A snack that looks a little like dog food and is also known as “puppy chow” somehow stole our country’s heart back in the 1940s. This old-but-renewed snack tradition is indeed that longstanding! A friendlier name, “Muddy Buddies” was later used by the large cereal industry in 2010, and that brought back our fascination with this sweet treat. But what exactly is it?
The recipe is quite simple; it usually involves the same ingredients: a crispy rice cereal, melted chocolate chips, butter, peanut butter and white powdered sugar to coat it all. There is absolutely nothing wrong with that traditional version of the recipe; however, a twist on the old standard involving a seed butter and less sugar version sounded like a delightful challenge to tackle. And so, we introduce to you: Muddy Sunnies! The concept is the same; however, for this adaptation, we used Once Again Sunflower Seed Butter. We leave behind all that sugar and use a bit of honey to sweeten the treats, and we employ oat flour to coat them. Coconut oil is added to help blend the sunflower seed butter with cacao powder. Alternatively, you can substitute the coconut oil and cacao powder in this recipe and use ¼ cup of melted chocolate chips instead. Our Muddy Sunnies are gluten-free, vegan and nut-free, so those with a nut allergy can also enjoy this treat!
We recommend making small batches and enjoying Muddy Sunnies fresh. They are prone to becoming stale quickly. If you do have any leftovers (which is not easy—they are too delicious to last), store them in an airtight container in the refrigerator.
Traditional snack with a tweak! Try to make these for movie night and enjoy it without any guilt.
In a small sauce pan, combine Once Again Sunflower Seed Butter, honey, cacao powder and coconut oil. Mix until well combined over low heat, for about 8 to 10 minutes. Turn off burner, add cereal, and mix well.
In a plastic sealed bag, add oat flour; once cereal mixture is cool, add it to the bag and shake to coat. Alternatively, you can use powdered sugar, the old staple, instead of oat flour. Enjoy! Save any leftovers in an airtight container for up to two days.
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