Dark chocolate cookie butter puppy chow is a little bit crunchy, caramely-sweet with a hint of spice cookie, drenched in dark chocolate, and dusted with powdered sugar. Need I say more?
Let’s just get straight to it: this dark chocolate cookie butter puppy chow is good. Like eat it by the fistful, can’t stop eating it, ‘whoops! I ate it all’ kind of good!
And since puppy chow is made with cereal, this is a perfectly acceptable breakfast, right?
We all know the classic puppy chow (or do you call it ‘muddy buddies?’), made by coating Chex cereal with peanut butter and chocolate before tossing it in powdered sugar. The result is a lightly crunchy, sweet, and chocolatey confection that you just. can’t. stop. eating.
Well I’ve kicked it up a notch, replacing the peanut butter with cookie butter (hello caramel-y flavor with hints of spice cookie!) and the semi-sweet chocolate with dark chocolate for a treat that’s just as drool-worthy as the original but with a fun new flavor combination. In short, this dark chocolate cookie butter puppy chow is to die for! You can thank me later.
Dark Chocolate Cookie Butter Puppy Chow
9 cups Rice Chex cereal
1 1/2 cup dark chocolate chips
3/4 cup cookie butter
6 T unsalted butter
2 1/2 cups confectioners’ sugar (divided)
Place cereal in large bowl. Set aside.
Place dark chocolate chips, cookie butter, and butter in a small bowl. Microwave on high heat for 30 seconds, then stir. Microwave on high heat for another 30 seconds. Stir the mixture until smooth. (Microwave for additional short increments, if necessary.) Pour the melted mixture over the cereal and stir to coat.
Pour cereal into a 2 gallon zip top plastic bag. Add 2 cups confectioners’ sugar mixture, seal bag, and shake to coat. Spread the coated cereal onto baking sheets lined with wax paper. Sprinkle the remaining 1/2 cup confectioners’ sugar over the puppy chow and use your hands to gently toss. Let the puppy chow dry before serving.
Store leftovers in an airtight container at room temperature for up to 5 days.