Minion Munch

The new Minion Movie is here, is anyone else as excited as me? We're huge fans (which probably comes as no surprise since you know I have a cute little boy running around.) I knew my son would want to watch Despicable Me before we head out to see the latest movie with grandma, so I decided to have a snack on hand that even the pickiest of minions would approve of. If it looks somewhat familiar that's because it's based on the extremely popular Muddy Buddies (aka Puppy Chow) recipe you'll find on some boxes of Chex cereal. No matter what you call it, it's the perfect base for Minion Munch. Make sure you whip up a batch before you head out to see the movie, it only takes a few minutes.

If you're planning a Minion or Despicable Me party check back next month for more great ideas. I'll be sharing all my party tips as I plan my son's 4th birthday party.

Minion Munch

Minion Munch
makes 14 or more one cup servings


9 cups Chex cereal (any variety)
1 cup semi sweet chocolate chips
½ cup creamy peanut butter
¼ cup butter, salted
1 teaspoon pure vanilla extract
2 cups powdered sugar (or more as necessary)
1 cup yellow and blue m&ms
2 cups banana chips
2 cups pretzels


  • Measure out 9 cups of Chex cereal and set aside.
  • In a microwave safe bowl add chocolate chips, peanut butter, salted butter, and vanilla extract. Heat on high for 1 minute, stir well, then heat for an additional 30 - 60 seconds or until mixture is smooth. Pour mixture over the cereal and stir until completely coated.
  • Allow to cool slightly before splitting into two 1 gallon bags or one 2 gallon bag. Add powdered sugar, seal the bag, and shake until well coated. 
  • Now add your mix-ins, we used yellow and blue m&ms, banana chips, and pretzels.
  • Place in refrigerator for 10 minutes, or until chocolate has cooled. Add additional powdered sugar if the mix has a muddy look to it, then serve. Enjoy!


I picked the blue and yellow m&ms out of 2 medium bags of m&ms and had more than I needed for this recipe. A large bag will give you slightly under 1 cup. You can also purchase individual colors in the bulk bins at some supermarkets, but you'll pay a premium (my store charges $9.99 per pound.)

You can easily make this recipe gluten free. I used corn Chex cereal and gluten free pretzels for our latest batch. 

Store in an airtight container for up to a week, adding additional powdered sugar as necessary.


Great Grandma Bessie's Peanut Butter Cookies

When I first got married I asked my mother if she would turn loose of the church cookbook that I learned to cook with. She said NO. Not the lowercase kind of no, but the capital letter you'll have to pry it out of my cold dead fingers kind of no. She's pretty attached to it and no amount of badgering would get her to part with it. I tried my hardest, but you know how mothers are when they have their minds made up. Hi Mom!

While she did say no, she did take the time to scan the whole thing for me so I could continue to make my favorite cookies. It's no secret among my friends and family that I love peanut butter cookies and in my mind nothing will ever measure up to this cookie recipe. It was one of the first cookies I learned how to make and year after year it continues to be my most requested holiday cookie.

As my grandmother noted on her copy of this recipe, these cookies are a favorite with all kids from 2 to 102. Although she never got the chance to make them for me, she passed away when I was six months old, she was absolutely correct. These will always remain one of my favorites and I hope that they will soon become one of yours.


Peanut Butter Cookies

makes approximately 2 dozen cookies


½ cup vegetable shortening (Crisco)
½ cup peanut butter
½ cup packed brown sugar
½ cup white sugar
1 large egg
½ teaspoon salt
½ teaspoon baking powder
¾ teaspoon baking soda
1 ¼ cups all-purpose white flour 


  • Cream together shortening and peanut butter. Gradually add brown sugar, white sugar, and egg.
  • In a sifter add salt, baking powder, baking soda, and flour. Slowly add to the creamed mixture.
  • Roll dough into 1 inch balls, place on a parchment lined cookie sheet, and make "railroad tracks" on the tops with a fork.
  • Put cookies in the fridge to chill for at least 1 hour before baking. This will help them hold their shape better.
  • Preheat oven to 375°F and transfer cookies straight from the fridge to the oven. Bake for 10 - 12 minutes, or until cookies are a very light golden brown.

Recipe Inspiration:

This recipe belonged to my Great Grandma Bessie. It was also published in the St. Louis Memorial Boulevard Christian Church Cookbook: Our Favorite Recipes, a collection by the Topnotcher Class.