Active Time
10 MIN
Total Time
40 MIN
Yield
Serves : 13 cups
Abby Hocking / Food & Wine

How to Make It

Step 1    

Line 2 rimmed baking sheets with parchment paper. Pour the cereal into a large bowl. In a medium microwave-safe bowl, melt the chocolate chips with the almond butter and butter at high power in 30-second intervals until smooth, about 1 1/2 minutes. Whisk in 1 teaspoon of the salt. Pour the warm chocolate mixture over the cereal and stir gently with a rubber spatula until coated. Add the almonds and stir a few times until lightly coated.

Step 2    

Scrape the puppy chow onto the prepared baking sheets in an even layer and let stand at room temperature until the chocolate is firm, about 30 minutes.

Step 3    

In a medium bowl, whisk the confectioner’s sugar with the cocoa powder. Sift the cocoa sugar over the cooled puppy chow and stir very gently to combine. Season with the remaining 1/2 teaspoon of salt and serve.

Make Ahead

The puppy chow can be stored in an airtight container at room temperature for up to 4 days.

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