Muddy Buddies have always been a favorite snack in our home, so I came up with an adapted recipe to take care of those of us who needed an allergy free version.
Here are a few of my favorite replacements when making my allergy free version:
As you can see, I replace peanut butter with No Nuts pea butter. Other nut-free alternatives could be soy nut butter, sunbutter, or any nut free spread. No Nuts just happens to be our favorite alternative, especially since the nut allergic person also cannot have sunflower butter.
Enjoy Life Chips are just plain awesome. They are better than milk chocolate, and completely top-8 allergen free.
Closing out the replacements is Earth Balance buttery sticks. These are soy based (although they do have a soy free spread) and look and taste very similar to butter. They also work just like butter in recipes, which is wonderful for baking.
Chex cereal continue to be gluten free, which is great, because they are often on sale, and are very tasty. The girls prefer using the rice Chex version when making Muddy Buddies.
Fortunately, powdered sugar is gluten free, which makes it very easy to find for this recipe.
Here is the recipe:
Allergy Free Muddy Buddies
9 c. Chex cereal (we recommend rice, but you may use any version)
1 c. Enjoy Life chocolate chips
1/2 c. "pea butter" (or peanut butter replacement of your choosing)
1/4 c. "butter" (we recommend Earth Balance, you may use the replacement of your choosing)
1 tsp. vanilla
1 1/2 c. powdered sugar
Step by step directions:
Measure chocolate, butter, and pea butter into a microwave safe bowl and heat on medium setting for about 1 minute. Stir. Continue to heat in 30 second increments, and stir until creamy. While it is cooking, measure chex cereal into a very large bowl. As an alternative to microwave cooking, you may also cook in a heavy pot over low heat, as you would normally melt chocolate, stirring continually. When it is smooth, remove from heat or microwave, and add in vanilla. Stir completely.
Pour the creamy melted mixture over the cereal, and gently stir with a spatula until all the cereal is well coated.
Sprinkle the powdered sugar over the coated cereal while it is still warm, and gently stir with the spatula until all the cereal is coated with powdered sugar, and there is no longer loose sugar in the bottom of the bowl.
Spread the cereal out onto a waxed paper lined baking sheet and leave out on the counter to dry completely, before packing it away in an airtight container. Try not to eat it every time you walk past the counter where it is drying!
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This recipe is being shared on "Try A New Recipe Tuesday" over at Lisa Boyle's blog: Home to 4 Kiddos.