Andes Mint Muddy Buddies
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I still remember the first time I made these — the kitchen smelled like a chocolate-mint candy shop and everyone kept sneaking handfuls straight from the baking sheet. Andes Mint Muddy Buddies are a festive twist on classic puppy chow: crunchy Rice Chex coated in a silky chocolate-peanut butter glaze, tossed in powdered sugar, and studded with crushed Andes mints for a cool, minty finish. They’re perfect for holiday cookie exchanges, movie nights, or any time you want an easy, shareable sweet that looks fancy but takes minutes to pull together. If you like mint-forward desserts, you might also enjoy a mint cookie variation I often pair these with: Andes Mint Cookies.
Why you’ll love this dish
This snack is an ideal mash-up of textures and flavors: crunchy cereal, creamy chocolate-peanut coating, and bright mint pieces. It’s quick, kid-approved, and makes a big batch for gifting or parties. Because the coating is melted chocolate and peanut butter rather than tempered chocolate, the process is forgiving — even beginner cooks get great results.
“The mint pieces give this puppy chow a grown-up twist — everyone always asks for the recipe.” — a regular at my holiday potluck
Step-by-step overview
Before you dive in, here’s the simple plan: melt chocolate and peanut butter, stir in vanilla, coat the cereal, toss with powdered sugar and crushed Andes mints, then spread to cool and optionally top with extra pieces. The full ingredient list and detailed steps follow, but expect about 10–15 minutes active time and a short cooling period.
What you’ll need
- 9 cups Rice Chex cereal
- 1 cup milk chocolate chips (semi-sweet works too)
- 1/2 cup creamy peanut butter (substitute almond or sunflower seed butter for nut-free)
- 1/2 cup powdered sugar
- 1/2 cup crushed Andes mints (plus 1 cup whole/halves for garnish)
- 1 teaspoon vanilla extract
Notes:
- Use fresh powdered sugar (not icing sugar with anti-caking additives) for the best coating.
- For a mint boost without buying more candy, see my tip on making your own Andes-style mints here: homemade Andes mints.
Step-by-step directions
- Measure 9 cups Rice Chex into a very large bowl and set aside.
- In a microwave-safe bowl, combine 1 cup milk chocolate chips and 1/2 cup creamy peanut butter. Microwave on high in 30-second intervals, stirring between each, until smooth and fully melted.
- Stir 1 teaspoon vanilla extract into the melted mixture.
- Pour the chocolate-peanut butter mixture over the Rice Chex. Gently fold with a spatula until the cereal pieces are evenly coated.
- Add 1/2 cup powdered sugar and 1/2 cup crushed Andes mints to a large resealable bag.
- Transfer the coated cereal into that bag, seal, and shake until the pieces are evenly dusted.
- Spread the finished Muddy Buddies onto a parchment-lined baking sheet in an even layer to cool and set.
- Garnish with extra Andes mints (halved or whole) while the mix is still slightly tacky for best adhesion.
- Let cool completely, then enjoy.
Best ways to enjoy it
Serve in a festive bowl, mason jars as gifts, or portion into snack bags for movie night. This minty muddy buddy pairs well with hot cocoa or coffee for a holiday treat, and the crunch makes it a nice contrast alongside soft cookies or brownies. For a party, arrange on a tray with small scoops so guests can grab a pre-portioned serving.
Storage and reheating tips
- Room temperature: Store in an airtight container for 3–5 days. Keep in a cool, dry place away from direct sunlight to prevent the chocolate from sweating.
- Refrigerator: If your kitchen is warm, refrigerate in an airtight container for up to 2 weeks. Bring to room temperature before serving so the powdered sugar isn’t too hard.
- Freezing: Freeze in a sealed freezer bag for up to 2 months. Thaw at room temperature before serving to avoid condensation.
Food safety note: because this is a no-bake snack with shelf-stable ingredients, temperature and moisture control are the main concerns rather than bacteria. Avoid storing in humid environments to keep the powdered sugar from clumping.
Helpful cooking tips
- Stir the chocolate often while microwaving. Overheating can seize the chips; if that happens, add a teaspoon or two of oil or more peanut butter and stir vigorously to smooth it out.
- Use a very large bowl — coating is messy otherwise. A salad spinner works if you want to get fancy and evenly coat cereal (place coated cereal in a mesh-lined spinner and give it a quick spin).
- To crush Andes mints quickly, drop them in a zip-top bag and roll with a rolling pin or pulse briefly in a food processor. Keep some larger pieces for texture.
- If someone has a peanut allergy, swap peanut butter for sunflower seed butter and use dairy-free chips to make this safe for more guests.
Creative twists
- Swap milk chocolate for white chocolate and add a few drops of peppermint extract for a brighter mint flavor.
- Add chopped pretzels or crushed graham crackers for salty crunch.
- Use dark chocolate and orange zest instead of mint for a chocolate-orange version.
- For a seasonal touch, fold in red candies or sprinkles for visual pop.
If you want a different fruity spin, check out a strawberry white-chocolate muddy buddy riff here: white chocolate strawberry muddy buddies.
FAQ — Helpful answers
Q: How long does this take to make?
A: Active time is about 10–15 minutes; cooling and setting take another 10–20 minutes depending on room temperature.
Q: Can I leave out the peanut butter?
A: Yes. Peanut butter adds flavor and helps the chocolate adhere. If you omit it, increase chocolate slightly and consider adding a tablespoon of coconut oil or butter to improve coating texture.
Q: Can I make this nut-free?
A: Swap the peanut butter for sunflower seed butter and ensure your chocolate chips are processed in a nut-free facility. Use certified gluten-free Rice Chex if needed.
Q: What’s the best way to crush Andes mints evenly?
A: Place mints in a sturdy zip-top bag and use a rolling pin for even crushed pieces. Pulse in a food processor for a finer grind, but watch the heat — it can melt the candy.
Q: Can I prepare ahead?
A: Yes — you can make this up to a month ahead and freeze. For gifting, package in airtight bags and add a fresh mint garnish on top just before giving.
Conclusion
For more variations and inspiration, see this alternate Andes Mint Muddy Buddies – Dash of Sanity recipe that adds a few different techniques. If you want a simpler mint puppy chow idea, take a look at this Mint Muddy Buddies – Like Mother, Like Daughter version for another easy approach. And for a different presentation and flavor, this Andes Mint Puppy Chow – Your Cup of Cake post is a great reference.
Andes Mint Muddy Buddies
Ingredients
Method
- Measure 9 cups Rice Chex into a very large bowl and set aside.
- In a microwave-safe bowl, combine 1 cup milk chocolate chips and 1/2 cup creamy peanut butter. Microwave on high in 30-second intervals, stirring between each, until smooth and fully melted.
- Stir 1 teaspoon vanilla extract into the melted mixture.
- Pour the chocolate-peanut butter mixture over the Rice Chex. Gently fold with a spatula until the cereal pieces are evenly coated.
- Add 1/2 cup powdered sugar and 1/2 cup crushed Andes mints to a large resealable bag.
- Transfer the coated cereal into that bag, seal, and shake until the pieces are evenly dusted.
- Spread the finished Muddy Buddies onto a parchment-lined baking sheet in an even layer to cool and set.
- Garnish with extra Andes mints (halved or whole) while the mix is still slightly tacky for best adhesion.
- Let cool completely, then enjoy.
