7 cups (210 g) rice or corn Chex cereal

1 ½ cups (226 g) semisweet chocolate chips

¾ cup (210 g) creamy peanut butter

6 tablespoons salted butter, cut into pieces

½ teaspoon vanilla extract

2–4 cups (250–500 g) powdered sugar

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Place cereal in a large mixing bowl and set aside.
In a microwave-safe bowl, combine chocolate chips, peanut butter, and butter.
Microwave in 20–30 second intervals, stirring after each, until melted and smooth.
Stir in vanilla extract.
Pour mixture over cereal and gently stir until evenly coated.
Transfer coated cereal to a large zip-top bag, add powdered sugar, and shake until fully coated.
Spread Puppy Chow onto a parchment-lined baking sheet and let cool until set.

Use rice or corn Chex depending on preference.

Adjust powdered sugar to achieve desired coating thickness.

Add mix-ins like pretzels, M&Ms, or mini marshmallows for variation.

White chocolate or Nutella can be used instead of semisweet chocolate or peanut butter.

For gluten-free Puppy Chow, use certified gluten-free Chex and ingredients.