Dark Chocolate Puppy Chow Recipe
Posted Jan 18, 2018, Updated Jun 15, 2024
This post may contain affiliate links. Please read our disclosure policy.
This dark chocolate puppy chow recipe is a delicious twist on the classic version. It’s loaded with chocolate & peanut butter, and tossed in a mixture of cocoa powder & powdered sugar for an even richer chocolate taste.
This Dark Chocolate Puppy Chow recipe is one of my all-time favorite treats, and is the dessert that is impossible for me to stop eating. Seriously, once I start, the bowl has to be physically removed from my sight in order for me to call it quits.
It’s just as delicious as our favorite favorite classic Puppy Chow recipe, with a chocolate-lover’s twist.
This dark chocolate puppy chow is tossed in a mixture of both cocoa powder & powdered sugar. This cuts down on the sweetness and gives it an even richer chocolate taste. Plus it’s easy to make with 5 ingredients and no baking!
Dark Chocolate Puppy Chow: Ingredient Substitutions
- Peanut Butter. Any nut or seed butter can be used in place of peanut butter.
- Chocolate Chips. I recommend dark chocolate chips or bars, my favorite is 60% cocoa or higher. However you can use semisweet if you prefer.
- Powdered sugar. You could use this recipe for Paleo Powdered Sugar to make your own.
How to Make Dark Chocolate Puppy Chow
This recipe is simple to make, however I have perfected the process to ensure the most delicoius dark chocolate puppy chow ever. So, please follow the method laid out in this recipe, because it takes this classic treat from “good” to “wow.”
Begin by combining the powdered sugar and cocoa powder in a small bowl, then set it aside.
Next, melt the dark chocolate and peanut butter together – either in the microwave or on the stovetop over low heat.
Then, put a layer of cereal in the bottom of a large bowl and add 1 cup of the melted chocolate peanut butter mixture on top.
Repeat with more cereal and the remaining melted chocolate mixture.
Then, stir until the cereal is evenly coated. The coating should be thick – this will result in lots of chunks (the best part).
Next, chill the mixture in the refrigerator for 5-15 minutes, or until it reaches room temperature.
Be careful not to let it harden completely or it will be difficult to stir.
Once it is slightly chilled, add 1 cup of the powdered sugar mixture and stir to coat.
Then, add chill again until mostly hardened but still stirable (the powdered sugar will keep it from sticking together too much).
Add the remaining powdered sugar mixture until the cereal is evenly coated. Let sit at room temperature or in the refrigerator until hardened.
Serve
Serve the dark chocolate puppy chow room temperature or slightly cold depending on your preference.
Store/Freeze
Store dark chocolate puppy chow in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 2 weeks or in the freezer for up to 2 months. Thaw slowly in the fridge or on the counter – do not microwave.
Dark Chocolate Puppy Chow Recipe FAQs
Yes, you can easily double the ingredients to make a large batch.
This recipe freezes very well in an airtight container.
Use any nut or seed butter such as sunflower seed butter, almond butter, etc.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
Dark Chocolate Puppy Chow
Ingredients
- 1 cup dark chocolate chips
- 1 cup creamy peanut butter
- 6 cups Rice Chex Cereal
- 1 ½ cups powdered sugar
- ¼ cup unsweetened cocoa powder
Instructions
- In a medium bowl, mix together the powdered sugar and cocoa powder. Set aside.
- Either in the microwave or on the stovetop over low heat, melt the peanut butter and dark chocolate together, stirring until smooth and glossy.
- Add 3 cups of cereal to a large bowl. Pour 1 cup of the chocolate/peanut butter mixture over the cereal.
- Add 3 more cups of cereal to the bowl and then pour the rest of the chocolate/peanut butter mixture on top.
- Stir until the cereal is evenly coated. If melted chocolate pools at the bottom, add more cereal, ¼ cup at a time, until evenly and *thickly* coated.
- Let the mixture cool slightly (Put the bowl in the refrigerator for 5-10 minutes or outside on the porch on a cold day). Be sure to check it, as you do not want it to harden completely.
- Once the mixture is at or slightly below room temperature, add 1 cup of the powdered sugar/cocoa powder mixture. Mix until combined.
- Let cool for about 15 minutes in the refrigerator.
- Add more powdered sugar/cocoa powder ¼ cup at a time until the cereal is coated to your satisfaction. Let it sit at room temperature or in the fridge or freezer to harden before serving.
- Store in an airtight container at room temperature.
Video
Notes
- Peanut Butter. Any nut or seed butter can be used in place of peanut butter.
- Chocolate Chips. I recommend dark chocolate chips or bars, my favorite is 60% cocoa or higher. However you can use semisweet if you prefer.Â
- Powdered sugar. You could use this recipe for Paleo Powdered Sugar to make your own.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ready for a low-fat option? Try low-fat peanut butter. I use it because I’m an addict to p.b. and this allows me a lot less guilt. I wonder what the calorie and fat content comes to using Jif low-fat peanut butter. Could you research this and let us know?
Hey Cate! That’s a great suggestion for people looking for a low fat option!
Puppy chow is one of thee most underrated desserts out there- and this one is DELUXE. Looks SO incredibly good!
I totally need to make this/use it, because we love puppy chow, and I love the idea of making it even more chocolatey. 🙂 HAPPY BLOG BIRTHDAY Laura! 🙂
I have SO many memories of puppy chow from my childhood! I am LOVING your dark chocolate spin on them 🙂 Definitely going to have to keep this in my for the future!
Thanks making it now! I think I will try to add maybe a 1-2tsp of vanilla to the melted chocolate peanutbutter for a bit extra zing. Thanks for the recipe never tried adding cocoa powder to the powdered sugar before.
P.s. For those who want less sugar try using the truvia blend that has some sugar but also other nocalorie sweeteners. Just add the amount to a blender with 1Tbls and 2 tsp of cornstarch blend on high for 30 seconds for a bit healthier powdered sugar.
Tim loves Chex mix. I love chocolate. Want to try this one soon. Maybe Tim won’t like it and I can have it all!! Happy New Year!