Puppy Chow, Monkey Munch, Muddy Buddies
It’s all the same thing… which do you call it? When I was a kid, we called it puppy chow. So, it will always be puppy chow to me. My kids seem to have heard it called monkey munch somewhere, in addition to me calling it puppy chow, because they call it monkey chow. Sometimes I wonder how foods get their names. This fun make-in-15-minutes-or-less snack has nothing to do with monkeys or puppies. Or buddies.
I’m going to post the regular recipe, but I’m also going to post a variation. It all ends up tasting pretty much the same. I tried it one time when we needed a puppy chow fix and we were out of chocolate chips. And it worked! Improvising when you need a chocolate fix and you’re out of chocolate chips reminds me of no bake cookies. Been there done that. I have a confession to make… I often don’t keep chocolate chips on hand for the sole purpose of not having to exercise as much self control. If it wouldn’t be for chocolate in my life, I fully believe I wouldn’t struggle with weight. Milk chocolate, that is. Why did they ever have to invent milk chocolate anyway? *she said, secretly thankful that they did because of the amazingness it has added to her life*. Dark or semi-sweet is about as tempting to me as, say, apples or something. Liz, I just now thought of you, my dark-chocolate-lovin’ sister-in-law. So anyway, having milk chocolate chips in my cupboard are as tempting as having a stash of candy bars in there. I’ve tried to switch to baking with dark chocolate chips, but my girls happen to not like dark chocolate very well. Hmmm, I wonder why.
9 cups Chex cereal
1 cup chocolate chips (variation: melt 6 T butter and stir in 1/2 cup cocoa powder and 1/2 cup sugar)
1/2 cup peanut butter
1/4 cup butter
1 tsp. vanilla
1 1/2 cups powdered sugar
Put chocolate chips, peanut butter, and butter in a bowl and microwave for 1 minute. Stir. If it’s not all melted, put it back in the microwave for 30 seconds until it can be stirred smooth. Stir in vanilla.
Dump Chex in and stir until coated.
Pour into large ziplock bag, add powdered sugar, and shake to coat.
Spread on waxed paper to cool.
At this point, the puppy chow is dangerously vulnerable to kids, who magically appear in the kitchen while it’s cooling.
Liz and I were talking about puppy chow over the holidays because I was going to make it when she and a bunch of other family were here (but then didn’t because there were SO many snacks already sitting around) and she said she stores it in the freezer because it gives it extra crunch. Crunch is a good thing. So now I store mine in the freezer too.
If it makes it to the freezer, that is. (Refer to cooling picture above.)