Combine the chocolate chips, peanut butter and butter in a microwave-safe bowl. Heat for 1 minute, stir and heat in 30-second intervals (stirring after each) until creamy and free of lumps. Add the cereal to the bowl and mix until well coated.
Pour the contents into a large ziploc bag and add the powdered sugar. Use your hands to ensure all pieces are coated with the sugar. Refrigerate for 1 hour, pour into a bowl and cover until ready to serve.
Be sure not to over-cook the peanut butter and chocolate mixture. Give the mixture a good stir after the initial 60 seconds in the microwave and all the lumps should melt away. If not, microwave for an additional 15 seconds and stir again. If you overheat the mixture you could ruin it.
Store puppy chow in the fridge for best results.
Rice Chex can be replaced with Wheat or Corn Chex.
When you combine the chocolate chips, peanut butter and butter be sure that all ingredients are at room temperature for the best melting outcome.
Substitute peanut butter with any nut or seed butter if you are worried about peanut allergies.
If all pieces do not get coated with sugar in the plastic bag, add 1/2 cup more and continue coating.
Do not exceed 7 cups of cereal in order to ensure all of it will get fully coated with the gooey chocolate mixture.
This is a gluten free treat, so be sure to let guests know that!
Calories: 333kcal | Carbohydrates: 39g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 11mg | Sodium: 251mg | Potassium: 216mg | Fiber: 3g | Sugar: 23g | Vitamin A: 417IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 6mg
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