Mexican Chocolate Puppy Chow - Something Edible
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Mexican Chocolate Puppy Chow

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Mexican Chocolate Puppy Chow


Servings: Makes about 7 cups of chow.

Prep Time: 55 minutes

Cook Time: 5 minutes


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)

  • Instructions:

    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.


    That number for prep time is a bit misleading. Most of it is actually "sit around and wait" time.

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