Dark Chocolate Almond Butter Puppy Chow
A grown-up take on classic puppy chow with dark chocolate, nutty almond butter, and a cocoa-dusted finish that’s rich, barely sweet, and dangerously snackable.
Ingredients
Main
- 6 cups rice square cereal
- 1 cup dark chocolate chips 70–75% cacao
- 1/2 cup creamy almond butter
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon flaky sea salt
- 3/4 cup powdered sugar
- 1/4 cup cocoa powder Dutch-process preferred
Instructions
- Add the cereal to a large heatproof bowl and set aside.
- In a small saucepan over low heat, melt the dark chocolate chips, almond butter, and butter together, stirring until smooth and glossy.
- Remove from heat and stir in the vanilla extract and flaky sea salt.
- Pour the chocolate mixture over the cereal and gently fold until evenly coated, taking care not to crush the cereal.
- In a large zip-top bag or bowl, combine the powdered sugar and cocoa powder.
- Add the coated cereal, seal or cover, and shake gently until fully dusted.
- Spread the puppy chow onto a parchment-lined baking sheet and let cool completely before serving.
Notes
For a less-sweet version, increase the cocoa powder to 1/3 cup and slightly reduce the powdered sugar. Add a pinch of espresso powder to the sugar mix for extra depth. Store in an airtight container at room temperature for up to 5 days.