Chocolatey Puppy Chow (Print Version)
# Ingredients:
→ Base Ingredients
01 -
8 ounces (227g) semi-sweet or dark chocolate, roughly chopped
02 -
1 12.8-oz box (362g) of Chocolate Chex® cereal
→ Sugar Coating
03 -
⅓ cup (32g) of unsweetened or Dutch-processed cocoa powder
04 -
½ cup (100g) packed light brown sugar
05 -
¼ cup (30g) powdered sugar
06 -
⅓ cup (67g) regular granulated sugar
→ Optional Add-ins
07 -
⅔ cup (126g) chocolate sprinkles
# Instructions:
01 -
Get a big bowl, toss the cereal in, and leave it for now.
02 -
Grab a small bowl and stir together the cocoa, white sugar, and brown sugar. Then let it sit.
03 -
Break the chocolate into a microwave-safe bowl. Heat it on high for 20 seconds, stir well, and microwave again in short bursts until smooth.
04 -
Pour the warm, melted chocolate on top of the cereal and gently toss it so everything gets covered.
05 -
Transfer the chocolatey cereal into a container with a tight lid or a big zip-top bag. Throw in the sprinkles and shake it up until they're spread out.
06 -
Tip the sugar and cocoa mix into the bag or container. Shake it really well, then repeat with the powdered sugar until every piece is coated.
07 -
Spread the coated cereal onto a baking sheet lined with parchment or foil to let it cool. Toss out any leftover powder, then keep it in a sealed container at room temp for up to a week.
# Notes:
01 -
If Chocolate Chex® isn't available, swap it with 8 cups of Rice Chex® or any other crispy rice cereal.
02 -
Dutch-processed cocoa isn't as harsh in taste as regular unsweetened cocoa.
03 -
You can keep this stored at room temperature for a week max.