Festive Holiday Peppermint Candy Cane Puppy Chow (Print version)
Crunchy peppermint candy cane puppy chow with white chocolate, powdered sugar, and festive sprinkles. No baking needed.
# Ingredients:
For the puppy chow
01 -
8 cups (240 g) gluten-free rice cereal squares
02 -
12 oz (340 g) white melting chocolate or chopped white baking chocolate
03 -
1 teaspoon coconut oil or neutral oil, optional
04 -
1/4 teaspoon peppermint extract, optional
05 -
1 cup (120 g) crushed candy canes or peppermint candies
06 -
3 tablespoons festive sprinkles, optional
07 -
1 1/2 cups (180 g) powdered sugar
# Instructions:
01 -
Place unwrapped candy canes in a zip-top bag, press out the air, and crush with a rolling pin until you have small pieces with some peppermint dust.
02 -
Melt the white chocolate in a microwave-safe bowl in 20-second bursts, stirring after each burst, until smooth. Stir in the oil and peppermint extract if using.
03 -
Place the cereal in a very large bowl. Pour the melted chocolate over it and fold gently with a spatula until the cereal is evenly coated.
04 -
Transfer the warm coated cereal to a large zip-top bag or lidded container. Add the crushed candy canes and sprinkles, then shake gently until they cling to the coating.
05 -
Add the powdered sugar, seal again, and shake until the pieces are fully coated and no longer sticky.
06 -
Spread the puppy chow on parchment paper for 15-20 minutes. Store in an airtight container at room temperature for up to 1 week.
# Good to know:
01 -
Makes about 10 half-cup servings.
02 -
Use gluten-free cereal, sprinkles, and candy canes if serving gluten-free guests.
03 -
Best stored at room temperature after the coating has fully set.