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Peppermint Bark Puppy Chow

Peppermint bark puppy chow combines chocolate-coated Rice Chex with a drizzle of white chocolate and finely crushed candy canes. Cool the cereal before adding the topping so the white chocolate sets into a crisp finish.
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Prep Time 15 minutes
Cook Time 5 minutes
Cooling and setting 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Snack
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Coat the cereal
  • 9 cups Rice Chex cereal
  • 1 cup semisweet chocolate chips
  • 0.5 cup creamy peanut butter
  • 0.25 cup unsalted butter
  • 1 tsp vanilla extract
  • 1.5 cups powdered sugar
Peppermint bark topping
  • 8 oz white chocolate melting wafers
  • 0.5 cup candy canes finely crushed

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Coat the cereal
  1. Line an 18x13-inch rimmed baking sheet with parchment paper.
  2. Place the cereal in a large bowl.
  3. Combine the chocolate chips, peanut butter, and butter in a microwave-safe bowl.
  4. Microwave at 50% power in 30-second intervals, stirring after each, until smooth.
  5. Stir the vanilla into the melted chocolate mixture.
  6. Pour the mixture over the cereal and fold gently until the cereal is evenly coated.
  7. Transfer the coated cereal to a large resealable bag and add the powdered sugar.
  8. Seal the bag and shake until evenly coated.
  9. Spread the cereal on the prepared baking sheet and let it cool for 20 minutes.
Add the peppermint bark topping
  1. Microwave the white chocolate melting wafers in a microwave-safe bowl at 50% power in 20-second intervals, stirring after each, until smooth.
  2. Drizzle the melted white chocolate over the cooled cereal.
  3. Immediately sprinkle the crushed candy canes over the top.
  4. Let stand at room temperature for 20 to 30 minutes, until the white chocolate is set.

Notes

For an even coating, shake the sealed bag well before spreading the cereal to cool. Store airtight in the refrigerator for up to 1 week; it can be frozen for up to 2 months. For a peanut-free swap, use sunflower seed butter.