool and set for about 15 minutes. This prevents clumps and helps it crisp up.

7. Once mostly cool, add 1 cup mini marshmallows and 1/2 cup mini chocolate chips or chocolate sprinkles if using, and gently fold them in. Add them after cooling so the marshmallows dont melt and the mini chips keep their shape.

8. Taste and adjust: if you want more chocolate flavor, sprinkle a little extra hot cocoa mix and toss lightly, but dont overdo it or it gets powdery.

9. Store in an airtight container at room temperature for up to 3 to 5 days. If you live somewhere warm, keep it in the fridge so the chocolate doesnt get melty.

10. Tip: heat the chocolate mix slowly and stir a lot, coat the cereal in batches for even coverage, and avoid shaking too long once the marshmallows are in or they’ll squish.

Equipment Needed

1. Microwave-safe bowl (medium) for melting the chocolate and peanut butter
2. Rubber spatula for folding and scraping, plus a heatproof spoon for stirring
3. Very large mixing bowl (or two medium bowls) to hold the 9 cups of cereal
4. Measuring cups and measuring spoons for accurate portions
5. Large sealable plastic bag (or a second big bowl) for coating with powdered sugar/cocoa
6. Baking sheet lined with parchment or wax paper for cooling and setting
7. Small bowl or cup to hold the powdered sugar + hot cocoa blend when whisking
8. Airtight container for storage, plus a cookie scoop or dry measuring cup to transfer batches without crushing the cereal

FAQ

Q: Can I make this nut free since it uses peanut butter? A: Yes, swap the peanut butter for sunflower seed butter or soy‑based spread and use dairy free chocolate if needed. Texture may be a little different but it still gets coated nicely.

Q: How long does it keep and how should I store it? A: Store in an airtight container at room temp for up to 5 days. After that it can start to get stale or the marshmallows might get chewy. You can also freeze in portioned bags for up to 3 months, just thaw before serving.

Q: My powdered sugar clumps when I mix, any tips? A: Sift the powdered sugar and cocoa mix together before tossing, or put the cereal and sugar mixture in a large zip bag and shake gently but thoroughly. Work fast while the chocolate coating is still slightly warm so it sticks evenly.

Q: Can I make this less sweet or more chocolatey? A: For less sweet, cut the powdered sugar by 1/4 cup and use dark chocolate chips. For more chocolate flavor add an extra 1/4 cup of cocoa mix or stir in a handful of mini chocolate chips after it cools.

Q: Any tricks to keep the marshmallows from melting? A: Wait until the mixture is completely cool and dry before folding in the mini marshmallows. If you add them while it's warm they'll melt or get sticky and ruin the texture.

Q: Can I make this in the microwave or do I need a double boiler? A: Microwave works great. Heat chocolate, peanut butter and butter in 20 second bursts, stirring between each, until smooth. Be careful not to overheat or chocolate can seize. A quick stir and you're good to go.

Hot Chocolate Muddy Buddies Recipe Substitutions and Variations

9 cups Rice Chex cereal: swap with Corn Chex, plain Cheerios, or gluten free puffed rice cereal. They’ll still hold the chocolate coating fine, just might change the texture a bit.
1 cup semisweet chocolate chips: use milk chocolate chips, chopped dark chocolate, or chocolate almond bark. Dark choc makes it less sweet, milk makes it sweeter.
1/2 cup creamy peanut butter: swap for creamy almond butter, cashew butter, or sunflower seed butter if someone has a peanut allergy. Some nut butters are thinner so the coating may be a bit looser.
1 1/2 cups powdered sugar: if you’re out, blitz granulated sugar in a blender/food processor with 1 tsp cornstarch until super fine. Works basically the same for the coating.

Pro Tips

1) Warm the chocolate mix slowly and stir non stop. If it looks grainy or starts to clump, stop microwaving and stir longer, let residual heat finish it. Overheating = seizing, and fixing seized chocolate is way harder than just heating carefully.

