Description
These Puppy Chow Chocolate Truffles take everything you love about muddy buddies—chocolate, peanut butter, powdered sugar—and roll it into rich, fudgy truffles. Crunchy, creamy, and coated in sweet powdered sugar, they’re the perfect no-bake treat for any occasion.
Ingredients
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1 cup semi-sweet chocolate chips
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1/2 cup creamy peanut butter
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1/4 cup unsalted butter
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1 teaspoon vanilla extract
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2 cups Rice Chex cereal, crushed
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1/4 teaspoon salt
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3/4 cup powdered sugar (for coating)
Instructions
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In a microwave-safe bowl, combine chocolate chips, peanut butter, and butter. Microwave in 30-second intervals, stirring between each, until smooth and melted.
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Stir in vanilla extract and salt.
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Fold in the crushed Chex cereal until fully combined.
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Refrigerate the mixture for 30–45 minutes, or until firm enough to scoop.
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Scoop and roll into 1-inch balls using a small cookie scoop or your hands.
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Roll each truffle in powdered sugar until well coated.
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Place on a parchment-lined baking sheet and chill for another 15 minutes to set.
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Store in an airtight container in the fridge for up to 1 week.
Notes
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For extra crunch, leave some Chex cereal pieces slightly larger.
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You can also roll these in cocoa powder or crushed graham crackers instead of powdered sugar.
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Freeze for up to 2 months for make-ahead treats!