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Home » Desserts

Published: Apr 22, 2012 · Updated: Oct 3, 2022 by Carole Jones · 9 Comments

Cake Batter Puppy Chow / Muddy Buddies

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I have been out of commission for the past week and I think today was the breaking point for my kids.  They can only take so much of Mom being sick (while Dad is out of town to boot) before they completely lose it and everything falls to pieces.  At some deeper level, that should make me feel good since I am so essential to our family functioning effectively.  However, it just ticks me off.
 
My friends kept telling me how lucky I was that I had my older three to fill in for me.  Ummmm….right.  So lucky.
Cake Batter Puppy Chow
My 8 year old finally got sick of “nothing good to eat” today and made this recipe.  I was proud of her. She helps me all the time in the kitchen, but this was her first true solo endeavor.  It was a huge hit with all her siblings and made me realize that I often underestimate the abilities of my younger three.
 
It is OK though, because this week has taught me that I overestimate my older three’s ability to see a need and fulfill it on their own.  I guess we are at a perfect balance of disfunction!
Cake Batter Puppy Chow

 

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Cake Batter Puppy Chow / Muddy Buddies

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Ingredients

Scale
  • 10 C rice Chex cereal
  • 10 squares of white almond bark
  • 1 small bottle sprinkles
  • 1 1/2 C dry yellow cake mix
  • 1/2 C powdered sugar

Instructions

  1. In a large mixing bowl, measure out the cereal.  In a medium microwave safe bowl, melt the white almond bark according to package directions.
  2. Pour melted bark over the cereal and gently fold with a rubber spatula.  Add the bottle of sprinkles and mix until the cereal is evenly covered.
  3. Using a 1 gallon container with a lid, pour the covered cereal into the container then add the cake mix and powdered sugar.  Place the lid on the container and shake until the cereal is completely covered.
  • Author: Carole

Nutrition

  • Serving Size: 1/2 c
  • Calories: 259
  • Sugar: 25g
  • Sodium: 144mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 3mg

Did you make this recipe?

Tag @thecarolejones on Instagram and hashtag it #mykitchenescapades

Categories: Desserts Tags: Candy, Gluten Free

Filed Under: Desserts
9 Comments
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Reader Interactions

Comments

  1. Mrs. DDD says

    May 02, 2012 at 1:06 am

    Sounds yummy! I miss that girl of yours. Give her a hug for me.

    Reply
  2. Mrs. DDD says

    May 16, 2012 at 3:47 am

    I made it and everybody loved it!

    Reply
  3. Anonymous says

    May 26, 2012 at 5:30 am

    I used funfetti mix and white choc chips.. Turned out perfect ratio ..

    Reply
  4. Becky (So Very Blessed) says

    July 17, 2012 at 3:58 am

    Glad you liked it. It’s a fun change of pace from the normal chocolate/peanut butter.

    Reply
  5. Anonymous says

    December 19, 2012 at 2:23 am

    Followed the recipe exactly and it turned out well coated and delicious! It barely made it to the event I made it for it was so good!

    Reply
  6. Anonymous says

    March 20, 2013 at 7:13 pm

    What can be used in place of almond bark for nut allergic?

    Reply
  7. Carole says

    March 20, 2013 at 8:55 pm

    Any white chocolate will be perfect.

    Reply
  8. Erin says

    June 02, 2015 at 5:38 pm

    What size squares of almond bark did you use?

    Reply
    • Carole says

      June 03, 2015 at 10:40 am

      Hmmm Erin….good question 🙂 It was the white almond bark sold at my Walmart and my best guess is 1.5″ squares.

      Reply

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