Ingredients
Equipment
Method
Step-by-Step Instructions
- In a microwave-safe bowl, combine the chopped Andes mints and unsalted butter. Microwave on high for 1 minute, stirring halfway through, then continue in 15-second increments, stirring after each, until the mixture is completely smooth and glossy.
- In a large mixing bowl, add the Chex cereal, gently squeezing the bag to break up any large clumps.
- Pour the melted mint mixture over the Chex cereal and carefully fold the mixture into the cereal, ensuring each piece is well-coated.
- Transfer the coated Chex mixture into a large zip-top bag and add the powdered sugar. Seal the bag tightly and shake vigorously for about 30 seconds.
- Spread the mixture out evenly onto a large baking pan lined with parchment paper, ensuring it is in an even layer. Allow to cool for about 10-15 minutes.
- Once cooled, sprinkle additional chopped Andes mints on top. Melt the green candy melts according to package instructions and drizzle over the top.
- Allow the candy melts to cool and set at room temperature for about 15-20 minutes. Break the Mint Muddy Buddies apart into clusters and serve.
Nutrition
Notes
Store Mint Muddy Buddies in an airtight container at room temperature for up to one week. They can also be refrigerated for up to 10 days or frozen for up to 2 months.
