baking chocolate (semi-sweet or milk chocolate),
BUTTERFINGER® Peanut Butter Cup Minis
powdered sugarOver a double broiler or in the microwave (in 20-second increments), melt chocolate on low heat, stirring frequently to avoid the chocolate burning or seizing. Once melted, pull off of heat.
a separate bowl, melt peanut butter in the microwave for 20-30 seconds, or until liquidy.
the six candy bars into small pieces, set aside.
2 cups of cereal with chocolate, stirring the cereal gently in order to coat all pieces evenly. Add half of the chopped candy bars to the mix, stirring gently.
2 cups of cereal with the peanut butter, stirring gently in order to coat all pieces evenly. Add the last of the chopped candy bars, stirring gently.
1 large gallon ziplock bag, mix 1/2 cup of powdered sugar and chocolate cereal together. Zip the bag up (with air inside) and shake the cereal until all pieces are coated with powdered sugar (some will be more coated than others, which is fine).
a second large gallon ziplock bag, mix 1/2 cup of powdered sugar and peanut butter cereal together. Zip the bag up (with air inside) and shake the cereal until all pieces are coated with powdered sugar (some will be more coated than others, which is fine).
coated, mix both cereals in a large bowl, adding in the Butterfinger Peanut Butter Cup Minis.
If you’ve never had the magic and deliciousness that is PuppyChow, read on. I was in college the first time I tried PuppyChow–My friend Annette had either been sent a big bag of it in a care package or brought it back from a weekend at home
A long time ago I had big dreams of making a whole series of recipe posts devoted to nothing but different flavors of puppychow – from classic to fluffernutter to peppermint to red velvet to pretty much anything else you can think of – and I still really want to do it, because quite frankly I absolutely love this stuff