Brownie Puppy Snack (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 box (12.8 oz/362g) of Chocolate Chex® cereal
02 -
8 oz (227g) dark or semi-sweet chopped chocolate
→ Sugar Coating
03 -
⅓ cup (32g) unsweetened or Dutch processed cocoa powder
04 -
⅓ cup (67g) white sugar
05 -
¼ cup (30g) powdered sugar
06 -
½ cup (100g) packed light brown sugar
→ Optional Add-ins
07 -
⅔ cup (126g) chocolate sprinkles
# Instructions:
01 -
Dump the cereal into a big mixing bowl and leave it for now.
02 -
Grab a small bowl, mix the brown sugar, cocoa powder, and granulated sugar together until blended. Set the bowl aside.
03 -
Throw the chopped chocolate into a small microwave-safe bowl, heat it for 20 seconds in the microwave on HIGH, stir it, and keep heating in 20-second bursts (stirring each time) until it’s smooth and melted.
04 -
Pour all that warm, melted chocolate over your cereal and gently stir to make sure it covers everything evenly.
05 -
Move the chocolatey cereal into a big bag with a seal or any large container that’s got a tight lid. Toss in the sprinkles, seal it up, and shake it till they’re all mixed in.
06 -
Toss in the sugar mixture from earlier, give it another good shake to spread it out. Then add the powdered sugar and do the same till it’s all coated.
07 -
Spread the coated cereal out onto a baking sheet lined with parchment paper or foil. Let it cool down. Throw away extra powder if there’s too much sticking to the bottom. Keep it in an airtight container at room temp for up to 7 days.
# Notes:
01 -
Chocolate Chex® can be swapped for Rice Chex® or other crispy rice cereals—use 8 cups if replacing.
02 -
Dutch cocoa generally tastes less harsh compared to regular cocoa powder.
03 -
This can stay fresh in a sealed container at room temperature for about a week.