Description
Gluten free
Ingredients
Scale
- 12 C Chex or similar cereal (for gluten free, use rice or corn Chex)
- 3 C powdered sugar
- 6 T small nonpareil sprinkles
- 1 C (7 oz., 195 g) semisweet chocolate chips
- 2 C creamy peanut butter (use one without natural separation; I like this brand)
- 1/2 C (1 stick, 4 oz.) unsalted butter
- 1/4 t sea salt
Instructions
- Place cereal in a large mixing bowl or roasting pan. Mix powdered sugar and all the sprinkles in a paper grocery bag.
- Measure chocolate chips, peanut butter, and butter into a medium microwave safe bowl. Microwave (see notes) in 30 second intervals on high for 1 to 2 minutes, stirring after each interval, even if the chips don’t look melted. When chips are nearly melted, stir to finish melting them completely, then stir in the sea salt.
- Scrape chocolate mixture into the cereal and fold together to combine until you can barely see any dry cereal. Add coated cereal to bag with powdered sugar and sprinkles, fold the top over a couple times, and shake vigorously until just coated in powdered sugar. Don’t shake against any hard surfaces, only in your hands, otherwise the cereal will break into pieces.
- Place puppy chow in an airtight container and refrigerate until set. It’s best served chilled but can stand at room temperature for about 30 minutes to an hour, just have plenty of napkins handy.
Notes
Instead of microwaving the peanut butter mixture, you can heat it in a double boiler or very gently in a saucepan directly over the heat, stirring often.
- Prep Time: 10 mins
- Cook Time: 2 mins
- Category: Dessert
- Cuisine: Midwest