Oh, hi! Are you new here? I'd love to connect on facebook too. Or, choose another option over on the right. Thanks for reading!
My mom is in town visiting this week! I'm so excited! She's only 3 hours away and we talk multiple time a week, but I always love spending time with her. While she's here, my goal is to put a big dent in my Christmas shopping. Maybe even put up the tree and other decorations. Aside from all the shopping we plan to do I hope to try a few new recipes. This being the first.
This fudge is dyno-mite. The fudge is a perfect creamy blend of chocolate and peanut butter and the additional of actual puppy chow adds a little crunch. This fudge is just as dangerous as puppy chow and will disappear quick. I'm for sure adding this to my Christmas cookie plates!
Puppy Chow Fudge
Adapted from my Grandma's Fudge Recipe
2 cups chex or crispix cereal
3 oz semi-sweet chocolate chips
1 TBSP creamy peanut butter
1/2 cup powdered sugar
1 ½ cup sugar
2/3 cup Nestle Carnation Evaporated Milk
2 TBSP butter of margarine
¼ tsp salt
2 cups miniature marshmallows OR 7 oz marshmallow cream
9 oz Semi-Sweet Chocolate Chips
3/4 cup creamy peanut butter
1 tsp vanilla extract
Line a 8 inch square pan with foil.
Pour chex/crispix cereal into a large zip lock bag. In a microwave safe bowl combine and melt the 3 oz chocolate chips and peanut butter for 30 second bursts until smooth, stirring between each burst. Pour melted mixture into bag, seal bag, and toss to coat the cereal. Open bag, add powered sugar, seal and toss to coat again. Pour coated cereal into bottom of prepared pan. Set aside.
Combine sugar, evaporated milk, butter, and salt in medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
Stir in marshmallows, morsels, peanut butter, and vanilla extract. Stir vigorously for 1 minute or until all combined. Pour into prepared pan (over cereal); refrigerate for 2 hours or until firm. Lift from pan, flip over so cereal is now on top, remove foil, and cut into squares. Store with wax paper between layers.
Printer Friendly Recipe