Whether you call it puppy chow, muddy buddies, or reindeer turds, this sourdough version is like eating a crispy M&M without the candy shell. Crunchy, chocolatey, peanut buttery perfection in 20 minutes flat. What should we call it, Crusty Buddies?
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I’m not even kidding when I say I made this on a whim and couldn’t stop eating it. The sourdough brings a depth of flavor that makes this way more interesting than the cereal version, and the texture? Chef’s kiss. Crispy all the way through with that pillowy powdered sugar coating that gets all over your fingers (messy hands, zero regrets).
This is hands down the easiest holiday snack you’ll make this season. No fancy ingredients, no complicated steps, just chocolate, peanut butter, sourdough bread cubes, and a bag of powdered sugar. Twenty minutes from start to finish and you’ve got a crowd-pleasing treat that’ll disappear faster than you can say “just one more piece.” If you’ve been wondering what to make with sourdough bread or looking for easy sourdough snack recipes, this is it.
Sourdough Puppy Chow (Muddy Buddies)
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Large mixing bowl
- Medium microwave-safe bowl
- Spatula or wooden spoon
- Gallon-size ziplock bag
- Measuring cups and spoons
Ingredients
For the Sourdough Cubes:
- 300-350 g sourdough bread cut into 3/4 inch-ish cubes
- 14 g 1 tablespoon unsalted butter, melted
- 2.5 g 1/2 teaspoon vanilla extract
For the Coating:
- 255 g 1 1/2 cups semi-sweet chocolate chips
- 190 g 3/4 cup creamy peanut butter
- 42 g 3 tablespoons unsalted butter
- 5 g 1 teaspoon vanilla extract
- Pinch of salt
For Finishing:
- 200 to 240 g 1 2/3 to 2 cups powdered sugar
Instructions
- Preheat your oven to 300°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, toss the sourdough bread cubes with the melted butter and vanilla extract until evenly coated.
- Spread the bread cubes in a single layer on the prepared baking sheet. Bake for 15-20 minutes, tossing halfway through, until the cubes are completely crispy and dried out all the way through. They should feel light and crunchy when you break one open. Remove from oven and let cool slightly.
- While the bread is toasting, make the chocolate coating. In a medium microwave safe bowl, combine the chocolate chips, peanut butter, and butter. Microwave on high for 1 minute, then stir. Continue microwaving in 30-second intervals, stirring between each, until the mixture is completely smooth and melted.
- Stir the vanilla extract and pinch of salt into the melted chocolate mixture.
- Place the toasted sourdough cubes in a large bowl. Pour the chocolate peanut butter mixture over the cubes and gently toss with a spatula until every piece is evenly coated with chocolate. Work gently to avoid breaking the bread cubes.
- Add the powdered sugar to a gallon-size ziplock bag. Transfer the chocolate-coated bread cubes to the bag, seal it tightly, and shake vigorously until every piece is completely covered in powdered sugar. Make sure to use a sturdy ziplock bag, not a bread bag or thin plastic bag.
- Spread the coated puppy chow out on a parchment-lined baking sheet or clean surface and let cool completely at room temperature until the chocolate sets, about 15-30 minutes.
- Once set, transfer to a serving bowl or airtight container. Store at room temperature for up to one week.
Notes
What Is Puppy Chow?
If you’ve never had puppy chow (also called muddy buddies, monkey munch, or reindeer chow depending on where you grew up), let me introduce you to your new obsession. It’s traditionally made with Chex cereal that gets coated in melted chocolate and peanut butter, then tossed in powdered sugar until every piece is covered in that signature white coating.
The name comes from the fact that it looks exactly like dog kibble, which is either hilarious or slightly off-putting depending on your sense of humor. General Mills tried to class it up by calling it “Muddy Buddies” when they put the recipe on Chex boxes back in 2009, but most of us still call it puppy chow because that’s what it’s always been.
It’s the kind of snack that shows up at every holiday party, game day gathering, and bake sale across the Midwest. Once you start eating it, good luck stopping. The sweet, salty, crunchy combination is absolutely addictive.
Why Use Sourdough Instead of Chex?
Here’s the thing. I love a classic puppy chow made with Chex cereal, but sourdough takes this to a whole new level. The fermented bread adds complexity and depth that balances out all that chocolate and sugar. Plus, the texture is incredible. Those crispy, toasted sourdough cubes are sturdy enough to hold up to the chocolate coating without getting soggy, and they’ve got way more interesting flavor than plain cereal.
You can use fresh bread or day-old bread for this recipe. Either way, you’re going to cube it up and toast it in the oven with a little vanilla butter until it’s completely crispy and dried out. This step is crucial because you need that crunch to stand up to the chocolate peanut butter mixture.
The other major perk? You probably already have sourdough bread sitting on your counter. No need to run to the store for a box of Chex when you can turn that loaf into something way more exciting. And honestly, once people try this version, they’re going to forget all about the cereal original.
This is also the perfect way to use up a loaf that’s getting a little stale, but don’t feel like you have to wait for that. I’ve made this with fresh bread plenty of times and it works just as well. The oven does all the work of drying it out.
