Puppy Chow Cookies Recipes

Steps:

• Preheat oven to 350 degrees. If using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
• In a large bowl, combine cookie ingredients as directed on package or according to your own recipe instructions.
• Shape dough into 1" balls (about 2 1/2 tsp) and place 2" apart on an ungreased cookie sheet.
• Bake about 8 minutes (at this time I just slightly press on cookie and return to oven for 2 more minutes) or until the edges a lightly golden brown (do not over cook or they will crumble in chocolate) cool for 2 minutes on cookie sheets them remove to cooling rack and cool completely.
• In a bowl, microwave chocolate chips, peanut butter and butter uncovered on high in one minute intervals, stirring after each minute, until it is combined and smooth, stir in vanilla.
• In a gallon size ziploc bag place 1 1/2 c powdered sugar; set aside.
• In a large bowl place 12 cooled cookies, pour 1/3 of chocolate mixture over cookies in bowl, with a rubber spatula carefully toss cookies to coat with chocolate (they do not have to be completely coated in chocolate) Place cookies six at a time in powdered sugar bag and gently turn to coat cookies.
• Shake excess powdered sugar off and place on cooling rack to set up.
• Repeat with 12 more cookies and 1/2 of remaining chocolate mixture; repeat again until all cookies have been coated, adding more powdered sugar to bag if you run out.
• *If you are using your own recipe, it may yield more or less cookies so make sure you have enough chocolate mix and powdered sugar to coat. The Irresistible Peanut Butter Cookies recipe makes a bit more, but I just top extra's with granulated sugar and skip steps 5+. Betty Crocker's cookie mix will make 3 dozen, which is what this recipe is based on*.

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:

• 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:

• 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.