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Dairy
Easy
30 Minutes
Diets 
Now, to top off all these recipes, we have a classic dessert/snack with a bit of a twist. Aside from using higher-quality ingredients to give these muddy buddies a more sophisticated taste, we added some more flavors to literally spice things up. My cousin made these for us one Shabbos, and I knew I had to share them with you. For Motzaei Shabbos I chose to use butter because it is my belief that all baked goods should be made with butter, and if you can’t have them half the time, all the better :). Well, these muddy buddies will taste better than your average ones just by using quality dark chocolate and butter, so if the spice and smoke scare you (which they shouldn’t), then at least try the recipes without them. Good luck!
9 cups Rice Chex cereal
1/4 cup butter
1 cup dark chocolate chunks or a bar of 70% or higher dark chocolate
1/2 cup Gefen Peanut Butter
1 teaspoon Gefen Vanilla
1/2 tablespoon liquid smoke
1 and 1/2 cups Gefen Confectioners’ Sugar
1/2 tablespoon cayenne pepper
1/2 tablespoon Maldon salt
Measure cereal into a large bowl.
In a pot, melt butter until browned (careful not to burn it; browning the butter gives a deeper flavor but you can skip this step if you want and melt it all in a microwave. It takes some practice to brown the butter without burning it, but it adds an almost nutty flavor that is delicious).
Add chocolate chips and peanut butter and let everything melt, stirring occasionally until the mixture is smooth.
Add vanilla and liquid smoke.
Alternatively you can place the peanut butter, chocolate and butter in a microwave-safe bowl and microwave for 90-second intervals until melted. Mix until smooth. Add vanilla extract and liquid smoke and stir to incorporate.
Pour over cereal, stirring until evenly coated.
Pour into a two-gallon ziplock bag.
Combine confectioners’ sugar, cayenne pepper, and Maldon salt and add to the bag.
Seal bag and shake until well coated.
Spread on Gefen Parchment Paper to cool.
Store in the refrigerator or freezer. (Add more confectioners’ sugar before serving to give it a fresher look.)
Photo by Yossi Einhorn
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