When I was in grade school I was always the odd girl out. I didn’t understand the childish behavior of my peers, and they certainly didn’t understand my more adult behavior. No one wanted to sit with me at lunch, and those who were forced to ignored me as though I may give them the plague. They failed to comprehend that I didn’t want to play four square or let them copy my homework. I was totally out of the loop when it came to their lingo, and this was in the time before Facebook. I imagine if I was in grade school today, ignoring me wouldn’t be an issue because I would be absolutely clueless as they spoke in acronyms, likely not even knowing what the word acronym itself meant.
Puppy chow was just another of the many things that was foreign to me. When someone made it for a how-to presentation in class, every single member of that class cheered, excited to get this treat, while I sat there seriously wondering why anyone would want to eat something called Puppy Chow, not believing it was even meant for human consumption. After watching the presentation my eyes were opened to this potentially tasty treat. When handed a bag, I quite eagerly tasted and was instantly impressed and addicted. Where had this been all my life?
I finished my bag over the next couple of days, and then it went by the wayside. I forgot about it. Since then, I’ve also developed that pesky chocolate allergy, so when I did remember it, making it wasn’t really a possibility, no matter how good it sounded. But then I came across this chocolateless Puppy Chow recipe from Averie Cooks and couldn’t wait to try it. This crazy hot summer was the perfect time to take a few minutes and whip it up, as it seems everyone, even this die hard baker, is interested in no-bake recipes.
This Puppy Chow did not disappoint. It took me right back to the single time I had the traditional version, as I had to pull myself away from the bowl to prevent myself from eating it all. I actually made it twice, because I may or may not have been so excited to make it the first time that I forgot to take pictures. And I made it slightly different each time. In the end, being able to compare them side by side, the recipe definitely benefits from less butter and more vanilla and peanut butter, so that’s the version you’ll find below.
Even if grade school wasn’t perfect, this Puppy Chow is pretty close, so head to the kitchen to do some no-baking for a serious treat.Print
- 1 cup Nestle White Baking Chips
- ¾ cup creamy natural peanut butter (I used Trader Joe’s)
- 2 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 6 cups Corn Chex
- 3 cups confectioners’ sugar
- In a large microwave safe bowl, combine the chips, peanut butter, and butter. Place in the microwave on high for 30 seconds. Remove and stir vigorously. Microwave for 30 seconds more. Stir again. See if you can get all the chips melted and the mixture fully combined, if not pop it back into the microwave for about 10 seconds. After stirring again, the mixture should be completely melted.
- Add vanilla and stir to combine. Add the cereal to the mixture. I added 3 cups at a time just to make stirring easier. Try not to break up the cereal too much, though some breaking and crushing is inevitable. The cereal should be basically completely coated with the peanut butter mixture. It is okay if there are some clumps; they are the best parts.
- Add 2 cups confectioner’s sugar and stir to begin coating the cereal. Add the third cup and stir to completely coat the cereal. If it is not coated enough, you may add more confectioners’ sugar until it is.
- Store in a zipper bag at room temperature for up to 1 week or in the freezer in a doubled zipper bag for up to 3 months. Thaw at room temperature for just a few minutes.
Recipe adapted from Averie Cooks