Description
This Peppermint Bark Puppy Chow recipe combines crunchy Rice Chex cereal coated in smooth melted white chocolate and sprinkled with crushed candy canes, creating a festive and delicious holiday treat perfect for snacking and sharing.
Ingredients
Scale
Ingredients
- 7 cups Rice Chex cereal
- 1¾ cups chopped candy canes
- 2 cups melted white chocolate (almond bark or white chocolate wafers)
Instructions
- Prepare the cereal: Add 7 cups of Rice Chex cereal to a large mixing bowl and set aside to be coated later.
- Crush the candy canes: Place 1¾ cups of candy canes into a food processor and pulse until finely crushed into small pieces. Set aside for later use.
- Melt the white chocolate: Place 2 cups of chocolate bark or white chocolate wafers in a microwave-safe bowl. Microwave in 20-second intervals, stirring well between each, until the chocolate is smooth and fully melted.
- Coat the cereal: Pour the melted white chocolate over the Rice Chex cereal. Using two large spoons, gently toss the cereal to thoroughly coat it with the melted chocolate, ensuring even distribution.
- Add the peppermint crunch: Sprinkle the crushed candy cane pieces over the coated cereal and stir gently until the candy pieces are evenly mixed throughout.
- Set the mixture: Spread the chocolate-coated cereal evenly on a baking sheet to allow the chocolate to set completely at room temperature.
- Store and serve: Once the chocolate has hardened, break the mixture into bite-sized pieces if needed. Store in an airtight container at room temperature or refrigerate as preferred.
Notes
- For best results, ensure candy canes are finely crushed to evenly distribute peppermint flavor.
- You can substitute white chocolate with almond bark for easier melting and coating.
- Store in an airtight container to maintain freshness and prevent moisture absorption.
- Make sure to stir chocolate well during melting to prevent burning or clumping.
