I swear, some foods just show up at a party and you know they’re going to be gone in ten minutes. This is one of those foods.
We’re making Butterfinger Puppy Chow today, and it’s way easier than you think. This recipe will give you the perfect crunchy, sweet, peanut-buttery snack that everyone will go crazy for. You’ll have the most popular bowl on the table, I promise.
What You’ll Need
Getting your stuff together first is like, the golden rule of not messing things up in the kitchen. It just makes everything go so much smoother. Don’t try to measure flour while your butter is burning on the stove, you know?
Here’s the simple list of what you’ll need to grab. I like specific brands for this, but I’ll give you some other options too.
| Ingredient | Amount |
|---|---|
| Rice Chex Cereal | 9 cups |
| Semi-Sweet Chocolate Chips | 1 ½ cups |
| Creamy Peanut Butter | ¾ cup |
| Unsalted Butter | 6 tablespoons |
| Powdered Sugar | 2 cups |
| Butterfinger Bars | 10 oz (about 6 full-size bars) |
| Vanilla Extract | 1 teaspoon |
A little bit about these ingredients. For the peanut butter, I really think creamy works best. Something like Jif or Peter Pan gives you that super smooth texture you want for the coating. The natural kinds that separate can sometimes make the chocolate act weird.
And for the Butterfingers, you want to crush them up, but not into total dust. We’re looking for little crunchy bits and bigger chunks. It adds a really nice texture to the whole thing.
The Tools for the Job
You don’t need any fancy kitchen gadgets for this one, which is honestly a relief. It’s mostly just bowls and spoons.
| Tool | Quantity |
|---|---|
| Extra Large Mixing Bowl | 1 |
| Large Microwave-Safe Bowl | 1 |
| Rubber Spatula | 1 |
| 2-Gallon Zip-Top Bags | 2 |
| Baking Sheets | 2 |
| Wax Paper or Parchment Paper | Enough to line sheets |
The extra-large mixing bowl is not a joke. You need a lot of space to stir the cereal without crushing it into a million pieces. And trust me on using two zip-top bags. I once had a powdered sugar explosion in my kitchen and it’s not something you want to clean up.
How to Make Butterfinger Puppy Chow, Step-by-Step
Alright, let’s get into it. This whole thing comes together pretty fast, so make sure you have everything ready to go.
Step 1: Prep Your Cereal and Candy
First things first, measure out your 9 cups of Chex cereal and pour it into that giant mixing bowl. Just set it aside for now. Then, take your Butterfinger bars, unwrap them, and put them in one of those zip-top bags. Squeeze the air out and seal it.
Step 2: Crush the Butterfingers
Now for the fun part. Gently whack the bag with a rolling pin, a meat mallet, or even the bottom of a heavy pan. You want a mix of small pieces and bigger chunks, so don’t go too wild and turn it all into powder. Set this bag aside, too.
Step 3: Melt Everything Together
In your microwave-safe bowl, combine the chocolate chips, peanut butter, and the butter. Pop it in the microwave for 1 minute on high. Take it out and give it a good stir with your rubber spatula. It won’t be fully melted yet, and that’s okay.
Step 4: Keep Melting Carefully
Put the bowl back in the microwave for another 30 seconds. Stir it again. Keep doing this in 30-second bursts until everything is melted and totally smooth. (This is important! Going too long can burn the chocolate). Once it’s smooth, stir in your vanilla extract.
Step 5: Coat the Cereal
Carefully pour the melted chocolate mixture all over the Chex cereal in the big bowl. Use your rubber spatula to gently, and I mean gently, fold it all together. You want to coat every single piece of cereal without smashing it. Take your time with this part.
Step 6: Let It Cool (The Secret Step!)
This is a game-changer. Just let the chocolate-coated cereal sit in the bowl for about 5-10 minutes. You want it to cool down a bit so it’s not hot, just warm. If you add the powdered sugar when it’s too hot, it will melt and turn into a sticky paste instead of a nice coating.
Step 7: The Sugar Shake
Pour your 2 cups of powdered sugar into your second (clean) 2-gallon zip-top bag. Now, carefully scoop the slightly cooled, chocolate-coated cereal into the bag with the sugar. Seal it up tight, leaving a little air in there like a balloon.
Step 8: Shake, Shake, Shake
Hold the top of the bag closed and shake it all around. Flip it over, turn it, and just keep moving it until every single piece of cereal is covered in a beautiful white coat of sugar. This usually takes a minute or two.
