Pink Popcorn Puppy Chow Recipes

Steps:

• Pop popcorn in an air popper.
• Boil the sugar, butter, water and food coloring for 3 minutes. Let cool for 10 minutes.
• Slowly pour the sugar mixture over the popcorn and toss to coat evenly.
• Let dry on a cookie sheet. To speed this process dry in a 200 degree oven for 10 minutes, watching carefully. Set aside.
• Put 1/2 cup powdered sugar and 1/2 cup cake mix 1 gallon size zip-lock bag, do to another bag.
• Put 2 1/2 cups rice chex cereal into a medium sized bowl.
• Melt white chocolate and stir into cereal (be careful not to break cereal).
• Pour white chocolate cereal into 1 of the powder sugar bags, and shake until all are coated.
• Do the same process to the pink melts and rest of cereal.
• Mix both cereals, and popcorn in a bowl before serving.

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.

Steps:

• Pop corn in an air popper.
• Boil the sugar, butter, water and food coloring for 3 minutes. Let cool for 10 minutes.
• Slowly poor the sugar mixture over the popcorn and toss to coat evenly.
• Let dry on a cookie sheet. To speed this process dry in a 200 degree oven for 10 minutes, watching carefully.