Tuesday, December 18, 2012
Cake Batter Puppy Chow
I'm Dreaming of a White Christmas. But with just seven days left until Santa visits and not a lot of predicted snowfall on the horizon, I may be looking at a brown and dreary Christmas. I've been keeping my eyes on the weather forecast and while there is a chance that lower Michigan may get a dusting of snow sometime later this week, it doesn't look very promising for it to stick around. Waking up to the sight of a winter wonderland outside on Christmas morning here in my area does seem less of a reality and more of a dream at this point.
Although it may not feel very "Christmasy" outdoors, I'm happy to report that the holiday spirit is alive and well inside our house. It has been nice and toasty indoors thanks to our wood stove. Christmas carols have been playing all this past week as I clean, cook, bake and blog. Presents are stacked up under the tree. The kids and I have goodies piling up on the table to be taken to school for friends and teachers. A large container of just-decorated sugar cookies tempts me daily now from atop my kitchen counter. And, Christmas cards - bringing tidings of holiday cheer from friends and family far and near - have been arriving consistently in recent days. And, much to my children's delight, we are three days away (and counting) until their winter break from school!
I thought I'd tap into my longing for the "white stuff" by throwing together a yummy treat that utilizes a bit of a sweeter white ingredient - powdered sugar! Most of us have heard of or tasted puppy chow (a.k.a. "muddy buddies"). Traditionally, it is made with peanut butter and milk chocolate. This version - using dry cake mix and white chocolate - is a little amped up and perfect for the holidays! I'll tell ya what the taste of this reminds me of ... those PF Vanilla Creme-Filled Pirouette Rolled Wafers (the ones in the metal tin). Yum!
Adapted from After Dinner Dance
Yields 6 cups
1 bag white chocolate chips
6 cups Chex cereal (I used a combination of mostly rice and corn with a little wheat)
1/2 cup powdered sugar
1 1/2 cups white cake mix (dry)
2 - 3 tablespoons colored sprinkles or nonpareils (optional)
Lay a piece of parchment paper or foil on a large baking tray or cookie sheet. Set aside.
Combine the cake mix and powdered sugar in a medium bowl. Set aside.
Pour the cereal into a large bowl. Set aside
Melt the white chocolate chips in the microwave or on a double boiler. I melt mine in the microwave on 50% power. Start with 1 minute. Stir and continue in 30 second-intervals until chocolate is melted and smooth.
Immediately pour the chocolate over the cereal. Stir gently to thoroughly coat the cereal.
Next, pour the cake mix/powdered sugar mixture over the cereal and toss until each piece is well-coated. This process can, also, be done in a large paper bag.
Spread onto the baking tray. Sprinkle on the nonpareils or sprinkles. (They don't stick very well to the mix, so some can be added in with the cereal after adding in the melted chocolate, if desired. Mostly, they are just to add a little pop of color amidst the whiteness.)
Allow to cool for 15 minutes. Store in an air tight container at room temperature for up to two weeks.