My sister is an expert "puppy chow" maker, and a couple of years ago, I decided to try to make a holiday version. It turned out amazingly well (if I do say so myself), and now we make it every year. The addition of peppermint bark really takes it to the next level, and we had to change the name to suit the season, duh.
Holiday Reindeer Chow
Yields 15-20 servings
INGREDIENTS
8 cups rice or corn square style cereal
INGREDIENTS
8 cups rice or corn square style cereal
2 cups peppermint bark, broken into small pieces
2.5 cups semisweet chocolate chips
1-1/2 cup powdered sugar
1/2 cup crushed candy canes or peppermint candies
Line a large baking sheet with waxed or parchment paper. Pour cereal into a large bowl. Melt chocolate chips in a double boiler on stovetop over low heat, or in a bowl in the microwave for 20 second increments stirring in between, until smooth. Pour melted chocolate onto cereal in bowl, and stir until coated. Transfer mixture to 2 gallon food-storage plastic bag. Add powdered sugar, peppermint bark pieces, and crushed peppermint to bag and shake to coat. Spread onto baking sheet until cool, then pour into a serving bowl. Store at room temperature or fridge in covered container.
2.5 cups semisweet chocolate chips
1-1/2 cup powdered sugar
1/2 cup crushed candy canes or peppermint candies
Line a large baking sheet with waxed or parchment paper. Pour cereal into a large bowl. Melt chocolate chips in a double boiler on stovetop over low heat, or in a bowl in the microwave for 20 second increments stirring in between, until smooth. Pour melted chocolate onto cereal in bowl, and stir until coated. Transfer mixture to 2 gallon food-storage plastic bag. Add powdered sugar, peppermint bark pieces, and crushed peppermint to bag and shake to coat. Spread onto baking sheet until cool, then pour into a serving bowl. Store at room temperature or fridge in covered container.
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