I’ve never posted about classic puppy chow before. I mean, sure, ages ago I tried out a lemon version, but I’ve since given up trying to make a dent in the 10,000 possible flavors you can lacquer onto rice. Rice is like dry tofu, flavorless and kinda gross on its own, which makes it indubitably versatile. In the case of puppy chow, rice cereal functions as a vehicle to transport peanut butter and chocolate from a bowl to my mouth without too much shame. (I feel like there is a “treasures in jars of clay” reference here in which I am the rice cereal and the Gospel is chocolate and peanut butter, but I can’t quite flesh it out, ah well).
And now, with the introduction of puppy chow in bar form, I have provided you with an even simpler way to do so. Aren’t you glad?
Amp up the powdered sugar for a more traditional level of p chow sweetness. I wish I had marshmallows on hand to make this a sort of Rice Krispy treat/puppy chow hybrid, but I didn’t. I think it might make the bars hold together a little better. I stuck these in the fridge for a bit before slicing to make things as clean as possible, but they still looked average. Story of my life.
Puppy Chow Bars
Adapted from Dinners, Dishes & Dessert
1 cup chocolate chips
1 cup peanut butter
6 cups Corn Chex, Rice Chex or Rice Krispies cereal
Line a 9 x 13 inch pan with aluminum foil. Place the cereal in a large bowl. Microwave the chocolate chips and peanut butter in a medium bowl, stirring every 30 seconds until melted. Pour the mixture over the cereal and stir to combine. Dump the mix into the prepared pan and press down with a spatula to form into bars. Let cool completely. Before serving, dust with powdered sugar. Slice into bars. You may want to stick the whole pan in the fridge before slicing to get the cleanest cuts.