Cue In the Nostalgia!
Celebrate Cinco de Mayo (or any day of the week) with a sweet twist on a classic treat, Chocolate Churro Muddy Buddies. A childhood classic and staple for movie nights, these bite-sized treats coated in a blend of chocolate and cinnamon. Still holding a special place in my heart and I hope this does for you too.
NOTES
- Can store in the refrigerator or counter
- There may be extra chocolate and sugar mix left over. I use the chocolate over ice cream and the sugar mix on my pancakes, waffles, or french toast.
KITCHEN TOOLS
Chocolate Cinnamon Muddy Buddy
A childhood classic of chex cereal, chocolate, cinnamon, and all that sugar. Easy to make, easier to eat.
- Mixing Bowls
- Rubber Spatula
- kitchen scale
- sifter
- 230 grams chocolate chips
- 210 grams chex cereal
- 56.5 grams unsalted butter
- 100 grams confectioners' sugar
- 40 grams brown sugar
- 30 grams granulated sugar
- 2 grams cinnamon (ground)
- cinnamon, ground (for topping, optional)
-
In a small bowl, sift the together powdered sugar, brown sugar, granulated sugar, and cinnamon. Set aside.
-
Add chocolate chips and butter in a small heat-safe bowl and melt in microwave in 30-second intervals or over a double boiler. I prefer the double boiler, because the microwave can be inconsistent.
-
Add cereal into a large bowl, set aside.
-
Spoon the chocolate a tablespoon at a time over cereal and stir until cereal is completely coated.
-
Spoon the sugar mixture on top and mix together to coat the chocolate covered cereal.
-
Finish with more cinnamon and/or dulce de leche if desired.
-
Serve immediately or store in a Ziplock bag for later.
