Vegan Puppy Chow
Puppy chow is everything you want in a treat. Creamy peanut butter and dark chocolate pair so perfectly around the pretzels and cereal to create that sweet and salty with a little bit of crunch. This recipe is great for parties, gatherings, or something to keep in the cupboard for that sweet tooth of yours.
Vegan Puppy Chow
For every one of my birthdays in elementary school, I was known to bring little bags of puppy chow in to share with my classmates. My Mom has the best recipe for puppy chow.
When I went home for the Holiday’s this past year, I knew there would be a Christmas container sitting on the counter with that delicious puppy chow in it.
But, it wouldn’t be vegan.
Adjusting this recipe to fit “plant-based” eaters was not difficult. I switched out only a few ingredients for dairy-free options, the rest stayed the same.
There are a couple of things that make this Puppy Chow recipe stand out from the rest:
Often times, puppy chow is just thrown together with melted chocolate and peanut butter, poured over Chex cereal and covered in powdered sugar.
This recipe has that extra “homemade” touch:
How To Make Puppy Chow:
Melt 12 oz. of vegan stick butter in a large pot over low-medium heat. Be careful not to have it too hot as the butter and chocolate will burn. Stir in 12 oz of dairy free dark chocolate, then add 2 big spoonfuls of peanut butter, and 1 tsp of vanilla extract. Stir until it creates a thick and creamy base.
Remove the pan from heat to add in the dry ingredients.
Pour in 2 cups of pretzels next. This allows them all to be covered completely, which later, gives you a true “sweet and salty” taste.
For the cereal, I choose 4 cups of rice chex and 4 cups of corn chex. It’s the way my Mom did it, so that’s probably the way I’ll always choose to do it.
Don’t fix it if it isn’t broke, right?
Add the cereal in ~2 cups at a time to ensure all is coated by the chocolate and peanut butter mixture.
Once all dry ingredients are gone and coated as evenly as possible, it’s time to coat in powdered sugar.
This is another key element to this recipe. Using a paper bag, like one from the grocery store, to toss the chocolate covered mix.
Layer the powdered sugar and mix in the bag and shake vigorously, checking frequently to ensure coated completely. It should be “white” when you’re finished. You can add more powdered sugar as necessary.
I shake my bag outside, as sometimes the powdered sugar can leak out of the bag. Less clean up!
This recipe is one of my favorites to make over the Holidays, when I’m going somewhere and have to bring a snack or dessert, or to package up into individual bags and share that way.
Vegan Puppy Chow
Everything you could want from a sweet and salty treat; perfectly paired dark chocolate and creamy peanut butter, with a little bit of crunch.
- 12 oz vegan stick butter earth balance
- 12 oz vegan dark chocolate morsels enjoy life foods
- 2 big spoonfulls peanut butter earth balance
- 1 tsp vanilla extract
- 2 cups pretzels
- 4 cups rice chex cereal
- 4 cups corn chex cereal
- 1 lb. powdered sugar
Melt butter over low-medium heat in a big sauce pan
Add and stir in chocolate when butter is almost melted
Stir in peanut butter until all is completely melted and smooth
Take off heat
Add pretzels, stir lightly to coat with mixture
Add ~2 cups at a time of cereal stirring and tossing carefully to coat completely until all ingredients (minus powdered sugar are in the pot
In a big paper bag, layer powdered sugar and pot mixture until pot is empty
Shake vigorously until evenly coated
Shaking bag outdoors is best as powdered sugar can powder out of the bag