Chex Funfetti Cake Batter Buddies

Whip up a batch of Funfetti cake batter buddies!
As easy as muddy buddies, but better!
Chex Funfetti Cake Batter Buddies
5 cups Chex cereal (I used Rice Chex, but Corn Chex would work great!)

10 oz (5 squares) vanilla flavored Almond Bark

1 1/2 c. Funfetti cake mix (any kind of cake mix would work)

1/2 c. powdered sugar

1 t. vegetable shortening

1. Melt Almond Bark according to the package directions, adding vegetable shortening to
thin (I heard that you can make it without the shortening, but it worked great for me to use

2. Pour the cereal into a large bowl and drizzle the melted Almond Bark over the cereal. Mix
gently with a large spoon or spatula.

3. Dump the cake mix and powdered sugar onto the cereal and mix gently with large spoon
until all the cereal is evenly coated.

4. Enjoy!! It’s so good! 🙂

Chubby Hubby Buckeye Truffles
1½ c. pretzel pieces
½ c. creamy peanut butter
1 T. un-salted butter, at room temperature
2 T. light brown sugar
Pinch of salt
3 T. powdered sugar
1 c. milk or semisweet chocolate chips
1 T. vegetable shortening

Yield: About 18 truffles
Prep Time: 20 minutes | Chill Time: 1 hour, total

1. Put the pretzel pieces into a re-sealable plastic bag and crush into very small bits (a
rolling pin works great for this).

2. In a small bowl, combine the peanut butter, butter, brown sugar and salt. Stir until all of
the ingredients are completely blended and smooth. Add the pretzel bits to the peanut
butter mixture and mix thoroughly. Add the powdered sugar and mix until completely

3. Line a small baking sheet with wax paper. Using a small cookie scoop, or about 2
teaspoons worth of peanut butter mixture, gently shape into a ball with your fingertips.
Place the ball on the wax paper-lined cookie sheet and repeat with the remaining peanut
butter mixture. Place the baking sheet into the refrigerator and chill for at least 30 minutes.

4. When ready to dip the truffles, microwave the chocolate chips and vegetable shortening
together in a small bowl at 50% power in 30-second increments, stirring after each, until
completely melted and smooth.

5. Working one at a time, dip one peanut butter-pretzel ball into the melted chocolate and
use a fork to roll it around, ensuring that it is completely coated with chocolate. Let any
extra chocolate drip off and place back on the wax paper-lined sheet. Repeat with all of the
peanut butter-pretzel balls.

6. Return the baking sheet to the refrigerator and again chill for at least 30 minutes.
Garnish with a drizzle of melted peanut butter and crushed pretzels, if desired. Store in an
airtight container in the refrigerator.

Camille Beckstrand writes the “Six Sisters Stuff” blog with her five sisters. Now that they
have grown up and moved far apart from each other, they use this blog to stay in touch and
share ideas.

Add comment