Pecan Puppy Chow

Pecan Puppy Chow

Makes about 12 cups

Puppy Chow is a throwback sweet treat that conjures childhood memories for many. Traditionally made with peanut butter, this “elevated” version uses a homemade roasted pecan butter and bittersweet chocolate, appealing to children and adults (and their inner children) alike.

Ingredients

2 cups (8 ounces) pecan halves
1/4 teaspoon vanilla extract
1/4 teaspoon coarse kosher salt
1 (12-ounce) box of Chex rice or corn cereal (about 11 cups)
8 ounces bittersweet chocolate chunks
2 cups confectioners’ sugar, sifted

Instructions

Preheat oven to 300˚F. Spread pecans on a baking sheet and toast for 10-15 minutes until golden and fragrant. Remove and let cool completely.
Add cooled pecans to the bowl of a food processor fitted with a metal blade. Process for 1 minute, until you have a thick paste. Stop and scrape down the sides with a rubber spatula. Process for 1 minute longer, until the paste begins to thin and become smooth. Stop and scrape down the sides again. Add vanilla and salt and process for 1 minute longer, until your pecan butter is super smooth and creamy.
Melt chocolate over a double boiler or in the microwave (microwave in 30 second increments, stirring after each cook time, for about 1 ½ to 2 minutes). Stir in pecan butter until smooth.
Place cereal in a very large mixing bowl. Pour pecan-chocolate mixture over the top and gently stir with a rubber spatula until cereal is evenly coated.
Add 1 cup confectioners’ sugar to a gallon sized zip-top bag. Add half the cereal mixture and seal tightly. Shake very well until the cereal pieces are evenly coated. Spread onto a parchment-lined baking sheet. Repeat with remaining 1 cup confectioners’ sugar and cereal. Shake thoroughly, then spread onto the baking sheet. Toss gently by hand to make sure each piece is coated evenly, dusting with a bit more confectioners’ sugar if necessary.
Transfer to an airtight container and store in the refrigerator for 3-4 days. Or, for the best texture and shelf life, store in the freezer for 3 weeks. (If it lasts that long!)

Prep Time: 15 minutes

Cook Time: n/a