Puppy Chow

By lorik

Ingredients

• Salted, Dark Chocolate Variation from Food 52:
• 1/2 cup creamy peanut butter
• 4 oz Bakers semi sweet chocolate
• 8 cups bit sized crispy rice cereal squares
• 1/2 cup powdered sugar
• 9 cups Chex or Crispix cereal
• 1 cup bittersweet (or other dark) chocolate chips
• 1/2 cup creamy peanut butter
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 3/4 teaspoon kosher salt
• 1 1/2 cups powdered sugar
• From The Kitchn:
• 1 (12-ounce) box Rice Chex cereal (about 11 cups)
• 1 1/2 cups semisweet chocolate chips (10 ounces)
• 3/4 cup smooth peanut butter, such as Skippy
• 6 tablespoons (3/4 stick) unsalted butter
• 3/4 teaspoon kosher salt
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups powdered sugar, divided

Details

Servings 1
Preparation time 10mins
Cooking time 30mins
Adapted from kraftfoods.com

Preparation

Step 1

MICROWAVE peanut butter and chocolate in large microwaveable bowl on HIGH 1-1/2 min.; stir until chocolate is completely melted and mixture is well blended.

ADD cereal; toss to evenly coat. Spread into single layer on waxed paper-covered baking sheets; separate cereal pieces. Cool completely.

TRANSFER cereal mixture to clean brown paper bag or large resealable plastic bag. Add sugar; close bag. Shake gently to evenly coat cereal mixture with sugar.

Variation:
1. Line a baking sheet with parchment or waxed paper. Place the cereal in a large bowl and set aside.
2. Place the chocolate chips, peanut butter, and butter is a microwavable-safe bowl and microwave in 30-second increments until you can stir the mixture to a smooth consistency. Then add the vanilla and salt.
3. Pour the chocolate-peanut butter mixture over the cereal, stirring until evenly coated.
4. Pour into a 2-gallon, resealable plastic bag and add the powdered sugar. Shake until well coated. Spread onto the lined baking sheet and allow to cool. Store in an airtight container in the refrigerator

From the Kitchn:
Pour cereal into a large mixing bowl and prepare a baking sheet. Line a rimmed baking sheet with parchment paper; set aside. Pour the cereal into the largest mixing bowl you own; set aside.

Melt the chocolate and peanut butter. Place the chocolate chips, peanut butter, butter, and salt in a medium microwave-safe bowl. Microwave on high for 1 minute. Stir, then continue microwaving in 15 second intervals, stirring in between each, until almost melted, about 45 seconds more. Remove from the microwave and stir until smooth. Stir in the vanilla.

Toss the cereal with chocolate-peanut butter mixture. Pour the chocolate peanut butter mixture over the cereal and toss until all the cereal is evenly coated.

Layer the powdered sugar and Chex in a gallon-sized bag. Place 1 cup of the powdered sugar in a gallon-sized zip-top bag. Add half of the cereal, a second cup powdered sugar, the remaining cereal, and then the remaining 1/2 cup powdered sugar. (You’re layering it so the powdered sugar coats the cereal evenly). Seal the bag.

Coat the cereal. Shake vigorously until the cereal is evenly coated with the powdered sugar.
Let cool. Pour onto the baking sheet and spread into an even layer. Let cool, about 10 minutes, then store in an airtight container or a clean zip-top bag if not serving immediately.

Recipe Notes:
Cereal variations: Any type of Chex, such as Corn Chex or Chocolate Chex, will work.
Storage: Puppy chow tastes best within 1 to 2 days of making it, but will keep in an airtight container for up to 1 week.

Per serving, based on 14 servings. (% daily value):
Calories 388 Fat 18.4 g (28.3%) Saturated 8.2 g (41.1%) Trans 0.2 g Carbs 55.4 g (18.5%) Fiber 2.8 g (11.3%) Sugars 35.2 g Protein 5.4 g (10.9%) Cholesterol 13.1 mg (4.4%) Sodium 196.2 mg (8.2%)