Crock-Pot Candy Cane Muddy Buddies

If you are looking for an easy holiday treat that you can make & give as gifts for Christmas look no further than this simple 5 ingredient recipe for Crock-Pot Candy Cane Muddy Buddies! This peppermint snack mix is delicious & the kids can help in the kitchen to make it! Package it in cellophane bags for holiday gifts!

Slow Cooker Candy Cane Muddy Buddies

I think the best part of this for my kids was using a can to crush the candy canes. There is just enough candy cane taste to this to make it nice.

Special Diets

Gluten Free | High Fiber | Low Cholesterol | Vegetarian

Crock-Pot Candy Cane Muddy Buddies Recipe

Heidi Kennedy

With just 5 ingredients this fun candy cane muddy buddy recipe is super fun and easy to make. A great treat to make for the holidays!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Course Desserts

Cuisine American

Servings 8 Servings

Calories 932 kcal

Ingredients

1x2x3x

• 3 Cups Chex Cereal (Corn Or Rice)
• 3 Cups Chocolate Chex Cereal
• 6 Ounces Vanilla Almond Bark (Or White Chocolate Chips)
• 6 Ounces Chocolate Almond Bark (Or Semi-Sweet Chocolate Chips)
• 10 Mini Candy Canes (Crushed)

Instructions

• Add the white almond bark to a 5 quart or larger slow cooker.
• Cover and cook on HIGH until the vanilla bark melts (about 30 minutes).
• Add 2 cups of rice or corn Chex cereal to melted vanilla bark and stir to coat all the cereal.
• Spread on a rimmed baking sheet lined with parchment paper and sprinkle with crushed candy canes.
• Next add the chocolate bark to the same slow cooker.
• Cover and cook on HIGH until melted (about 30 minutes).
• Add chocolate Chex cereal to the slow cooker and stir to coat all the cereal in the melted chocolate.
• Spread on a second rimmed baking sheet that has been lined with parchment paper.
• Allow both the vanilla and chocolate to cool completely.
• Break cereal apart and mix both together.
• Can be stored in an air tight container or food storage bag for up to 2 weeks.

Nutrition

Calories: 932kcal | Carbohydrates: 182g | Protein: 12g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Sodium: 1478mg | Potassium: 289mg | Fiber: 5g | Sugar: 65g | Vitamin A: 2650IU | Vitamin C: 43.7mg | Calcium: 530mg | Iron: 51.5mg

Tried this recipe?Rate the recipe and then let us know how it was!