Cake Batter Puppy Chow (Print Version)
# Ingredients:
01 -
4½ cups (135g) Rice Chex® cereal
02 -
⅔ cup (134g) colorful sprinkles
03 -
1 teaspoon almond extract
04 -
8 ounces (227g) high-quality white chocolate (use white vanilla wafers, not chips)
05 -
1 teaspoon vanilla extract
06 -
¼ cup (57g) unsalted butter, sliced into 8 pieces
07 -
1 cup (120g) powdered sugar
# Instructions:
01 -
Measure the Rice Chex into a big mixing bowl. Make sure the bowl is spacious enough to stir without breaking the cereal. Keep this ready for later.
02 -
Place a medium saucepan on low heat. Toss in the butter pieces, white chocolate, almond extract, and vanilla extract right away—don’t wait. Stir constantly to combine everything into a creamy, smooth mixture. High heat or adding extracts late will ruin your mix, so stay patient here!
03 -
Pour the warm chocolate-butter mixture over the cereal in your bowl. Use a silicone spatula or wooden spoon and gently fold—don’t squash the pieces—until everything’s nicely coated in the mixture.
04 -
Dump the coated cereal into a zip-top bag or a lidded container. Toss in the sprinkles, seal it up, and shake it around until those sprinkles stick evenly. The warm coating makes this process easier and keeps the colors vibrant on each piece.
05 -
Unzip or open your container and toss the powdered sugar on top. Seal tightly again, then shake well until every single cereal piece gets a fluffy sugar coating. Spread it all out on a lined baking sheet (parchment or foil works fine) to let it cool completely. Once cooled, gently give it another toss to get rid of extra sugar before packing it away.
# Notes:
01 -
Keep this fun treat fresh for up to a week by storing it in a sealed container at room temperature.
02 -
White vanilla melting wafers melt much better than white chocolate chips since chips tend to seize due to stabilizers.
03 -
Switch up your sprinkle colors to fit any occasion or celebration—it’s super customizable!