Puppy chow
Rice cereal coated in melted chocolate and peanut butter, then shaken in powdered sugar. The crunchy, snowy snack mix is ready in 10 minutes.
- Prep
- 5 min
- Cook
- 5 min
- Serves
- 10
- Per serve
- 350 kcal
Ingredients
Method
Measure the cereal into your largest mixing bowl. Put the powdered sugar in a gallon-size zip-top bag (or a large container with a tight lid).
Put the chocolate chips, peanut butter and butter in a microwave-safe bowl and microwave on high for 1 minute. Stir well.
Microwave in 15-second bursts, stirring after each, until completely smooth and glossy, usually 1 or 2 more bursts. Stir in the vanilla.
Pour the chocolate mixture over the cereal and fold gently with a silicone spatula until every piece is evenly coated. Fold from the bottom so you don't crush the cereal.
Tip the coated cereal into the bag with the powdered sugar, seal with some air inside and shake until every piece is snowy white. Pour into a bowl and serve right away; there's no need to let it set.
Tips
- Work in two batches if your bag is small; an overfilled bag leaves bare, sticky patches.
- Rice Chex and Corn Chex are labeled gluten-free in the US, but check your chocolate chips if you're cooking for someone with celiac disease.
- Store leftovers in an airtight container at room temperature for up to 5 days. For the holidays, toss in red and green candy-coated chocolates.
