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Halloween Puppy Chow Recipe
Ash Tyrrell

Halloween Puppy Chow Recipe

I whip up a batch of this Halloween puppy chow every single October, and honestly, I can never make enough of it. It started as a way to use up leftover cereal in my pantry, and now it's become the one treat my family actually requests by name every fall.
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Prep Time 10 minutes
Cook Time 5 minutes
Servings: 24
Ingredients Method Notes

Ingredients
  

  • 12 oz. box rice cereal squares about 12 cups — the crispy base that soaks up all the chocolate flavor
  • 6 tablespoons unsalted butter — helps the chocolate melt smoothly and adds richness
  • 1 ½ cups semisweet chocolate chips — use a gluten-free brand if you're keeping this recipe gluten free puppy chow
  • ¾ cup creamy peanut butter — go for a well-stirred smooth variety so it blends easily into the chocolate
  • 1 teaspoon vanilla extract — rounds out the sweetness and adds warmth to the coating
  • 1 ¼ to 1 ½ cups powdered sugar — adjust the amount depending on how sweet you like your puppy chow
  • ¼ teaspoon kosher salt — balances the sugar and keeps the flavor from feeling one-note
  • 1 cup Reese's Pieces candies — adds festive color and extra peanut butter flavor this is puppy chow with Reese's Pieces at its best

Method
 

  1. Start by pouring your entire box of rice cereal squares into a large mixing bowl. You'll want plenty of room to toss everything together later, so don't be afraid to use your biggest bowl for this step.
  2. In a double boiler or microwave-safe bowl, melt the butter first, then stir in the chocolate chips and peanut butter until fully combined and glossy. Add the vanilla extract at the end and give it one more good stir.
  3. Slowly drizzle the warm chocolate mixture over the cereal a little at a time, stirring gently with a wooden spoon. Take your time here, since rice cereal squares break easily if you toss them too roughly.
  4. Divide the chocolate-coated cereal between two heavy-duty freezer bags, then pour in the powdered sugar. Seal each bag and shake well until every piece is evenly dusted in white.
  5. Pour the sugared cereal onto a baking sheet, sprinkle with a pinch of salt, and toss again. Finish by mixing in the Reese's Pieces, then transfer everything into a serving bowl.

Notes

  • I always drizzle the chocolate over the cereal right away, since it starts to clump if the mixture sits too long.
  • I like using slightly less powdered sugar than most recipes call for, then adding more at the end if I want it sweeter.
  • I never skip the salt, since it keeps the whole mix from tasting flat and overly sugary.
  • I prefer shaking the cereal in a bag instead of a bowl, because the coating comes out so much more even.
  • I make sure the cereal has cooled completely before storing it, or the bag ends up damp and soggy.