Gingerbread Puppy Chow

Simple ingredients and made in just minutes - gingerbread puppy chow is the sweet treat of the season!

Course Dessert

Cuisine American

Keyword gingerbread puppy chow, holiday puppy chow, muddy buddies, puppy chow

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 343kcal

Pour the cereal into a large mixing bowl and set aside. In a small bowl, combine the confectioners sugar and the ginger, cinnamon, nutmeg, and clove. Set aside.
6 cups cinnamon Chex cereal, ¾ teaspoons ground ginger, ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, 1 cup confectioner's sugar, ⅛ teaspoon ground clove
In a small bowl, melt the butter. Add the molasses and stir until combined. Set aside.
4 tablespoons unsalted butter, 2 tablespoons molasses
Melt the white chocolate chips. Set a heat proof bowl over a pot with about 1 to 2 inches of simmering water on the stove top. Add the white chocolate chips to the bowl and stir with a non stick spatula until melted. (See notes for alternative methods).
12 ounces white chocolate chips
Give the butter and molasses mixture a quick stir and pour over the cereal. Toss to combine. Then pour the melted chocolate over the cereal and mix with a spatula to until the cereal is well coated and the chocolate is mostly evenly spread throughout. Some of the cereal may break, but that's ok!
Transfer the chocolate coated cereal to a plastic zip storage bag. Add the spiced confectioner's sugar. Seal and shake well, about 10 to 15 seconds, until all the cereal pieces are completely coated in the sugar mixture.
Transfer to a parchment lined sheet pan for about 10 minutes to let the white chocolate set before transferring to an air tight container for best results.

Melting the chocolate....use your preferred method. If that means melting in a microwave safe bowl for 10 seconds at a time, stirring after each round - go for it. Because white chocolate is so tempermental, I find the double boiler method mentioned in the recipe above the most fool-proof way, but do what works best for you!
Cooling: Because this recipe does not involve peanut butter, I find that it 'sets' faster. You don't necessarily have to let it dry spread out on parchment paper, but if you don't want any pieces sticking together at all that's the best option.
Important tip! Don't combine the butter, molasses and melted white chocolate. The molasses and white chocolate don't play well together. Doing a quick butter and molasses coating before the chocolate yields the same tasty results without the headache of broken chocolate.