In college, when I lived in a big house with 5 other girls, we made this treat all the time for late-night study sessions. So, it’s only fitting that I give you muddy buddies on Tasha’s birthday. Tasha lived with me in that big house, is one of my very best friends in the whole world, and is celebrating her birthday far away in her new home—the windy land of Chicago.
1/2 cup dark chocolate chips or chunks
1/4 cup crunchy almond butter (unsalted)
2 tablespoons butter
1 teaspoon vanilla
Pinch of sea salt
3/4 cup powdered sugar
Put Chex in a big bowl, and set aside. In a microwave-safe bowl, add chocolate, almond butter, and vanilla, and microwave for 30 seconds, stir, and repeat (in 30 second intervals) until smooth, melty, and creamy. Stir in coconut, vanilla, and sea salt (taste, and add more salt if needed, to your liking). Pour chocolate mixture over Chex, and gently stir until the cereal is all coated. Pour into a big freezer bag, add powdered sugar, (seal) and shake until all the pieces are coated.