Peppermint Bark Puppy Chow
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I still remember making a double batch of this Peppermint Bark Puppy Chow for a holiday cookie swap—people kept coming back for “just one more handful.” It’s a crunchy, sweet, and minty spin on classic puppy chow (Muddy Buddies) that uses white chocolate and crushed candy canes to feel seasonal without any complicated baking. Make it for holiday parties, classroom treats, or an easy edible gift in mason jars. If you like variety in your snack spread, you can pair it with other twists like this Butterfinger Puppy Chow for crunchy contrast.
Why you’ll love this dish
This recipe hits a lot of home-run boxes: it’s fast, no-bake, kid-friendly, and customizable. You don’t need special tools—just a microwave, a large bowl, and a zip-top bag. The peppermint extract paired with crushed candy creates that crisp, holiday “peppermint bark” flavor without melting every chocolate bar in sight. It’s great for last-minute parties because it stores well and travels easily in airtight containers.
“Sweet, minty, and dangerously munchable—perfect for holiday gift jars!” — a quick review from my cookie-swap table
How this recipe comes together
Before you start, here’s the workflow so you know what to expect:
- Measure the cereal into a large bowl so it’s ready.
- Melt white chocolate and peanut butter together until smooth; stir in peppermint extract.
- Toss the cereal with the melted mixture so each piece is coated.
- Shake the coated cereal with powdered sugar in a sealed bag for an even white coating.
- Cool, then finish with crushed peppermint and festive sprinkles.
This sequence keeps everything tidy and prevents the white chocolate from seizing—work in 30-second microwave bursts and stir between intervals.
What you’ll need
- 9 cups Rice Chex cereal
- 1 cup white chocolate chips (or chopped white chocolate)
- 1/4 cup creamy peanut butter (natural OK if well-stirred)
- 1/2 teaspoon peppermint extract
- 1 cup powdered (confectioners’) sugar
- 1/2 cup crushed peppermint candies or candy canes
- Red and green sprinkles (optional, for holiday flair)
Notes and substitutions:
- White chocolate chips: use good-quality baking chips for best flavor; if you prefer darker contrast, try swapping in semi-sweet chips (and drop the peppermint extract slightly). For a non-dairy version, use vegan white chocolate.
- Peanut butter: adds stickiness and flavor—sunflower seed butter works for nut-free households.
- Crushed candy: pulse in a zip-top bag with a rolling pin for uneven, crunchy pieces. For an adult twist, stir in a tablespoon of cocoa powder or chocolate chips.
If you want a rich peppermint-chocolate flip, check this dark chocolate peppermint bark idea for inspiration: Dark Chocolate Peppermint Bark.
Step-by-step instructions
- Measure the Rice Chex cereal into a large bowl and set it aside.
- In a microwave-safe bowl, combine the white chocolate chips and peanut butter.
- Microwave on high in 30-second intervals. Stir after each interval until the mixture is fully melted and smooth (about 60–90 seconds total depending on your microwave).
- Stir in the peppermint extract until evenly incorporated.
- Pour the melted chocolate-peanut butter mixture over the cereal. Gently fold with a spatula until all pieces are coated. Work quickly before the chocolate firms.
- Transfer the coated cereal into a large zip-top bag. Add the powdered sugar, seal the bag, and shake vigorously until every piece is dusted.
- Spread the puppy chow out on a baking sheet in a single layer to cool and set for 10–15 minutes.
- Once cooled, sprinkle with crushed peppermint candies and optional red and green sprinkles. Toss lightly so the candy clings.
- Serve immediately or store as directed below.
Short, clear actions keep the coating even and help avoid clumps of powdered sugar.
How to plate and pair
- Serve in a large festive bowl with a scoop for self-serve at parties.
- For gift jars, layer puppy chow in 8-ounce mason jars and finish with a ribbon and a holiday tag.
- Pair with hot cocoa, coffee, or mulled cider—the peppermint complements warm drinks.
- For a dessert board, include nuts, chocolate truffles, and dried fruit to balance the sweetness.
Keeping leftovers fresh
- Room temperature: Store in an airtight container for up to 5 days. Keep away from heat and direct sunlight to prevent the white chocolate from softening.
