Chai Snickerdoodle Puppy Chow Recipe

Introduction

Chai Snickerdoodle Puppy Chow is a delightful twist on the classic snack, combining warm chai spices with sweet white chocolate and crispy cereal. This cozy treat is perfect for sharing or enjoying as a flavorful, guilt-free snack.

Ingredients

• 3 tbsp cinnamon
• 2 tbsp ginger
• 1 tbsp cardamom
• 1 tsp nutmeg
• 1 tsp cloves
• 1 tsp allspice
• 6 cups (180g) rice chex cereal
• 1 cup (180g) dairy-free white chocolate chips
• 2/3 cup (170g) No Sugar Added SunButter
• 2 tbsp (25g) coconut oil (optional)
• 1 tsp vanilla extract
• 1 cup (200g) turbinado sugar OR 1 cup (120g) powdered sugar

Instructions

1. Step 1: In a small bowl, mix together the cinnamon, ginger, cardamom, nutmeg, cloves, and allspice. Set this spice mixture aside.
2. Step 2: In a medium bowl, microwave the dairy-free white chocolate chips with the SunButter, vanilla extract, and coconut oil for 1 minute on high. Stir until the mixture is smooth and well combined.
3. Step 3: Pour the rice chex cereal into a large bowl. Add the melted SunButter and white chocolate mixture, stirring gently to coat all cereal pieces evenly.
4. Step 4: Combine the prepared spice mixture with your choice of turbinado or powdered sugar. Sprinkle this over the coated cereal and mix thoroughly to ensure every piece is covered.
5. Step 5: Spread the coated cereal out on a large baking sheet lined with wax paper. Spreading it out helps prevent large clumps from forming.
6. Step 6: Refrigerate the spread-out mixture for 4 hours to allow it to set and firm up.
7. Step 7: Once chilled, break apart any clumps and enjoy your chai-infused snickerdoodle puppy chow. Store leftovers in an airtight container in the refrigerator.

Tips & Variations

• For a nuttier flavor, try substituting SunButter with almond or cashew butter.
• Use powdered sugar for a finer coating or turbinado sugar for added crunch and sweetness.
• Skip the coconut oil if you prefer a thicker coating or want to keep the recipe oil-free.
• Add a pinch of cayenne pepper to the spice mix for a subtle spicy kick.

Storage

Keep leftovers in an airtight container in the refrigerator for up to one week. To enjoy, simply bring to room temperature or enjoy chilled. If the mixture hardens too much, let it sit at room temperature for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of SunButter?

Yes, regular peanut butter can be used, but it will change the flavor profile and is not suitable for those with peanut allergies.

Is this recipe gluten-free?

This recipe can be gluten-free if you use a certified gluten-free rice chex cereal. Always check the label to be sure.

Chai Snickerdoodle Puppy Chow Recipe

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★★★★★

4.7 from 85 reviews

Chai Snickerdoodle Puppy Chow is a delightful, spiced snack mix that combines the warm flavors of chai spices with the sweet crunch of rice chex cereal coated in a dairy-free white chocolate and SunButter mixture. Perfectly sweetened with turbinado or powdered sugar, this easy no-bake treat is ideal for satisfying snack cravings while offering a cozy chai twist.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 1 minute
• Total Time: 4 hours 11 minutes
• Yield: Approximately 8 servings 1x
• Category: Snack
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

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Spices

• 3 tbsp cinnamon
• 2 tbsp ginger
• 1 tbsp cardamom
• 1 tsp nutmeg
• 1 tsp cloves
• 1 tsp allspice

Main Ingredients

• 6 cups (180g) rice chex cereal
• 1 cup (180g) dairy-free white chocolate chips
• 2/3 cup (170g) No Sugar Added SunButter
• 2 tbsp (25g) coconut oil (optional)
• 1 tsp vanilla extract

Sugar Coating

• 1 cup (200g) turbinado sugar OR 1 cup (120g) powdered sugar

Instructions

1. Mix the spices: In a small bowl, thoroughly combine the cinnamon, ginger, cardamom, nutmeg, cloves, and allspice. Set this chai spice blend aside for later use.
2. Melt chocolate mixture: In a medium bowl, microwave dairy-free white chocolate chips with SunButter, vanilla extract, and optional coconut oil on high for 1 minute. Stir well until the mixture is completely smooth and melted.
3. Coat the cereal: Pour the rice chex cereal into a large bowl and immediately add the melted SunButter and chocolate mix. Stir gently but thoroughly until all cereal pieces are evenly coated with the mixture.
4. Combine spice and sugar: In a separate bowl, mix the prepared chai spice blend with your choice of turbinado sugar or powdered sugar. Add this sugar-spice mix to the coated cereal and mix again to coat everything evenly.
5. Spread and chill: Spread the coated cereal mixture on a large baking sheet lined with wax paper, ensuring the pieces are spread out to avoid large clumps forming. Refrigerate the mixture for 4 hours to allow it to solidify and flavors to meld.
6. Serve and store: After chilling, break apart any clumps and serve. Store leftovers in an airtight container in the refrigerator to maintain freshness.

Notes

• Use dairy-free white chocolate chips to keep the recipe vegan and allergy-friendly.
• Coconut oil is optional but adds smoothness and helps melt the mixture evenly.
• Choose turbinado sugar for a richer texture or powdered sugar for a smoother coating.
• Refrigeration is key to setting the puppy chow; skipping this step can result in a sticky texture.
• Store in an airtight container in the fridge to preserve freshness and crunch.

Keywords: Chai puppy chow, snickerdoodle snack, spiced dessert mix, dairy-free treat, vegan puppy chow