This is what my counter looked like yesterday. I made a double batch of Muddy Buddies. There's a recipe on the back of the box of Rice Chex, which are now gluten free! They removed the barley malt from the cereal - and voila! I can buy a big old box on sale at Target for just $2.50! I doctor the recipe of course. It becomes healthier that way. Here you go:
9 cups Rice Chex
1/2 cup sunflower seed butter (box calls for peanut butter, but this way I can send them to school.)
1/4 cup coconut oil (box calls for butter, coconut oil is much healthier and casein free.)
1 cup (8 squares = 8 oz) unsweetened chocolate squares (box calls for chocolate chips. Too much sugar!)
Melt the sunflower seed butter, coconut oil and chocolate in the microwave or on the stove.
Here I add 1/4 cup ground flax seed to the melted mix. This adds fiber and omegas. The box does not call for such earthy crunchy Birkenstockish additionas.
Pour mix over the 9 cups of Chex and mix mix mix until thoroughly covered.
Take gallon size baggie. Pour in 1 cup powdered sugar (see, that's why I use unsweetened chocolate.) and 1 cup Bob's Red Mill unsweetened unsulphured coconut. Don't use that store stuff! Bob's is really dry - you need that. And it's chemical and sugar free. Mix sugar and coconut.
Add the coated Chex to the bag. Seal bag. Turn turn turn that bag to coat every side of every piece. Pour the Chex out onto sheets of wax paper to cool and dry. When cool store in freezer and/or fridge.