The holidays have been bonkers for me this year (and I’m sure I’m not alone)—between craft fairs and shipping for Remedy Quarterly and this whole pregnancy thing, But yesterday I found myself with a little free time and decided it was time to make at least one thing to share with you. I had three favorites in mind—but the one that rose to the top is this oldie but goodie, puppy chow. I have no idea why it’s called that, but honestly it’s so good that I don’t care what you call it. A mixture of melted peanut butter, butter, and butterscotch all over rice chex, then topped with powdered sugar—this treat is far from healthy but oh-so-good. In fact, that first bite took me right back to my mom’s kitchen growing up where I’d sneak a handful of puppy chow as I walked through the kitchen—then before you knew it the whole bag was gone.
I had an internal debate when I was shopping for ingredients for this recipe—I went to two store that didn’t have butterscotch chips (grrr!). I debated on whether I should try to make my own butterscotch chips (hey, I was getting desperate, I needed my yearly fix), but I quickly came to a realization. This recipe isn’t suppose to be fancy—it’s simple, made from things that scream childhood. Then just as I’d resigned myself to a puppy-chow-free year, I saw an endcap with a few bags of butterscotch chips. I swear angels started singing. I ran and picked up a jar of JIF and a box of rice chex, eager to whip up my holiday favorite.
As soon as I got home, I melted the peanut butter, butter, and butterscotch chips on the stovetop. When it was nice and smooth, I worked in two batches, pouring half the mixture over half the rice chex. Once it was all combined, I poured the gooey chex in a large ziploc, add powdered sugar, sealed the bag and shaked like crazy. Next I simply spread the mixture out on parchment paper and dared myself not to eat them. That’s nearly impossible, but I have to say, once cooled and slightly hardened, they’re better. The real challenge of this recipe isn’t making it, but not eating it all before you have time to share with others.
|1 stick butter
1 cup peanut butter
1 bag butterscotch chips (11 ounces)
1 box rice chex
1-1 1/2 cups powdered sugar
|1. In a small saucepan, heat the butter, peanut butter and butterscotch chips over medium-low heat until smooth.
2. Meanwhile, pour the chex into a large bowl (or if you don’t have a really big bowl, just work in two batches).
3. When the mixture is smooth, pour over the chex and mix to coat all the cereal.
4. Place 1 cup powdered sugar in a large ziploc. Add the coated cereal to the bag, seal, and shake to coat all the cereal.
5. Spread the mixture out over parchment and let cool. At this point, you can sprinkle a little more powdered sugar over top to make them more white, but that’s totally optional. Enjoy!