Puppy chow is a must in our household this time of year. I make it with the kids and my husband insists we stick it in the fridge to get cold for 30 minutes to an hour (if we can wait that long). We learned this trick after having some of the best puppy chow at a restaurant in Chicago. They served it cold and it was perfection. Something about the chilled chocolate/peanut butter combo is out of this world. Trust me, you’ve got to try it!
I’m normally a traditionalist when it comes to puppy chow, but I wanted to mix it up and do something a bit different with one of my batches this year. I’ve been a fan of Biscoff cookie butter for quite some time and thought it would be a good substitute for peanut butter. It ended up being very good and gives the puppy chow a bit of a richer and darker flavor.
I will say, I’m still partial to the traditional version, and if you think you’d be too, just use peanut butter! If you’d like to try something new, use the Biscoff cookie butter, or make both. I just wanted to share something a little different.
If you end up making this recipe, don’t forget to tag #marinamakeseats!
Biscoff Puppy Chow
Makes 7-8 cups
Ingredients
- 5 tablespoons of unsalted butter
- 1 cup of semi-sweet chocolate chips
- 2/3 cup of Biscoff cookie butter (feel free to substitute with peanut butter if you’re looking for more of a traditional recipe)
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
- 6 cups of rice Chex
- 3 cups of powdered sugar, plus more if needed
Directions
Place the butter, chocolate chips and cookie butter in a medium microwave-safe bowl. Heat the ingredients in a microwave for a minute at a time until the chocolate is melted. Stir to combine. Add the salt and vanilla extract and stir again to combine.
Place the rice Chex in a large bowl and pour the chocolate mixture over the Chex. Mix with a spatula or spoon gently until the cereal is covered.
Add a cup of powdered sugar to the bottom of a freezer bag and fill it with the chocolate-covered Chex. Add the remaining powdered sugar and seal the bag. Shake it until all of the Chex are covered with powdered sugar. Add more if needed and shake again.
I recommend placing the bag in the fridge for 30 minutes to an hour before serving. Puppy chow is best when chilled!
Marina Makes 