Description
Sweet, addictive snack mix with Rice Chex, white chocolate, cherry gelatin, and creamy cheesecake coating. Perfect for parties!
Ingredients
Scale
- 9 cups Rice Chex cereal
- 1 cup white chocolate chips
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup powdered sugar
- 1/4 cup cherry gelatin powder (like Jell-O)
- 1/4 cup crushed freeze-dried cherries
- 4 ounces cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Additional crushed freeze-dried cherries
- White chocolate shavings
- Graham cracker crumbs
Instructions
- Measure the Cereal: In a large bowl, pour in the Rice Chex cereal.
- Melt the White Chocolate and Butter: In a microwave-safe bowl, combine the white chocolate chips and butter. Microwave in 30-second intervals, stirring in between each interval, until completely melted and smooth. Alternatively, melt in a double boiler.
- Combine Chocolate Mixture and Cereal: Pour the melted white chocolate and butter mixture over the Rice Chex cereal. Gently fold the cereal into the chocolate until every piece is evenly coated.
- Prepare the Powdered Sugar Mixture: In a gallon-sized resealable bag, combine the powdered sugar, cherry gelatin powder, and crushed freeze-dried cherries. Seal the bag tightly and shake well to mix.
- Coat the Cereal: Add the chocolate-covered cereal to the bag with the powdered sugar mixture. Seal the bag and shake until every piece of cereal is completely coated. Shake in batches if necessary.
- Spread and Cool: Spread the puppy chow out in a single layer on a baking sheet lined with parchment paper. Let it sit for about 15-20 minutes, or until the chocolate is set.
- Cream Together Butter and Cream Cheese: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
- Add Powdered Sugar and Vanilla: Gradually add the powdered sugar to the cream cheese mixture, beating on low speed until combined. Then, stir in the vanilla extract.
- Adjust Consistency with Milk: Add the milk, one tablespoon at a time, until the coating reaches a smooth, spreadable consistency.
- Gently Fold in Cheesecake Coating: Place the puppy chow in a very large bowl. Add the cheesecake coating to the bowl. Gently fold the cheesecake coating into the puppy chow until all pieces are evenly coated.
- Spread and Set Again: Spread the cheesecake-coated puppy chow back onto the parchment-lined baking sheet in a single layer.
- Chill (Optional): For a firmer coating, chill the puppy chow in the refrigerator for about 30 minutes.
- Add Toppings (Optional): While the cheesecake coating is still slightly soft, sprinkle the puppy chow with your desired toppings (crushed freeze-dried cherries, white chocolate shavings, graham cracker crumbs).
- Let it Set Completely: Allow the puppy chow to sit at room temperature until the cheesecake coating is completely set, or chill in the refrigerator for a quicker set.
- Break Apart and Serve: Once the coating is set, break the puppy chow into smaller pieces. Store in an airtight container at room temperature or in the refrigerator.
Notes
- Don’t Overheat the Chocolate: Overheating white chocolate can cause it to seize and become grainy. Microwave in short intervals and stir frequently.
- Use Softened Ingredients: Make sure your cream cheese and butter are properly softened for the cheesecake coating. This will ensure a smooth and creamy texture.
- Gentle Mixing: Be gentle when folding the chocolate and cheesecake coating into the cereal to avoid crushing it.
- Adjust Sweetness: If you prefer a less sweet puppy chow, you can reduce the amount of powdered sugar in the coating.
- Experiment with Flavors: Feel free to experiment with different flavors of gelatin powder or extracts to customize your puppy chow. Raspberry or strawberry gelatin would also be delicious!
- Storage: Store your Cherry Cheesecake Puppy Chow in an airtight container at room temperature or in the refrigerator. It will stay fresh for several days, but it’s best enjoyed within the first few days for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 5 minutes