I interrupt the regularly scheduled healthy (or at least healthier) programming to bring you something not healthy at all. Well, I guess it’s healthier than normal Puppy Chow, because I didn’t use butter. Or peanut butter. But, then again, I did replace those two things with cake mix…Either way.
This stuff is good. I’ve tried really hard to stay away from the boxed cake mixes, because I value being able to make things from scratch. But, I have to admit, I love the stuff. The flavors, the ease, the fluffiness…that cake powder has magical cake powers.
I’ve been thinking about making this for a while now, but hadn’t planned my exact execution of the idea, but with the Super Bowl on Sunday and me not planning ahead enough, I didn’t have much time and needed something to bring to the church Super Bowl party. So, as recipe invention normally happens in my kitchen, I just gathered some ingredients that sounded good and started throwing things together.
My first attempt was with white chocolate chips. I was trying to mimic the normal Puppy Chow, so I tried melting the white chocolate chips in a saucepan with butter. Don’t do that. The chocolate (yes, yes, I know it’s not really chocolate, but it says it on the package!) will seize and your heart will sink as you look over at the bag and realize you don’t have enough left for another batch.
But then I remembered I had Almond Bark. Glorious cake-pop-coating, pretzel-drizzling, Oreo-Truffle-covering goodness. And their packaging clearly states that butter is not to be added. Apparently I need blunt warnings like that. My brain has way too much going on to remember things like not adding butter to white chocolate. I’m busy thinking about baby moose jumping through sprinklers and our future gender-reveal party for my not-yet-existent child.
Anyways…I suggest adding a teaspoon or so of shortening to your Almond Bark. I didn’t have any in the house and it worked just fine, but I think thinning the coating out a bit could have made for a more even coating on the cereal. Just my two cents.
Also, a note of caution – the sprinkles don’t really stick. I tried to mix some in when I was coating the pieces in powdered sugar, but they all just fell to the bottom on the container, so I ended up sprinkling some on top afterward.
- 5 cups Chex cereal (I prefer the Rice Chex)
- 10 oz (5 squares) vanilla flavored Almond Bark
- 1 1/2 cups yellow cake mix
- 1/2 cup powdered sugar
- vegetable shortening, optional
- Melt Almond Bark according to the package directions, adding vegetable shortening to thin if desired.
- Pour the cereal, cake mix, and powdered sugar into a paper bag or container with a lid.
- Drizzle melted Almond Bark over the cereal and fold down the top of the paper bag or put the lid on the container.
- Shake bag or container until the cereal is evenly coated.
Tip - The above method worked just fine for me, but some people are having trouble with the Chex and Almond Bark clumping together. Try thinning out the Almond Bark a little with shortening and mixing the Chex with the melted Almond Bark before coating with the cake mix and powdered sugar.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 110Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 166mgCarbohydrates: 22gFiber: 1gSugar: 10gProtein: 1g
This information is just an estimate and may not be 100% accurate. Always double-check the nutritional information using your specific products and ingredients.