Before I get started, I have to beg technical help from any of my readers that might navigate blogger with less trouble than I do. I used to be able to figure these things out, but medication has either made my brain foggy or blogger is getting more difficult to navigate.
I changed my photo at the top of this blog and now my blog title needs to be a different color. Trouble is I can't figure out where to do that -- I think blogger switched things. If you know where to make the changes, take pity on me and leave a comment. Thanks.
Puppy Chow, that yummy peanut butter, chocolate, crunchy cereal treat, is one of the snack foods that my kids have never enjoyed, since one of them, my youngest son, has a peanut and tree nut allergy. Not that anyone ever needs to enjoy Puppy Chow, but it is an easy-to-make, tasty treat.
Recently I came across a cinnamon version of the original treat and I was so happy that I would finally be able to make it for my kids. My allergic kid was particularly happy with the new version because he is a cinnamon kinda guy. I modified the recipe I found, mostly because I only had half of a bag of cinnamon chips, but I also think this version has to be better because it has chocolate, hence the name. Mexican chocolate is a cinnamony chocolate and this one has a great combination of both flavors.
If you buy gluten-free cereals, this is a gluten free snack.
Mexican Puppy Chow
9 cups Chex cereal (I used 4 cups of corn and 5 cups of rice Chex -- just the store brand)
1 cup cinnamon baking chips
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1/4 cup granulated sugar
1 t. cinnamon
1/2 cup powdered sugar
Place cereal in a large bowl -- larger than you think you need because you have to toss it.
In a microwave safe bowl place all the chips and heat in micro for one minute. Stir. Repeat, heating for 30 seconds each time and stirring after each heating, until smooth and melted.
Meanwhile mix cinnamon and sugars in a small bowl.
Pour chocolate/cinnamon mixture over cereal and toss until coated.
Pour about half of sugar over the top and toss some more.
Dump mix onto a large sided baking sheet. Toss with remaining sugar. Cool and enjoy.