Just seven or so years ago (really? seven?), today would have been the day I would have headed back to school. If you’re doing math in your head, I’m only 22, but since those first day back to school days, I’ve done a lot of learning online, even more writing, and a bunch of dream chasing. Going back to school on the computer in the comfort of your own home doesn’t bring the same anxiety and drama actual school does.
I would have been dreading this day basically since the last day of school sometime in June, though the dread would have intensified as the days of August disappeared without explanation. I hated school, everything about it, and the first day back was filled with tears, stress, and failed attempts to get out of it. The following days wouldn’t be a whole lot better. Eventually I fell into a melancholy routine and survived but not much more.
Each day I looked forward to the moment when the bell would ring and I could run out to the car where Mom or my baby sitter would be waiting to greet me. I think that moment was the only thing that got me through the day most of the time. The next was the snack waiting for me when I got home. For the most part, I couldn’t bring myself to eat before or during school other than a cookie, candy bar, or granola bar, so by the time I got home I needed food.
Chips and salsa became my favorite snack in grade school, as it was my favorite baby sitter’s go-to snack. Then there was the phase of chips and crackers, pretzels and candy. In high school Mom put our blender to work with strawberries, bananas, and Haagen Dazs Vanilla ice cream, typically consumed while watching the news and trying not to fall asleep.
If you have kids and they’re heading back to school today, whether they’re dreading it or thrilled to head back (although are there any kids who want to go back?), this Cinnamon Biscoff Puppy Chow would be an awesome way to welcome them home and will only take up a couple moments of your day to make. Puppy Chow is a classic kid treat that is totally addictive, but this is a remixed version of it. If you’d like a more traditional version, albeit with white baking chips instead of chocolate because of that insane allergy of mine, check out my other Puppy Chow recipe.
This Puppy Chow uses my new obsession: Biscoff. If you haven’t tried it, run to the store and buy a jar. Though it has the same texture as peanut butter, the flavor is that of a cinnamon or ginger cookie. It’s a little hard to explain, but trust me it’s one of the best things I’ve eaten that isn’t homemade. The Biscoff is melted down and mixed with white baking chips and cinnamon chips, which are my other new favorite. The goo has the warm spices and flavors of fall (even though I’m pretending fall isn’t happening and by looking out the window, I don’t have to try that hard) with a perfect balance of sweetness. Corn Chex are then stirred in so they are total coated in the goo before they are showered with confectioners’ sugar.
A crispy, crunchy addictive snack with awesome flavor is the end result. The pieces that clump together are my favorite with extra goo hiding between the cereal. I prefer to have more goo and less cereal, which can lead to a slightly soggier end product, but that doesn’t bother me; I also like to have just enough confectioners’ sugar to coat the cereal without overpowering the flavors. But the beauty of this recipe is it’s entirely up to your taste buds. It’s the best way to cure the back to school blues.Print
- 1 cup creamy Biscoff spread
- ½ cup Nestle white baking chips
- ½ cup cinnamon chips (I use Hershey’s)
- 5–5 ½ cups Corn Chex
- 3 cups confectioners’ sugar
- In a large microwave safe bowl, place Biscoff and both kinds of chips. Microwave on high in 30 second intervals, stirring vigorously in between to promote melting. It should only take 1 minute total.
- Stir in the Chex. This is best accomplished 2 cups at a time. After adding 4 cups, check to see how much goo is left in the bowl before adding more. You will likely need the fifth cup, but be sure the mixture will not become too dry.
- Once the cereal is completely coated, add 2 cups of confectioners’ sugar. Stir to coat. Add the third if necessary until the cereal is completely or almost completely coated.
- May be stored in a zipper bag for up to 1 week at room temperature. I do not recommend freezing this recipe. Plus, it’s so tasty that it won’t last that long.
- Prep Time: 5 mins
- Cook Time: 1 min