Instructions
Step 1: Prepare the Chocolate Mixture
- Combine chocolate chips, peanut butter, and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring until smooth and melted.
- Stir in vanilla extract and 1/2 cup powdered sugar. Cool to room temperature, then chill for 1-2 hours, or until firm.
Step 2: Form the Truffles
- Scoop out portions of the chilled mixture and roll into balls.
- Place on a parchment-lined baking sheet.
Step 3: Coat with Crushed Chex
- Roll each truffle in crushed Rice Chex cereal, pressing gently.
Step 4: Dust with Powdered Sugar
- Roll truffles in the remaining 1 1/2 cups powdered sugar until coated.
Step 5: Chill and Serve
- Chill for 30 minutes to firm up. Enjoy!
Tips & Notes
- Chilling: Chill the mixture long enough to easily roll into balls.
- Even Coating: For extra powdered sugar adhesion, roll twice—before and after chilling.
- Chex Texture: Lightly crush the Chex for a mix of textures.
Variations
- Nut-Free: Use sunflower seed butter.
- White Chocolate: Use white chocolate chips.
- Festive Fun: Add sprinkles before the powdered sugar!
FAQs
How do I store them?
Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving.
Can I use chunky peanut butter?
Yes! Just make sure it’s well mixed.
Can I freeze them?
Yes, for up to 3 months. Thaw in the refrigerator.
What if I don’t have Rice Chex?
Try Corn Chex or Rice Krispies.
These Puppy Chow Chocolate Truffles are a delightful blend of creamy, crunchy, and sweet! Easy to make and always a crowd-pleaser. Enjoy!