Puppy Chow
Updated Oct. 22, 2021
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(12-ounce) box of Chex, Crispix or similar cereal (about 11 cups)
- 1½cups bittersweet chocolate chips or 10 ounces/283 grams chopped bittersweet chocolate
- ¾cup creamy peanut butter
- 1teaspoon vanilla extract (optional)
- 1½cups/185 grams confectioners’ sugar
- Kosher salt
Nutritional analysis per serving (14 servings)
308 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 27 grams sugars; 5 grams protein; 160 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the cereal in a large bowl. Melt the chocolate and peanut butter in the microwave or on the stovetop. Microwave in a bowl in 30-second intervals, stirring between each, until nearly completely melted, then stir to melt completely. On the stovetop, stir in a small saucepan over low heat. Off the heat, stir in the vanilla.
- Step 2
Pour the chocolate-peanut butter mixture over the cereal and stir vigorously to coat. Refrigerate until the chocolate is cool, tacky and less shiny than melted chocolate, 10 to 15 minutes.
- Step 3
Spread the cereal in an even layer on a sheet pan. With a spoon or fine-mesh sieve, sprinkle some of the powdered sugar evenly over the cereal, add a pinch of salt, then toss with a spoon or your hands, or both, until evenly coated. Repeat with the remaining powdered sugar (adding the sugar in batches ensures it doesn’t all soak into the chocolate). Set aside to set, at least 5 minutes. Store in an airtight container at room temperature for 3 to 4 days, or in the fridge or freezer for months.
Private Notes
Comments
You don’t know what this does to me. To have my favorite childhood treat legitimized by NYTimes Cooking. A snack that I had to leave behind when I moved out of Indiana to New York because it never seemed “classy” enough for any occasion, but that I have longed for ever since. And now to see it here in print in my favorite cooking resource, it’s as though my life has come full circle. Thank you, thank you!
I've been making this for years! Use Crispix, big hollow shape holds the chocolate better. TIPS: Melt 1 stick butter with 1 cup peanut butter over low heat, TURN OFF heat add 1 bag choc chips stir to melt - better consistency to coat cereal. In large bowl with a lid (like the giant 18 inch Tupperware) alternate layers cereal/melted choc, GENTLY FOLD the mixture DO NOT STIR VIGOROUSLY TO COAT or you will break all of the cereal. When coated add powdered sugar, put lid on bowl, gently toss. YUM!
You can make this with almond butter, cashew butter, sunflower seed butter, etc!
Made this as written and it was excellent. Used rice Chex for a gf, vegan snack. Reindeer food!!
These were less sugary than "traditional" puppy chow or muddy buddies. That was nice for my adult palate but seemed slightly underwhelming for my kid party goers. Overall easy and tasty though!
Easy and yummy!
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