Chai Snickerdoodle Puppy Chow Recipe

Introduction

Chai Snickerdoodle Puppy Chow is a delightful twist on the classic snack, blending warm chai spices with the sweet crunch of rice cereal and white chocolate. This easy-to-make treat is perfect for cozy gatherings or a sweet snack any time of day.

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 to create the chai spice mix. Set aside.
2. Step 2: In a medium bowl, microwave the white chocolate chips, SunButter, vanilla extract, and coconut oil (if using) for 1 minute on high. Stir until the mixture is completely smooth.
3. Step 3: Pour the rice Chex cereal into a large bowl. Add the melted SunButter mixture and stir gently to coat every piece of cereal evenly.
4. Step 4: Combine the chai spice mix with the chosen sugar. Sprinkle this mixture over the coated cereal and mix thoroughly so each piece is evenly covered.
5. Step 5: Spread the coated cereal in a single layer on a large baking sheet lined with wax paper. Spreading out the mixture helps prevent big clumps.
6. Step 6: Refrigerate the tray for 4 hours to allow the coating to set completely.
7. Step 7: Once chilled, break apart any clumps and enjoy your chai snickerdoodle puppy chow!

Tips & Variations

• For a nuttier flavor, try substituting almond butter for SunButter if you don’t need it to be nut-free.
• Use powdered sugar for a lighter, dustier coating, or turbinado sugar for a crunchier, crystal-like finish.
• If coconut oil is unavailable, you can omit it; it helps with smoothness but is not essential.
• Try adding a pinch of sea salt to the spice mix for a sweet-salty balance.

Storage

Store leftover chai snickerdoodle puppy chow in an airtight container in the refrigerator for up to one week. When ready to eat, you can enjoy it cold or let it come to room temperature for a softer texture. Avoid storing at room temperature to maintain freshness and prevent the chocolate from melting.

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 works well if you do not have allergies or dietary restrictions. The flavor will be slightly different but still delicious.

Is it necessary to refrigerate the puppy chow?

Refrigerating helps the chocolate coating set firmly and keeps the snack fresh longer. While you can eat it immediately, chilling improves texture and prevents clumping.

Chai Snickerdoodle Puppy Chow Recipe

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★★★★★

4.6 from 149 reviews

Chai Snickerdoodle Puppy Chow is a deliciously spiced, sweet snack mix featuring crunchy rice cereal coated in a creamy blend of dairy-free white chocolate, SunButter, and chai-inspired spices. Perfect for a flavorful treat with a subtle warmth from cinnamon, ginger, and cardamom, this no-bake recipe is quick to prepare and ideal for enjoying chilled.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 1 minute
• Total Time: 4 hours 11 minutes
• Yield: About 10 cups 1x
• Category: Snack
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Chai Spice Mix

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

Puppy Chow

• 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. Prepare the Spice Mix: In a small bowl, thoroughly combine cinnamon, ginger, cardamom, nutmeg, cloves, and allspice. Set this chai spice blend aside for later use.
2. Melt Chocolate and SunButter: In a medium-sized microwave-safe bowl, add the dairy-free white chocolate chips, SunButter, vanilla extract, and coconut oil (if using). Microwave on high for 1 minute. Stir well until the mixture is completely smooth and uniform in texture.
3. Coat the Cereal: Pour the rice chex cereal into a large bowl. Pour the melted chocolate and SunButter mixture over the cereal and stir gently but thoroughly until each piece of cereal is evenly coated with the creamy mixture.
4. Add Sugar and Spice: Combine the chai spice mix and the sugar (turbinado or powdered) in a separate bowl. Sprinkle this mixture over the coated cereal and gently mix again to evenly distribute the sugar and spices on all cereal pieces.
5. Chill and Set: Spread the coated cereal evenly on a large baking sheet lined with wax paper. Make sure to spread the mixture out as much as possible to prevent large clumps from forming. Place the baking sheet in the refrigerator and chill for 4 hours to allow the coating to set firmly.
6. Serve and Store: Once chilled, break apart any clumps and enjoy your chai snickerdoodle puppy chow. Store leftovers in an airtight container in the refrigerator for up to one week to maintain freshness.

Notes

• If you prefer a less sweet version, substitute turbinado sugar with powdered sugar as both options are provided.
• The coconut oil is optional but helps achieve a smoother coating and adds slight richness.
• This snack is dairy-free thanks to the use of dairy-free white chocolate chips and SunButter, making it suitable for those with lactose intolerance.
• Ensure thorough mixing when coating the cereal to prevent uneven sweetness or spice concentration.
• Spreading the mixture thinly on the baking sheet prevents big clumps, which makes it easier to eat and store.

Keywords: Chai Snickerdoodle Puppy Chow, no-bake snack, dairy-free snack, spiced puppy chow, white chocolate snack mix, gluten free snack, SunButter snack