What makes this version truly special is the bright peppermint flavor that cuts through the rich chocolate, creating a perfectly balanced treat that’s not too heavy or cloying. The crushed candy canes add pops of color and an extra layer of minty freshness, while the traditional powdered sugar coating gives each piece that signature puppy chow look. Best of all, this comes together in about 45 minutes from start to finish, with most of that time spent letting the coating set—meaning you can whip up multiple batches for all your holiday gatherings without spending all day in the kitchen.
Why I Love These
This recipe transforms a beloved classic into something unmistakably festive with just a few simple additions that scream holiday cheer.
The contrast between the smooth chocolate coating, crunchy cereal, and those little bursts of peppermint creates an addictive texture combination that keeps everyone reaching for more.
I make this every December for gift-giving because it’s foolproof, looks impressive in clear bags tied with ribbon, and stays fresh for days without any special storage requirements.
Ingredients
- 6 cups Chex cereal (any variety, but Rice Chex works best).
- 1 cup white chocolate chips.
- 1/2 cup peppermint candies (crushed or chopped).
- 1/2 cup candy canes (crushed or chopped).
- 1 tablespoon shortening (like Crisco or butter).
- 1 teaspoon peppermint extract.
- Powdered sugar (for dusting).
How To Make
- Measure your cereal into a very large mixing bowl—you’ll need plenty of room to toss everything without making a mess. Crush your candy canes by placing them in a sealed plastic bag and gently tapping with a rolling pin until you have a mix of fine powder and small chunks; set aside about half for mixing in and half for topping.
- In a microwave-safe bowl, combine the chocolate chips, peanut butter, and butter. Microwave in 30-second intervals, stirring thoroughly between each burst, until the mixture is completely smooth and glossy—this usually takes 1.5 to 2 minutes total. Be careful not to overheat, as chocolate can seize if it gets too hot.
- Remove from the microwave and immediately stir in both the vanilla and peppermint extracts. The peppermint extract is potent, so measure carefully—too much can be overwhelming. Pour this chocolate mixture over your cereal and gently fold with a large spatula until every piece is evenly coated. Work quickly but gently to avoid crushing the cereal.
- Transfer the coated cereal to a large resealable plastic bag or a very large bowl with a lid. Add the powdered sugar and about half of your crushed candy canes. Seal the bag (or cover the bowl) and shake vigorously for 1-2 minutes until every piece is thoroughly coated in a snowy layer of powdered sugar.
- Spread the puppy chow in a single layer on parchment paper or wax paper to cool and set, about 20-30 minutes at room temperature. If you’re adding a white chocolate drizzle, melt the white chocolate chips in 20-second microwave intervals, stirring until smooth, then use a fork or a piping bag to drizzle over the cooled puppy chow in a zigzag pattern.
- While the white chocolate is still wet (if using), sprinkle the remaining crushed candy canes over the top for a festive finish. Let everything set completely—another 10-15 minutes—before breaking apart any clusters and transferring to serving bowls or gift bags.
Nutrition
Holiday Peppermint Candy Cane Puppy Chow is definitely a treat rather than an everyday snack, offering quick energy from the combination of simple carbohydrates and fats. The chocolate and peanut butter provide some protein and healthy fats, while the cereal base adds a bit of whole grain goodness, though the powdered sugar coating makes this decidedly indulgent. It’s perfect for holiday gatherings where a sweet energy boost is welcome, and the portion size is easy to control since the rich flavor means a little goes a long way.
To lighten this recipe slightly, you could use dark chocolate chips instead of semi-sweet for added antioxidants and less sugar, or substitute almond butter for peanut butter to change the nutritional profile. Reducing the powdered sugar by about a quarter still gives good coverage while cutting back on sweetness. For a richer version, use milk chocolate or add a handful of mini marshmallows to the mix before coating.
This recipe contains common allergens including peanuts, dairy, and soy (often found in chocolate chips). For a nut-free version, substitute sunflower seed butter or tahini for the peanut butter—just note that sunflower seed butter can turn slightly green when combined with baking soda in some cereals, though it’s harmless. For dairy-free needs, use dairy-free chocolate chips and vegan butter, which work beautifully without any texture changes.
Tips & Variations
- Make this ahead by preparing it up to 5 days before you need it—the flavors actually meld and improve after a day or two. Just store in an airtight container and add fresh candy cane pieces right before serving if you want extra crunch.
- Try a cookies and cream variation by using white chocolate instead of semi-sweet, omitting the peppermint extract, and folding in crushed Oreo cookies instead of candy canes for a completely different holiday treat.
- For a gluten-free version, simply verify that your cereal brand is certified gluten-free (most rice-based cereals are, but always check labels) and ensure your chocolate chips don’t contain any gluten-containing additives.
- Add festive sprinkles along with the candy canes for extra color, or try using different extract combinations like almond or orange to create unique flavor profiles while keeping the same base recipe.
Ways To Serve Them
- Package in clear cellophane bags tied with red and white striped ribbon for beautiful homemade holiday gifts that look professionally done
- Serve in a large festive bowl at holiday parties alongside other finger foods and sweets for easy snacking
- Layer in mason jars with the recipe attached as a tag for a charming hostess gift or teacher appreciation present
- Set out in small bowls during movie nights with hot chocolate, creating a cozy winter evening treat spread
- Use as a topping for vanilla ice cream or peppermint ice cream for an over-the-top holiday dessert
Proper Storage
- Fridge: While refrigeration isn’t necessary, you can store puppy chow in an airtight container in the fridge for up to 2 weeks if your kitchen is particularly warm or humid. Let it come to room temperature before serving for the best texture, as cold puppy chow can feel a bit hard.
- Freezer: This freezes beautifully for up to 2 months when stored in freezer-safe bags or containers with as much air pressed out as possible. Freeze in portion-sized bags for easy gift-giving later, and thaw at room temperature for about 30 minutes before serving—no need to refresh or re-crisp.
- Reheat: No reheating needed—this is meant to be enjoyed at room temperature. If it becomes slightly sticky in humid conditions, spread it on a baking sheet and let it air-dry for 30 minutes, or toss with a bit more powdered sugar to restore the coating.
Ingredients
- 6 cups Chex cereal (any variety, but Rice Chex works best).
- 1 cup white chocolate chips.
- 1/2 cup peppermint candies (crushed or chopped).
- 1/2 cup candy canes (crushed or chopped).
- 1 tablespoon shortening (like Crisco or butter).
- 1 teaspoon peppermint extract.
- Powdered sugar (for dusting).
Steps
- Line a large surface with parchment paper or a silicone mat.
- In a microwave-safe bowl, combine the white chocolate chips and shortening. Microwave in 30-second increments, stirring between each interval, until the chocolate is melted and smooth. Stir in the peppermint extract.
- Pour the melted chocolate mixture over the Chex cereal in a large bowl. Stir until the cereal is evenly coated.
- Immediately sprinkle the crushed peppermint candies and candy canes over the chocolate-coated Chex. Stir well to distribute evenly.
- Spread the mixture out on the prepared parchment paper or silicone mat. Let it cool and set completely.
- Once set, break up any clumps and dust the puppy chow with powdered sugar.
- Serve immediately or store in an airtight container.
Nutrition (per serving)
- Calories: 200 kcal