Muddy Buddy Rice Krispies Treats (Printable Version)

Crispy cereal squares coated in chocolate-peanut butter mixture and rolled in powdered sugar for a sweet, crunchy treat.

# What You'll Need:

→ Cereal Base

01 - 6 cups Rice Krispies cereal

→ Chocolate-Peanut Butter Mixture

02 - 1 cup semisweet chocolate chips
03 - 1/2 cup creamy peanut butter
04 - 1/4 cup unsalted butter
05 - 1 teaspoon pure vanilla extract

→ Powdered Sugar Coating

06 - 1 1/2 cups powdered sugar

# Directions:

01 - Line a 9x13-inch baking pan with parchment paper or lightly grease it to prevent sticking.
02 - Place the Rice Krispies cereal in a large mixing bowl and set aside.
03 - In a microwave-safe bowl, combine chocolate chips, peanut butter, and butter. Microwave in 30-second intervals, stirring between each, until melted and smooth (about 1–2 minutes total).
04 - Stir in the vanilla extract until fully incorporated into the chocolate mixture.
05 - Pour the chocolate-peanut butter mixture over the Rice Krispies and gently fold until all cereal is evenly coated.
06 - Transfer the mixture to the prepared pan. Press lightly into an even layer without crushing the cereal.
07 - Place the powdered sugar into a large zip-top bag. Cut the Rice Krispies mixture into squares, then gently toss the pieces in the powdered sugar until well coated.
08 - Place coated squares on a wire rack or parchment-lined tray to set for 10 minutes before serving.

# Expert Tips:

01 -
  • Twenty minutes from craving to eating, which is dangerous when you need a chocolate fix at 9 PM
  • The way powdered sugar clings to chocolate coated cereal creates this sandy sweet finish that makes people's eyes widen
02 -
  • The first time I made these, I tried to toss all the squares in powdered sugar at once and ended up with a cement block of chocolate cereal, so definitely work in small batches
  • Let the chocolate mixture cool slightly before coating the cereal, or you'll end up with soggy Krispies that lose their signature crunch
03 -
  • Use a large spoon to drop the cereal squares into the powdered sugar bag instead of your fingers, unless you want chocolate proof of your baking adventures all over your hands
  • If your kitchen is particularly warm, stick the pan in the fridge for 10 minutes before cutting to get cleaner edges that don't smear

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