Peppermint Candy Cane Muddy Buddies

These Peppermint Candy Cane Muddy Buddies are my new favorite holiday snack. Crisp Chex cereal is coated in a creamy white chocolate and peppermint mixture, then sprinkled with crushed candy canes and dusted with powdered sugar. The result is light, crunchy, minty, and dangerously easy to eat—perfect for movie nights, cookie swaps, or a festive treat to leave out for guests.

I adore peppermint-flavored holiday treats: peppermint bark, candy canes, peppermint mochas, and those seasonal peppermint baking chips. This version of muddy buddies highlights that flavor beautifully by combining a white chocolate coating with Andes peppermint baking chips and candy cane pieces. It’s an addictive, minty twist on classic puppy chow.

Muddy Buddies, also called puppy chow, are a classic snack where cereal is coated in melted chocolate and powdered sugar to create little sweet clusters. This peppermint version swaps the usual milk or semi-sweet chocolate for white chocolate and adds peppermint chips and crushed candy canes for seasonal crunch and flavor.

Why this version works

There are a few components that make these Peppermint Candy Cane Muddy Buddies stand out:

White chocolate: forms a creamy base that complements peppermint without overpowering it.
Andes peppermint baking chips: melt smoothly into the coating, adding authentic mint flavor without the grit of crushed candy canes alone.
Chex cereal: rice or corn Chex both work; rice Chex offers a more neutral base that lets the peppermint shine.
Crushed candy canes: add bright flavor and a satisfying crunchy texture to the clusters.
Powdered sugar: is essential for the classic muddy buddy look and melt-in-your-mouth sweetness.

Recipe Details

Prep time: 20 minutes · Total time: 20 minutes

Course: Dessert, No-Bake Dessert · Cuisine: American

Servings: about 10 cups

Ingredients

10 cups Chex cereal (rice or corn, I used rice)
16 oz (one package) white chocolate candy coating (Candiquik or almond bark)
1 package Andes peppermint baking chips, divided
1 cup crushed candy cane pieces
2 cups confectioners’ sugar, divided

Instructions

Place the Chex cereal in a large mixing bowl and set aside.
In a medium microwave-safe bowl, combine the white chocolate coating with 1 cup of the Andes peppermint baking chips. Microwave briefly—start with 30 seconds, stir, then microwave another 30 seconds, stir again, and finish with 20–30 second bursts as needed—until the mixture is completely melted and smooth.
Pour the melted white chocolate evenly over the cereal and toss gently to coat each piece. Scrape the bottom of the bowl to incorporate any remaining coating.
Add the remaining Andes peppermint baking chips and the crushed candy cane pieces, tossing quickly so they distribute while the coating is still wet.
Transfer the coated cereal into a large resealable bag. Add 1½ cups of confectioners’ sugar, seal the bag, and shake to coat the cereal thoroughly. Open the bag and add the remaining ½ cup powdered sugar, then toss again until evenly dusted.
Let the cereal sit for about 10 minutes to set before serving. Store sealed at room temperature for freshness; it will keep about a week.

Notes

If you can’t find Andes peppermint baking chips, a good substitute is a bag of unwrapped Hershey’s Candy Cane Kisses. Add them to the white chocolate coating when melting.

These muddy buddies are bright, sweet, and crunchy—impossible to resist. They make a festive addition to holiday snack tables, gift tins, or just a cozy night in. I’ll definitely be making these again.

Have a super sweet day!
xo, Hayley