What is the best part of puppy chow?? Those wonderful CHUNKS! It's where extra topping has clumped together with the Chex for a flavor explosion. I crafted this recipe on a mission to have extra topping and extra chunks.
You want those glorious clumps of peanut butter and chocolate coating the cereal, creating flavor explosions in every bite.
Introducing... Chunky Puppy Chow: The Recipe Reinvented!
This recipe takes your favorite childhood snack and cranks it up a notch. It's all about maximizing those delicious, chunky clusters for a truly unforgettable experience.
The Secret to Chunky Perfection:
For the ultimate chunky texture, use extra topping! Extra high-quality peanut butter and extra chocolate.
Peanut Butter: To achieve the perfect chunky texture, I use a combination of chunky peanut butter and smooth peanut butter. This creates a delicious contrast of textures and flavors. I love high-quality peanut butter, such as The Food Mill's Peanut Butter! High-quality peanut butter truly levels up your recipes!
Use a paper bag: When tossing the Chex with the powdered sugar at the end, use a paper bag. This helps to gently coat the cereal without breaking up the clusters.
Freeze for extra crunch: After spreading the mixture on a baking sheet, freeze it before storing in an airtight container, at room temp. This will help the clusters stay clumpy.
The Chunky Puppy Chow Recipe:
Ingredients:
12 C Chex Cereal (I usually use only Rice Chex, but you can mix rice and corn or go all corn)
1/2 C Creamy Peanut Butter
1/2 C Crunchy Peanut Butter
2 C Milk Chocolate Chocolate Chips
1/2 cup butter
1 t Vanilla
2 cups powdered sugar
Instructions:
Melt the chocolate chips, peanut butter, and butter together in a microwave-safe bowl in 30-second intervals, stirring until creamy and smooth.
Stir in the vanilla and salt to the melted chocolate mixture.
Drizzle the melted peanut butter and chocolate mixture generously over the Chex cereal, ensuring some areas are heavily coated for chunky goodness.
Place the chocolate-covered cereal in a large paper grocery bag. Pour the powdered sugar over the top and shake the bag gently to coat the cereal evenly. (Tip: For extra chunky clusters, use a wet/dry approach. Drizzle the chocolate mixture over the cereal instead of coating each piece individually. This allows for larger clumps to form.)
Spread the mixture on a baking sheet lined with parchment paper. Put in freezer for about 10-15 minutes, if properly set, store in an airtight container at room temp.
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