This Christmas puppy chow has been my holiday secret for years: a simple, crowd-pleasing treat that vanishes from cookie platters faster than I can refill the bowl. I first made this mix on a snowy December evening when friends stopped by unexpectedly; I had pantry staples on hand and turned them into something festive in under 15 minutes. The combination of crisp Chex, smooth peanut butter and glossy semi-sweet chocolate creates a perfect contrast of crunchy, creamy and sweet, while the powdered sugar gives each bite that signature snow-dusted look kids love. The sanding sugar on top adds a little celebratory sparkle that makes it feel special for holiday gatherings.

I love how versatile this snack is: it travels well in mason jars for gifts, fills party bowls for snacking, and doubles as a playful topping for ice cream. The texture is key — every piece should be thoroughly coated but still retain its crunch. Over the years I learned a few small technique tricks that make a big difference: use a gentle hand when stirring to avoid breaking the cereal, temper the chocolate with a touch of butter so it sets with a glossy sheen, and cool the mixture on a baking sheet so the powdered sugar distributes evenly. Those small adjustments keep the mix from clumping and make it easier to serve by the handful.

Ingredients

• 9 cups Chex cereal: I prefer Rice Chex for a neutral crunch and gluten-free option; Corn Chex or Wheat Chex also work but check packaging for gluten content. Measure gently using a dry measuring cup to avoid crushing.
• 1 cup semi-sweet chocolate chips: Use a good-quality brand like Ghirardelli or Nestlé to get a glossy finish and deep chocolate flavor. Semi-sweet balances the peanut butter without being overly sugary.
• 1/2 cup smooth peanut butter: Skippy or Jif work well; natural peanut butter can be used but may be runnier — reduce added butter slightly if using a very oily natural brand.
• 1/4 cup butter: Unsalted, melted. Butter adds richness and helps the chocolate set with a silky sheen; salted butter is fine if you like a touch of savory contrast.
• 1 teaspoon vanilla extract: Pure vanilla enhances the chocolate and peanut butter flavors — a small detail that makes a noticeable difference.
• 2 cups powdered sugar: Sifted if lumpy. Powdered sugar is the classic coating that gives puppy chow its signature snowy appearance and light sweetness.
• 1 cup festive sanding sugar: Choose red, green or mixed colors for a holiday look; use coarse sanding sugar so it keeps its sparkle on top of the powdered sugar after the mix is tossed.

Instructions

Measure and prepare: Pour 9 cups of Chex cereal into a very large bowl or transfer to a clean, extra-large disposable roasting pan so you have room to stir without breaking the cereal. Line a baking sheet with parchment to cool pieces quickly after coating. Have 2 cups of powdered sugar ready in a large sealable plastic bag or a second large bowl for tossing. Melt chocolate mixture: In a microwave-safe bowl combine 1 cup semi-sweet chips, 1/2 cup smooth peanut butter, and 1/4 cup butter. Microwave in 20-second bursts, stirring after each burst, until smooth — about 60–90 seconds total depending on your microwave. Alternatively, use a double boiler over simmering water and stir until fully melted. The goal is a glossy, pourable mixture; if it looks grainy, keep stirring off heat until smooth. Finish the chocolate: Stir in 1 teaspoon vanilla and allow the mixture to cool for 30–45 seconds so it’s warm but not piping hot — this prevents the cereal from becoming soggy while still allowing an even coating. Coat the cereal: Pour the melted chocolate mixture evenly over the cereal and gently fold with a rubber spatula until each piece is lightly coated. Work quickly and gently; vigorous mixing will crush the cereal. Aim for an even sheen rather than a thick paste. Powdered sugar toss: Transfer coated cereal in batches into the large sealable bag containing powdered sugar. Seal and shake vigorously for about 20–30 seconds until the cereal is completely dusted. If using a bowl, add powdered sugar and fold with a spatula until evenly coated. Spread the pieces on the prepared baking sheet so excess sugar can fall away. Add sanding sugar: While the powdered sugar is still fresh on the surface, sprinkle 1 cup festive sanding sugar and gently toss or fold to adhere a light sparkle to the outer layer. This step is mainly decorative; use as much or as little as you like for color and shine. Cool and set: Let the mix rest on the baking sheet for 10–15 minutes to allow the coating to set. The mixture is best served at room temperature so the coating stays crisp. Break up any small clumps before serving. Serve or store: Place in bowls for parties or portion into airtight containers or jars for gifts. For longer storage, freeze in sealed bags for up to 3 months and thaw at room temperature before serving.

Storage Tips

To keep the mixture crisp, store it at room temperature in an airtight container for up to 7 days. Use a wide-mouth jar or a plastic container with a good seal to minimize crushing when scooping. If you need to store longer, freeze portions in zip-top bags; remove as much air as possible and stack flat. Thaw in the bag at room temperature for 30–60 minutes before opening to avoid moisture settling on the surface. Avoid refrigeration; humidity will soften the powdered coating and reduce crunch.

Ingredient Substitutions

If you need to avoid peanuts, substitute smooth almond butter or sunflower seed butter in a 1:1 ratio; sunflower butter is a great allergy-friendly option and keeps the same creamy texture. For dairy-free or vegan versions, choose dairy-free chocolate chips and use a plant-based butter alternative. To make it less sweet, reduce powdered sugar to 1 1/2 cups and add a pinch of fine sea salt to the chocolate mixture to balance flavors. If you can’t find Chex, any sturdy rice- or corn-based crisp cereal will work — adjust gently to avoid breakage.

Serving Suggestions

Serve in decorative bowls with scoops for parties, place small portions in cellophane bags tied with ribbon for gifts, or sprinkle over vanilla ice cream for a crunchy topping. For a breakfast-for-dessert twist, mix in toasted coconut flakes and dried cranberries. Pair with a hot beverage like cocoa or mulled cider to complement the sweet, nutty flavors and create a cozy holiday spread.

Cultural Background

Known widely as "puppy chow" or "muddy buddies," this treat is a North American favorite rooted in Midwestern home cooking and party culture. It became popular as a no-bake, easy-to-scale snack for potlucks and family gatherings. The name is playful and stems from its dusted appearance — nothing to do with dogs — and the treat has since evolved with regional variations featuring different mix-ins and festive decorations.

Seasonal Adaptations

Switch the sanding sugar to red and green for Christmas, or use pastel sugar for spring celebrations. Add 1/2 cup crushed peppermint candy during the sanding stage for a peppermint-chocolate version, or fold in 1/2 cup mini M&M's after the powdered sugar step for color and extra crunch. For a winter spice twist, add 1/2 teaspoon ground cinnamon and a pinch of nutmeg to the powdered sugar before tossing.

Meal Prep Tips

Make a double batch and portion into labeled bags for grab-and-go snacks over the holidays. Use mason jars for gift-giving; include a small scoop and a handwritten label with storage instructions. When preparing for big events, coat the cereal in two separate batches to avoid overcrowding the bowl and ensure even coverage — this reduces clumping and speeds cooling.

Every year, making this mix signals the start of the holidays for me — it’s quick, cheerful, and always invites conversation around the snack bowl. Try the small variations suggested here to make it your own and enjoy the simple pleasure of a homemade holiday treat.