Butterfinger Muddy Buddies- peanut butter, chocolate, Butterfingers, Chex, and powdered sugar make this delightful, easy sweet treat.

This might be my new favorite muddy buddies treat. It and the Cookies & Cream Muddy Buddies are probably tied right now.

If you didn’t know, I don’t ever just post a recipe. I test at least 3 different versions. Pick the best. Make adjustments to that one. And then post the final product. I think I love sharing muddy buddies so much because I can do all the testing in one day. The time I was perfecting Carrot Cake, my husband’s workplace tested 5 cake in 7 days. Whew!

If you like the idea of candy and muddy buddies, check out Reese’s Muddy Buddies. Or, if you like muddy buddies in general, check out the page dedicated to “Puppy Chow & Barks.”

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Close-up of Butterfinger muddy buddies. Overhead view with blue cheesecloth on side.

Notes on Butterfinger Muddy Buddies

In the testing phase, I tried three different chocolates- semi-sweet baking chocolate, milk chocolate chips, and cocoa candy melts. Despite the hint of the bitterness, the semi-sweet actually tasted the best. After it was mixed together. If you JUST eat the semi-sweet without mixing in the peanut butter ones and the Butterfingers, you’re going to be disappointed.

That being said, feel free to substitute either milk chocolate or cocoa candy melts. Note: cocoa candy melts, not the vanilla ones.

The “powdered” Butterfingers are what really pack the flavor punch in this recipe. But it makes this version of muddy buddies a little sticky and messy. I tried to get the perfect amount so there wasn’t too much extra little candy bits at the bottom of the bowl. But there are going to be some.

To make the powdered Butterfingers, I use a food chopper <click there to see one. I use the Pampered Chef one, but this one looks identical. But you can also put Butterfinger bars in a Ziploc bag and beat them with a rolling pin.

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Butterfinger Muddy Buddies

Ingredients

6 C. Corn or Rice Chex
8 oz. semi-sweet baking chocolate
3/4 C. creamy peanut butter
16 fun-sized Butterfinger bars divided
1 C. powdered sugar divided

Instructions

Chocolate Chex

Pour 3 C. of Chex cereal in a medium bowl.
In another small bowl, melt semi-sweet baking chocolate in microwave for 30 seconds at 50% power. Stir well. Heat an additional 30 seconds at 50% power if needed. Stir well. Let the heat of the bowl help melt the chocolate- don't overheat the chocolate.
While chocolate is melting, powder 5 of the Butterfinger bars (see note) and set them aside.
Pour chocolate over 3 C. Chex cereal. Stir gently to coat all cereal well.
Place coated chocolate cereal in a ziploc bag. Add 1/2 C. powdered sugar. Shake gently, breaking up any clumps, until powdered sugar completely invisible.
Add the 5 powdered butterfinger bars. Shake thoroughly to coat. Spread cereal mixture out to dry.

Peanut Butter Chex

Pour 3 C. of Chex cereal in a medium bowl.
In another small bowl, melt peanut butter for 20 seconds in the microwave to make a little runny.
While peanut butter is "melting", powder 5 of the Butterfinger bars (see note) and set them aside.
Pour peanut butter over 3 C. Chex cereal. Stir gently to coat all cereal well.
Place coated peanut butter cereal in a ziploc bag. Add 1/2 C. powdered sugar. Shake gently, breaking up any clumps, until powdered sugar completely invisible.
Add the 5 powdered butterfinger bars. Shake thoroughly to coat. Spread cereal mixture out to dry.

Final assembly

Once cereals are dry, slice remaining 6 Butterfinger bars into 5 or 6 chunks per bar.
Toss together chocolate Chex, peanut butter Chex, and sliced Butterfinger bars.
Serve.

Notes

I use a food chopper to pulverize the Butterfinger bars. But you can also put them in a Ziploc bag and beat them with a rolling pin.

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