Midnight Puppy Chow Recipes

Steps:

• In a saucepan over low heat, melt the chocolate; add peanut butter and mix until smooth.
• Remove from heat, add cereal and stir until coated.
• Pour powdered sugar into large plastic bag, add coated cereal and shake until well coated. Store in airtight container.

Steps:

• Heat chopped chocolate or chips, peanut butter, maple syrup, and salt in a large heatproof bowl in a microwave on high 30 seconds. Stir to combine, then microwave 30 seconds more and stir until melted and smooth. Add cereal and gently toss with a rubber spatula until coated. Transfer to a large resealable plastic bag.
• Whisk cocoa powder and powdered sugar in a small bowl. Pour over cereal in bag, seal, and shake until coated. Pour out onto a parchment-lined rimmed baking sheet and let cool.

Steps:

• Pour cereal into a very large bowl. In a large microwave-safe bowl, combine chocolate chips, peanut butter and butter. Microwave on high 30 seconds. Stir gently. Continue microwaving on high, stirring every 30 seconds, until melted and blended. Pour over cereal; gently stir to coat, In batches, place confectioners' sugar in a gallon-sized bag, add cereal mixture and shake until well coated. Spread cereal out on a baking sheet. Let stand until set. Store in airtight containers.

Steps:

• Place the cereal in a large bowl. Melt the chocolate and peanut butter in the microwave or on the stovetop. Microwave in a bowl in 30-second intervals, stirring between each, until nearly completely melted, then stir to melt completely. On the stovetop, stir in a small saucepan over low heat. Off the heat, stir in the vanilla.
• Pour the chocolate-peanut butter mixture over the cereal and stir vigorously to coat. Refrigerate until the chocolate is cool, tacky and less shiny than melted chocolate, 10 to 15 minutes.
• Spread the cereal in an even layer on a sheet pan. With a spoon or fine-mesh sieve, sprinkle some of the powdered sugar evenly over the cereal, add a pinch of salt, then toss with a spoon or your hands, or both, until evenly coated. Repeat with the remaining powdered sugar (adding the sugar in batches ensures it doesn't all soak into the chocolate). Set aside to set, at least 5 minutes. Store in an airtight container at room temperature for 3 to 4 days, or in the fridge or freezer for months.