Cake Batter Puppy Chow
There’s not a lot of things that I truly can’t stop eating. And even when I say, “Geez, I just can’t quit eating this!” it’s a stretch. But this cake batter puppy chow? I literally (and yeah, I mean literally.) could. not. stop. eating. it. Babe had to physically remove the bag and HIDE it.
Most of the time, you can get away without name brand ingredients. I’ve never noticed a difference in a cheesecake made with Philadelphia as opposed to one made with generic cream cheese. But for this cake batter puppy chow, I really really recommend name brand Chex. The first couple tests I did were with generic “rice squares” and they broke very easily when folding in the white chocolate. The Chex held up 100x better.
Speaking of white chocolate, you don’t have to use it. I do, because I keep myself stocked with a 5 1/2 lb bag specifically for melting and coating. It does make the puppy chow taste better than if you were to use those candy coating discs. In my experience, the candy coating is a bit too sweet. However, the coating is more cost effective than the white chocolate. It just depends on where your priorities are. Both will make a fantastic puppy chow.
Once the chocolate/coating is folded into the cereal, add the sprinkles and gently fold those in, too. If you have a lid for the bowl you’re using, you don’t need to worry about using a zip top bag for the dusting part. But seeing as how I have no lids for my bowls, I transferred the entire batch over to a bag and sprinkled in the cake mix before shaking that moneymaker.
You could use either yellow or white cake mix. It’s a toss up for me, but I generally use white. I could also see this cake batter puppy chow being made with melted chocolate, sprinkles and devil’s food mix!
Cake Batter Puppy Chow
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 9 servings (1/2 cup each) 1x
- Category: Snacks, Dessert
- Method: Microwave, No Bake
- Cuisine: American
Description
Loaded with sprinkles, this snack is absolutely adorable and impossible to stop eating.
Ingredients
- 4 1/2 cups rice or corn Chex cereal
- 8 oz white chocolate, chopped
- 2 oz rainbow nonpareil sprinkles
- 3/4 cup white cake mix
Instructions
- Add the cereal to a large bowl with enough room to comfortably fold the melted white chocolate into the cereal without spilling over the sides. I used a 6 quart bowl.
- Add the chopped white chocolate to a heatproof, non metal bowl, and microwave on normal power for 30 seconds. Stir the chocolate well to evenly distribute the heat, and return to the microwave for another 30 seconds. Stir again. If there are still solid pieces of chocolate, return the bowl to the microwave for another 5-10 seconds to finish melting. Depending on the power of your microwave, it may take one more time.
- Pour the melted white chocolate over the cereal, and gently fold to coat completely. Add the sprinkles and fold again to evenly distribute.Β
- Add the coated cereal to a gallon size zip top bag, and add the cake mix. Close the top of the bag and shake vigorously to completely coat well.Β
- Store any leftovers in a sealed container for 1-2 weeks.
Nutrition
- Serving Size: 1/2 cup
- Calories: 179
- Sugar: 17.6 g
- Sodium: 158.5 mg
- Fat: 8.4 g
- Saturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 0.3 g
- Protein: 2.2 g
- Cholesterol: 4 mg
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