Puppy Chow Recipe

Its got a name for the dogs, but this puppy chow recipe is just for you!

With its original combination of peanut butter, chocolate, powdered sugar, and the light crisp that comes from the cereal.

You need to try it for yourself and once you do you’ll surely be hooked.

Ive been making this easy snack for my family ever since I can remember and although it makes a large batch, it never lasts for more that a couple of days!

Everyone just seems to love this puppy chow recipe!

Yield: about 6 cups…roughly

Ingredients:

• 1 cup creamy peanut butter
• 1 stick butter
• 6 oz. semi-sweet chocolate chips
• 6 oz. milk chocolate chips
• 12 oz. box of Crispex (or similar cereal)
• 3 cup powdered sugar
• 1 paper bag

Directions:

1) Melt together the peanut butter, butter, semi-sweet chips, and the milk chocolate chips in a medium sauce-pan until it is a creamy delightful mixture; stirring occasionally.

2) Pour the whole box of cereal into a paper bag. Combine the chocolate mixture to the cereal so that both are in the paper bag.

3) Now for the fun part; shake it! Roll the top of the bag over a couple of times so nothing falls out then shake the bag until the cereal has an even coat of chocolate. By now you might be drooling from the smell of the combination of chocolate and peanut butter… but just wait.

4) After a few good shakes of the bag, add the sugar the same way; directly into the bag and shake it until the chocolate-coated cereal has a layer of white powdered sugar.

Now at this step you can vary the recipe a little bit. I usually don’t measure the sugar…

I just start pouring!

Anyone who makes puppy chow frequently knows that the amount of sugar is purely dependent on your specific taste. If you like sugar, then add more and if you dont… well then add less. It is completely up to you.

When I make my puppy chow I add enough sugar so that I cant see the chocolate anymore. But beware if you add too much then it wont coat the cereal anymore because the chocolate is what makes the sugar stick. Too much sugar will result in a bunch of just plain sugar at the bottom of the bag which is wasteful and doesn’t taste too good. Just play with it until you get it right!

5) Pour the puppy chow out of the bag and onto parchment paper. Evenly distribute it so the sweet snack can cool.

If you’re like me and my brother then you will quickly decide that puppy chow is best when its hot.

So go ahead, no ones watching. Pour yourself a big glass of milk and dig in!

Well that’s it. What are you waiting for?

This puppy chow recipe is easy, fun, delicious, and its calling your name!

Peanut Butter Chocolate Chip Cookie Recipe

Do you ever have trouble choosing between your favorite chocolate chip cookie and the equally tantalizing peanut butter cookie?

If so, then look no further; this tasty peanut butter chocolate chip cookie recipe gives you a modern alternative to choosing between your two favorites! One batch and you’ll be hooked…just like my family!

Ingredients: 

• 1 cup flour
• ½ cup butter
• ½ cup brown sugar
• ½ cup white sugar
• 1 egg
• ½ cup chocolate chips
• ½ cup peanut butter
• ½ teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon vanilla

Directions:

1) Preheat oven to 350 degrees. Take a large cookie sheet and grease it with either a little bit of butter or non-stick cooking spray.

2) In a large bowl, mix the flour, brown sugar, and salt, until they are combined.

3) Add the egg, butter, peanut butter and the vanilla. Mix well and then fold in the chocolate chips.

4) Bake for 9-11 minutes or until the cookies are golden brown. Let them cool and then enjoy!

As most of you probably know, there are not many things in the world which are better than warm cookies and a tall glass of ice cold milk, so go ahead, put your feet up, reminisce about the good things that have happened in your life, and enjoy your warm cookies. Sometimes there’s just nothing better than the simple things in life.

This peanut butter chocolate chip cookie recipe is one of my family’s favorites! Soft and scrumptious…particularly decadent when it’s warm out of the oven…I can almost taste one now!

I hope that you will enjoy this peanut butter chocolate chip cookie recipe as much as we do.

Peanut Butter Brownie Recipe

Brownies are great alone, but with the addition of peanut butter you get something truly special; a peanut butter brownie recipe.

The major difference in classic chocolate brownies and peanut butter brownies is that a peanut butter brownie recipe has a creamy peanut butter topping on top of the classic brownie.

That creamy addition not only “wows” people but will also have them knocking at your door for more!

Yield: 60 brownies

Ingredients:

Brownies-

• 1 cup (2 sticks) butter at room temperature
• 4 (1-ounce) squares unsweetened baking chocolate
• 2 cups sugar
• 4 large eggs
• 1 cup all-purpose flour

Peanut Butter Topping-

• 1 cup creamy peanut butter
• ½ cup (1 stick) butter, softened
• 3 cups powdered sugar
• 1/3 cup milk

Drizzle (optional)- (But I love it and never leave it off!)

• 1/3 cup semisweet chocolate chips
• 1 teaspoon shortening

Directions:

1) Heat the oven to 350 degrees. Melt the butter and baking chocolate in a small saucepan on low heat, stirring constantly, until smooth (2-3 minutes) then set it aside.

2) Combine the sugar and eggs in a large bowl and mix it well. Add the flour and melted chocolate mixture; beat until thoroughly combined.

3) Pour the batter into a greased jelly-roll pan (15×10x1). Bake the brownies for 24-28 minutes. When done, and an inserted toothpick comes out mostly clean, set aside and even though it is really hard…you have to wait and let them cool completely.

4) Now, mix the peanut butter and ½ cup of butter in a medium bowl. Beat it at medium speed until creamy. Reduce the speed to low and add powdered sugar and milk. Beat the mixture until it is well mixed. Spread your peanut butter topping over the cooled brownies. Cover them up and refrigerate them until they’re firm (about 1 hour).

*Optional -

Next, if desired, you can melt the chocolate chips and shortening in a small saucepan on low until smooth (1-2 minutes). Drizzle the chocolate mixture over the peanut butter brownies and refrigerate for another hour, or until the chocolate is set. Cut the bars and then store in the refrigerator. Enjoy!

I really enjoy making these peanut butter brownies because of the double layered look, one of brownie and the other of peanut butter, is such a crowd pleaser. I frequently make these for my catering business and I get lots of requests for them from repeat customers. The peanut butter brownie recipe is easy to follow that I really like to make it. They are so incredible it’s no wonder so many people love them! Whether it’s for a child’s birthday party, a family dinner or a weekly office meeting… this peanut butter brownie recipe is good to go!