Try this Puppy Chow I Recipe recipe, or contribute your own.
- Carbohydrate 57.9370417130938 g
- Cholesterol 26.7754166925779 mg
- Fat 25.4203868818933 g
- Fiber 2.07200002764967 g
- Protein 6.90586250406161 g
- Saturated Fat 11.9698098806481 g
- Serving Size 1 1 Serving (94g)
- Sodium 80.1513270471006 mg
- Sugar 55.8650416854441 g
- Trans Fat 1.73123484713164 g
- Calories 474 calories
Step-by-step
- Melt the peanut butter with the butter or margarine and the milk chocolate.
- Pour over the cereal and toss until well coated.
- Place the coated cereal in a large paper sack then add the confectioners' sugar, fold down the top of the bag and shake to coat.
Why is the cereal dissolving into a paste instead of staying crisp under the chocolate? This classic confection relies on precise thermal control and physical handling to avoid soggy pieces.
Mastering the Coating Process
Melt the butter, peanut butter, and milk chocolate chips gently using a double boiler or low microwave power. High heat scorches milk chocolate rapidly at temperatures above 110 degrees Fahrenheit, causing the fats to separate and seize. Pour the warm mixture over the crispy corn and rice cereal. Toss the ingredients with a rubber spatula using a folding motion rather than aggressive stirring to prevent crushing the delicate cereal structures. Transfer the coated cereal into a large paper bag containing the confectioners' sugar, fold the top securely, and shake vigorously until every piece wears an even white coating. Spread the finished mixture across parchment paper to cool completely before storage in an airtight container for up to seven days at room temperature.
- Swapping natural peanut butter for conventional homogenized brands introduces excess oil that prevents the sugar from adhering properly.
- Chilling the coated cereal in the refrigerator for 10 minutes accelerates setting if the ambient kitchen temperature exceeds 75 degrees Fahrenheit.
