Prepare Your Cereal: Measure the cereal into a very large mixing bowl. Make sure the bowl is big enough to allow for easy stirring later on without spilling.

Melt the Coating: In a separate, medium-sized microwave-safe bowl, combine the dark chocolate chips, peanut butter, and cubed unsalted butter.

Microwave with Care: Heat the mixture in the microwave on high for 30 seconds. Remove and stir well. Repeat in 20-second intervals, stirring thoroughly each time, until the mixture is completely smooth and melted. This gentle heating prevents the chocolate from seizing. Alternatively, you can melt the ingredients in a heatproof bowl set over a saucepan of simmering water.

Add Flavour: Once the mixture is perfectly smooth, stir in the vanilla extract and the fine sea salt until fully combined.

Coat the Cereal: Pour the warm chocolate and peanut butter mixture over the cereal in the large bowl. Using a soft spatula, gently fold and stir until every piece of cereal is evenly coated. Be careful not to crush the cereal squares.

The Crucial Cool Down: Let the coated cereal sit for 2-3 minutes. This allows the chocolate to cool just enough so it doesn't melt the icing sugar on contact. I used to struggle with this dish until I discovered this technique; my old batches were always a bit clumpy because I rushed this step.

Shake with Icing Sugar: Add the icing sugar to a very large, sturdy food-safe bag or a container with a tight-fitting lid. Carefully transfer the coated cereal into the bag. Seal it securely, leaving some air inside.

Get Shaking: Shake the bag vigorously for 30-60 seconds, turning it over and around until every single piece of cereal is generously coated in a white layer of icing sugar.

Set and Enjoy: Pour the Muddy Buddies onto a large baking tray lined with parchment paper. Spread them into a single layer and let them cool completely for about 15-20 minutes, which will allow the chocolate to set and the coating to become firm and dry. Once set, transfer to an airtight container.