Being a military kid, I grew up in a number of places. I’m Canadian and have spent most of my life in Canada, though as a kid I was extremely fortunate to live in Hawaii for four years.
Since I was only seven when we moved there, it wasn’t the warm climate, salty air, or barefoot beach walks that caught my attention. It was candy. Grocery aisles seemed to be exploding with chocolate bars, chips, and sweet bites in flavors I had never seen in Canada. Funyuns, anyone?
Fortunately, my Funyuns days are behind me, but now that I’m back in Canada I have a special interest in American treats unheard of up north. Enter puppy chow.
If you have yet to try puppy chow, know that it’s possibly one of the easiest sweet snack treats you can make. It’s a coated cereal snack mix that can be customized in endless ways; this one is a holiday flavored chocolate peppermint puppy chow.
Coated in chocolate, crushed candy canes, and icing sugar, this sweet treat is super snack-able and great to have around during the holidays. Just don’t knock your food processor off the table and break it like I did when crushing the candy canes. Grace is not my strong suit. Enjoy. Print Chocolate Peppermint Puppy Chow Author: Katy’s Kitchen Prep time: 20 mins Total time: 20 mins Yield: 8 cups This is a delicious, sweet snack mix perfect for the holidays. To crush the candy canes quickly, use a food processor, or for bigger chunks use a Ziploc bag and a rolling pin. Ingredients
- 8 cups crispy rice cereal squares
- 1 cup semi-sweet chocolate chips
- ¼ cup butter
- 12 candy canes, crushed (just under 1 cup)
- 1 cup powdered sugar
- Pour the cereal into a large mixing bowl.
- In a double boiler, melt the chocolate chips with the butter, stirring occasionally. Pour the chocolate over the cereal, stirring while pouring, to ensure the chocolate coats the cereal evenly.
- Fold in the crushed candy canes.
- Pour the cereal into a Ziploc bag and add the powdered sugar. Seal the bag and shake until the cereal pieces are evenly coated with sugar. Store in an airtight container at room temperature for up to a week.