Puppy Chow. Muddy Buddies. Monkey Munch. Reindeer Chow. This recipe goes by a lot of names, but what it boils down to is an addictive, peanut butter & chocolate, crispy & crunchy, sweet & salty treat that abounds at parties and in gift baskets during the holiday season. (And despite the name, it is most certainly not intended for dogs. Please do not give this to any dogs-chocolate can kill them!) I know most of you probably have been making this for years, but I’m sharing this for the .00001% that have never heard of it. The added bonus is that if you are in need of some gluten-free treats, this one fits the bill if you make it with Rice Chex.
You must make this! I promise you will love it. Unless you don’t like chocolate and peanut butter, in which case I advise you seek counseling immediately. Or maybe you’d like to trade that dislike in for my dislike of exercise? Because I could use a lot more exercise and a lot less Puppy Chow. Anyone?
1 (12 oz.) box Rice Chex or Crispix Cereal
1 (12 oz.) package semi-sweet chocolate chips
1 cup creamy peanut butter
1/2 cup (1 stick) butter
1 (1 lb.) box confectioner’s sugar
Pour cereal into a large bowl that has a lid you can snap on and set aside. Gently melt the chocolate, peanut butter, and butter in a double boiler or in the microwave in 30-second intervals, stirring well in between and removing when almost melted to stir until the residual heat melts the chocolate completely. Pour over the cereal and stir well until the pieces are evenly coated. Add the confectioner’s sugar, cover bowl with lid, and shake well to coat thoroughly. Alternately, if your bowl doesn’t have a lid, you can pour the cereal into a large paper grocery sack, pour the sugar in, fold the top, and shake until combined. Two Ziploc gallon-size bags will do the trick as well. Spread out onto wax paper to cool, then store in an airtight container or Ziploc bags.
Recipe source: Kim D.