Introduction

This Biscoff Cookie Butter Muddy Buddies recipe is a delightful twist on the classic snack mix. Combining creamy white chocolate, rich cookie butter, and crunchy Chex cereal with the unique flavor of Biscoff cookies, it’s perfect for parties or a sweet treat at home.

The image shows a close-up of two stacked white plates with black speckles filled with a snack mix. The top plate is heaped with square cereal pieces covered in a light white powder and small dark orange cookie crumbs scattered among them. To the right in the foreground, there are a few white chocolate chips and part of a brown cookie with white chips on top, all set on a white marbled surface. The soft lighting highlights the texture of the powder and crumbs, giving the snack a crunchy and sweet look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (340 g) white chocolate chips
1 ¼ cup (370 g) cookie butter
16 tablespoons salted butter
1 teaspoon vanilla extract
11 cups rice Chex or corn Chex (1, 12-ounce box)
2 ½ cups powdered sugar, divided
½ teaspoon cinnamon, divided
1 ½ cups broken Biscoff cookies, divided

Instructions

Step 1: Line two rimmed baking sheets with parchment paper and set aside.
Step 2: Divide the powdered sugar, cinnamon, and broken Biscoff cookies evenly into two gallon-sized zipper-top bags (each should have 1 ¼ cups powdered sugar, ¼ teaspoon cinnamon, and ¾ cup cookie pieces). Shake each bag gently to mix and set aside.
Step 3: In a microwave-safe bowl, combine white chocolate chips, cookie butter, and salted butter. Microwave in 15-second intervals, stirring between each, until the mixture is fully melted and smooth. Avoid overheating.
Step 4: Stir in the vanilla extract. Note that the mixture will be thicker and less smooth compared to typical peanut butter and chocolate mixtures due to the cookie butter and white chocolate.
Step 5: Place the cereal in a very large mixing bowl. Pour the melted chocolate mixture over the cereal. Gently fold with a rubber spatula, lifting from the bottom to coat evenly without crushing the cereal.
Step 6: Divide the coated cereal evenly between the two prepared bags. Seal each bag and shake gently to coat the cereal pieces thoroughly in the powdered sugar mixture, flipping the bags upside down occasionally.
Step 7: Pour the muddy buddies onto the prepared baking sheets. Spread them out evenly and break up any large clusters. Allow to cool completely for about 10–15 minutes.
Step 8: Once cooled, transfer to an airtight container or fresh zipper-top bags for storage.

Tips & Variations

Use rice Chex for a lighter texture or corn Chex for a slightly sweeter base.
For extra crunch, gently toast the Chex cereal before mixing.
Feel free to add chopped nuts or mini chocolate chips for added texture and flavor.
If you prefer a smoother coating, warm the cookie butter slightly before mixing.

Storage

Store the muddy buddies in an airtight container in the refrigerator for up to 2 weeks for the best freshness. They can also be frozen for up to 3 months. To enjoy after freezing, thaw at room temperature and gently break apart before serving.

How to Serve

A white bowl filled with square-shaped cereal pieces that are light tan and coated with white powder, mixed with small chunks of darker brown crunchy bits, sitting on a white marbled surface; in front of the bowl is a golden spoon holding some of the same cereal mix, with white chips scattered nearby, and a glass of milk blurred in the background along with more bowls containing the cereal. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy cookie butter instead of smooth?

Yes, but be aware that crunchy cookie butter may cause the coating to be less smooth and could add extra texture to the mix.

Is it necessary to shake the mixture in bags?

Shaking in zipper-top bags ensures even coating without crushing the cereal, making the process easier and less messy than stirring in a bowl.