2) Coat the cereal in batches so every piece gets covered but nothing gets smashed. Try using two bowls or a big sheet pan and fold gently with a spatula instead of shaking like crazy. Shaking after you add marshmallows will just make them turn into sad little blobs.

3) Cool the coated cereal on a single layer on parchment and give it time to set before adding marshmallows and mini chips. If you add them too hot the marshmallows melt and the minis go soft. Cooling also helps prevent giant clumps.

4) Adjust texture and flavor at the end, not the start. If it feels too powdery add a tablespoon of melted butter or a small drizzle more of the chocolate-peanut butter mix and toss lightly. If you want stronger chocolate, sprinkle a bit more cocoa mix in small amounts and taste as you go so it doesn’t get chalky.

Hot Chocolate Muddy Buddies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I made Hot Cocoa Muddy Buddies and had this ridiculous aha moment when the chocolate set perfectly yet the Chex stayed crunchy so the whole snack actually behaved like dessert and party food at once.

Servings

servings

Calories

377

kcal

Equipment: 1. Microwave-safe bowl (medium) for melting the chocolate and peanut butter
2. Rubber spatula for folding and scraping, plus a heatproof spoon for stirring
3. Very large mixing bowl (or two medium bowls) to hold the 9 cups of cereal
4. Measuring cups and measuring spoons for accurate portions
5. Large sealable plastic bag (or a second big bowl) for coating with powdered sugar/cocoa
6. Baking sheet lined with parchment or wax paper for cooling and setting
7. Small bowl or cup to hold the powdered sugar + hot cocoa blend when whisking
8. Airtight container for storage, plus a cookie scoop or dry measuring cup to transfer batches without crushing the cereal

Ingredients

9 cups Rice Chex cereal
1 cup semisweet chocolate chips
1/2 cup creamy peanut butter
1/4 cup unsalted butter
1 1/2 cups powdered sugar
1/2 cup instant hot cocoa mix
1/2 teaspoon fine salt
1 cup mini marshmallows (optional)
1/2 cup mini chocolate chips or chocolate sprinkles (optional)

Directions

In a microwave-safe bowl combine 1 cup semisweet chocolate chips, 1/2 cup creamy peanut butter and 1/4 cup unsalted butter. Microwave 30 seconds, stir, then continue 15 to 20 second bursts stirring between each until smooth and glossy; dont overheat or it can seize.
Put 9 cups Rice Chex cereal into a very large bowl or two medium bowls if you dont have a giant one so you can stir without smashing the cereal.
Pour the warm chocolate-peanut butter mixture over the cereal and gently fold with a spatula until most pieces are evenly coated. Work quickly so the coating doesnt set before you finish.
In a large sealable plastic bag or a second big bowl combine 1 1/2 cups powdered sugar, 1/2 cup instant hot cocoa mix and 1/2 teaspoon fine salt. Shake or whisk to blend well.
Transfer the coated cereal into the sugar-cocoa bag in batches if needed, seal, and shake vigorously until each piece is dusted with the powdered mix. If using a bowl, sprinkle the sugar mixture over the cereal and toss gently with a spatula until coated.
Spread the coated cereal out on a baking sheet lined with parchment or wax paper to cool and set for about 15 minutes. This prevents clumps and helps it crisp up.
Once mostly cool, add 1 cup mini marshmallows and 1/2 cup mini chocolate chips or chocolate sprinkles if using, and gently fold them in. Add them after cooling so the marshmallows dont melt and the mini chips keep their shape.
Taste and adjust: if you want more chocolate flavor, sprinkle a little extra hot cocoa mix and toss lightly, but dont overdo it or it gets powdery.
Store in an airtight container at room temperature for up to 3 to 5 days. If you live somewhere warm, keep it in the fridge so the chocolate doesnt get melty.
Tip: heat the chocolate mix slowly and stir a lot, coat the cereal in batches for even coverage, and avoid shaking too long once the marshmallows are in or they'll squish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.