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Cookie-Butter-Puppy-Chow
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Cookie Butter Puppy Chow

Ingredients

  • 8 cups Rice Chex cereal
  • 1 cup white chocolate chips
  • ¾ cup creamy Biscoff cookie butter
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1½ cups powdered sugar divided
  • ½ cup crushed Biscoff cookies optional

Instructions

  • Add the Chex cereal to a large mixing bowl and set aside.
  • In a microwave-safe bowl, combine the white chocolate chips, cookie butter, and unsalted butter. Microwave in 20-second intervals, stirring between each, until smooth and melted.
  • Stir in the vanilla extract.
  • Pour the melted cookie butter mixture over the Chex cereal and gently fold until evenly coated.
  • Transfer the coated cereal to a large zip-top bag or lidded container. Add 1 cup of powdered sugar and shake gently until coated.
  • Add the remaining ½ cup powdered sugar as needed and shake again until the cereal is no longer sticky.
  • Spread the puppy chow onto a parchment-lined baking sheet and let set for 15 minutes.
  • Gently toss with crushed Biscoff cookies, if using, and serve.

Notes

  • Use creamy cookie butter rather than crunchy for the smoothest coating.
  • Melt the white chocolate slowly to prevent scorching.
  • Add the powdered sugar in batches to avoid clumping.
  • Allow the mixture to cool slightly before shaking with powdered sugar, but don't let the coating harden completely.
  • Store in an airtight container at room temperature for up to 5 days.