Try this Puppy Chow #1 recipe, or contribute your own.
- Carbohydrate 47.831457 g
- Cholesterol 0.8064 mg
- Fat 8.9730252 g
- Fiber 5.10944008331299 g
- Protein 5.4020092 g
- Saturated Fat 2.5529338 g
- Serving Size 1 1 Serving (67g)
- Sodium 417.49058 mg
- Sugar 42.722016916687 g
- Trans Fat 0.568177520000001 g
- Calories 278 calories
Step-by-step
- Place cereal in a large bowl and set aside.
- In microwave melt both chips, peanut butter and margarine until smooth.
- Add vanilla and pour over the cereal and stir til coated.
- Place cereal mixture and the powdered sugar in paper bags and shake until all are coated.
- Spread out on wax paper to set.
- Store in any container or paper bag and it usually makes between 8-9 cups.
Swapping the margarine for an equal weight of salted butter alters the moisture content and structural integrity of the fat phase, producing a crisper shell once cooled. Without careful temperature control during the melting phase, the high sugar content in chocolate and butterscotch chips will easily scorch or seize into a grainy mass when exposed to direct heat.
- Melt the chocolate chips, butterscotch chips, chunky peanut butter, and fat together in a microwave-safe bowl using thirty-second bursts at medium power to prevent the dairy solids from burning.
- Stir the mixture thoroughly after every interval to distribute thermal energy evenly through the emulsion before adding the quarter teaspoon of vanilla extract.
- Pour the warm liquid over the nine cups of rice or corn cereal in a wide vessel, folding gently with a silicone spatula to avoid crushing the delicate grid structure of the pieces.
- Transfer the coated cereal and one and a half cups of powdered sugar into a clean paper bag, sealing the top tightly before shaking vigorously until every piece wears an opaque, powdery coat.
- Spread the finished snack across a sheet of wax paper for twenty minutes to let the cocoa butter and milk fats solidify completely.
Stored in an airtight container at room temperature, these pieces actually improve by the second day as the residual fats fully migrate into the cereal matrix and soften any brittle edges. Humidity is the primary enemy during storage, causing the powdered sugar to dissolve into a sticky glaze if the container is left unsealed.
