Sweet and Salty Puppy Chow Recipe (Chocolate Peanut Butter Snack Mix)
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This sweet-and-salty puppy chow recipe upgrades the classic with browned butter, miso, and cayenne for a crunchy, chocolatey snack that's wildly delicious.
Yield
12
Time
45 minutes
Ingredients
4 tablespoons (57 g) unsalted butter
1/2 teaspoon cayenne pepper
6 1/2 ounces (180 g) chopped bittersweet or dark chocolate or chocolate chips (about 1 cup)
1 cup creamy peanut butter (9 ounces; 260 g)
1/4 cup white miso paste (2 3/4 ounces; 245 g)
8 cups crispy rice cereal squares (10 ounces; 280 g) (such as Rice Chex)
3 cups powdered sugar, divided
Instructions
Step 1
In a medium saucepan, heat butter over medium-high until melted. Continue to cook, stirring and swirling skillet frequently, until the butter begins to turn golden brown and smells nutty, 4 to 6 minutes. Stir in cayenne and quickly transfer to a small bowl; set aside. Do not clean saucepan.
Step 2
Melt chocolate chips in now-empty saucepan over medium heat, stirring constantly until smooth, 2 to 3 minutes. Stir in peanut butter and miso and cook until melted and smooth, about 1 minute. Remove from heat and stir in reserved browned butter mixture.
Step 3
Add rice cereal to a large bowl and pour the chocolate mixture over top. Toss gently until the cereal is coated. Chill in the refrigerator, uncovered, for 5 minutes to cool slightly.
Step 4
Add 1 cup powdered sugar to a large zipper-lock bag; layer with 1/2 of the cooled cereal and another 1 cup of the powdered sugar. Layer remaining 1/2 cooled cereal and remaining 1 cup powdered sugar; seal bag and shake to coat. Alternatively, mix all ingredients together in a large bowl until evenly coated. Transfer cereal to a large rimmed baking sheet lined with parchment paper. Spread the cereal evenly and chill in the fridge, uncovered, for 20 minutes, until the chocolate is set, or at room temperature for about 1 hour. Serve at room temperature.
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