Puppy Chow Truffles
These are truly addictive. If you love puppy chow or muddy buddies, aka the cereal snack mix that combines chocolate, peanut butter, and confectioner’s sugar, then you will love these. Puppy chow truffles combine all of the nostalgia of a childhood snack with the ease of a bite-sized truffle. These unique truffles are a fantastic addition to holiday cookie boxes! Although, they are truly versatile (very talented) and can be perfect for parties, gatherings, or a sweet indulgence any time of day.
These treats prove that sometimes the most beloved childhood snacks can be elevated into something truly spectacular. With just a few simple ingredients and minimal effort, you can transform a classic treat into a gourmet experience that will have everyone asking for the recipe. Did I mention they are GLUTEN FREE? Did I also mention this is a no-bake dessert?!
What Are Puppy Chow Truffles?
Puppy Chow Truffles are a creative twist on the traditional Puppy Chow (also known as Muddy Buddies) that we all know and love. Instead of a loose, powdery snack, these truffles are carefully crafted into perfectly portioned, chocolate-coated balls that pack all the flavors of the original treat into an elegant, pop-able format. If you are looking for more cereal confections, check out my other cereal recipes here!
Pro Tips for Making the Perfect Puppy Chow Truffles
- Make sure all of the ingredients are room temperature-I know, they are all pantry supplies so they should be, but it is always good to mention 😉
- Don’t overmix the cereal so that you can maintain the “crunch”!
- Be prepared to get messy or wear some food-safe gloves when rolling because these are STICKY
Ingredients You’ll Need
- Chex cereal- any kind will work, I used Rice Chex which also makes these Gluten Free!)
- Creamy peanut butter – do not use natural!
- Chocolate chips- you can use milk or dark depending on your preference!
- Powdered sugar- inside the truffle and to coat the outside!
How do I store Puppy Chow Truffles and how long do they last?
Store these truffles in an airtight container in the refrigerator for up to 5 days! When packing them in cookie boxes, I suggest placing each truffle on a cupcake liner so that the chocolate does not melt and cross contaminate the other cookies in the box!
Puppy Chow Truffles
Ingredients
- 3 Cups Rice Chex cereal 110 grams(to crush or grind in food processor)
- 1 1/4 Cup Peanut Butter 337 grams
- 1/2 Cup powdered sugar 57 grams
- 1 tsp vanilla extract
Chocolate Coating
- 2 cups dark or milk chocolate (for melting) 340 grams
Powdered Sugar Coating
- 1 cup Powdered Sugar 113 grams
Instructions
Make the Truffle Filling
- In a ziploc bag (or in the bowl of a food processor, In a large bowl, crush the chex mix into crumbs. It should have a fine consistency. Add the peanut butter, powdered sugar and the vanilla to the bowl with the Chex Mix crumbs.
- Using a nonstick spatula or wooden spoon, mix everything together (you can use your hands if you need to). Mixture will be thick. Place the bowl in the fridge for about 30 minutes so it can firm up. This will make it easier to roll!
Make the Coating
- In a double boiler (you can also use a microwave and heat in 30-second increments, stirring in between until fully melted), melt the chocolate. Once fully melted, remove from heat.
- Scoop the chilled filling it into balls about 1½ tablespoons sized and roll in your hands to smooth them out
- Prepare a clean and clear work surface. Line a sheet pan with parchment paper for the dipped truffles to harden.
- Then dip each puppy chow truffle into the melted chocolate. Make sure to fully submerge it until it is completely coated. Use a spoon or a fork to move the truffle around and get it coated. After you dip each truffle, place them to the side on the parchment paper to harden.
- Once the chocolate has fully cooled and hardened back up, coat each in powdered sugar, and enjoy! Please please do not try to roll the truffles in powdered sugar until the chocolate has hardened back up and set.
- Once the chocolate coating is set, roll each of the balls in the remaining powdered sugar to coat.
Rate This Recipe
What did your think?