Muddy Buddy Truffles
At the holidays, my kitchen seems to get filled with bowls of things … crushed candy canes, melted chocolate, powdered sugar. This year, there was an additional “something” in my kitchen that my daughter brought home from school one day: muddy buddies. People around here commonly refer to it as “puppy chow”. It’s that addictive chocolate peanut butter-y cereal mix that’s covered with powdered sugar. Most often the puppy chow is homemade, but this time she bought it from the school store. She hadn’t opened it. We opened it with great anticipation, because we all love that peanut butter chocolate crunch mix. We were sadly disappointed. Each of us took one bite and we were done. It tasted like powdered sugar … and it just wasn’t the “puppy chow” we know and love. We set it aside and forgot about it, heading into the holiday season.
Sooooo it got to the point where the holiday treats were coming to an end and I was cleaning up all the “bowls” of things I had sitting about and here was still this bag of “Muddy Buddies” sitting about. I was on a mission to clean up my kitchen, but I just hate wasting things so I crushed them up and started throwing things into a bowl. (Measuring cup in hand, just in case it turned out good.) Well, I’m happy to report that it DID turn out good. Quite good. We would have never eaten those “store bought” muddy buddies, but we’ll definitely eat these. Well, I will, anyway. We’ll see if I decide to share. 😉
- 3/4 cup crushed muddy buddies
- 3/4 cup crushed chocolate crackers or cookies
- 8 oz. light cream cheese (or Greek cream cheese & Greek yogurt)
- 2 Tablespoons peanut butter
- 1/4 cup chocolate PB2 powder
- 1/4 cup cocoa powder
- 1 teaspoon vanilla
- 1/3 cup powdered sugar
- 1/2 cup chocolate chips, melted
- 3/4 cup chocolate chips
- 1/4 cup peanut butter chips
- In a medium mixing bowl, stir together the crushed muddy buddies and cookies with the cream cheese, peanut butter, PB2, and cocoa. Stir in the vanilla and powdered sugar. Melt the chocolate chips and stir those in as well. Stir until everything is all mixed up really well.
- Cover a baking sheet with nonstick silicon mat or waxed paper. Melt the chocolate chips with the peanut butter chips and stir till smooth. Form the filling mixture into balls about 3/4 inch in diameter, then dip in the melted chocolate and set on the nonstick mat.
- Let the truffles sit until they are cooled and the chocolate is set. Store in an airtight container in the fridge.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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