Last weekend I celebrated my BFF’s birthday. We have a special bond because…well for one we go waaayyy back and two we’re birthday half sistas. Her half is my full and my half is her full…well kind of, not really. But if you’re her or me you totally get where I’m going right now.
Anyways I had big plans for appetizers to bring to her shindig. Unfortunately some blog days are not as successful as others and 3 pm rolled around on the day of her partay and I had nothing. Wah Wah.
This Cake Batter Puppy Chow was my final chance. I couldn’t show up empty-handed to Jen’s house! To be honest, the Chow didn’t come together quite as well as I hoped it would. The white chocolate wasn’t completely smooth so when I folded the Chex in there were some chocolate clumps. But Kara reassured me that it still tasted good, and I knew Jen wouldn’t judge me for bringing Puppy Chow with a few (barely noticeable) clumps.
Lucky for me the Puppy Chow was a hit!! We even brought it with to the bar and let our bartender snack on it. Luckily it was a towny bar and the bartender was a high school classmate. Random. I will definitely make Cake Batter Puppy Chow again, I’ll just need to work on getting the white chocolate to a PERFECT consistency.
All in all the birthday celebration was a blast (from the past–literally). And as another friend Catherine revealed via Facebook status…we partied like it was 1999. #socompletelytrue
Here’s what you’ll need
Melt the butter and white chocolate then stir in almond and butter extract
Pour the melted white chocolate on top of the Chex. Gently stir until evenly coated. Then fold in sprinkles
Finally add powdered sugar and shake in a large Ziploc bag
A new twist on the classic puppy chow
Yield 4 ½ cups
Ingredients
4 cups Rice Chex cereal (use Chex brand)
¼ cup unsalted butter
10 ounces white chocolate almond bark
2 teaspoons almond extract
1 teaspoon butter flavoring
2/3 cup assorted sprinkles
1 ½ cups powdered sugar
Directions
Pour the cereal in a large bowl, set aside.
In a medium saucepan over low heat, melt the butter and white chocolate. Stir constantly until the white chocolate is completely melted and smooth. The mixture will be thick. Remove mixture from heat. Stir in almond extract and butter flavoring. Immediately pour mixture over cereal. Stir gently, being careful not to crush the cereal. Wait 3-4 minutes then gently fold in the sprinkles.
Pour powdered sugar in a large Ziploc bag. Add the coated cereal to the bag too. Seal the bag tight and shake until all the cereal is coated evenly with powdered sugar.
Store in an air tight container, or a Ziploc bag. Best if enjoyed within 1 day as the Puppy Chow will not stay crunchy.
Source: adapted from Sally’s Baking Addiction
