Chai Snickerdoodle Puppy Chow Recipe
Chai Snickerdoodle Puppy Chow is a delightful, crunchy snack combining warm chai spices with the sweet and creamy coating of dairy-free white chocolate and SunButter. This no-bake recipe is perfect for a cozy treat that’s gluten-free, vegan, and packed with aromatic spices like cinnamon, ginger, and cardamom.
- Prep Time: 10 minutes
- Cook Time: 1 minute (melting chocolate mixture)
- Total Time: 4 hours 11 minutes (including chilling time)
- Yield: Approximately 10 servings 1x
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free, Vegan
Ingredients
Scale
Spice Mix
- 3 tbsp cinnamon
- 2 tbsp ginger
- 1 tbsp cardamom
- 1 tsp nutmeg
- 1 tsp cloves
- 1 tsp allspice
Main Ingredients
- 6 cups (180g) rice chex cereal
- 1 cup (180g) dairy-free white chocolate chips
- 2/3 cup (170g) No Sugar Added SunButter
- 2 tbsp (25g) coconut oil (optional)
- 1 tsp vanilla extract
- 1 cup (200g) turbinado sugar OR 1 cup (120g) powdered sugar
Instructions
- Prepare the Spice Mix: In a small bowl, thoroughly mix together cinnamon, ginger, cardamom, nutmeg, cloves, and allspice. Set this aromatic spice mixture aside for later use.
- Melt the Chocolate Mixture: In a medium bowl, microwave the dairy-free white chocolate chips with SunButter, vanilla extract, and optional coconut oil for 1 minute on high. Stir continuously until the mixture is completely smooth and melted, ensuring a creamy coating for the cereal.
- Coat the Cereal: Pour the rice chex cereal into a large mixing bowl. Add the melted SunButter and white chocolate mixture to the cereal and gently toss or stir until every piece is evenly coated with the luscious mixture.
- Add Sugar and Spices: Combine the prepared spice mix with your choice of turbinado or powdered sugar in a separate bowl. Sprinkle this spiced sugar over the coated cereal and mix well to ensure all pieces are evenly covered with the sweet and warming flavor.
- Arrange for Setting: Spread the coated cereal evenly onto a large baking sheet lined with wax paper. Spreading it out in a single layer helps prevent large clumps and facilitates even cooling.
- Chill to Set: Place the baking sheet in the refrigerator and chill the mixture for 4 hours. This step allows the coating to harden, creating the perfect crunchy texture.
- Break Apart and Store: After chilling, break the puppy chow into smaller clusters. Enjoy immediately or store the leftovers in an airtight container in the fridge to keep them fresh and crisp.
Notes
- Use dairy-free white chocolate chips to keep this recipe vegan-friendly.
- The coconut oil is optional but helps achieve a smoother coating and better texture.
- Choose turbinado sugar for a natural, slightly crunchy texture, or powdered sugar for a finer coating.
- Store the puppy chow in the refrigerator to maintain freshness and prevent melting.
- This snack is naturally gluten-free but double-check ingredient labels if you have severe allergies.
Keywords: Chai Snickerdoodle Puppy Chow, Puppy Chow, Spiced Snack, Vegan Snack, Gluten-Free Treat, No-Bake Dessert, Chai Spice Mix, White Chocolate, SunButter
Find it online: https://leofoster.com/chai-snickerdoodle-puppy-chow-recipe/
