This version of muddy buddies has been a weekend favorite at our house for years. I first swapped in Rice Krispies during a rainy Saturday when pantry staples were all I had: cereal, chocolate, peanut butter, butter, and powdered sugar. The texture surprised me—those little crispy rice bits add a delicate snap that contrasts beautifully with the creamy chocolate-peanut coating. I served it to a noisy group of teenagers and adults at a casual backyard movie night, and the bowl emptied within minutes. The treat is sweet but balanced by peanut butter saltiness, and the powdered sugar gives it that nostalgic, snowy finish.

What makes this riff special is its simplicity and the way it keeps its crunch even after sitting in a container for a day. It’s quick enough for a last-minute party platter, forgiving for beginner cooks, and adaptable when you want to jazz it up with mix-ins or swap ingredients for dietary needs. I love it for after-school snacks and take-to-work treats because it packs well and tastes just as good the next day. Whenever I make a double batch, neighbors mysteriously appear with empty hands and big smiles.

Ingredients

• Rice Krispies cereal, 6 cups: Choose the classic original variety for the crispiest texture. Avoid flavored or honeyed versions so the chocolate-peanut coating remains the dominant flavor. Measure by lightly filling the measuring cup and leveling with a spoon for accuracy.
• Chocolate chips, 2 cups: I prefer semi-sweet for balance, but milk chocolate makes a milder, creamier coating. Use good-quality chips such as Ghirardelli or Toll House for smooth melting and glossy finish.
• Creamy peanut butter, 1/2 cup: Use a smooth, well-stirred jar for easy mixing. Natural peanut butter is fine but may change texture; choose a brand you like the taste of because it shows through the chocolate.
• Unsalted butter, 1/4 cup: Real butter adds flavor and sheen to the coating. Unsalted lets you control salt levels—add a pinch of flaky sea salt later if you prefer contrast.
• Vanilla extract, 1 teaspoon: A splash of pure vanilla rounds and deepens the chocolate-peanut flavor. Use pure vanilla for best aroma.
• Powdered sugar, 1 1/2 cups shaken (or 1/2 cup sprinkled): The classic finish that gives the mixture its signature dusty look. Use sifted confectioners sugar if you want an extra-fine coating. The recipe offers a heavy coating option or a light dusting alternative.

Instructions

Step 1: Measure and arrange Measure 6 cups of Rice Krispies into a large mixing bowl—use a bowl large enough to fold and shake comfortably. Line a baking sheet with parchment or wax paper for easy spreading. Place a large resealable plastic bag nearby for the final coating stage if you prefer shaking in a bag. Step 2: Melt the coating In a medium saucepan over low heat or in a microwave-safe bowl in 30-second bursts, combine 2 cups chocolate chips, 1/2 cup creamy peanut butter, and 1/4 cup unsalted butter. Stir constantly if using the stove and remove from heat as soon as the mixture is smooth. Stir in 1 teaspoon vanilla. Avoid overheating—chocolate will seize if it gets too hot. Step 3: Coat the cereal Pour the warm chocolate-peanut mixture over the Rice Krispies and use a silicone spatula to fold gently, ensuring most cereal pieces are lightly coated but not saturated. Work quickly so the chocolate remains pourable but not hot enough to collapse the cereal’s crispness. Step 4: Spread and cool Turn the coated cereal onto the prepared baking sheet and spread it out into an even layer. Let it cool for 3 to 5 minutes until the coating is tacky but not wet. Slightly cooling prevents the powdered sugar from dissolving on contact and creates a better finish. Step 5: Sugar finish Working in batches, transfer small amounts of the cooled coated cereal into a large resealable bag or a wide container, add about 1/2 cup powdered sugar per batch for a light dusting or up to 1 1/2 cups for a heavier coat, seal, and shake gently until evenly coated. Spread on the tray to set fully before serving or storing. Step 6: Store and serve Once completely cooled, store in an airtight container at room temperature for up to five days. If you want a crisper finish, place the container in the refrigerator for 10 minutes before serving to set the coating.

Storage Tips

Store the mixture in an airtight container at room temperature for up to five days to maintain optimal crunch. Use a wide, shallow container to avoid compressing the cereal; layering with parchment paper prevents pieces from sticking together. For longer storage, freeze in a tightly sealed container for up to three months, then thaw at room temperature for 30 minutes before serving. Avoid refrigeration for long periods because moisture can soften the crisp rice texture. If you notice slight stickiness, spread the mixture on a tray and air it for 10 minutes to refresh the crunch.

Ingredient Substitutions

To make this dairy-free, substitute dairy-free chocolate chips and use a vegan butter or coconut oil in place of butter. For a nut-free version, swap peanut butter for sunflower seed butter or soy nut butter—expect a slightly different flavor and a touch of greasiness that you can balance by reducing the oil content. If you want less sugar, reduce the powdered sugar to a light dusting or skip it entirely and drizzle melted dark chocolate instead. Using crunchy peanut butter will change mouthfeel and may require a touch more butter to keep the coating smooth.

Serving Suggestions

Serve in small bowls for casual gatherings, packaged into cellophane bags with a ribbon for gifts, or pile onto a large platter for parties. Garnish with a sprinkle of sea salt or a few extra whole peanuts for visual contrast. Pair with fresh fruit to balance sweetness, or serve alongside coffee or milk for a kid-friendly snack. For a festive table, mix in red and green M&M’s or chopped peppermint candy. The mixture also works well as a crumble topping for ice cream or yogurt.

Seasonal Adaptations

Switch the chocolate type and add-ins to match the season: use white chocolate and freeze-dried raspberries in spring, dark chocolate and sea salt in autumn, or melted butterscotch and chopped pecans in winter. For holiday parties, fold in holiday-colored candy pieces and a pinch of cinnamon for warmth. In warmer months, chill the coated cereal briefly before shaking with powdered sugar to prevent the coating from becoming tacky in hot weather. These small changes keep the base technique the same while creating a fresh seasonal vibe.

Success Stories

At a neighborhood block party last summer, I made three batches—plain, peanut-butter-forward, and chocolate-heavy—and watched how people gravitated toward different versions. One friend said the Rice Krispies made it feel less cloying than Chex-party mixes she’d had before, and a neighbor asked for the recipe on the spot. The treat has also become my go-to for school bake sales because the easy portioning and portability sell quickly. I’ve had parents tell me their kids begged for the homemade version the next week, which is about the best compliment I can receive.

Meal Prep Tips

For meal prep, make the mixture and portion it into single-serving bags or small airtight containers. Label and date them so you can rotate through a five-day snack plan. If making ahead for a week-long event, store the bulk portion in a wide container lined with parchment and refill small containers daily to keep the snack looking fresh. When reheating to refresh crispness, place portions in a 250°F oven for 3 to 4 minutes on a baking sheet, then cool before serving to avoid melting the powdered sugar finish.

Whether you make it for a spontaneous movie night or an organized bake sale, this Rice Krispies take on the classic dusty mix is forgiving, portable, and endlessly customizable. Make a batch and don’t be surprised if friends start asking when you’ll make it again.