Oh my goodness y’all, I’ve been crabby this weekend. Friday was frustrating at work, and then a few other things have just made me really annoyed, but today was much better. We had a high of 48 degrees (!!) and most of our snow melted. It felt like spring. I pretended that it was spring. I’m pretty sure winter is over, right? I also noticed that the price at the gas station was $2.69. Amazing! It’s the little things.
So anywho, I had choir concerts this weekend, and we singers prepare treats to bring for the guests at intermission. I decided to make Puppy Chow, since I figured there would be plenty of cookies and bars already. If you don’t know, Puppy Chow (also called Chex Muddy Buddies) has nothing to do with dogs. It’s possibly the most delicious sweet treat of all time.
Here’s my recipe!
1 box of Corn Chex
1 bag of semisweet chocolate chips
1 jar of peanut butter
about 3 cups of powdered sugar
*My ingredients are approximate because when I make puppy chow, I like to just kind of eyeball it. And other recipes have you using about half of a box of cereal. Ummm. Why not just use the whole thing?
**You might see other Puppy Chow recipes including butter, and of course mine does not. I have no idea why anyone would add butter to this. Mine is perfectly delicious without it, and I’ve made it with and without butter and I prefer it without (I think it sticks together better).
Step 1. Get yourself a Shaker Thingy. This is a container that you will use to shake the ingredients together so everything gets coated. It will need to be sealable and fairly lightweight. I’ve used a paper bag before (folded over at the top), and that’s probably the easiest to use, and it doesn’t require any cleaning. (This stuff is not fun to clean up. Ever tried to clean a peanut butter jar to prepare it for the recycling bin? It’s like that.) Because I don’t really keep paper bags around my house, I use this large, ugly tupperware tub:
Step 2. Put a crap ton of chocolate chips and peanut butter into a microwave safe bowl. (This is a giant measuring cup, so there’s more there than it seems.)
Step 3. Heat in microwave for about 1 minute, remove, stir. Microwave for 1 more minute, remove, and stir. It should then be all melty and mixed together.
Step 4. Put the Chex in your Shaker Thingy, pour in the chocobutter mixture, seal your Shaker Thingy, and shake, baby, shake!
I recommend shaking in as many different directions as possible (up and down, side to side, in circles, etc.) to ensure maximum coatedness. You may need to open your container and check it a few times before moving on.
Step 5. Add your powdered sugar, and shake it up again! Like before, you may need to open your container and check it a few times, and even add more powdered sugar as necessary (don’t be stingy, now).
6. When you’re done, it should like this.