Step 9: Add the Butterfingers and Finish
Line your baking sheets with wax paper. Open the bag and pour the puppy chow out onto the sheets in a single, even layer. Right away, sprinkle about two-thirds of your crushed Butterfinger bits all over the top. The warm chocolate will help them stick.
Step 10: Cool and Set
Let the puppy chow sit out on the counter until it’s completely cool and the chocolate is firm. This can take about 30 minutes to an hour. Once it’s set, break it up into clumps and toss it with the rest of your crushed Butterfingers.
And that’s it! You can serve it right away or store it for later.
Pro Tips From My Kitchen
I’ve made this stuff more times than I can count, and I’ve made a few mistakes along the way. Here are the things I’ve learned that will make sure yours turns out perfect on the first try.
Don’t Let Your Chocolate Get Weird
When you’re melting the chocolate, peanut butter, and butter, it’s so tempting to just put it in the microwave for three minutes and walk away. Don’t do it. Chocolate can “seize,” which is where it gets grainy and hard. It happens when it gets too hot or if even a tiny drop of water gets in it. The short 30-second bursts and stirring in between is the best way to prevent this.
The Double Bag Method is Your Friend
I mentioned this before, but it’s worth saying again. Use two bags for the powdered sugar shake. Either put the bag with the cereal inside another empty bag, or just be prepared for the fact that those little seams on the bag aren’t always perfect. A tiny hole can create a huge white cloud in your kitchen.
Don’t Skip the Cooling Step
Seriously, this is the most important tip I can give you. Letting the chocolate-coated cereal cool for a few minutes before adding the powdered sugar makes all the difference. It allows the sugar to stick and create a dry, powdery coating. If you skip this, you get a wet, goopy mess. Patience is key here.
Fun Swaps and Changes
Once you get the basic recipe down, you can have a lot of fun with it. This stuff is almost impossible to mess up, so feel free to experiment.
Try Different Cereals
Rice Chex is the classic, but Corn Chex or even Crispix work great. You could even try something like Golden Grahams for a totally different, s’mores-like flavor. Just make sure it’s a sturdy cereal that won’t fall apart when you stir it.
Swap Out the Candy
This is the best part. Not a Butterfinger fan? No problem. You can use pretty much any candy bar you like. Some of my other favorites are:
- Reese’s Peanut Butter Cups: Chop them up for extra peanut butter goodness.
- Snickers: The caramel and nougat are amazing in this.
- Twix: Little bits of cookie and caramel? Yes, please.
- M&Ms: Adds a nice color and a different kind of chocolate crunch.
Salty and Sweet Combos
If you love a good salty-sweet mix, this is the perfect recipe to play with. Try swapping out a few cups of the Chex for small pretzels. The saltiness of the pretzel with the sweet chocolate and powdered sugar is just incredible. You could also sprinkle in some salted peanuts or even some salty popcorn at the end.
Storing Your Leftovers (If You Have Any)
This stuff is so good, you might not have to worry about storing it. But if you do, it’s super easy.
Just put the completely cooled puppy chow in an airtight container. A big Tupperware container or even a large zip-top bag will work just fine. You can keep it on the counter at room temperature for up to a week.
I wouldn’t recommend storing it in the fridge. It doesn’t really go bad, but it can get a little hard and the texture just isn’t as good. It’s meant to be enjoyed at room temperature.
Frequently Asked Questions
Here are some questions people always ask me when I bring this to a get-together.
Q1. Can I use crunchy peanut butter?
Ans: You definitely can! Just know that the little peanut bits might make the chocolate coating a little less smooth, but it will still taste amazing.
Q2. Help! My puppy chow is sticky and clumpy.
Ans: This almost always means one of two things. Either you didn’t let the chocolate cool down enough before adding the powdered sugar, or you just didn’t use enough powdered sugar.
Q3. Is this recipe gluten-free?
Ans: Yes, as long as you use Rice Chex or Corn Chex, it’s totally gluten-free! Just double-check your other ingredients like the chocolate chips to be sure.
Q4. How do I make a huge batch of this for a big party?
Ans: You can easily double this recipe. The only thing is, you’ll need a massive bowl to mix it in. I’m talking about the biggest one you can find. It might be easier to just make two separate batches back-to-back.
Wrapping Up
There you have it. This Butterfinger Puppy Chow is one of my all-time favorite things to make because it’s so simple and people just love it. It’s that perfect, crunchy, can’t-stop-eating-it kind of snack.
Now it’s your turn. Go make a batch and see how fast it disappears. And when you do, come back and leave me a comment! Let me know if you tried any fun variations or if you have any questions. I’d love to hear how it went.
