Skip the giant bowl and powdered sugar explosion by turning puppy chow into easy-to-eat bark that's perfect for holiday platters. Simply pour it into a 9×13 pan, let it set, break it apart, and enjoy the perfect finger food!
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Puppy Chow Bark
Skip the giant bowl and messy fingers by turning puppy chow into easy-to-eat bark that's perfect for holiday platters. Simply pour it into a 9×13 pan, let it set, break it apart, and enjoy the perfect finger food.
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Servings:
Ingredients
Chocolate Mixture
- 4 cups semi sweet chocolate chips (2) 12-ounce bags is enough
- ½ cup creamy peanut butter
- ¼ cup unsalted butter i.e. ½ stick
- 1 teaspoon vanilla extract
Center Layer & Topping
- 2 cups Chex mix cereal I use Rice Chex
- ¼ cup creamy peanut butter you can add more if you want it extra peanut buttery
- ¼ cup powdered sugar If you're using a sieve to dust, you won't need very much
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Spray a 9×13" pan with nonstick cooking spray and cover with parchment paper (the spray helps the paper stick to the pan so it doesn't shift as easily).
- In a large microwave-safe bowl, combine the chocolate chips (4 cups), peanut butter (½ cup), and unsalted butter (¼ cup, i.e. ½ stick). Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
- Stir in the vanilla extract until fully combined.
- Pour about half of the chocolate mixture into the prepared pan and spread into an even layer. You can tap it against the counter to help the chocolate flatten.
- Warm the remaining peanut butter (½ cup) in the microwave for 15-20 seconds just until pourable, then drizzle it evenly over the chocolate layer.
- Sprinkle the Chex cereal evenly over the chocolate layer. Gently press it down so it settles into the chocolate.
- Drizzle the remaining chocolate mixture over the top and spread gently to cover everything. It's okay if it looks a little messy...it will be covered in powdered sugar! 😉
- Refrigerate for 30 to 45 minutes, or until set. You can put in the freezer to speed up.
- Once firm, lift the bark out using the parchment paper, lightly dust the top with powdered sugar (a sieve or fine-mesh strainer works best), and cut or break into pieces.
- Store in an airtight container at room temperature for up to 5 days.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Did you make this recipe?I'd LOVE to hear your thoughts! Leave a comment below and be sure to mention @DesignEatRepeat or tag #DesignEatRepeat on I stagram!