This pumpkin spice puppy chow is a sweet, crunchy fall snack made with crispy rice cereal coated in creamy white chocolate and peanut butter, then tossed in powdered sugar and warm pumpkin pie spice. It comes together in 15 minutes with no baking, making it perfect for movie nights, parties, school treats, and holiday gifting.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes (plus 15 minutes setting time)
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: American
Ingredients
- 9 cups rice Chex cereal (or other crispy corn or rice square cereal)
- 1 cup white chocolate chips
- 1/2 cup creamy peanut butter (or sunflower seed butter for a nut-free version)
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice, divided
- 1/4 teaspoon fine sea salt
- 1 1/2 cups powdered sugar
- 1/2 cup pumpkin spice baking chips or butterscotch chips (optional)
- 1/2 cup candy corn or mini pumpkin candies (optional)
Instructions
- Measure the cereal into a very large bowl and set aside. Line a large rimmed baking sheet with parchment paper.
- In a medium microwave-safe bowl, combine the white chocolate chips, peanut butter, and butter. Microwave in 30-second intervals, stirring after each, until smooth and melted, about 1 to 1 1/2 minutes total.
- Stir in the vanilla extract, 1 teaspoon of the pumpkin pie spice, and the salt until smooth.
- Pour the warm mixture over the cereal. Gently fold with a rubber spatula until every piece is evenly coated, taking care not to crush the cereal.
- In a large zip-top bag or a second large bowl, combine the powdered sugar and the remaining 1 teaspoon pumpkin pie spice. Add the coated cereal in two batches and shake or toss until fully covered.
- Spread the mixture onto the prepared baking sheet in a single layer and let it set for 15 to 20 minutes.
- Once set, stir in the baking chips and candy corn, if using. Serve or store in an airtight container.
Notes
- Heat the chocolate mixture gently and in short intervals, since white chocolate scorches easily.
- Let the coating cool for a minute or two before pouring it over the cereal so it clings without making the cereal soggy.
- Add the candy corn and chips after the puppy chow has cooled, or they may melt.
- Make a double batch for parties by coating the cereal in two separate bowls.
- For a nut-free version, use sunflower seed butter or cookie butter and check that the cereal and chips are nut-free.
- Store in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months.
- For a homemade pumpkin pie spice, mix 2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon nutmeg, and 1/4 teaspoon ground cloves.
Nutrition
- Serving Size: 3/4 cup
- Calories: 285
- Sugar: 29 g
- Sodium: 190 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 6 mg
Find it online: https://thefamilycooking.com/pumpkin-spice-puppy-chow/