Tips for the Best Sourdough Puppy Chow
Make sure your bread is completely crispy. This is the most important step. If your sourdough cubes aren’t dried out all the way through, they’ll get soggy when you add the chocolate mixture. Toast them at 300°F for 15-20 minutes, tossing halfway through, until they’re light, crunchy, and completely dried out. They should feel crispy all the way to the center when you break one open.
Cut uniform cubes. Try to keep your bread cubes around the same size (about 3/4 inch) so they toast evenly and the chocolate coating distributes consistently. If some pieces are way bigger than others, you’ll end up with some that are under-toasted and some that are over-toasted.
Don’t skip the vanilla butter. Tossing the bread cubes in melted vanilla butter before toasting adds an extra layer of flavor that makes these next-level. It’s a small step that makes a big difference.
Use good chocolate. I recommend semi-sweet or dark chocolate chips for this. Milk chocolate makes it way too sweet. The chocolate you use really matters here, so go for something you’d actually want to eat on its own.
Shake it up. The bag method for coating with powdered sugar is the way to go. Dumping everything in a large ziplock bag and shaking it ensures every single piece gets evenly coated. If you try to toss it in a bowl, you’ll end up with clumps of powdered sugar and some pieces that are barely coated. And please, learn from my mistake and use an actual heavy-duty ziplock bag. I thought I was being clever using a bread bag and let’s just say it was not strong enough to withstand my violent shaking. It exploded everywhere. Powdered sugar coated me, the counter, the floor, basically every surface in a five-foot radius. Use a real ziplock.
Let the chocolate set before storing. Spread the coated pieces out on parchment paper and let them cool completely at room temperature. If you pile them into a container while they’re still warm, they’ll stick together into one giant clump (which honestly still tastes good, but isn’t ideal for serving).
Variations
Espresso Puppy Chow: Add 1-2 teaspoons of instant espresso powder to the chocolate-peanut butter mixture before coating the bread. This deepens the chocolate flavor and adds a subtle coffee note without being overwhelming. Perfect for the adults at the party.
Cinnamon Sugar Twist: Instead of plain powdered sugar, add 1-2 teaspoons of ground cinnamon to the powdered sugar before tossing. This gives you a churro-like vibe that’s absolutely delicious, especially during the holidays.
Double Chocolate: Mix 2-3 tablespoons of unsweetened cocoa powder into the powdered sugar for an extra chocolatey coating. If you’re a serious chocolate lover, this is the move.
Add Mix-Ins: Once your puppy chow is set, toss in some extras like M&Ms, mini chocolate chips, chopped pretzels, or crushed candy canes. This is especially fun for holiday versions where you can add red and green M&Ms or peppermint pieces.
Storage
Store your sourdough puppy chow in an airtight container at room temperature for up to one week. Don’t refrigerate it because the powdered sugar coating will absorb moisture and get sticky. Just keep it sealed up tight and it’ll stay perfectly crispy.
If you want to make this ahead for a party or give it as a gift, it actually keeps really well. I’ve made batches up to 5 days in advance with no loss of quality. Just wait until the day of to package it up in cute jars or bags if you’re gifting it.
You can also freeze sourdough puppy chow for up to 2 months in a freezer-safe container or bag. Let it come to room temperature before serving. The texture holds up surprisingly well after freezing.
FAQs
Can I use a different type of bread?
You can, but sourdough really is the best option here. The tangy flavor and sturdy texture make it perfect for this recipe. If you absolutely must substitute, go for a crusty artisan bread with some structure. Avoid soft sandwich bread because it’ll get mushy.
Do I have to use peanut butter?
Nope! You can swap in any nut or seed butter you like. Almond butter, cashew butter, and sunflower seed butter all work great. Just make sure you’re using the regular creamy kind, not natural nut butter that separates, because that won’t coat as smoothly.
Why is my puppy chow soggy?
This usually means your bread cubes weren’t toasted long enough. They need to be completely crispy and dried out all the way through before you add the chocolate mixture. Pop them back in the oven for a few more minutes if they’re not totally crisp.
Can I make this without butter in the chocolate mixture?
You can skip it, but the butter helps the chocolate-peanut butter mixture coat more smoothly and gives it a glossier finish. I’d recommend keeping it in if possible.
How do I prevent clumping?
Make sure you’re shaking the bag really well to distribute the powdered sugar evenly. Also, let the chocolate-coated pieces cool for a few minutes before adding them to the powdered sugar. If they’re too warm, the powdered sugar will melt and create clumps.
Is this recipe kid-friendly?
Absolutely! Kids go crazy for this stuff. If you’re making it for kids, you might want to skip the espresso variation and stick with the classic version or try the cinnamon sugar twist.
Can I double the recipe?
Yes! This recipe scales really well. Just make sure you have a large enough bowl for coating the bread with chocolate, and you might want to split the batch into two bags when you’re tossing it with powdered sugar to make sure everything gets evenly coated.
Check some of my staple recipes out!
- How to Make a Sourdough Starter
- My Sourdough Bread Recipe & Detailed Guide
- Sourdough Waffles (Long Fermented)
- Sourdough Pasta Recipe
Did You Make This Recipe?
I want to hear from you!
⭐ Leave a comment and rating below
📸 Share your results (especially if you tried a variation!)
👉 Tag me @h3artofthehome on Instagram so I can see your creation
Which name are you calling it? Puppy chow, muddy buddies, or crusty buddies?
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