We don’t really ever get sick of Muddy Buddies…but sometimes I like to change them up just for fun. These cookies & cream Muddy Buddies ended up being a real keeper!

The first time I made Muddy Buddies, I think I ate the whole batch myself. They’re just so good! Over the years, I have made many different versions of Muddy Buddies. I tried one with marshmallow fluff, but I did not like it — the fluff made the cereal soggy. I tried one with Lotus cream, but I found the flavor got lost and it wasn’t worth the price of the Lotus. When I was working on this variation, I assumed it would be a “one and done” like the others I’ve tried over the years…but I think we have a winner here. It’s good! Really! (I won’t say if I ate it for breakfast one Friday morning. I mean, it’s cereal, right?!)

Best of all is that Muddy Buddies freeze really well. l’ll sometimes make a double batch and freeze half — but be sure to label it “rice” or you might find an empty pan in your freezer!

Be very careful when melting the chocolate — white chocolate is very sensitive and it can easily seize up and get ruined. (I speak from experience.) Melt over a very low flame, using a low power in the microwave, or in a covered pan on 350°F in the oven.

I like to use real Chex cereal for Muddy Buddies. I find that the off brands tend to get soggy and don’t have the same crunch as the Chex brand.

Using real white chocolate chips in these cookies & cream Muddy Buddies is important. The first time I tried this recipe, I used a mixture of real white chocolate chips and artificial white chocolate chips (also known as decorating chocolate). It did not mix well when they both melted, so it’s really not worthwhile to use the artificial type. These Lieber’s real white chocolate chips are a good option.

Cookies & Cream Muddy Buddies

I've tried lots of versions of Muddy Buddies, but this one is a real keeper!

Print Recipe

Ingredients

20 chocolate sandwich cookies, broken into small pieces
2 8-oz bags real white chocolate chips
2 Tbsp margarine
8 cups Corn Chex (approx.)
2 cups confectioner’s sugar

Instructions

Melt the white chocolate chips and margarine together. (I like to do this in a pan in the oven — bake for 10 minutes covered at 350°F. You can also do it in the microwave or in a pot on the stovetop over a low flame.)
Place the Chex and broken cookies in a large bowl. Pour melted chocolate over it and toss very well so cereal and cookies are well coated.
Add confectioner’s sugar and toss to coat.
Spread out on a cookie sheet or big piece of parchment paper to cool and harden. Store in a Ziploc bag or airtight container.