I have the best of intentions. I really do.
I plan to blog extensively over vacation. Then I start having a lot of fun and decide not to worry about it for a few days.
I plan to let my kids be kids, running barefoot through the grass and covering themselves in mud. Then my daughter touches a worm and I almost throw up and I lock them in the house and brush their hair.
I plan to stay away from chocolate, no, make that sweets altogether, for the health of my growing fetus. Then I get a craving for chocolate, no, make that sweets altogether, and I smother pineapple in chocolate and make a big batch of puppy chow.
You remember puppy chow, right? It screams childhood (which makes it great for a growing fetus) and couldn’t be easier to make. Its almost ridiculous to share this recipe with you because its so common, but maybe you’re seven and this whole chocolate/peanut butter/cereal combo is new to you.
Either way, puppy chow is awesome and you should probably portion it out into little cups for serving otherwise you will end up eating 9 cups of this by yourself.
- 9 cups rice chex cereal
- 1 cup semisweet chocolate chips
- 1/2 cup peanut butter
- 1/4 cup butter
- 1 teaspoon vanilla
- 2 cups powdered sugar
- Measure the cereal into a large bowl. Set aside.
- In a small microwaveable bowl, melt chocolate chips, peanut butter, and butter uncovered for 1 minute. Stir. Continue to microwave in 30 second intervals, stirring in between, until just melted. Stir in vanilla. Pour the mixture over the cereal and stir to coat. Pour into a 2 gallon resealable food-storage bag.
- Add the powdered sugar. Seal the bag. Shake until the cereal is well coated. Store in the refrigerator.