Protein-Packed Skinny Puppy Chow
Yields: 5 servings
Also called muddy buddies, this healthier recipe for the sweet chocolate-covered cereal snack is absolutely irresistible! Leftovers will stay fresh and crunchy for at least 5 days if stored in an airtight container or zip-topped bag.
  • 1 scoop (42g) vanilla whey protein powder (I used this brand)
  • 3 cups (81g) rice pocket cereal (such as Chex)
  • 1 tbsp (8g) cornstarch
  • ½ cup (120mL) nonfat milk
  • 2 tbsp (15g) peanut flour (I used this brand)
  • 2 tbsp (28g) dark chocolate, melted
  1. Preheat the oven to 325°F, and lightly coat a 9”-square pan with nonstick cooking spray.
  2. Add the protein powder to a gallon-sized zip-topped bag, and set aside. Add the cereal to a large bowl, and set aside.
  3. In a small bowl, whisk together the cornstarch and 1 tablespoon of milk. Add the remaining milk and peanut flour to a small pot, and whisk until thoroughly combined. Cook the mixture over medium-low heat, stirring frequently with a spatula, until it begins to simmer, about 3-4 minutes. Reduce the heat to low, and briefly whisk the cornstarch slurry to recombine the mixture. Slowly add the cornstarch slurry to the pot, stirring constantly to avoid clumping. Once the slurry has been fully incorporated, remove the pot from the heat, and add in the melted chocolate. Return the pot to the heat, and continue stirring constantly until the melted chocolate is fully incorporated and the mixture reaches the consistency of pudding.
  4. Pour the chocolate mixture over the cereal, and gently toss with the spatula until all of the cereal has been coated. Transfer the cereal mixture to the prepared pan. Bake at 325°F for 30 minutes, gently stirring halfway through. Let the cereal cool for 3 minutes before breaking apart any clumps. Return the pan to the oven for an addition 15 minutes or until all of the cereal is crunchy. Cool in the pan for 3 minutes before pouring into the zip-topped bag with protein powder. Seal the bag, and gently shake until all of the cereal is coated. Open the bag, and let the cereal cool completely.
Notes: I have only tried this recipe with this protein powder. Many vanilla protein powders should work, both whey-based and plant-based, but they may not adhere to the cereal as well. For more information, see my Protein Powder Recipes: Tips & FAQ Page.

Any cow’s milk, soy milk, and cashew milk may be substituted for the nonfat milk. Do not use almond milk; it does not thicken very well when combined with cornstarch.

For the best results, the only ingredient in the peanut flour should be peanuts (and potentially salt). This is the brand that I prefer. Regular creamy peanut butter may be substituted, but the Nutrition Information will change.

I prefer 72% dark chocolate bars (or darker). Dark chocolate chips may be substituted.

{gluten-free, clean eating, low fat, low calorie, higher protein}
Recipe by Amy's Healthy Baking at