Toasted Coconut Puppy Chow
The nostalgic treat of puppy chow is taken up a notch with the addition of toasted coconut!
Recipe type: Dessert
  • 10 ounces shredded coconut, (angel flake, sweetened)
  • 9 cups checkerboard cereal (Crispix or Chex)
  • 1 cup dark chocolate chips
  • ½ cup natural peanut butter
  • ¼ cup unsalted butter
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  1. Preheat the oven to 350 degrees F.
  2. Place the shredded coconut in a single layer on a large cookie sheet. Place in the oven and bake 15-20 minutes, stirring occasionally until golden brown. Remove from the oven and set aside to fully cool.
  3. Place the checkerboard cereal in a large bowl and set aside.
  4. Heat a double boiler on the stove top. Add the chocolate chips, peanut butter, andbutter into the bowl - stir until fully melted and combined, and then stir in the vanilla. Alternately, you can melt these ingredients in a microwave safe bowl.
  5. When the chocolate and peanut butter mixture is melted and smooth, pour over the top of the cereal and begin stirring to coat and combine. As you stir, add in the toasted coconut to also coat.
  6. Pour the cereal mixture into a clean brown paper grocery bag (or other large container) and add the powdered sugar. Fully seal the bag/container and take the bag outside to shake until the cereal pieces are fully coated in powdered sugar. Set aside to cool (option to spread the pieces on parchment or waxed paper to ensure the pieces do not stick). ENJOY!
Recipe by Helpful Homemade at