I love that this recipe is completely no-bake and comes together in just 15 minutes. It’s perfect for last-minute dessert cravings, parties, lunchbox treats, or even edible gifts. The crispy Rice Krispies stay light and crunchy while being coated in a rich, smooth chocolate-peanut butter mixture. Plus, the powdered sugar gives it that signature Muddy Buddy finish. It’s a familiar favorite with a fun twist.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 cups Rice Krispies cereal
2 cups chocolate chips
½ cup creamy peanut butter
¼ cup unsalted butter
1 teaspoon vanilla extract
1½ cups powdered sugar (or ½ cup if sprinkling instead of shaking)
Directions
Melt the Chocolate and Peanut Butter In a microwave-safe bowl, I combine the chocolate chips and peanut butter. I microwave in 30-second intervals, stirring between each, until the mixture is smooth and glossy.
Add Butter and Vanilla I stir in the unsalted butter and vanilla extract while the mixture is still warm. The butter makes it creamier, and the vanilla adds just the right depth.
Coat the Rice Krispies In a large mixing bowl, I pour in the Rice Krispies. I drizzle the chocolate mixture over the cereal, folding gently with a spatula until all the cereal is evenly coated.
Let It Cool I spread the coated cereal onto a parchment-lined baking sheet and let it cool for 15–20 minutes so the coating can firm up without losing the crunch.
Add the Powdered Sugar Once cooled, I transfer the cereal to a large resealable bag and add the powdered sugar. Then I gently shake until all the pieces are coated. For a lighter version, I sometimes just dust the top with powdered sugar instead of tossing.
Serve and Enjoy Once everything is set, I cut the mixture into squares and serve. It’s always a hit—sweet, crispy, and just the right amount of indulgent.
Servings and Timing
This recipe yields about 16 servings (depending on how I cut the squares).
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Variations
Less Sweet Version: I swap milk chocolate for dark chocolate and reduce the powdered sugar.
Salty-Sweet Twist: I stir in pretzel pieces or sprinkle with sea salt before cooling.
More Texture: Mini marshmallows, chopped nuts, or even toffee bits add crunch and variety.
Nut-Free Option: I use sunflower seed butter or cookie butter as a peanut-free alternative.
Festive Look: I mix in holiday-colored candies or sprinkles for a seasonal version.
Storage/Reheating
Room Temperature: I store leftovers in an airtight container for up to 1 week.
No refrigeration needed — they stay crisp at room temperature.
Freezing not recommended as it can affect the texture.
FAQs
Can I use a different cereal instead of Rice Krispies?
Yes, I sometimes use Corn Chex or Crispix for a more traditional Muddy Buddy texture, but Rice Krispies make it lighter and crispier.
Can I make this recipe without peanut butter?
Yes, I use almond butter, cashew butter, or a nut-free spread like sunflower seed butter.
Why is my mixture too sticky?
It might not have cooled enough before adding the powdered sugar. I let it rest longer next time or increase the sugar slightly to absorb extra moisture.
How do I keep them from falling apart?
I press the mixture firmly into the pan before cooling and cut only once it’s completely set.
Can I skip the powdered sugar?
You can, but it’s part of the classic Muddy Buddy look and flavor. I sometimes just sprinkle a light dusting instead of shaking for a cleaner option.
Conclusion
Muddy Buddy Rice Krispies are one of those treats I keep coming back to for how quick, easy, and satisfying they are. The combination of chocolate, peanut butter, crispy cereal, and powdered sugar is endlessly comforting and always a crowd-pleaser. Whether I’m making them for a party, holiday snack tray, or just a sweet snack for myself, this recipe delivers the perfect bite every time.
A no-bake twist on a classic favorite! These Muddy Buddy Rice Krispies are crunchy, chocolatey, peanut buttery, and coated in powdered sugar. Quick to make and perfect for parties or snacking.
Author:Sarah
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:15 minutes
Yield:16 servings
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
6 cups Rice Krispies cereal
2 cups chocolate chips
½ cup creamy peanut butter
¼ cup unsalted butter
1 teaspoon vanilla extract
1 ½ cups powdered sugar (or ½ cup for lighter coating)
Instructions
Melt Chocolate and Peanut Butter: In a microwave-safe bowl, combine chocolate chips and peanut butter. Microwave in 30-second intervals, stirring in between until smooth.
Add Butter and Vanilla: Stir in butter and vanilla until fully combined.
Coat the Cereal: Place Rice Krispies in a large bowl. Gently fold in the chocolate-peanut butter mixture until evenly coated.
Cool and Set: Spread mixture onto a lined baking sheet and let cool for 15–20 minutes.
Dust with Powdered Sugar: Transfer cooled cereal mixture into a large resealable bag, add powdered sugar, and shake gently to coat (or sprinkle if preferred).
Cut and Serve: Cut into squares and enjoy!
Notes
To reduce sweetness, use dark chocolate or reduce the powdered sugar amount.
Add-ins: Try mini marshmallows, crushed pretzels, or chopped nuts for extra texture.
Storage: Store in an airtight container at room temperature for up to 1 week. Best enjoyed within a few days while fresh and crunchy.
