Peppermint Puppy Chow
Peppermint Puppy Chow, also known as Muddy Buddies, is a no-bake holiday recipe, ready in about 10 minutes, perfect for gifting and for snacking!
Servings: 12 cups
Calories: 87kcal
Equipment
Ingredients
- 16 ounces white baking chocolate, vanilla candy coating or vanilla almond bark
- 10 ounces Andes Peppermint Crunch Baking Chips
- 12 ounces Rice Chex cereal
- ½ cup Peppermint candies or about 6 candy canes, crushed
- 1 ½ cups powdered sugar
Instructions
- In a very large microwave-safe bowl, place vanilla candy coating and peppermint crunch baking chips. Melt in microwave by heating on high in 30 second intervals, stirring in between each interval. This should take about 1 ½ - 2 minutes total. Stir chocolate until smooth.16 ounces white baking chocolate, vanilla candy coating or vanilla almond bark, 10 ounces Andes Peppermint Crunch Baking Chips
- Add cereal and ¾ of crushed candy canes to bowl with melted chocolate. Stir well to coat cereal, making sure to scrape the bottom of the bowl to ensure all chocolate has been mixed and all the cereal is coated.12 ounces Rice Chex cereal, ½ cup Peppermint candies
- Add powdered sugar to cereal and chocolate mixture and stir until fully coated. Sprinkle with remaining crushed candy canes.1 ½ cups powdered sugar, ½ cup Peppermint candies
- Allow to sit at room temperature until chocolate has hardened, about 20-30 minutes.
Notes
- Be sure to use white baking chocolate, vanilla candy coating, or vanilla almond bark for this recipe. I do not recommend using white chocolate chips, as they do not melt well.
- Puppy Chow will keep at room temperature for up to 2 weeks or in the refrigerator for longer. Store in tightly sealed container or ziptop bag.
- Recipe adapted from Sally’s Baking Addiction and Shugary Sweets.
Nutrition
Calories: 87kcal | Carbohydrates: 19.7g | Protein: 0.9g | Fat: 0.6g | Saturated Fat: 0.2g | Cholesterol: 0.2mg | Sodium: 110.8mg | Fiber: 0.3g | Sugar: 9.4g