- Refrigeration: Not necessary and can introduce moisture that makes the powdered sugar sticky. Only refrigerate in very warm climates—use an airtight container and allow to come to room temperature before serving.
- Freezing: Freeze in an airtight, freezer-safe bag for up to 1 month. Thaw at room temperature for 30–60 minutes before serving.
- Food safety: Because this is a no-bake, pantry-stable snack made with shelf-stable ingredients, normal airtight storage is sufficient. Discard if you notice off smells, visible mold, or a change in texture from moisture.
Pro chef tips
- Use room-temperature peanut butter so it blends smoothly with the white chocolate.
- Stir the chocolate between short microwave bursts to avoid overheating, which causes graininess.
- If the white chocolate becomes too thick, add 1 teaspoon of neutral oil (canola) to smooth it.
- Shake the powdered sugar in stages: add half first, shake, then add the rest to avoid clumping.
- If you’re serving outdoors, keep the puppy chow in a shaded, cool spot—white chocolate melts quickly.
For pairing mains at a holiday buffet, a simple stir-fry is a good savory contrast—try this Chicken Chow Mein for a crowd-pleasing entrée.
Recipe variations
- Chocolate-Peppermint: Use half white and half semi-sweet chocolate for a more pronounced chocolate flavor.
- Nut-free: Swap peanut butter for sunflower seed butter to make it safe for nut-free classrooms.
- Spiced mint: Add 1/4 teaspoon ground cinnamon for a warm undertone.
- Adult version: Toss in 1–2 tablespoons of crushed peppermint schnapps-soaked dried cherries (add after cooling) for a boozy bite.
- Candy overload: Fold in mini M&Ms or crushed peppermint bark pieces for extra texture.
Helpful answers
Q: How long does it take to make?
A: Active time is about 15–20 minutes. Cooling/set time is another 10–15 minutes, so plan for 30–40 minutes total.
Q: Can I make this ahead for holiday parties?
A: Yes—make up to 5 days ahead and store airtight at room temperature. If you want to prep even earlier, freeze up to 1 month.
Q: My white chocolate seized and looks grainy. Can I save it?
A: If it’s only slightly grainy, stir in 1 teaspoon of neutral oil to smooth it. If it’s fully seized, start over with new white chocolate—overheated white chocolate can’t always be recovered.
Q: Is peppermint extract strong—can I skip it if I have candy canes?
A: The extract boosts the mint flavor without extra moisture. If you prefer a subtler mint, reduce to 1/4 teaspoon or omit; crushed candy will still add minty crunch.
Conclusion
For more peppermint puppy chow inspiration and similar holiday mixes, see this Peppermint Bark Puppy Chow take on Muddy Buddies from Your Cup of Cake, a chocolate-peppermint spin on puppy chow at Iowa Girl Eats, and another peppermint crunch version at Sally’s Baking Addiction.
Peppermint Bark Puppy Chow
Ingredients
Method
- Measure the Rice Chex cereal into a large bowl and set it aside.
- In a microwave-safe bowl, combine the white chocolate chips and peanut butter.
- Microwave on high in 30-second intervals. Stir after each interval until the mixture is fully melted and smooth (about 60–90 seconds total depending on your microwave).
- Stir in the peppermint extract until evenly incorporated.
- Pour the melted chocolate-peanut butter mixture over the cereal. Gently fold with a spatula until all pieces are coated. Work quickly before the chocolate firms.
- Transfer the coated cereal into a large zip-top bag. Add the powdered sugar, seal the bag, and shake vigorously until every piece is dusted.
- Spread the puppy chow out on a baking sheet in a single layer to cool and set for 10–15 minutes.
- Once cooled, sprinkle with crushed peppermint candies and optional red and green sprinkles. Toss lightly so the candy clings.
- Store in an airtight container for up to 5 days at room temperature, away from heat and direct sunlight.
- Not necessary to refrigerate; can introduce moisture. Refrigerate only in very warm climates.
- Freeze in an airtight, freezer-safe bag for up to 1 month. Thaw at room temperature for 30–60 minutes before serving.
