Chocolatey Peppermint Bark Crunch

This festive peppermint bark muddy buddies recipe transforms simple cereal into a holiday treat that disappears faster than presents on Christmas morning. The combination of chocolate-coated cereal with chunks of peppermint bark creates the perfect sweet snack that captures the essence of the season in every crunchy bite.

I first made these muddy buddies for a neighborhood holiday party and ended up having to make a second batch because my family kept sneaking handfuls before we could leave the house. Now they're requested at every December gathering.

Ingredients

• 6 cups Rice Chex cereal or Chocolate Chex the light crispy texture makes them perfect for coating with chocolate
• 1 1/2 cups peppermint bark candies coarsely chopped these add the signature holiday flavor and beautiful red and white specks
• 1/2 cup candy canes finely crushed about 7 candy canes that provide intense peppermint flavor
• 2 cups milk chocolate chips creates the creamy coating that holds everything together
• 2 tablespoons coconut oil helps the chocolate melt smoothly and adds subtle richness
• 1/2 teaspoon peppermint extract amplifies the mint flavor but use quality extract to avoid a toothpaste taste
• 1 cup powdered sugar creates the classic muddy buddy coating and balances the rich chocolate

Step-by-Step Instructions

Prepare the Base

Measure the cereal into a very large bowl ensuring you have plenty of room for mixing without crushing the delicate cereal pieces. Take your time unwrapping and chopping the peppermint bark candies into small but visible chunks that will distribute throughout the mixture.

Crush the Candy Canes

Place unwrapped candy canes into a small powerful blender or food processor. Pulse repeatedly until the candy canes transform into a fine powder resembling coarse sugar. This fine texture allows the peppermint flavor to distribute evenly throughout the mix without creating hard chunks that could damage teeth.

Melt the Chocolate

Add milk chocolate chips and coconut oil to a medium microwave safe bowl. Heat carefully in 15 second intervals stirring thoroughly between each burst. This patient approach prevents scorching the chocolate which would ruin the entire batch. Once completely smooth stir in the peppermint extract making sure it fully incorporates.

Coat the Cereal

Pour the melted chocolate mixture over the cereal followed by the crushed peppermint powder. Gently fold everything together using a silicone spatula or large spoon working from the bottom of the bowl upward. Move slowly to avoid breaking the cereal while ensuring each piece gets evenly coated.

Add the Sugar Coating

Add powdered sugar to a large freezer bag then carefully pour in the chocolate coated cereal. Seal the bag without squeezing out the air which gives you room to shake. Gently shake and rotate the bag until every piece is completely covered with powdered sugar looking like little snowballs.

Mix in Peppermint Bark

Transfer the sugar coated cereal to a serving bowl then fold in the chopped peppermint bark pieces. The contrast between the white powdered cereal and the red and white peppermint chunks creates a festive appearance that looks beautiful on holiday tables.

Bookmark

The peppermint extract is really the secret ingredient in this recipe. I once made the mistake of using mint extract instead of peppermint and my husband said it tasted like we were eating dessert toothpaste. True peppermint extract has that authentic candy cane flavor that makes this treat distinctively festive.

Storage Tips

These muddy buddies maintain their best texture and flavor when stored in an airtight container at room temperature. Avoid refrigeration which can make the chocolate coating feel waxy and the cereal lose its satisfying crunch. If you notice the mixture beginning to soften after several days simply add a tablespoon of fresh powdered sugar and toss gently to refresh the coating.

Gifting Ideas

Transform this simple snack into thoughtful holiday gifts by packaging in clear cellophane bags tied with festive ribbon. For teachers or coworkers fill mason jars decorated with holiday tags. The red and white speckled appearance makes these particularly festive without any additional decoration needed. I always keep ingredients on hand in December for last minute gifting opportunities.

Flavor Variations

While the classic peppermint version is my favorite this versatile recipe can be adapted for different tastes. Try using white chocolate chips instead of milk chocolate for a sweeter result. For chocolate lovers substitute Chocolate Chex cereal for an extra cocoa boost. You can even create a nonpeppermint version using vanilla extract and chopped toffee bits instead of the mint components for friends who prefer classic flavors.

Recipe Q&A

→ Can I use different types of cereal?

Yes! While Rice Chex or Chocolate Chex work best for the classic texture, you could substitute with Corn Chex or even a mix of cereals. The key is using something with a grid-like structure that will hold the chocolate coating well.

→ How do I store these muddy buddies?

Store in an airtight container at room temperature for up to a week, though they're best enjoyed within 3-4 days. For longer storage, freeze in an airtight container for up to 3 months and thaw at room temperature before serving.

→ Can I make this without peppermint bark candies?

Absolutely! You can substitute with white chocolate chips and additional crushed candy canes, or use peppermint chocolate candies instead. The flavor profile will be slightly different but still delicious.

→ Why is my chocolate seizing when I add the extract?

This can happen if the extract is cold or if moisture gets into the chocolate. Make sure your extract is at room temperature, and add it slowly while stirring constantly. If your chocolate does seize, try adding a bit more coconut oil and reheating gently.

→ Can I use a different oil instead of coconut oil?

Yes, you can substitute vegetable oil or shortening in equal amounts. Coconut oil is preferred for its mild flavor and the smooth texture it gives the chocolate coating, but other neutral oils will work too.

→ How far in advance can I make these for a party?

You can make them 2-3 days in advance for the best flavor and texture. If made too far ahead, they may lose some of their crispness. Store in an airtight container away from heat and humidity until serving time.