Chocolate puppy chow made with peanut butter and milk chocolate chips, with an optional mint variation using Andes Creme de Menthe baking chips. Cereal coated in a chocolate mixture and powdered sugar.
Place 10 cups Crispix cereal in a very large bowl and set aside.
In a medium saucepan over low heat, combine 1 cup milk chocolate chips, ½ cup creamy peanut butter, and 8 tablespoons unsalted butter. If you are making mint puppy chow, also add 1 cup Andes Creme de Menthe baking chips. Stir constantly over low heat until the mixture is fully melted and smooth. Remove from heat.
Stir in ½ teaspoon pure vanilla extract until incorporated.
Pour the melted chocolate mixture evenly over the cereal. Gently stir with a spatula until the cereal is evenly coated.
Divide the 3–4 cups powdered sugar into two equal portions. Place one portion in a large plastic container with a tight-fitting lid.
Transfer all of the chocolate-coated cereal into the container on top of the first portion of powdered sugar.
Add the remaining powdered sugar over the cereal, seal the container, and shake gently (turning end over end) until the cereal pieces are evenly coated with powdered sugar.
Spread the coated puppy chow in a single layer on waxed paper and let cool and dry completely before storing or serving.
Equipment
Kitchen Scale(optional)
Notes
NOTE: To make regular puppy chow, simply omit the Andes mint chips and use an equal amount of regular chocolate chips in their place.
NOTE: You can adjust the amount of powdered sugar to your tastes