This 4th of July puppy chow brings together two party snack favorites in one bowl. Half is classic chocolate peanut butter muddy buddies coated in powdered sugar, while the other half gets a colorful white chocolate twist with patriotic sprinkles and crunchy candy pieces.

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Skill Level: Beginner
Flavor Remix: Add mini pretzels (gluten-free, if needed) for a sweet and salty snack mix
Allergy Watch: Gluten-Free when using Rice Chex, No Eggs, Nut Free option
This patriotic puppy chow is one of those recipes that disappears faster than the sparklers burn down. Compared to traditional muddy buddies, this version feels a little more festive and playful thanks to the crunchy sprinkles and candy coating. It is perfect for Memorial Day, the 4th of July, Labor Day parties, or any summer gathering where you need a quick no bake dessert snack that feeds a crowd.
During testing, melting the chocolate low and slow in short microwave bursts made the biggest difference. Overheated chocolate turns grainy fast, especially white chocolate, so patience pays off here. Keeping the chocolate and white chocolate mixtures separate gives you two distinct flavors instead of one blended coating.
Pair with my angel food cake and gluten free cherry bars for the perfect summer spread.
Ingredient Notes
- Cereal: I prefer Rice Chex cereal because it doesn't have much of a flavor. Corn Chex is also an option and is also gluten free.
- White Melting Chocolate: You can substitute white chocolate chips but need to add a little vegetable or coconut oil to smooth out the chocolate.
- Peanut Butter: Use creamy peanut butter or omit to keep this recipe peanut free.
- Candy: I used seasonal M&Ms but you can pick out the red and blue ones and save the rest from a regular bag.

How to Make Patriotic Puppy Chow
A step-by-step visual guide for making red, white, and blue muddy buddies You can skip to the recipe for the full written instructions. This muddy buddy recipe comes together quickly, but organizing the ingredients before melting the chocolate makes the process much smoother.

Melt the Chocolate Chips
Stirring often and heating in short bursts will keep the chocolate silky smooth. It won't look like enough chocolate at first. Gently fold the chocolate into the cereal.

Coat with Powdered Sugar
Folding down the top of the bag makes it easier to add the coated cereal. Close and gently shake while the chocolate is still warm so the sugar sticks.

Repeat with the White Chocolate
After coating the cereal in white chocolate, spread it onto the parchment-lined baking sheet immediately. Adding the sprinkles and candies while the coating is still wet helps everything stick instead of sliding off later.

Cool
Cool each set of candies before combining. This should only take about 20 minutes!
Jen's Recipe Notes
- Stir more than you think you need to, chocolate often looks unmelted even when residual heat can finish the job. Extra stirring prevents overheating
- Add toppings immediately, sprinkles and candies stick best while the white chocolate coating is still glossy and wet.
- Break up clusters gently, once the mixture sets, use clean hands to separate large chunks while keeping some clusters for texture.

Make Ahead and Storing
Make Ahead: Can be made up to 2 days in advance for the best texture.
Storing: Store in an airtight container at room temperature for up to 5 days. The refrigerator can make muddy buddies chewy instead of crisp.
Freezing: You can freeze it for short periods of time and eat it straight from the freezer.
📖 Recipe

Red, White, and Blue Puppy Chow
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Ingredients
- 8 cups Rice Chex cereal divided
- ¾ cup semi-sweet chocolate chips
- ⅓ cup peanut butter creamy, not natural
- 2 Tablespoons unsalted butter
- 5 ounces white melting chocolate see notes
- ½ cup powdered sugar
- 6 ounces red and blue M&Ms
- ½ cup red and blue sprinkles
Instructions
- Line a large sheet pan with parchment paper and set aside. Divide the Chex cereal evenly between two large bowls. Place powdered sugar in a 1-gallon zip-top bag.8 cups Rice Chex cereal, ½ cup powdered sugar
- Place the white chocolate in a microwave-safe bowl and microwave in 30-second increments, stirring in between, until melted. (Alternatively, use a double boiler by placing a glass mixing bowl over a saucepan with 1 inch of water. Heat on medium and stir constantly until melted.)5 ounces white melting chocolate
- Pour the white chocolate over the cereal in one bowl and stir to fully coat. Spread the mixture on the parchment paper and top with sprinkles and M&Ms.½ cup red and blue sprinkles, 6 ounces red and blue M&Ms
- Place the chocolate chips, peanut butter, and butter in a microwave-safe bowl and microwave in 30-second increments, stirring in between, until melted. Again, you can use a double boiler if desired.¾ cup semi-sweet chocolate chips, ⅓ cup peanut butter, 2 Tablespoons unsalted butter
- Pour the chocolate mixture over the cereal in the second bowl and stir to fully coat. Place the mixture into the powdered sugar bag. Shake to fully coat the cereal with powdered sugar. Spread the mixture on the parchment paper.
- Allow the mixture to rest for 20 minutes. Gently toss to break up large chunks and serve.
Equipment
- sheet pan
Notes
- White melting chocolate will melt more smoothly than white chocolate baking chips. If you have the chips, add 1 teaspoon of coconut oil or vegetable oil to help smooth out when melting.












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