If you know me, you know I am always down for a sweet and salty snack. Classic muddy buddies are already elite, but we are taking things up a notch with these. Instead of using the usual cereal base, we are swapping in crunchy pretzels for the ultimate salty crunch, then coating them in melted white chocolate, Oreo crumbs, and powdered sugar. It is the perfect, easy, no-bake cookies and cream treat that you will want to make on repeat.
How to Make Oreo Pretzel Muddy Buddies
This recipe comes together on your counter in about ten minutes, making it perfect for late-night cravings or a movie night treat. You will start by prepping your Oreos. Separate the cookies, scrape away the cream filling, and toss the chocolate cookies into a blender. Blitz them up until you have a fine cookie sand.
Next comes the melting step. Grab your white chocolate chips and a little teaspoon of coconut oil. The coconut oil is my favorite kitchen hack because it thins out the chocolate just enough to ensure it smoothly coats every single pretzel nook and cranny. Melt them gently in the microwave until silky.
Put your pretzels into a massive bowl and pour that glossy, melted white chocolate right over them. Stir gently until every piece is covered. Transfer the coated pretzels into a large freezer bag, dump in your Oreo crumbs, and shake it up. Finally, add the powdered sugar and give it one last satisfying shake until everything looks beautifully covered. Throw the bag in the fridge to set up, and get ready to be completely obsessed.
Tips, Tricks, and Variations
- Do not skip the coconut oil: White chocolate can be thick and stubborn when melted. That tiny splash of coconut oil keeps it fluid so you do not crush your pretzels while trying to mix everything together.
- The gentle shake: When you are shaking the pretzels in the freezer bag with the Oreo crumbs and sugar, do not go full maximum force. A gentle toss gets the job done without breaking your pretzels into tiny shards.
- Keep them fresh: Store your finished muddy buddies in an airtight container at room temperature. They will stay perfectly crunchy for up to 4 to 5 days, though I promise you they will be eaten way before then.
- Switch up the chocolate: If you prefer milk chocolate or dark chocolate over white chocolate, you can easily swap it out. It won’t look like classic cookies and cream, but the chocolate-pretzel-Oreo vibe is still completely delicious.
People Also Ask (FAQs)
- Can I make these gluten-free? You sure can. Just use your favorite certified gluten-free twist pretzels and gluten-free sandwich cookies.
- Why do I need to remove the Oreo cream? Removing the cream allows the cookies to grind down into a dry, fine crumb mixture. If you leave the cream in, it will turn into a sticky paste in the blender, which won’t coat the pretzels evenly.
- Can I use regular zipped bags? Yes, any large zip-top bag or gallon-sized freezer bag works perfectly for shaking the sugar and cookie crumbs together.
- Do I have to keep them in the fridge? Just for an hour or two initially so the chocolate shell can fully firm up and snap. After that, they can live safely in a container on your counter. However, they’re delicious cold, so sometimes I leave them in the fridge anyway!
More Muddy Buddy Inspo
I love Muddy Buddies (AKA Puppy Chow). It’s a super easy no-bake treat and mixing up the flavor profile is usually pretty simple. If you also love them, check out some of the other variations I have:
- Rice Cake Muddy Buddies
- Dubai Rice Cake Muddy Buddies
- Popcorn Muddy Buddies
- Dirt Rice Cake Muddy Buddies (Gluten Free Puppy Chow Twist)
Oreo Pretzel Muddy Buddies
Equipment
- Blender
- Mixing Bowl
- Microwave
- Gallon Bag
Ingredients
- 7 Oreos cream removed, ground into 1/2 cup crumbs
- 3 tbsp powdered sugar
- 3 cups pretzels mini, salted
- 1/2 cup white chocolate chips
- 1 tsp coconut oil
Instructions
- Separate your Oreo cookies and carefully scrape out and discard the cream filling. Place the chocolate cookie pieces into a blender or food processor and blend until they turn into fine crumbs, then set aside.
- In a microwave-safe bowl, combine the white chocolate chips and the coconut oil. Microwave in short 30-second intervals, stirring well in between, until the chocolate is completely melted and smooth.
- Add your pretzels to a large mixing bowl and pour the melted white chocolate mixture directly over the top. Toss the pretzels gently with a spatula until every single piece is evenly coated in the chocolate.
- Transfer the chocolate-covered pretzels into a large zip-top freezer bag.
- Pour the Oreo cookie crumbs into the bag, seal it securely, and shake until the cookies coat the wet chocolate. Open the bag, add the powdered sugar, seal it again, and give it one final thorough shake until all the pieces are beautifully coated.
- Place the bag into the refrigerator for 1 to 2 hours to allow the chocolate shell to completely firm up before serving.
