Samoas Puppy Chow Cereal (Printable Version)
Crunchy cereal coated in chocolate and peanut butter, tossed with caramel and toasted coconut, finished in powdered sugar.
# What You'll Need:
→ Cereal Base
01 - 6 cups rice or corn Chex cereal
→ Chocolate Coating
02 - 1 cup semi-sweet chocolate chips
03 - 1/2 cup creamy peanut butter
04 - 1/4 cup unsalted butter
→ Caramel and Coconut Layer
05 - 3/4 cup soft caramel candies, unwrapped
06 - 1 tablespoon milk or heavy cream
07 - 1 cup sweetened shredded coconut, toasted
→ Powdered Coating
08 - 1 1/2 cups powdered sugar
→ Optional Drizzle
09 - 1/3 cup semi-sweet chocolate chips, melted
10 - 1/4 cup caramel sauce
# Directions:
01 - Preheat oven to 350°F. Spread shredded coconut evenly on a baking sheet and toast for 5 to 7 minutes, stirring occasionally, until golden brown. Remove from oven and let cool completely.
02 - Combine semi-sweet chocolate chips, creamy peanut butter, and unsalted butter in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each interval, until fully melted and smooth.
03 - Place Chex cereal in a large mixing bowl. Pour the melted chocolate-peanut butter mixture over the cereal and gently toss until every piece is evenly coated.
04 - In a small microwave-safe bowl, combine unwrapped caramel candies with milk or heavy cream. Microwave in 20-second intervals, stirring between each, until the caramel is smooth and pourable. Drizzle over the coated cereal and toss gently to combine.
05 - Sprinkle the toasted coconut over the caramel-coated cereal and gently stir to distribute evenly throughout the mixture.
06 - Transfer the mixture into a large zip-top bag or lidded container. Add powdered sugar, seal tightly, and shake vigorously until every piece is thoroughly coated.
07 - Spread the coated puppy chow onto a parchment-lined baking sheet in a single layer. Allow it to cool and set completely.
08 - If desired, drizzle with melted semi-sweet chocolate and caramel sauce. Allow the drizzle to set before serving.
# Expert Tips:
01 -
- It captures everything addictive about Samoas cookies in a handful snack you cannot stop eating.
- The caramel drizzle and toasted coconut make this wildly more interesting than regular puppy chow.
- You can make the whole thing in under twenty minutes with zero special equipment.
02 -
- Burnt coconut is bitter and will ruin the entire batch, so set a timer and check it at the five minute mark.
- Do not skip the parchment paper when spreading the puppy chow to set, because it will glue itself to a bare baking sheet.
- If the caramel seizes and becomes grainy, add another half tablespoon of cream and heat again until smooth.
03 -
- Refrigerate the finished puppy chow for ten minutes if your kitchen is warm and the coating refuses to set.
- Double the batch because people will eat half of it before it even finishes cooling, and you will wish you had more.