Pink Popcorn Puppy Chow Recipes
PINK POPCORN PUPPY CHOW
Make and share this Pink Popcorn Puppy Chow recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 25m
Yield 7-8 cups
Number Of Ingredients 10
Steps:
- Pop popcorn in an air popper.
- Boil the sugar, butter, water and food coloring for 3 minutes. Let cool for 10 minutes.
- Slowly pour the sugar mixture over the popcorn and toss to coat evenly.
- Let dry on a cookie sheet. To speed this process dry in a 200 degree oven for 10 minutes, watching carefully. Set aside.
- Put 1/2 cup powdered sugar and 1/2 cup cake mix 1 gallon size zip-lock bag, do to another bag.
- Put 2 1/2 cups rice chex cereal into a medium sized bowl.
- Melt white chocolate and stir into cereal (be careful not to break cereal).
- Pour white chocolate cereal into 1 of the powder sugar bags, and shake until all are coated.
- Do the same process to the pink melts and rest of cereal.
- Mix both cereals, and popcorn in a bowl before serving.
Nutrition Facts : Calories 359.8, Fat 8.4, SaturatedFat 5, Cholesterol 8.6, Sodium 173.8, Carbohydrate 70.8, Fiber 0.2, Sugar 58.4, Protein 2.2
PUPPY CHOW
This delightfully messy Midwestern treat is simple enough for kids to make: Just toss crispy cereal with melted peanut butter and chocolate, then dust with lots of confectioners' sugar. The recipe's origins are murky, but puppy chow, or muddy buddies, can probably be traced back to recipe pamphlets and community cookbooks from the 1960s. Unlike the version on the back of the Chex cereal box, this recipe calls for a whole box of cereal and for cooling the chocolate-coated cereal a bit, which encourages clusters to form and helps the sugar stick. The cooled cereal is then tossed with confectioners' sugar on a baking sheet for even coverage. There are many additions to consider: popcorn, chocolate chips, pretzels, nuts, mini marshmallows - the list goes on.
Provided by Ali Slagle
Categories easy, snack, candies, finger foods, dessert
Time 20m
Yield 12 cups
Number Of Ingredients 6
Steps:
- Place the cereal in a large bowl. Melt the chocolate and peanut butter in the microwave or on the stovetop. Microwave in a bowl in 30-second intervals, stirring between each, until nearly completely melted, then stir to melt completely. On the stovetop, stir in a small saucepan over low heat. Off the heat, stir in the vanilla.
- Pour the chocolate-peanut butter mixture over the cereal and stir vigorously to coat. Refrigerate until the chocolate is cool, tacky and less shiny than melted chocolate, 10 to 15 minutes.
- Spread the cereal in an even layer on a sheet pan. With a spoon or fine-mesh sieve, sprinkle some of the powdered sugar evenly over the cereal, add a pinch of salt, then toss with a spoon or your hands, or both, until evenly coated. Repeat with the remaining powdered sugar (adding the sugar in batches ensures it doesn't all soak into the chocolate). Set aside to set, at least 5 minutes. Store in an airtight container at room temperature for 3 to 4 days, or in the fridge or freezer for months.
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