Skinny Mocha Muddy Buddies
Yields: 5 servings
 
Also called “puppy chow,” this sweet snack is absolutely irresistible! Crunchy rice pocket cereal is covered in coffee-flavored dark chocolate and lots of powdered sugar. It’ll stay crisp for up to 3 days if stored in an airtight container—if it lasts that long!
  • 3 cups (81g) rice pocket cereal (such as Rice Chex)
  • 1 tbsp (8g) cornstarch
  • ½ cup (120mL) nonfat milk*
  • 1 tsp instant coffee crystals
  • ¼ cup (56g) dark chocolate chips, melted
  • ¼ cup (30g) powdered sugar
  1. Preheat the oven to 350°F, and lightly coat a 9”-square pan with nonstick cooking spray. Add the cereal to a large bowl, and set aside.
  2. In a small bowl, whisk together the cornstarch and 1 tablespoon of milk until a slurry forms. Add the remaining milk and instant coffee to a small pot, and cook over medium-low heat, stirring constantly, until it begins to simmer. Reduce the heat to low, and slowly pour in the cornstarch slurry in a thin stream while stirring constantly. Continue to stir for 1 more minute until the mixture begins to thicken.
  3. Remove the pot from the heat, and add in the melted chocolate. Stir until the chocolate is mostly incorporated, then return to low heat and continue stirring for another 2 minutes until it reaches the consistency of thin pudding.
  4. Pour the chocolate mixture over the cereal, and gently toss with a spatula until the cereal is coated. Pour into the prepared pan, and bake at 350°F for a total of 40-45 minutes, stirring every 15 minutes. After 30 minutes of baking, let the pan cool for 3 minutes before breaking apart any clumps. Continue baking for another 10-15 minutes, or until the cereal is crunchy.
  5. While the cereal mixture bakes, add the powdered sugar to a large zip-topped bag. After the cereal has finished baking and has cooled for 5 minutes, pour it into the bag with the powdered sugar. Seal the top, and shake until all of the cereal is coated. Discard any remaining powdered sugar.
Notes: It’s REALLY important to constantly stir while adding the cornstarch slurry! If you stop stirring at all, you’ll end up with big congealed clumps in your milk and will need to start over.

You’ll have about 1-2 tablespoons of powdered sugar that’s left over, which is accounted for in the Nutrition Information.

For a vegan version, substitute your favorite non-dairy milk.

{gluten-free, vegan, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/05/03/skinny-mocha-muddy-buddies/