living a well tended life... at any age

more muddy buddies (this is not a drill)

Yeah, so we have a bit of a problem here at Casa Silver.

We are obsessed with Muddy Buddies.

Obsessed. In that if they are in the house – and this applies to all of us (which is unusual) – it’s like a swarm of locusts has descended in our kitchen.

Obsessed. In that – while most snacks and treats last a few days (sometimes up to a week) – Muddy Buddies are gone in a day. Two, max.

Obsessed. In that the phrase “I’m taking one more handful and then take this bag away from me and don’t let me have any more”, is uttered with alarming frequency when Muddy Buddies are present.

Obsessed.

But I mean, have you TRIED these yet? They’re so, so good. SO good that I have two more variations to share with you (I’m getting into Pinterest board territory, I tell you!).

The first is from a ways back.

samoa muddy buddies

Because after the doughnuts – and even AFTER the sandwiches – there was still about a cup of toasted coconut and half a bag of caramels left over.

samoa muddy buddies

What was I to do?

Samoa Muddy Buddies

1 cup shredded coconut
5 cups Corn Chex
1/4 cup butter
1 cup chocolate chips
1 cup caramels
2 cups confectioner’s sugar

Toast the coconut: Pre-heat oven to 350; line a baking sheet with parchment paper. Spread the coconut evenly on the prepared sheet and bake till deep golden brown, 10–20 minutes. Stir frequently so that the coconut colors evenly. Remove from oven and cool; place in a large bowl and add the cereal.

Place butter, chocolate chips and caramels in a small saucepan. Heat over medium-low, stirring, till melted and smooth. Add to the bowl of cereal and coconut and stir gently but thoroughly till completely coated. Let cool for a few minutes.

Transfer mixture to a large ziploc bag. Add half the confectioners’ sugar, seal the bag and shake to thoroughly coat. Repeat with remaining sugar.

Spread mixture on a large baking sheet and let cool completely. Store in an airtight container at room temperature.

(print this recipe)


This delicious recipe brought to you by Sheri Silver
http://sherisilver.com/2016/07/12/more-muddy-buddy-love-this-is-not-a-drill/

The second recipe I blame completely on Conor.

biscoff muddy buddies

He asked me to make Biscoff Muddy Buddies. And the idea was so simple – yet so brilliant – that I couldn’t say no.

biscoff muddy buddies

Don’t let the Plain Jane looks of these deceive you. They have a distinct and delicious “Biscoff” flavor, that – if you like cookie butter – will have you face planting in a bowl of this before you know what hit you.

biscoff muddy buddies

A quick Pinterest search has me thinking that I’ve barely scratched the surface when it comes to the many – MANY –  variations on this bewitching little snack (Cookies & cream! S’mores! Fluffernutter!).

So stay tuned. Is all I’m saying.

samoa muddy buddies

We’re obsessed.

Biscoff Muddy Buddies
adapted from Fresh April Flours

4 1/2 cups Corn or Rice Chex
1/2 cup Biscoff or other cookie butter
1/3  cup white chocolate chips
1 1/2 cups confectioner’s  sugar

Place cereal in a large bowl; set aside.

Place Biscoff and chocolate chips in a small saucepan. Heat over medium-low, stirring, till melted and smooth. Add to the bowl of cereal and stir gently but thoroughly till cereal is completely coated. Let cool for a few minutes.

Transfer mixture to a large ziploc bag (or plastic container). Add the confectioners’ sugar, seal the bag and shake to thoroughly coat.

Spread mixture on a large baking sheet and let cool completely. Store in an airtight container at room temperature.

(print this recipe)


This delicious recipe brought to you by Sheri Silver
http://sherisilver.com/2016/07/12/more-muddy-buddy-love-this-is-not-a-drill/

2 Comments

  1. Susan H on July 12, 2016 at 11:43 am

    I love this post. Thank you! We used to make the original Muddy Buddies often when my kids were younger. But over the last few years I have started have reactions to peanuts. Bummer, I know. When I saw your Cake batter recipe for them, I was in love. But Samaos and Biscoff? I am going to the grocery store. I think we need milk. 😉

    • sherisilver on July 12, 2016 at 8:01 pm

      Thank you! This is one of those recipes that you can absolutely sub the PB for another nut or seed butter without detecting a difference (thanks to all that powdered sugar!). And the Biscoff one doesn’t even use it! Go get some milk! 🙂

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