Something Edible on Video: A Mexican Chocolate Spin on Puppy Chow Snack Mix - Something Edible
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Something Edible on Video: A Mexican Chocolate Spin on Puppy Chow Snack Mix

Something Edible on Video: A Mexican Chocolate Spin on Puppy Chow Snack Mix


I doubt there are many folks out there that would turn down a handful of puppy chow (a.k.a. "muddy buddies"). Chocolate and peanut butter is practically a flavor in and of itself (just ask my lovely wife), and that sweet cruch always leaves you wanting for a second handful. All the same, sometimes even the classics can use a makeover; and when I'm making puppy chow for myself, I like to jazz it up a bit with some of the flavors found in Mexican chocolate, like cinnamon and vanilla. And because I like a little spicy with my sweets, I've also added pecans toasted in butter and ancho chile.

Even if you're not a fan of chile with your chocolate (and you probably should be!), be sure to check out this video for tips on getting your favorite flovor of puppy chow evenly coated with all the good stuff, and perfectly dusted with powdered sugar.

Recipe: Jump to the detailed recipe. (or, keep reading for the gist of it) -

Ancho-Roasted Pecans

  • 1 Tbsp butter
  • 1/2 tsp ancho chile powder
  • 1/8 tsp cayenne
  • 1/4 tsp salt
  • 3/4 cup pecan halves (about 3 oz by weight)
  • The Mix

  • 6 cups Rice Chex cereal (just about 6 oz by weight)
  • 3 1/2 oz 85% cocoa chocolate (This is often a bar's worth.)
  • 1/4 cup creamy peanut butter
  • 2 Tbsps butter
  • 1/8 tsp salt
  • 3/4 tsp cinnamon (split into 1/2 tsp and 1/4 tsp proportions)
  • 2 tsps vanilla extract
  • 3/4 cup powdered sugar (split into 1/2 cup and 1/4 cup proportions)

  • Measure the cereal into a large bowl and set aside.

    In a nonstick skillet over medium heat, melt butter with 1/4 tsp salt, ancho and cayenne. When butter starts to get foamy, add the pecans, and stir frequently. Toast pecans in the chile butter for 5 minutes, taking care not to burn your nuts. When toasty, set aside to cool.

    In a 2 cup microwavable bowl, nuke chocolate, peanut butter, 2 Tbsp butter, 1/8 tsp salt and 1/4 tsp cinnamon on high for 30 seconds and stir. Continue to microwave in 30 second intervals and stirring until mixture can becomes smooth. Stir in vanilla. Pour mixture over cereal, and fold in until evenly coated. Spread the mix out on a Silpat or parchment-lined sheet pan for 30 minutes to cool. After a half-hours' time, pour the mix into a 2 Liter lidded plastic tub, add 1/2 cup of the powdered sugar and shake until well coated. Freeze for 20 minutes and finish by tossing with the pecans, the last 1/4 cup of powdered sugar and a 1/4 tsp cinnamon. Store in an airtight container in a cool place.


    Can't watch videos at right now (shouldn't you be working anyway)? Well, feel free to check out this related post for still photos and even more details!

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