Puppy Chow
Back to Recipes & MoreIngredients
- 8 cups (~240 g) cereal (see Chef’s Tips)
- 2 cups (110 g) pretzels, divided (mini, sticks, or regular; broken into bite-sized pieces)
- 1 cup (~136 g) unsalted roasted almonds or peanuts
- 1 cup (170 g) dark or semi-sweet chocolate, finely chopped (see Chef’s Tips)
- ¾ cup (214 g) natural peanut butter or almond butter (preferably unsweetened and unsalted)
- 2 tsp (10 ml) pure vanilla extract
- ¾ tsp (4 g) salt
- 1½ cup (180 g) Redpath® Icing Sugar (see Chef’s Tips)
Instructions
Step 1
In a large bowl or on a large baking sheet lined with parchment paper, toss cereal, 1 cup (55 grams) pretzels, and nuts together until well combined.
Step 2
Add 1 to 2 inches of water to a medium, heavy-bottomed saucepan and place over medium heat. In a medium, heat-proof bowl, combine chopped chocolate, nut butter, vanilla extract, and salt (see Chef’s Tips). Place over the pot of simmering water; reduce heat to low. Stir with a heat-proof spatula until chocolate is almost completely melted. Remove from heat. Continue stirring until chocolate is fully melted and mixture is homogeneous.
Step 3
Pour over the cereal mixture. Toss to coat completely.
Step 4
Spread mixture into an even layer on the parchment-lined baking sheet (if necessary, line a large baking sheet with parchment paper and transfer mixture to the baking sheet) and place into the freezer to cool; 5 minutes.
Step 5
Place the Redpath® Icing Sugar into a large resealable or paper bag. Add the cooled cereal mixture to the bag. Seal and shake until mixture is well-coated.
Step 6
Add in the remaining 1 cup of pretzels (see Chef’s Tips), and toss to distribute.
Step 7
Serve immediately. Any leftovers can be kept in an airtight container at room temperature for about a week, in the fridge for up to 2 weeks, or in the freezer for up to 2 months.
