Okay, So Here’s My (Unruly) Butterfinger Puppy Chow Story
You ever start a snack thinking just one handful, and suddenly the whole bowl’s gone? That’s me with Butterfinger Puppy Chow. Actually, there was a summer when my sister tried to hide the container from me behind the frozen peas—jokes on her, I found it (and ate some icy peas with the stash, don’t judge). This recipe? I made it one night for a sleepover, mainly because it was too hot for baking, and honestly, that was the last time I saw my Tupperware. My friends went home, Tupperware went with them, but honestly I wasn’t even mad; this stuff is that good.
Why I Keep Making Butterfinger Puppy Chow (Despite Myself)
I make this when I want something sweet but not fussy. Or when my nephew’s team wins a soccer game and I barely have half an hour. My family goes bananas for this because it’s crunchy, sweet, and a bit salty if you use salted butter (which I totally recommend, sorry Grandma). Also, in the rare instance the bag didn’t get zipped shut and got a bit stale? Still good for ice cream topping. Plus, cleanup is a breeze unless you forget to wash the bowl for two days—learned that the hard way.
The Stuff You’ll Need (And Stuff You Don’t …Or Maybe Do?)
- 6 cups Rice Chex (Corn Chex works too—I once mixed both, didn’t seem to matter)
- 1 cup Butterfinger baking bits (or just whack some regular Butterfinger bars in a bag; more fun anyway)
- 1 cup semi-sweet chocolate chips (milk chocolate if you’re feeling extra)
- 1/2 cup peanut butter (I’ve used almond butter in a pinch, but honestly, it’s not the same gig)
- 1/4 cup unsalted butter (if you only have margarine, go for it, but it tastes… lighter? Thinner? Not sure)
- 1 1/2 cups powdered sugar (rough estimate; I usually just eyeball it until it looks like a snowstorm)
- Pinch of flaky salt (optional, but trust me on this—like a little magic)
How I Actually Throw This Together (No White Gloves Here)
- In a microwave-safe bowl, toss in your chocolate chips, peanut butter, and butter. Zap it for 30 seconds, stir, then keep zapping in 15 second bursts until it’s smooth. Don’t freak out if it looks grainy at first; it sorts itself out after stirring. This is where I usually sample a little off the spatula—chef’s tax.
- Okay, dump the Chex into the biggest bowl you’ve got. Pour the melty chocolate-peanut goodness over the cereal. Now, gently (I mean it) fold it all together; try not to smash too many bits unless your goal is puppy chow crumbs. Not gonna lie, it looks a little strange at this stage but all’s well once you hit the next step.
- Wait a minute or so. Then, add in the Butterfinger bits and a pinch of that flaky salt. Mix again—sometimes I go wild and use my hands (yes, clean hands).
- Pour about a third of your powdered sugar into a big zip-top bag, add the cereal mix, then the rest of the sugar. Seal…and shake the daylights out of it. Feels like a workout. If you want it extra coated, add more sugar. Your kitchen, your rules.
- Spread it out on a baking tray for a bit to cool (unless you’re too impatient, in which case, straight from the bag is fine).
Things I Wish I’d Known Earlier (Like, Seriously)
- One time I tried using chunky peanut butter—don’t recommend; the chunks kind of seize up.
- If you mess up and use too much chocolate? Eh, that’s not a problem; just toss in more cereal.
- Wash everything, especially the bowl, right after, or you’ll need a jackhammer later (that’s not totally hyperbole).
Little Tweaks and “Brilliant” Experiments
- I once added pretzel sticks—pretty great for salt lovers.
- Tried white chocolate instead of semi-sweet. Uh…super sweet; maybe only for the kids.
- One time, swapped Butterfinger for Reese’s cups. Wasn’t bad, but definitely not the same crunchy vibe.
- Crushed up potato chips? THAT only happened once. I’m still apologizing for it.
Do You Actually Need Fancy Equipment?
I use my trusty giant salad-mixing bowl, but you can totally do this straight in a big plastic bag if you don’t mind a little mess. No microwave? A saucepan on low works; just stir constantly or you’ll get weird hot spots.
How to Store Your Puppy Chow (Assuming You Manage Not to Eat It All)
Just toss it in an airtight container. Allegedly it lasts up to a week. But, in my house, it never makes it past breakfast the next day. (Well, brunch. Let’s be real.)
How We Serve It (Mostly Just Out of the Bag, But…)
We dump it in a big bowl for game night. Sometimes I fill mason jars for road trips. My aunt gets all fancy and uses parfait glasses with a dollop of whipped cream; I dunno, a bit extra but looks cute for birthdays!
Lessons from My Mishaps (AKA Pro Tips)
Don’t skip cooling the chocolate mixture. I tried rushing it once, and all the powdered sugar just went…clumpy. Also, if you think you can skip the bag and just stir the powdered sugar in the bowl? Nope. You will end up with streaky, sad pieces.
Some Real Questions I’ve Been Asked (And My Best Attempts at Answers)
Q: Is this okay for dogs since it’s called “puppy chow”?
A: Nope. Just human puppy chow—don’t feed this to your actual dog.
Q: Can you freeze it?
A: Yep, I did that once before a camping trip. Actually, it’s even crunchier cold. Maybe I like it better this way!
Q: Can you cut the sugar?
A: Eh, you can, I guess, but it won’t have that classic snow-dusted look. I like to just shake as much off as I want at the end.
Q: Does it get soggy?
A: Not really, unless you leave it open on a humid day (speaking form experience…twice).
Q: Any allergy swaps?
A: You can swap sunbutter for peanut, and use gluten-free cereal. The Butterfinger bits are trickier if you’re dairy-free though, fair warning.
By the way, randomly, does anyone else remember how Butterfingers used to stick to your teeth more? Or is that just me? Anyway, hope you enjoy making (and snacking) on this as much as we do.
Ingredients
- 6 cups Rice Chex cereal
- 1 cup semi-sweet chocolate chips
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 1 cup Butterfinger candy bars, finely chopped
Instructions
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1Place the Rice Chex cereal in a large mixing bowl and set aside.
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2In a microwave-safe bowl, combine the chocolate chips, peanut butter, and unsalted butter. Microwave in 30-second intervals, stirring between each, until melted and smooth.
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3Stir in the vanilla extract, then pour the chocolate mixture over the Chex cereal. Gently fold until all the cereal is evenly coated.
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4Add the chopped Butterfinger candy bars to the coated cereal and mix gently to distribute.
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5Transfer the mixture to a large zip-top bag. Add the powdered sugar, seal the bag, and shake until the cereal is fully coated.
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6Spread the puppy chow onto a baking sheet to cool and set before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
320 caloriescal
Protein:
4 gg
Fat:
14 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
46 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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