RED VELVET PUPPY CHOW RECIPE - (4.4/5)
Provided by cecelia26_
Number Of Ingredients 9
Steps:
- 1. Measure out Rice Chex cereal and place into a large bowl. 2. Place cake mix and powdered sugar into a large plastic bag or tupperware with a lid. 3. Melt chocolates together in the microwave or on the stove top. Careful not to burn and stir until smooth. 4. Stir in cream cheese and milk (the chocolate will get thicker, but it's okay) 5. Pour chocolate over Rice Chex cereal and stir until coated. 6. Dump cereal into the bag or tupperware with powdered sugar and cake mix. Shake, shake, shake until coated. 7. Dump onto a cookie sheet and let cool. 8. Mix with extra colorful candies and serve! NOTE: Because of the cream cheese, keep in the fridge if you won't be eating them that day. You can also omit the cream cheese all together if you wish...if you do that, you don't need the milk either!
PUPPY CHOW I
A great crunchy sweet snack.
Provided by Bonnie
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- Melt the peanut butter with the butter or margarine and the milk chocolate. Pour over the cereal and toss until well coated.
- Place the coated cereal in a large paper sack then add the confectioners' sugar, fold down the top of the bag and shake to coat.
Nutrition Facts : Calories 635.6 calories, Carbohydrate 95.3 g, Cholesterol 26.4 mg, Fat 27 g, Fiber 2.2 g, Protein 10.5 g, SaturatedFat 12.3 g, Sodium 491.6 mg, Sugar 59.4 g
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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