Ingredients
Method
Chocolate Coating
- Place 1 cup semi-sweet chocolate chips, ½ cup creamy peanut butter, and ¼ cup unsalted butter in a large microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth, about 1 minute.1 cup semi-sweet chocolate chips, 0.5 cup creamy peanut butter
- Stir in 1 teaspoon vanilla extract until the mixture is glossy.0.25 cup unsalted butter
Assemble Puppy Chow
- Pour 4 cups Rice Chex and 4 cups Corn Chex into a large mixing bowl. Drizzle the chocolate-peanut blend over the cereal, folding gently until every piece wears a chocolate coat, about 1 minute.4 cups Rice Chex cereal, 4 cups Corn Chex cereal
- Transfer the coated cereal into a 2-gallon resealable bag. Add 1½ cups powdered sugar, seal tightly, and shake vigorously until all pieces are evenly dusted, about 2 minutes.1 teaspoon vanilla extract
- Spread the mixture on a parchment-lined baking sheet and sprinkle 1 cup Holiday M&Ms on top. Allow to set until the chocolate firms, about 10 minutes, then break into clusters and serve.
Notes
Tester's Note (Prep): I always measure cereal into two bowls first—this way, each scoop of coating hits equally and I avoid clumps of powdered sugar in one corner.
Tester's Note (Cooking): I found that pausing for 20 seconds between microwave bursts prevents the chocolate from seizing and keeps it silky. Each kitchen heats differently, so watch the texture closely.
Tester's Note (Storage): After a full day, I noticed the cereal was still crisp, but by day five, a gentle snap gave way to a slight chew—so I recommend enjoying within the first three days.