Butterfinger Muddy Buddies

Butterfinger Muddy Buddies
My photography is limited as I visit family
in California this summer...

Oh, where do I begin with this amazing discovery? I suppose first of all, I should give the required shout-out to Your Cup of Cake for this delicious stroke of genius. I was glad to have discovered it via Pinterest shortly before my annual visit to my parents' house in California. That meant that I'd have people in the same house with me who would help me eat it so that I did not go crazy with it. Well, I kind of went crazy with it. We all sort of did, and we ate the first batch of the stuff in a matter of a couple of hours.
A couple of years ago, Butterfinger came out with these crisp little pillows of Butterfinger, but I don't think they sell them any longer. These remind me of those: relatively light, crispy, crunchy, chocolatey, peanut buttery, sweet goodness. I don't usually eat too much of the yummy things I make, but I definitely ate too much of this. And I will probably make more tomorrow and attempt to show more restraint than I did today. Or maybe I'll come up with my own Muddy Buddy/Puppy Chow variation...like English Toffee Muddy Buddies.
For now, though, I think you need to either go to the store to collect the ingredients for this snack/dessert, or you need to mosey on over to Your Cup of Cake and check that blog out. There are a lot more great recipes where this came from, including even MORE variations on Muddy Buddies/Puppy Chow. Have fun!

Butterfinger Muddy Buddies
   -- adapted from Your Cup of Cake

Ingredients:

• 6 cups Rice Chex Cereal
• 1 cup milk chocolate chips 
• 1/2 cup peanut butter (smooth/creamy)
• 4 Butterfinger Bars, crushed
• (original recipe calls for a teaspoon of vanilla, but I forgot it, and it tasted great anyway)

Instructions:

Line a large sheet pan with wax paper and set aside.

Place Rice Chex in a largish bowl.

In a microwave safe cup or bowl, melt the milk chocolate chips with the peanut butter. About 35 seconds on HIGH ought to do it. Stir to finish melting the chips and to thoroughly combine the chocolate and peanut butter.

Pour mixture over Chex and fold/stir with a silicone/rubber spatula, taking care not to crush the Chex. Pour the thoroughly coated Chex into a new large bowl with a lid, or into a large plastic or paper bag.

Pour the crushed Butterfingers over the Chex. Seal the bowl or bag and shake gently, but thoroughly, to distribute Butterfinger crumbs all over the Chex.

Spread coated Chex evenly onto the prepared sheet pan. Allow to cool completely (I put mine in the fridge).

Store in an airtight container.

Makes about 6 cups 

Crushed Butterfingers on top of coated Chex