On weekends when the house is full, I love having a giant container of muddy buddies waiting in the fridge.
It comes out after dinner, during kiddush, and then somehow appears again Shabbat afternoon next to a platter of fruit and half-finished cups of coffee. Truthfully, there is usually someone grabbing “just a handful” every twenty minutes.
Spending time in Cleveland — where we were first introduced to muddy buddies — has those buddies on my mind lately. But missing Israel means I can’t quite leave the recipe alone. A drizzle of tahini mixed with maple syrup over the top gives the whole thing a little warmth and saltiness that feels very much like home.
Which honestly is my favorite kind of recipe anyway — something familiar, with just enough of a twist to make it yours.
Ingredients
9 cups Chex cereal (rice or corn)
1 cup semi-sweet chocolate chips
½ cup creamy peanut butter
4 tablespoons butter
1 teaspoon vanilla extract
1½ cups powdered sugar
For the loaded mix-ins
1 cup mini peanut butter cups, chopped
1 cup mini pretzels, roughly crushed
¾ cup mini marshmallows
¾ cup mini chocolate chips
½ cup roasted salted peanuts
½ cup halva, crumbled (optional)
¼ cup toasted sesame seeds or chopped sesame brittle (optional)
Tahini drizzle
2 tablespoons tahini
1 tablespoon maple syrup or honey
Tiny pinch flaky salt
Optional: extra halva and flaky salt for serving
Instructions
Add the cereal to a very large mixing bowl and set aside.
In a microwave-safe bowl, combine the chocolate chips, peanut butter, and butter. Microwave in 30-second increments, stirring between each, until smooth and glossy. Stir in the vanilla extract.
Pour the chocolate peanut butter mixture over the cereal and gently fold until evenly coated. Try not to crush the cereal too much — a few broken pieces are completely fine.
Transfer the coated cereal into a very large zip-top bag or container with a lid. Add the powdered sugar and shake until everything is fully coated.
Spread the muddy buddies onto a parchment-lined baking sheet or large tray and let sit for about 5–8 minutes, just until the coating begins to set but still feels slightly tacky.
Toss with the peanut butter cups, pretzels, marshmallows, chocolate chips, peanuts, halva, and sesame seeds.
In a small bowl, whisk together the tahini, maple syrup, and flaky salt until smooth and drizzle-able. If needed, warm slightly for a few seconds to loosen.
Drizzle the tahini mixture lightly over the muddy buddies and let sit for another 10 minutes before serving.
Notes
The tahini should feel subtle here — warm and nutty in the background without overpowering the chocolate and peanut butter.
Good halva makes a difference. If you can find fresh halva from a shuk or specialty market, use it.
This is one of those recipes that somehow tastes even better a few hours later once everything settles together.
Store in an airtight container for several days, though realistically that information may never become useful.