PUPPY CHOW
The BEST Puppy Chow Snack Mix! Rice Chex coated in a thick chocolate and peanut butter layer with powdered sugar!
Provided by Shelly
Categories Snack Mix
Time 10m
Number Of Ingredients 6
Steps:
- Pour the mixture on top of the cereal and gently stir until all the cereal is coated.
- If your bowl has a lid, pour the powdered sugar on top of the cereal mixture (alternately you can do this in a large 2- gallon sized zip-top bag). Cover or seal and gently shake until the powdered sugar coats all the cereal. Break up clumps as they form and shake again.
Nutrition Facts : Calories 304 calories, Sugar 29.6 g, Sodium 154 mg, Fat 14.7 g, SaturatedFat 6.3 g, TransFat 0 g, Carbohydrate 42 g, Fiber 2.1 g, Protein 4.9 g, Cholesterol 8.1 mg
PUPPY CHOW
This recipe can be served as an appetizer or dessert.
Provided by Nicky
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 10m
Yield 36
Number Of Ingredients 4
Steps:
- In a saucepan over low heat, melt the chocolate; add peanut butter and mix until smooth.
- Remove from heat, add cereal and stir until coated.
- Pour powdered sugar into large plastic bag, add coated cereal and shake until well coated. Store in airtight container.
Nutrition Facts : Calories 89.6 calories, Carbohydrate 14.7 g, Fat 3.2 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 1.2 g, Sodium 69.9 mg, Sugar 8.5 g
PUPPY CHOW COOKIES
These are like the yummy puppy chow cereal treats but as a cookie! Use your favorite peanut butter cookie recipe, I always use recipe #810 (sooo good) or buy a cookie mix to make it easy. Based off recipe from www.bettycrocker.com
Provided by Amber C.
Categories Dessert
Time 1h
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. If using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
- In a large bowl, combine cookie ingredients as directed on package or according to your own recipe instructions.
- Shape dough into 1" balls (about 2 1/2 tsp) and place 2" apart on an ungreased cookie sheet.
- Bake about 8 minutes (at this time I just slightly press on cookie and return to oven for 2 more minutes) or until the edges a lightly golden brown (do not over cook or they will crumble in chocolate) cool for 2 minutes on cookie sheets them remove to cooling rack and cool completely.
- In a bowl, microwave chocolate chips, peanut butter and butter uncovered on high in one minute intervals, stirring after each minute, until it is combined and smooth, stir in vanilla.
- In a gallon size ziploc bag place 1 1/2 c powdered sugar; set aside.
- In a large bowl place 12 cooled cookies, pour 1/3 of chocolate mixture over cookies in bowl, with a rubber spatula carefully toss cookies to coat with chocolate (they do not have to be completely coated in chocolate) Place cookies six at a time in powdered sugar bag and gently turn to coat cookies.
- Shake excess powdered sugar off and place on cooling rack to set up.
- Repeat with 12 more cookies and 1/2 of remaining chocolate mixture; repeat again until all cookies have been coated, adding more powdered sugar to bag if you run out.
- *If you are using your own recipe, it may yield more or less cookies so make sure you have enough chocolate mix and powdered sugar to coat. The Irresistible Peanut Butter Cookies recipe makes a bit more, but I just top extra's with granulated sugar and skip steps 5+. Betty Crocker's cookie mix will make 3 dozen, which is what this recipe is based on*.
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