CAKE BATTER PUPPY CHOW #desserts #glutenfree

CAKE BATTER PUPPY CHOW #desserts #glutenfree

A crunchy, cake-battery take on the exemplary Puppy Chow!

I can't pressure enough that you ought not utilize white chocolate chips for this formula. Chocolate chips contain stabilizers that help them keep their shape, so softening them easily can be precarious.

Since you're presenting dampness (the concentrate and the margarine) to your dissolving material, it is as of now going to be somewhat less smooth than if you forgot about those things in the first place.


CAKE BATTER PUPPY CHOW #desserts #glutenfree


  • 4 and 1/2 cups Rice Chex® cereal
  • 4 Tablespoons unsalted butter cut into 8 slices
  • 8 ounces white chocolate
  • 1 teaspoon almond extract*
  • 1 teaspoon vanilla extract*
  • ⅔ cup sprinkles of your choice
  • 1 cup powdered sugar


  1. Pour the cereal into a large bowl and set aside.
  2. In a medium saucepan over low heat, melt the butter, white chocolate, almond extract and vanilla extract, stirring constantly until completely melted. Remove from heat.
  3. Immediately pour melted mixture over cereal and stir gently to coat.
  4. Pour cereal into a large zip-top bag or large container with a tight-fitting lid and add the sprinkles. Shake until all of the sprinkles are dispersed evenly.
  5. Add the powdered sugar and shake again until everything is coated. Spread onto baking sheet lined with foil or parchment and allow to cool. Discard excess powder. Store in an airtight container at room temperature up to one week.

*It is important to add extract at the beginning of the melting process. Adding it later will cause the mixture to seize up, and you will be unable to use it.

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