Butterfinger Puppy Chow

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I first made this Butterfinger Puppy Chow for a movie night and it vanished faster than I could refill the bowl. It’s the classic sweet snack mix—crunchy Chex cereal coated in a chocolate-peanut butter glaze—kicked up with crushed Butterfinger bars folded into the powdered-sugar coating. Fast, nostalgic, and wildly shareable, it’s perfect for parties, holidays, or an afternoon treat when you want something crunchy, chocolatey, and a little bit salty.

Why you’ll love this dish

This treat hits a lot of snack cravings at once: crunchy, sweet, chocolaty, and peanut-butter rich. It’s also:

• Fast—ready in about 15–20 minutes plus cooling.
• Budget-friendly—mostly pantry staples.
• Kid-approved—easy for little hands to help make.
• Portable—great for parties, potlucks, or lunchbox surprises.

“Sweet, crunchy, and dangerously easy—everyone asked for seconds. The Butterfinger pieces give it that irresistible crunch.” — a recent tester

If you like candy-forward twists, you might also enjoy my take on a Butterfinger cheesecake for dessert inspiration: Butterfinger cheesecake.

How this recipe comes together

This is a no-bake, assembly-forward snack. Expect three short stages:

1. Coat the cereal: melt chocolate and peanut butter, stir in vanilla, then toss with Chex until evenly coated.
2. Add the texture: crush Butterfingers and mix them with powdered sugar in a bag.
3. Shake and set: add the coated cereal to the sugar-BF mix, shake until covered, then cool on a baking sheet to set.

The whole process is quick and forgiving—you don’t need special tools, just a large bowl, a microwave-safe dish, and a resealable bag.

What you’ll need

• 9 cups Chex cereal (rice or corn Chex work best; avoid wheat for texture)
• 1 cup chocolate chips (semi-sweet or milk chocolate)
• 1 cup creamy peanut butter (smooth texture coats best)
• 1 cup Butterfinger candy bars, crushed (about 6–8 fun-size bars)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Notes and substitutions:

• For a nuttier profile, use natural peanut butter, but thin it slightly if very stiff. For a nut-free version, substitute sunflower seed butter and omit the peanut label on packaging for allergen safety.
• If you prefer less sweetness, use 1 1/2 cups powdered sugar and add more to taste.
• Want an extra candy center? Try folding in mini peanut-butter cups or chopped pretzels for salt contrast—see more candy-centric ideas in this Butterfinger pie inspiration: Butterfinger pie.

Step-by-step instructions

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1. Measure the cereal into a large bowl and set aside. This keeps the coating step quick and tidy.
2. Place chocolate chips and peanut butter in a microwave-safe bowl. Heat for 30 seconds, stir, then continue in 15–30 second bursts until smooth. Stir well after each interval to prevent burning.
3. Stir in the vanilla extract immediately so the flavor disperses through the mixture.
4. Pour the melted chocolate-peanut butter over the Chex cereal. Use a spatula to fold gently until every piece is lightly coated. Work quickly—if the mix gets too cool it won’t coat evenly.
5. In a large resealable bag combine the powdered sugar and the crushed Butterfinger pieces. The candy should be broken into small bits but not powdered.
6. Add the chocolate-coated cereal to the bag, seal, and shake until all pieces are evenly dusted with the powdered sugar-BF mix. Shake in batches if your bag feels overcrowded.
7. Spread the coated mix in a single layer on a baking sheet to cool and set for 10–15 minutes. Once cooled, transfer to a bowl and serve.

Best ways to enjoy it

• Serve in a big bowl for movie night or portion into small paper cones for party favors.
• Pair with coffee or a cold milk glass to balance the sweetness.
• Sprinkle on top of ice cream or yogurt for crunch and candy flavor.
• Use as a crust component for candy-themed cheesecakes or bars—look at pie ideas like this Butterfinger pie recipe for inspiration: Butterfinger pie recipe.

How to store & freeze

• Room temp: Keep in an airtight container at room temperature for up to 5–7 days. Avoid humid spots to prevent sogginess.
• Refrigeration: Not necessary and can make the sugar coating damp; only refrigerate in very warm climates.
• Freezing: Spread on a baking sheet to flash-freeze for 30 minutes, then transfer to a freezer-safe bag. Freeze up to 1 month. Thaw at room temp before serving.
  Food safety note: This snack is shelf-stable but contains peanut butter—label containers if sharing, and avoid serving where peanut allergies are a concern.

Helpful cooking tips

• Use a shallow, wide bowl for coating so you coat evenly without crushing the cereal.
• Warm the peanut butter a bit before mixing if it’s very stiff—this helps create a glossy, smooth coating.
• If the chocolate mix thickens before you finish coating, microwave it for 10–15 seconds and stir to loosen.
• Crush the Butterfingers in a zip-top bag with a rolling pin for quick, controlled pieces.
• For extra crunch, fold in a handful of toasted nuts or pretzel bits after the powdered-sugar step.

Creative twists

• Double chocolate: swap half the chocolate chips for dark chocolate and toss in mini chocolate chips after coating.
• Salty-sweet: add pretzel twists or coarse sea salt to the powdered sugar mix.
• Peanut-free: use sunflower seed butter and dairy or vegan chocolate for a nut-free option.
• Holiday versions: swap Butterfingers for chopped peppermint bark at Christmas or colorful candy pieces for a birthday mix.

Your questions answered

Q: How long does this take to make?
A: Active time is about 15–20 minutes. Allow another 10–15 minutes for the mix to cool and set.

Q: Can I use store-bought peanut butter cups instead of Butterfingers?
A: Yes—chopped peanut butter cups add creamier pockets of peanut butter. They can melt a bit into the powdered sugar, so add them right before serving if you want distinct pieces.

Q: Will the cereal get soggy?
A: Not if you work quickly and spread the coated cereal out to cool. Avoid overly hot chocolate mixture—warm and pourable is best.

Q: Can I make this ahead?
A: Yes. Store in an airtight container at room temperature for up to a week. For longer storage, freeze for up to a month.

Conclusion

If you want more takes on this candy-forward snack, compare other versions like Butterfinger Puppy Chow | 12 Tomatoes, check an alternate recipe at Butterfinger Puppy Chow – Your Cup of Cake, or read another variation at Butterfinger Puppy Chow – Dang That’s Sweet. These will give you variations in ratios, candy additions, and serving ideas to inspire your next batch.