Name: Hot Cocoa Christmas Puppy Chow
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 30 servings
Cuisine: American
Ingredients: 8 cups rice cereal; 2 cups pretzel; 12 ounces semisweet chocolate chips; 6 tablespoons unsalted butter; 1 cup marshmallow fluff; 0.5 tsp Kosher salt; 3 cups powdered sugar; 0.5 cup good-quality hot cocoa mix; 2 cups mini marshmallows; 1 cup Christmas M&Ms; 6 ounces nonpareil dark chocolate candies

From the Cook

1/2

Hot Cocoa Christmas Puppy Chow

Sunday Table Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Sunday Table. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Gently combine the Chex cereal and pretzels in a big bowl or airtight container with a lid.

Next, fill a pot with about 1-2 inches of water and bring it to a gentle simmer. Add the chocolate chips and unsalted butter cubes to a heatproof mixing bowl. Set the bowl over the simmering water, ensuring that the water doesn't touch the bottom of the bowl. Stir constantly, just until the chocolate mixture is smooth and completely melted.

Remove the chocolate mixture from the heat. Stir in the marshmallow fluff and salt until smooth. The mixture will be a bit fluffy. Pour the chocolate-marshmallow mixture over the cereal and pretzels. Stir very well until the snacks are completely covered in chocolate. Then, break up any big clumps with a spoon or rubber spatula.

Let the snack mix sit for about 5 minutes. Meanwhile, whisk the powdered sugar and hot cocoa mix in a medium bowl. Pour half of the powdered sugar-cocoa mix over the puppy chow. Cover and shake rapidly until the snack mix is well-covered. Repeat with the other half of the powdered sugar-cocoa mix.

Spread the puppy chow on a big sheet pan and let it set completely, about 30 minutes. Then, stir in the mini marshmallows, M&Ms, and nonpareil dark chocolates. Store in an airtight container for 2-3 weeks.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Melt Chocolate Low and Slow 🍫
Use low heat and stir constantly when melting chocolate with butter to prevent seizing and ensure a smooth, glossy coating that adheres perfectly to the cereal.
Toast Cereal First for Crunch 🥣
Lightly toast the rice cereal in a dry pan for 2-3 minutes before coating to intensify its flavor and maintain crispness longer, preventing sogginess during storage.
Work in Batches for Even Coating 👐
Divide the cereal mixture into smaller portions when tossing with chocolate to ensure every piece gets evenly coated rather than clumping together in heavy spots.
Dry Completely Before Storing 🌬️
Spread the coated mixture on parchment paper and let it cool for at least 30 minutes before mixing in candies and marshmallows to prevent condensation and maintain crispness for weeks.
Balance Sweet with Salty Elements 🧂
Use quality pretzel pieces and resist over-sweetening by moderating hot cocoa mix ratios—the kosher salt enhances chocolate flavor while pretzels provide crucial textural contrast against soft marshmallows.