Recipes for "puppy chow"

Combine chocolate chips and peanut butter in a microwave-safe bowl; heat in microwave for 1 minute. Stir mixture and heat in microwave for 30 seconds more; stir.

Combine ice cream, milk, and chocolate mixture in a blender; blend on high for 40 seconds.

In a large microwave-safe bowl, melt the chocolate chips, peanut butter, and butter at 30 second intervals until smooth and melted.

Stir in the vanilla and salt.

Pour chocolate over cereal – this recipe makes a very large batch so I do this in two big bowls.

Use a wooden spoon to gently mix the cereal with the chocolate, being careful not to break the cereal.

Place the chocolate coated cereal in the bag and add the powdered sugar over the top (yes, just dump it right in). Shake the bag gently to coat all the pieces with powdered sugar –  personally I like to go for a wet/dry hybrid approach for optimal clustering, rather than an each-piece-individually-coated-and-dry approach.

Transfer to a couple of baking sheets, or just lay it out on parchment paper to cool and set. Store this in the freezer for the best clustering and most satisfying crunch!

Line a baking sheet with parchment paper.

Combine chocolate chips, peanut butter, and butter in a sauce pan over low heat. Heat until chocolate has melted and sauce is creamy, about 3 minutes.

Empty ritz bits into a bowl and pour chocolate sauce over the bits; toss to coat.

Add powdered sugar, cover the bowl and shake. Alternatively you can use a resealable bag.

Spread out bits on the prepared baking sheet and allow to cool.

Add the Chex cereal to a large plastic bag and, using a rolling pin, crush into fine pieces.

Stir the 3 cups crushed Chex, 1/2 cup confectioner’s sugar, and peanut butter together in a large bowl until evenly combined. Freeze mixture until firm to the touch, about 30 minutes.

Meanwhile, in a microwave-safe bowl, melt semisweet chocolate in 10 second intervals until smooth, stirring in between. Add coconut oil and stir until combined.

Line a baking sheet with parchment. Using a 2 teaspoon cookie scoop, portion the peanut butter mixture into 1-inch balls. Roll the rounds between your hands to shape, and arrange on the prepared baking sheet.

Using a wooden pick or fork, dip truffles into the melted chocolate. Transfer back to the parchment-lined baking sheet. Let truffles cool in the refrigerator until set, about 20 minutes.

To serve, dust truffles in the remaining 1/4 cup confectioner’s sugar.

Gather all ingredients.

Place chocolate chips, 3/4 cup peanut butter, and 4 tablespoons butter in a large microwave-safe heatproof bowl. Microwave on high until melted and smooth, stirring every 30 seconds, 1 ½ to 2 minutes; stir in salt.

Place cereal into a very large bowl. Pour melted chocolate mixture over cereal; fold until cereal is evenly coated. Let rest for 15 minutes. Rinse and dry bowl used to melt chocolate mixture and set aside.

Add 1 cup powdered sugar to cereal mixture; fold until evenly coated (it’s ok if some powdered sugar dissolves). Spread into an even layer on a large-rimmed, parchment-lined baking sheet and set aside. Rinse and dry bowl used to coat cereal mixture and set aside.

Place remaining 4 tablespoons butter and marshmallows in reserved large bowl. Microwave on high until marshmallows have puffed and start turning into one mass, about 45 seconds. Stir well and add 2 tablespoons peanut butter. Microwave for 30 more seconds, and stir again until smooth. Place cereal mixture back into reserved very large bowl and pour marshmallow mixture over cereal. Quickly fold and stir until evenly coated.

Spray a 13-x 9-inch baking pan with cooking spray. Spread cereal mixture into pan, lightly pressing into an even layer; let sit at room temperature until set, about 1 hour.

Sift remaining 1 tablespoon powdered sugar over cereal mixture, cut into 12 (3-x-3.25- inch) pieces and serve.