Pecan Muddy Buddies

Muddy Buddies or Puppy Chow--whatever you call it, it's delicious (for those who don't know: it's chex cereal coated in a butter/chocolate/pb mixture and then tossed in powdered sugar). And I don't know why I had never even thought about using the same method to coat something other than chex. But when I saw this recipe using toasted pecans...oh my goodness I knew I had to make it happen. Plus...it's stupid easy. Which is necessary in the unpredictable life of being a new(ish) mama.

I actually sort of am enjoying baking/making desserts with James now. I'll put him in a baby wrap and he likes to face outward and then chew on one of his baby spoons or something while I make stuff (and sometimes he tries to "help"). I think the kitchen and me making stuff in the kitchen is just super new and interesting for him and it's sort of adorable and warms my heart.

Plus it means I get to have treats. So it's a win all around.

Speaking of wins, these pecan muddy buddies definitely are one. I think I still prefer classic puppy chow but I liked the nuttiness of these-and Michael was a BIG fan. He couldn't get enough. He may have even eaten more of them than me! Which is sort of a big deal.

Pecan Muddy Buddies

From Crazy for Crust

Makes 3 cups.

Ingredients:

• 3 cups pecan halves
• 1/2 cup chocolate chips
• 1/4 cup peanut butter
• 1 tbsp. unsalted butter
• 1 cup powdered sugar

Preparation:

• To toast the pecans (optional if you like raw pecans, are using pre-toasted pecans, or to make this no bake)-Preheat oven to 350F degrees. Place pecans on a baking sheet and bake for a few minutes, stirring every minute, until lightly toasted-if you can smell them, they're done. Be vigilant to keep them from burning, it can happen fast! Immediately pour into large bowl to cool. 
• Place chocolate chips, peanut butter, and butter in a microwave safe bowl and microwave on high, stirring after 30 second increments, until melted and smooth.
• Pour chocolate mixture over toasted pecans.
• Place 1 cup powdered sugar in a large bag. Pour in pecans and close up the top tightly before shaking to coat. Pour onto a parchment or wax paper lined baking sheet to cool.
• Store in an airtight container or ziptop bag for up to 5 days.

Seriously, if I can overcome separation anxiety and bad naps to pull this recipe together, you can totally make them too!