For some bizarre reason, I have not had muddy buddies, aka puppy chow in years. Many years. Then I happened to buy a bag of the pre-made stuff at the grocery store because it was buy one get one free. I thought they’d be a good snack for my daughter’s school lunches since she’s had to eliminate some other snacks due to getting braces. Well, she thought the muddy buddies were awesome and suggested we make some different flavors at home. Thus, the beginning of 99 flavors of muddy buddies has been born.
We started with fruity pebbles. My daughter is the official smasher.
Adding white chocolate and powdered sugar makes this snack super addicting.
I love that muddy buddies are no bake and can be made in just 15 minutes. I can tell this is going to turn into a new obsession.
The fruity pebbles add such a wonderful pop of color to this snack. I may need to add this to my Christmas Eve menu.
Fruity Pebble Muddy Buddies
Chex mixed with white chocolate, fruity pebbles, and powdered sugar
- 3 cups rice Chex
- 3/4 cup Fruity Pebbles cereal, finely crushed
- 1/4 cup Fruity Pebbles cereal, not crushed
- 4 oz. white chocolate
- 1 cup powdered sugar
- In a large bowl, gently stir the crushed fruity pebbles with the rice chex, being careful not to break the chex.
- Melt the chocolate according to the manufacturer’s instructions. I use Baker’s chocolate, microwaving it for 30 second and then 10 second intervals until melted. Stir the chocolate until it is completely smooth and has no lumps.
- Pour the white chocolate over the chex mix. Stir and add the powdered sugar and un-crushed fruity pebbles. Mix until the chex pieces are coated. Store in an airtight container.
While staring at my daughter’s pile of half-eaten bags of little muffins, I had a genius idea. Why not make cake balls out of them? – thereby, cutting out the need to bake a cake first!
I tried it out right away and they came out perfectly the first time. No baking a cake required – I just crumbled the little muffins right into a bowl!
Mixing, or should I say mushing, in the frosting was a lot of fun.
I was able to make 18 little muffin cake balls, ready to go in the freezer before dipping.
I used a Wilton chocolate melting pot to make dipping easier. It keeps the chocolate at a perfect low, but warm temperature for velvety smoothness. You can dip all of your balls without the chocolate hardening and having to reheat it.
When I took my first bite – yum! – exactly what I was hoping for. Chewy, dense, chocolatey and sweet.
I used Entenmann’s Chocolate Chip Little Muffins and Duncan Hines Creamy Classic Chocolate frosting for this recipe. Using pre-packaged ingredients makes this recipe easy. Enjoy!
Chocolate Chip Little Muffin Cake Balls
No-bake cake balls made with mini chocolate chip muffins
Calories per ball = 169
- 20 mini chocolate chip muffins (5 packages)
- 8 oz chocolate frosting (1/2 of a 16 oz container)
- 4 oz semi-sweet baking chocolate
- 1 ts coconut oil
1. Crumble all of the mini muffins in a bowl. Blend in half of a 16 oz container of chocolate frosting. Form the mixture into small balls, about 1 inch in diameter. Place the balls in the freezer for at least 1 hour.
2. Shortly before removing the balls from the freezer, melt 4 oz of semi-sweet baking chocolate with 1 ts of coconut oil in 30 second increments in the microwave. Stir the chocolate after each 30 seconds until smooth and fully melted. (I used a Wilton chocolate melting pot for this step, placing the chocolate and coconut oil on high until melted,then reducing to low.)
3. Remove cake balls from the freezer. Lay out a sheet of wax paper. Dip and roll each cake ball in the melted chocolate until completely covered. Place on waxed paper to set. Once partially set, place the muffin cake balls in the fridge to set completely. Store in the fridge in an airtight container.