Caramel Apple Puppy Chow
This Caramel Apple Puppy Chow recipe elevates the classic snack with the comforting flavors of fall. Crispy Chex cereal is coated in a luscious blend of white chocolate, caramel, and apple spices, then dusted with powdered sugar for a sweet and irresistible treat perfect for parties or cozy nights in.
Equipment
- Large microwave-safe bowl
- saucepan
- Measuring cups and spoons
- Large bowl
- Large zip-top bag
- Baking Sheet
- Parchment paper
- Spatula or spoon
Ingredients
- 9 cups Rice Chex or Corn Chex cereal
- 12 ounces white chocolate chips
- 1 cup Kraft caramel bits
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 2 teaspoons apple pie spice
- 1 ½ cups powdered sugar
- Optional: 1/2 cup chopped pecans or walnuts
- Optional: 1/2 cup dried apple pieces
Instructions
- Melt the white chocolate chips in a large microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Be careful not to overheat the chocolate.
- In a saucepan over medium heat, melt the butter and caramel bits together, stirring constantly until smooth and creamy.
- Remove the caramel sauce from the heat and stir in the vanilla extract and apple pie spice.
- Pour the melted white chocolate and caramel mixture over the Chex cereal in a large bowl. Gently stir until the cereal is evenly coated.
- Place the coated cereal in a large zip-top bag. Add the powdered sugar and shake vigorously until the cereal is completely coated.
- Spread the puppy chow on a baking sheet lined with parchment paper to cool completely. Break up any large clumps.
- Store in an airtight container at room temperature.
Notes
For a salted caramel apple variation, add a pinch of sea salt to the caramel sauce. Be careful not to overheat the white chocolate; microwave in short intervals and stir frequently. If the puppy chow is too sticky, spread it on a baking sheet and let it cool completely before storing. You can also add a little more powdered sugar to absorb some of the excess moisture. Store in an airtight container for up to a week at room temperature or freeze for up to a month.