Chocolate Muddies Recipes

CHEX® MUDDY BUDDIES®

Steps:

• Into large bowl, measure cereal; set aside.
• In 1-quart microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
• Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

MOIST CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CHOCOLATE MUDDIES

Steps:

• Preheat oven to 350 degrees F.
• Line cookie sheet with foil or parchment paper (if using foil, grease with shortening).
• In a large bowl, beat cream cheese and margarine or butter with and electric mixer (medium speed) until fluffy, about 2 minutes.
• Add sugars, extracts, eggs, and ice cream topping.
• Beat about 3 minutes, or until fluffy.
• Mix flour, cocoa, baking soda, and salt in a separate bowl.
• Stir flour mixture into margarine mixture until evenly mixed.
• Stir in chips.
• Drop dough by heaping teaspoonfuls 2 inches apart onto cookie sheet.
• Bake 13-15 minutes, or until edges are set (cookies will appear underbaked).
• Cool for 5 minutes, then remove to wire rack to fully cool.

MUDDY BUDDIES

Steps:

• Measure cereal into a large bowl. Set aside. Divide powdered sugar between two ziplock bags, adding 1 cup to each bag.* Set aside.
• In a saucepan add chocolate chips, butter, and peanut butter (and salt, if using unsalted butter) and cook over medium-low heat, stirring, until melted and smooth. (Don't over-heat it--just warm it until melted and smooth.)
• Remove from heat and stir in the vanilla extract.
• Pour over the prepared cereal in the bowl and stir to coat evenly. Allow to cool for a few minutes.
• Divide coated cereal between the two ziplock bags with powdered sugar, seal the bag and shake to coat the cereal.
• Muddy buddies will stay fresh for up to 1 week stored in an air-tight container at room temperature or can be frozen for up to 2 months.

CHOCOLATE MUDDIES

Steps:

• Heat oven to 350 degrees F. Line cookie sheet with aluminum foil or cooking parchment paper; if using foil, grease with shortening. Beat cream cheese and margarine in large bowl with electric mixer on medium speed about 2 minutes or until fluffy. Mix flour, cocoa, baking soda, and salt. Stir into margarine mixture until evenly mixed. Stir in remaining ingredients. Drop by heaping teaspoonfuls about 2 inches apart onto cookie sheet. Bake 13-15 minutes or until edges are set (centers will be very soft). Cool 5 minutes; remove from cookie sheet. Cool on wire rack.