I’ve had Chex Mix before, but I hadn’t heard of Chex Puppy Chow until a few weeks ago. I was searching for something I could snack on while breastfeeding that would be sweet and tide me over between meals, but that wasn’t terribly unhealthy (like a plate of cookies, which is what I had been eating). I adapted this recipe from Undercover Mother after her version didn’t turn out for me. This recipe, by the way, is gluten-free (as long as you use rice or corn chex) and can be made 100% organic.
- 1/4 Cup butter
- 1 Cup creamy peanut butter (not the sweetened kind)
- 4 oz. unsweetened chocolate
- 2 teaspoon vanilla extract
- 12 Cups Chex cereal (one small box, about 13 oz)
- 1 Cup of Powdered Sugar or less if you don’t mind it being gooey
In an extra large microwave safe bowl, melt butter and chocolate together slowly (30 seconds at a time, stirring frequently so the chocolate doesn’t seize) until fully melted and smooth.
Add peanut butter and vanilla and stir until combined.
Begin mixing in the cereal, a little at a time and stirring it until each piece is thoroughly coated.
Dump cereal out onto two parchment lined baking sheets. Use a metal strainer to sift the powdered sugar even over the two sheets, stirring frequently to ensure even coverage.
Let it cool on the sheets until it no longer looks wet. If you’re concerned about the gooey-ness, keep dusting it with powdered sugar.
I know you must be shaking your head since my last post was about losing the extra weight I’m carrying around but hey, you try not to make this every week!