Jan 092015

I make this a lot around Christmas and often give it as gifts. I haven’t done anything creative with the packaging yet, but I’ll post pictures when I figure out something I like. For now, I just use pretty tins I’ve collected over the years. Eventually I’m going to run out, so I better come up with something soon.

Puppy Chow freezes pretty well, so leftovers always go in the freezer to be enjoyed later. It’s especially yummy frozen in the middle of the summer.

Be very careful, it’s addictive!

Puppy Chow
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  1. 3/4 cup peanut butter
  2. 1/4 cup butter
  3. 1 cup chocolate chips
  4. 1/2 teaspoon vanilla
  5. 9 cups Rice Chex
  6. 2 cups powdered sugar
  1. Place Rice Chex in large bowl.
  2. Place 1 cup of powdered sugar in gallon ziplock bag.
  3. Combine peanut butter, butter and chocolate in microwave safe bowl. Microwave for one minute. Blend thoroughly.
  4. Add vanilla to peanut butter and chocolate mixture. Stir well.
  5. Pour peanut butter and chocolate mixture over cereal and toss evenly. Make sure all cereal is coated.
  6. Dump half of cereal into gallon bag. Add last cup of powdered sugar and dump in remaining cereal. Shake until cereal is well coated.
  7. Pour cereal on waxed or parchment paper to dry.
Kryson's Kreations http://krysonskreations.com/



Dec 042011

1 Cup White Sugar
1 Cup Raw Peanuts
1/2 Cup White Corn Syrup
1 Tablespoon Margarine
1 teaspoon Vanilla
1 teaspoon Baking Soda
Dash Salt

In glass pan with handle, add white sugar, syrup, salt and raw peanuts. Stir with table knife. Cook on high 4 minutes. Stir with table knife. Add margarine & vanilla. Cook on high 4 minutes. Stir with table knife. Cook another 2 minutes. Stir with table knife. Add baking soda. Pour immediately onto greased cookie sheet and let cool. Makes 1#

Note Dec 2009: My new microwave burns this recipe. I will be reducing the cook times to 3 min, 3 min and 1 min to see if that solve my problem. The new microwave is the only problem I have ever encountered with this recipe.


Dec 022011

The ( ) denotes changes to the original Hershey’s Cocoa Fudge recipe.

2/3 Cup Hershey’s Cocoa
3 Cup Sugar
1/8 teaspoon salt
1 1/2 Cup Milk
1/4 Cup Butter
1 teaspoon Vanilla
1 Heaping Cup Creamy Peanut Butter

Combine . . . cocoa, sugar and salt in a large saucepan (3 quart size). Add . . . milk gradually, mix thoroughly; bring to a ”bubbly” boil on high heat, stirring constantly. Reduce . . . heat to medium and continue to boil the mixture, without stirring, until it reaches a temperature of 232 degrees F. or until a small amount of mixture forms a soft ball when dropped into cold water. BE SURE THE BULB OF THERMOMETER IS NOT RESTING ON BOTTOM OF SAUCEPAN. Remove . . . saucepan from heat; add butter and vanilla to mixture. DO NOT STIR. Allow . . . fudge to cool at room temperature until reaches 110 degrees F. (I do not let the fudge cool off that much because we are adding peanut butter which cools the mixture very rapidly.) Add . . . peanut butter. Beat . . . by hand or with portable electric mixer until the fudge thickens and loses some of its gloss. Quickly . . . pour and spread fudge in lightly buttered 8 x 8 x 2 inch pan. Cool. Cut into squares. Yield . . . about 3 dozen squares.


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