These puppy chow truffles are a bite-sized, elevated take on the nostalgic snack everyone loves. Made with crushed Rice Chex, creamy peanut butter, melted chocolate, and finished with a snowy coating of powdered sugar, they deliver all the classic muddy buddy flavor in a rich, truffle-style form. They’re chocolatey, nutty, slightly crunchy, and irresistibly soft in the center.
Perfect for holidays, parties, or anytime you want a no-bake dessert that feels familiar but a little more polished, these truffles come together with minimal effort and ingredients you probably already have on hand.
Why You’ll Love This Recipe
These puppy chow truffles are quick, no-bake, and incredibly satisfying. Crushing the Chex cereal gives them that signature muddy buddy crunch, while the peanut butter keeps the centers soft and creamy. Rolling them in powdered sugar at the end adds sweetness and that classic finish without making them messy to eat. They’re sturdy enough to travel well, easy to make ahead, and universally loved by kids and adults alike.
How to Make Puppy Chow Truffles
The base starts with Rice Chex cereal that’s crushed into mostly small pieces, creating structure without being too coarse. Peanut butter and a small amount of powdered sugar are mixed in until everything is evenly coated and holds together. Once rolled into balls, a quick chill helps them firm up so they’re easy to dip.
Each truffle is then coated in melted semisweet chocolate, creating a smooth shell that locks in the filling. After chilling again to fully set the chocolate, the truffles are rolled in powdered sugar for that classic muddy buddy look and flavor.
Tips for the Best Truffles
A runny, well-stirred peanut butter makes mixing much easier and ensures a smooth texture. When crushing the Chex, aim for mostly small pieces with a little variation, which gives the truffles structure without making them dry. I use a potato masher to crush them. Let the chocolate coating fully harden before rolling in powdered sugar so the finish stays light and even.
If your kitchen is warm, keep the truffles chilled between steps to maintain clean, easy handling.
Serving Suggestions
These truffles are perfect for holiday cookie trays, dessert boards, or packaging up as edible gifts. Their familiar flavor makes them a crowd-pleaser, and their truffle shape gives them a more polished look than traditional muddy buddies. Serve them alongside brownies, cookies, or other no-bake treats for a well-rounded dessert spread. If you’re looking for more no-bake holiday treats, check out my Gingerbread Peanut Butter Pretzel Bites, 4-Ingredient S’mores Bites (No-Bake Mini S’mores),
Puppy Chow Truffles
Equipment
- Mixing Bowl
- Potato Masher optional
Ingredients
- 2 cups Rice Chex cereal crushed
- 1/2 cup peanut butter runny
- 2 tablespoons powdered sugar
- 1 cup semisweet chocolate melted
- 1/4 cup powdered sugar for rolling
Instructions
- Add the Rice Chex cereal to a bowl and crush using a potato masher or your hands until you have mostly small pieces.
- Add the peanut butter and powdered sugar and mix until everything is fully combined and evenly coated. Roll the mixture into balls and refrigerate while melting the chocolate.
- Melt the chocolate in the microwave in 30-second intervals, stirring between each, until smooth. Coat each truffle in melted chocolate and place on a baking sheet lined with parchment paper.
- Refrigerate for at least one hour, or until the chocolate is fully set. Once hardened, roll the truffles in powdered sugar to finish before serving.
