Easy Butterfinger Puppy Chow Recipe

If you’re looking for an easy treat that disappears quickly, this Butterfinger Puppy Chow is a fun one to make. Crispy Rice Chex cereal is coated in a creamy peanut butter and white chocolate mixture, covered in powdered sugar, and finished with crunchy Butterfinger pieces.

Prep Time15

Cook Time5

cooling time1

Total Time1 20

Course: Snack

Cuisine: American

Keyword: afterschool snack, candy recipe, easy recipe, Holiday recipe, sweet snack

Servings: cups

Calories: 452kcal

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Kitchen Essentials

Half Sheet Pan

Stainless Bowls

Ingredients

12 Ounces Rice Chex Cereal 12-ounce box is about 9 cups
12 Ounces White Chocolate Chips 1 bag
1 Cup Creamy Peanut Butter
½ Cup Butter (1 stick)
1 Teaspoon Vanilla Extract
2 Cups Powdered Sugar
10.2 Ounces Butterfinger Candy Bars 1 bag of fun size, about 1 1/2 cups chopped

Instructions

Prepare the baking sheets. Line two half-sheet pans with parchment paper. This will keep the puppy chow from sticking while it cools.
Place the Rice Chex cereal in a large bowl or a large clean container with a lid.
12 Ounces Rice Chex Cereal
Make the peanut butter coating. Add the butter, peanut butter, and white chocolate chips to a saucepan. Cook over low heat, stirring constantly, until melted and smooth. About 3-5 minutes.
12 Ounces White Chocolate Chips, 1 Cup Creamy Peanut Butter, ½ Cup Butter
Add the vanilla. Remove from the heat and stir in the vanilla extract.
1 Teaspoon Vanilla Extract
Coat the cereal. Pour the peanut butter mixture over the Rice Chex. Gently stir until the cereal is coated, being careful not to crush the pieces. Let it cool for about 10 minutes.
While the cereal cools, place the candy bars in a blender or food processor. Pulse a few times until they are broken into coarse crumbs.
10.2 Ounces Butterfinger Candy Bars
Add the powdered sugar to the cereal mixture. If using a large container with a lid, secure the lid and gently shake until the cereal is coated. If using a bowl, gently stir until the powdered sugar is evenly distributed.
2 Cups Powdered Sugar
Add the Butterfinger. Pour the puppy chow onto the prepared baking sheets and spread it out. Sprinkle the crushed Butterfinger pieces over the top, gently tossing some of them into the mixture if desired.
Let it cool. Leave the puppy chow uncovered on the baking sheets for about an hour, or until the coating has completely cooled and dried.
Serve or store. Once cooled, transfer to an airtight container.

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Notes

Tips for Making Puppy Chow

Use low heat for the white chocolate mixture. White chocolate can scorch easily, so keep the heat low and stir constantly while melting the butter, peanut butter, and chocolate.

Use a very large bowl or container. You need enough room to gently stir or shake the cereal without crushing it. A large container with a secure lid makes coating the cereal with powdered sugar especially easy.

Don't crush the cereal. Stir gently when adding the melted mixture. Some broken pieces are inevitable, but the goal is to keep most of the Rice Chex intact.

Make coarse Butterfinger crumbs. A few pulses in a food processor or blender are usually enough. You want a mixture of small crumbs and little pieces rather than a fine powder.

Let it dry completely. Spreading the puppy chow over two baking sheets gives the pieces room to cool and allows the coating to set before storing.

Nutrition