Am I the only one who loves peppermint bark? Like seriously, I could eat my weight in that stuff! Because chocolate + peppermint…what’s not to love?? 😉 So of course when I saw a peppermint bark variation of puppy chow (or muddy buddies, whatever you prefer) I was on board. I even had all the ingredients on hand, thanks to the white chocolate peanut butter snack mix I made a few weeks ago. In fact, I had been looking for a way to use up the leftover rice chex before it went stale, and I couldn’t have found a more perfect way! With only 3 ingredients, it’s perfect for your busy holiday schedule as well. I used Andes peppermint crunch baking chips, but you could easily substitute white chocolate and crushed peppermint. You can even add some crushed peppermint to the Andes baking chips…but I was too lazy to crush any peppermint and it was still delicious. I’m also thinking that a combination of dark chocolate and Andes peppermint crunch would be delicious too! This “recipe” is so versatile, the sky is the limit. Get creative. I think it’d be pretty hard to make a bad batch of puppy chow! =) Enjoy!
Peppermint Bark Puppy Chow
6 cups rice chex
10 oz bag Andes peppermint crunch baking chips
1-1/2 cups powdered sugar
1. Add andes chips to large microwave safe bowl. Microwave in 30 second intervals until melted and smooth.
2. Add chex to melted chips. Stir until evenly coated.
3. Add powdered sugar to large ziploc bag. Add coated chex to powdered sugar. Seal bag and toss to coat.