Certainly not for a dog, this sweet and salty snack disappeared quickly in the Food & Wine Test Kitchen. We swapped in our favorite almond butter for the more common peanut butter and added chopped roasted almonds for extra crunch. Slideshow: More Snack Recipes 

Anna Painter


Credit: Abby Hocking

Recipe Summary test

10 mins
40 mins
13 cups


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.