I promise I didn’t set out to reinvent childhood snacks — but one sticky, peanut-buttery evening I did. Picture me in my pajamas, a jar of **creamy peanut butter** open, and a stubborn tub of **marshmallow fluff** whispering “make something fun.” I tossed together a batch of Muddy Buddies and called it Fluffernutter Muddy Buddies. The kitchen smelled like warm peanut butter and toasted cereal in less than ten minutes, and I had powdered sugar dust on my nose before I even finished the bowl. If you love sweet, pillowy marshmallow and nutty peanut butter, this snack behaves like comfort food and party food at the same time — sticky, crunchy, and dangerously easy to eat by the handful.
Quick Facts
- Yield: Serves 10 (snack-size portions)
- Prep Time: 10 minutes
- Cook Time: 5 minutes (melting & stirring)
- Total Time: 15 minutes
Why This Recipe is Awesome
This mash-up takes classic Muddy Buddies and swaps the chocolate for the nostalgic combo of **peanut butter** and **marshmallow fluff** — hello Fluffernutter vibes. You get crunchy Rice Chex coated in a glossy, marshmallow-peanut mixture, then dusted with powdered sugar for that satisfying, powdery finish. It tastes like a grown-up lunchbox treat: sweet, slightly salty, chewy pockets of marshmallow, and crunchy cereal that never loses its snap. It’s so easy even your sleepy roommate can’t mess it up.
Ingredients
For the Main Dish:
- 6 cups Rice Chex cereal (about one standard box)
- 1/2 cup unsalted butter
- 1 cup creamy peanut butter
- 1 cup marshmallow fluff (aka marshmallow creme)
- 1 tsp vanilla extract
- 1/4 tsp fine salt (omit if using salted peanut butter)
- 2 cups powdered sugar, for tossing
- 1 cup mini marshmallows (optional but delightful)
- 1/2 cup chopped roasted peanuts or peanut halves (optional for crunch)
For the Sauce / Garnish (if applicable):
- Optional drizzle: 2 tbsp melted peanut butter or 2 tbsp melted white chocolate for shine
How I Make It
Step 1:
Grab a large mixing bowl and dump in the 6 cups Rice Chex. In a medium microwave-safe bowl, add 1/2 cup butter, 1 cup creamy peanut butter, and 1 cup marshmallow fluff. Microwave on high for 30 seconds, pull it out and stir — it will already smell incredible. Microwave another 30 seconds if needed and stir until glossy and smooth. Add 1 tsp vanilla and 1/4 tsp salt, then stir again. If you prefer stovetop, melt gently over low heat, stirring constantly so the fluff doesn’t scorch.
Step 2:
Pour the warm, marshmallowy peanut mixture over the bowl of cereal. Use a silicone spatula and gently fold and toss to coat every crunchy piece with that shiny coating. Work quickly while the mixture stays fluid — you want even coverage but avoid smashing the cereal.
Step 3:
Line a baking sheet with parchment or wax paper. Scoop the coated cereal into a large zip-top bag (work in batches so you don’t overfill) with 1/2 to 1 cup powdered sugar per batch. Seal and shake gently until the cereal looks evenly dusted and not clumpy. Tip the coated cereal onto the prepared baking sheet and let it cool for about 10 minutes.
Step 4:
When the mix cools slightly but still feels tacky, tuck in 1 cup mini marshmallows and 1/2 cup chopped peanuts. The marshmallows add pillowy bites; the peanuts add crunchy counterpoints. If you like a glossy finish, drizzle 2 tbsp melted peanut butter or white chocolate over the top and let it set for a minute.
Step 5:
Break the mixture into bite-size clusters, toss onto a serving bowl, and resist — at least for a moment — the urge to eat it all warm. It tastes phenomenal warm, with that soft marshmallow giving way to crisp cereal and powdery sugar. Store extras in an airtight container at room temperature for up to 5 days.
Pro Tips
- Warm the peanut butter slightly in the microwave for 15–20 seconds if it’s stiff; it blends easier and creates a smoother coating.
- Use a very large bowl or work in two batches to avoid smashing the cereal while stirring — give it space to breathe.
- If you want less powdered-sugar dust, toss half the mix with powdered sugar and save the rest plain for a less sweet option you can add by the handful.
- For a dairy-free twist, swap butter for 3 tbsp coconut oil and use a dairy-free marshmallow fluff. Expect a slightly different mouthfeel but still tasty.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap creamy peanut butter for almond butter or sunbutter for a nut-free version (sunbutter tastes sweeter, so reduce powdered sugar slightly).
- If you can’t find Rice Chex, use corn or gluten-free oat cereal — note texture changes: corn Chex stays a bit firmer, oats get chewier.
- Dairy-free option: replace butter with 3 tbsp coconut oil; the flavor leans tropical but still works.
- Lower sugar tweak: use 1 1/2 cups powdered sugar instead of 2 cups and add a pinch more salt to balance sweetness.
Variations & Tips
- Chocolate-hungry? Stir in 1/2 cup mini chocolate chips after the mix cools so they don’t melt.
- Spicy-salty twist: add 1/4 tsp cayenne to the melted mix and top with sea salt flakes for a grown-up snack.
- Peanut-butter-free: use 1 cup almond butter + 1 cup marshmallow fluff for a lighter, nutty version.
- Birthday mix: fold in rainbow sprinkles and mini candy pieces for a party-ready treat.
- Breakfast-friendly: fold in dried fruit and toasted oats for a cereal-bar-like snack.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make it up to 2 days ahead and store in an airtight container at room temperature to keep the crunch. If you add mini marshmallows, they may soften after a day; add fresh marshmallows just before serving for the best texture.
- Can I double the recipe?
- Sure thing. Use two large bowls or work in two batches to keep stirring easy. If you double in one bowl, you risk uneven coating and smashed cereal.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 3 tbsp coconut oil or neutral oil for every 1/2 cup butter and expect a slightly different mouthfeel and flavor.
- How do I know it’s done?
- Look for a glossy, evenly-coated cereal before you toss in powdered sugar. The coating should still feel warm and tacky; once dusted and cooled for a few minutes, the clusters firm up and the powdered sugar dries into a light coating.
- What if I don’t have ingredient X?
- No panic. Swap marshmallow fluff for 3 cups mini marshmallows melted with the butter and peanut butter (stir constantly). If you lack powdered sugar, toss with crushed graham crackers for a different but tasty finish.
How I Like to Serve It
I love serving this in a big bowl at movie night with sparkling water or cold milk on the side. It also makes a fun potluck snack — put it in small paper cones or treat bags for guests. For kids’ lunches, I portion it into small containers so it feels special. In fall, pair it with cider; in summer, it makes picnics feel indulgent without needing utensils.
Notes
- Store in an airtight container at room temperature for up to 5 days. Avoid the fridge — moisture makes the cereal go limp.
- If you use meat in other recipes nearby, cook to safe temps separately; this snack stays vegetarian (no meat temps required).
Final Thoughts
Closing: Go make a batch and eat a fistful warm — then hide the rest for later, or don’t. Life’s short; sometimes you deserve a nostalgic, sticky, crunchy treat.