1. In a large microwave-safe bowl, combine the semi-sweet chocolate chips, creamy peanut butter, and unsalted butter. Microwave on high for 1 minute. Stir until the mixture is smooth and fully combined.
2. Add the vanilla extract to the chocolate-peanut butter mixture, stirring until well incorporated.
3. Pour the Rice Krispies cereal into a large mixing bowl. Drizzle the chocolate mixture over the cereal, stirring gently to ensure each piece is evenly coated. This step always reminds me of my grandmother’s gentle way of folding ingredients, never rushing the process.
4. Transfer the coated cereal into a large plastic bag or a container with a lid. Add the powdered sugar. Seal the bag or container and shake vigorously until the cereal is completely covered with powdered sugar.
5. Spread the Muddy Buddy Rice Krispies on a baking sheet lined with parchment paper. Allow them to cool and set for about 30 minutes, though stealing bites before then is highly encouraged!

It’s a simple process, yet each step fills the kitchen with a sense of warmth and nostalgia. My daughters love helping with the shaking step—it’s a fun way to get them involved and giggling.