Background: My Mom would make us Puppy Chow when we were kids and still continues to make it for us as adults because we love it that much! The peanut butter and chocolate combination never gets old and makes the perfect dessert in my opinion. I have to limit how much I make it, because it’s addicting. Once that lid comes off, you can’t stop. I like to make it for special occasions or put it in jars as gifts for family and friends!
- 12 ounces package of Nestle Toll House semi-sweet chocolate chips
- 1 cup creamy peanut butter
- 1 stick butter
- 1 box Crispix cereal
- 3 cups powdered sugar
- Pour box of cereal into a large bowl, set aside.
- In a medium saucepan, melt chocolate chips, peanut butter, and butter.
- Pour the mixture over the cereal. Mix lightly until coated, being careful to not crush the cereal.
- Put the powdered sugar in a large paper bag or covered bowl. Add cereal mixture and stir or shake to coat. Our family has always used the paper bag method.
- After the cereal mixture has all been coated with powdered sugar, pour out onto waxed paper to dry.
- Store in covered bowl or jar at room temperature.
My mom’s Puppy Chow and Seven Layer Bars recipes were my favorite desserts growing up. Now I make them for my family. I hope you enjoy!
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