Saturday, May 11, 2013

Puppy chow!

Besides chex mix, I made another nutty favorite for my mom's visit:  puppy chow.  It's another concoction where the recipe on the box is clearly inferior to my carefully-troubleshoot version.  There is just never enough chocolate for the amount of cereal.  I would note that I've tried making this with natural peanut butters, maple syrup, tried to make it a little less...crazy.  But every attempt has failed, so embrace the sugar high and enjoy in moderation. 


Puppy Chow

recipe adapted by me

122 grams rice chex (4 1/2 cups)
140 grams corn chex (4 1/2 cups)
336 grams 72% dark chocolate (12 ounces; 2 cups)
256 grams skippy peanut butter (1 cup)
113 grams unsalted butter (1 stick)
26 grams vanilla (2 tablespoons)
480 grams powdered sugar (4 cups)

1.  Melt chocolate, peanut butter, butter, and vanilla in a saucepan over low heat.  Stir frequently to avoid burning the chocolate.
2.  Meanwhile, measure out chex cereal in a large vessel (10x15 baking pan, a very large shallow stainless steel bowl, etc).
3.  Sift powdered sugar.
4.  Pour melted chocolate peanut butter mixture over chex cereal and stir slowly to avoid breaking the cereal.  Stir until all cereal is coated with chocolate (about two minutes).
5.  Pour half of the powdered sugar on top of of the chocolatey cereal and stir slowly to cover.  Stir until all cereal is evenly coated with powdered sugar (about three minutes).  Wait five to ten minutes.
6.  Now that you've created the equivalent of a crumb coating of frosting on a cake, sprinkle on the rest of the powdered sugar and stir until evenly coated (about three minutes).
7.  Allow to fully cool for about two hours, and then store in an air-tight container. 

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