Chocolate Peanut Butter Puppy Chow
Corn Chex tossed in melted chocolate and peanut butter, then shaken in powdered sugar until every piece turns matte white — no oven, ready in twenty minutes.
- Serves
- 12
- Prep
- 15 min
- Cook
- 5 min
- Written
Method
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Measure the Chex into your largest mixing bowl.
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Melt the chocolate chips, peanut butter, and butter together in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth and glossy.
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Stir the vanilla into the melted chocolate mixture.
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Pour the chocolate mixture over the Chex and fold gently with a rubber spatula until every piece is coated and no dry cereal remains at the bottom — go slow so the squares don’t crumble.
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Sift the powdered sugar over the coated cereal in two batches, tossing in a large paper bag or bowl with a lid between additions until every piece is dusted matte white with no wet or dark patches showing.
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Spread onto a parchment-lined sheet pan in a single layer and let sit until the coating is set and no longer tacky to the touch, about 15 minutes.
Notes
The chocolate has to be barely melted, not hot, or it seizes the moment the powdered sugar hits it — thirty-second microwave bursts with a stir between each get you there without scorching. Shaking the sugar on in two batches inside a paper bag beats a bowl and spoon; every piece gets coated instead of just the top layer.
Swap in pretzel sticks for a third of the Chex if you want a salty crunch running through it, or crushed peanut butter cups pressed on top while the coating is still tacky for a party-tray version.