Description
This Butterfinger Puppy Chow recipe transforms a classic nostalgic snack into an irresistible treat. It features crispy cereal coated in a rich chocolate-peanut butter mixture, then tossed with powdered sugar and crunchy Butterfinger candy pieces for a unique sweet and salty flavor explosion.
Ingredients
- 7 cups Rice Chex Cereal
- 1 cup semi-sweet chocolate chips
- 1/2 cup creamy peanut butter
- 1/4 cup salted butter
- 1 teaspoon pure vanilla extract
- 15 fun-size Butterfinger candy bars, crushed
- 3 fun-size Butterfinger candy bars, chopped for garnish
- 1 1/4 cup powdered sugar, sifted
Instructions
- Unwrap all 18 Butterfinger bars. Place 15 bars in a heavy-duty Ziploc bag; crush with a rolling pin to a mixture of crumbs and small pieces. Chop the remaining 3 bars for garnish; set aside.
- In a microwave-safe bowl, combine chocolate chips, peanut butter, and butter. Microwave for 60 seconds, stir, then heat in 30-second intervals, stirring until smooth and glossy. Stir in vanilla extract.
- Pour 7 cups of Chex cereal into a very large mixing bowl. Pour the warm chocolate-peanut butter mixture evenly over the cereal. Gently fold with a spatula until all cereal pieces are thoroughly coated.
- Add 1 1/4 cup powdered sugar to a large gallon-sized Ziploc bag. Transfer half of the coated cereal into the bag. Seal, trapping air, and shake vigorously for 2-3 minutes until cereal is evenly coated. Transfer to a parchment-lined baking sheet. Repeat with the remaining cereal.
- Sprinkle the crushed Butterfinger (15 bars) over the powdered-sugar-coated cereal on the baking sheet. Gently toss to combine. Spread the puppy chow in a single layer and chill in the refrigerator for at least 30 minutes until set. Garnish with chopped Butterfinger (3 bars) before serving.
Notes
- Using creamy peanut butter like Jif or Skippy ensures the best consistency.
- Do not overheat the chocolate mixture to prevent it from seizing.
- Gentle folding is key when coating the cereal to avoid breaking it.
- Shake the bag thoroughly for an even powdered sugar coating.
- A variety of crushed Butterfinger textures (crumbs and small pieces) provides the best crunch.
- Spreading on parchment or wax paper prevents sticking.
- Chilling helps the coating firm up for a less sticky treat.
- This Butterfinger puppy chow is best stored in an airtight container at room temperature for up to 3-4 days, or refrigerated for up to 1 week.
- It can also be frozen for up to 1-2 months in a freezer-safe airtight container.
- Prep Time: 20 Minutes
- Cook Time: 3 Minutes
- Category: Dessert/Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/12th of recipe
- Calories: Approx. 350-400 kcal (estimated)
- Sugar: Approx. 30-35g (estimated)
- Sodium: Approx. 150-200mg (estimated)
- Fat: Approx. 20-25g (estimated)
- Saturated Fat: Approx. 8-10g (estimated)
- Unsaturated Fat: Approx. 12-15g (estimated)
- Trans Fat: 0g (estimated)
- Carbohydrates: Approx. 40-45g (estimated)
- Fiber: Approx. 2-3g (estimated)
- Protein: Approx. 5-7g (estimated)
- Cholesterol: Approx. 15-20mg (estimated)
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