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Christmas Peppermint Bark Puppy Chow

A festive holiday twist on classic muddy buddies, featuring Chex cereal coated in dark and white chocolate, peppermint, and crushed candy canes.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 18 cups
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cereal Base
  • 9 cups Rice Chex cereal divided
Dark Chocolate Layer
  • 1 cup semi-sweet chocolate chips
  • 2 tbsp unsalted butter
  • 0.5 tsp peppermint extract
White Chocolate Layer
  • 1 cup white chocolate chips
  • 2 tbsp unsalted butter
  • 0.5 tsp peppermint extract
Coating
  • 1.5 cups powdered sugar divided
  • 0.5 cup candy canes crushed

Equipment

  • Large mixing bowls
  • Microwave-safe bowls
  • Gallon Ziploc Bags
  • Baking sheet

Method
 

  1. Divide cereal into two large bowls (4.5 cups each). Prepare two large Ziploc bags with 3/4 cup powdered sugar each.
  2. Microwave dark chocolate and 2 tbsp butter in 30-sec intervals until melted. Stir in 1/2 tsp peppermint extract.
  3. Pour dark chocolate over first bowl of cereal. Fold gently to coat.
  4. Transfer dark chocolate cereal to one Ziploc bag. Seal and shake to coat in sugar. Pour onto baking sheet.
  5. Repeat melting process with white chocolate, remaining butter, and extract.
  6. Coat second bowl of cereal with white chocolate. Shake in the second sugar bag (or leave plain white for contrast).
  7. Spread onto baking sheet and immediately sprinkle crushed candy canes over both mixtures while tacky.
  8. Let cool completely, then toss together in a large bowl.

Notes

Store in airtight container for up to 1 week.