The original is good…
The added cake mix is creative and tasty…
This white chocolate peanut butter version came into my life around Christmas last year thanks to Averie, and I would not be exaggerating if I told you that it changed my life. The BOY is also a HUGE fan!
And just when you thought this was as good as it got, I introduce you to the NEWEST puppy chow addition!
After making a batch of white chocolate puppy chow to bring up to Wisconsin last weekend, I happened to come across this recipe for Nutella Puppy Chow. Say What??? I was inspired! I just happened to have some Cocoa Almond Spread that I had picked up at Trader Joe’s a few days before and knew that this could make puppy chow history!
Just an FYI, this tastes just like Nutella (if not better) but with zero claims to be healthy : ) To go with it, I raided my pantry which is still loaded up with chocolate chips from last month’s Treat Day and picked out half semi sweet and half white chocolate for the recipe.
This mixture is super thick so it takes some time to spread around. Just be patient because you will want every square completely covered in thick chocolate goodness!
Once every bite of cereal is covered, pour in your powdered sugar and stir well but gently!
And, the first taste test reveals…
Pure Puppy Chow Perfection!!!
Yes, I definitely sampled the most coated piece I could find…don’t judge me…you know you’d do the same thing!
I packed up the puppy chow up to go and hid in the freezer until it was time to leave for Wisconsin.
This snack is so incredible that it disappeared in 24 hours after our arrival. I swear to you people were eating it for breakfast!
It does have cereal in it, so I guess that counts!
I was so excited that I made another batch for this weekend’s guests and although it is currently ‘hiding’ in the freezer, I did have a few super coated bites after hot yoga today.
Note: 1 box of Chex can make one batch of each of the recipes below!
If you just can’t get enough puppy chow (it does seem to be on others’ minds as well), I suggest checking out Shelly’s Puppy Chow Krispy Treats!
Cocoa Almond Puppy Chow
5 cups of Chex (or other similar cereal)
1/2 cup white chocolate chips
1/2 cup semi sweet chocolate chips
5 tbsp butter
3/4 cup TJ’s Cocoa Almond Spread
1 tsp vanilla
3 cups powdered sugar
-Measure and pour cereal into a large bowl.
-Place chips, butter, and spread into a microwavable bowl. Microwave in 30 second intervals until melted and well combined, stirring often to avoid over heating. This took me ~90-120 seconds.
- Once melted, stir in vanilla until smooth and combined. Immediately pour chocolate mixture over the cereal gently stirring with a spatula to coat well. This will take some time.
-Pour in powdered sugar by the cup, stirring well after each addition until all the cereal is completely coated.
-Store in airtight container or bag in the freezer.
And just in case you’re looking to keep all your favorite puppy chow recipes in one place, here is Averie’s White Chocolate Peanut Butter Puppy Chow recipe.
***I swear this recipe will change your life and make you really popular with your friends!!!
White Chocolate Puppy Chow
From Averie Cooks
For gluten free and vegan options, see HERE
1 c white chocolate chips
2/3 c peanut butter
1/3 c butter (or margarine/Earth Balance)
1 tsp vanilla extract
6 cups+ Chex or Crispix cereal – rice, corn, or combo (I used Crispix that was half corn/half rice. In the past I have made Puppy Chow from Rice Chex but it crumbled more easily when stirring. The corn in the cereal makes the pieces heartier and less crumbly)
3 to 4 cups+ powdered/confectioner’s sugar (I used just over 4 c but I wanted each piece very well coated)
In a large microwave-safe bowl, combine the white chocolate chips, peanut butter, butter, and melt in 20-30 second increments, removing from the microwave and stirring vigorously after each interval. White chocolate burns easily so take care not to overheat it and vigorous stirring will encourage complete melting sooner than you think.
After mixture is completely melted and smooth, add the vanilla extract and stir to incorporate.
Then add the cereal and fold it in gently. (You may want to add a total of 7 cups of cereal if there is any pooling of liquid at the bottom of the bowl. All liquid should be fairly well absorbed and coated onto the cereal but you don’t want it too dry. Plenty of “juiciness” is desired because the powdered sugar will stick better)
Add powdered sugar, one cup at a time, and keep tossing mixture until the powdered sugar coats all pieces, thereby drying them out, or until the sugar layer is as thick as desired.
Yields: About 7 cups of mix. Store in airtight container or Ziplock bag (I have mine in the freezer in a big Tupperware container and it’s just fine to remove and eat immediately. It’s so hot here that all chocolate needs to be kept in the fridge or freezer.)