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Chai Snickerdoodle Puppy Chow Recipe

★★★★★

4.6 from 112 reviews
  • Author: Lana
  • Total Time: 4 hours 16 minutes
  • Yield: 10 servings 1x
  • Diet: Low Lactose

Description

Chai Snickerdoodle Puppy Chow is a delightful twist on the classic sweet snack, combining warm chai spices with a creamy dairy-free coating. Featuring aromatic cinnamon, ginger, cardamom, and other warming spices, this recipe blends rice cereal with melted white chocolate and SunButter for a flavorful, crunchy treat that’s perfect for snacking or sharing.

Ingredients

Scale

Spice Mix

  • 3 tbsp cinnamon
  • 2 tbsp ginger
  • 1 tbsp cardamom
  • 1 tsp nutmeg
  • 1 tsp cloves
  • 1 tsp allspice

Main Ingredients

  • 6 cups (180g) rice Chex cereal
  • 1 cup (180g) dairy-free white chocolate chips
  • 2/3 cup (170g) No Sugar Added SunButter
  • 2 tbsp (25g) coconut oil (optional)
  • 1 tsp vanilla extract
  • 1 cup (200g) turbinado sugar OR 1 cup (120g) powdered sugar

Instructions

  1. Mix Spices: In a small bowl, combine cinnamon, ginger, cardamom, nutmeg, cloves, and allspice. Set aside this fragrant spice blend for later use.
  2. Melt Ingredients: In a medium microwave-safe bowl, combine dairy-free white chocolate chips, SunButter, vanilla extract, and optional coconut oil. Microwave on high for 1 minute, then stir until the mixture is fully melted and smooth.
  3. Coat Cereal: Place the rice Chex cereal in a large bowl. Pour the melted white chocolate mixture over the cereal and stir gently to coat every piece evenly without breaking the cereal.
  4. Combine Spice and Sugar: In a separate bowl, mix the pre-made spice blend with the turbinado or powdered sugar until well incorporated.
  5. Add Spice Mixture: Sprinkle the spice and sugar mixture over the coated cereal. Mix carefully to ensure all cereal pieces are evenly coated with the spiced sugar blend.
  6. Spread on Baking Sheet: Lay out the coated cereal onto a large baking sheet lined with wax paper. Spread out as much as possible to prevent large clumps. The more spread out the mixture, the easier it will be to separate later.
  7. Chill: Refrigerate the baking sheet for 4 hours to allow the coating to set firmly.
  8. Break Apart and Serve: After chilling, break apart any clumps and serve. Store leftover snack in an airtight container in the refrigerator to maintain freshness.

Notes

  • Use the optional coconut oil to help smooth the melted mixture but it can be omitted if preferred.
  • Turbinado sugar adds a slight crunch and natural sweetness; powdered sugar gives a finer coating texture.
  • Keep the finished puppy chow refrigerated to prevent the coating from melting and to prolong shelf life.
  • This recipe is dairy-free but not vegan if using regular white chocolate chips; verify chips are dairy-free if necessary.
  • Breaking up chunks after chilling ensures the best texture and ease of serving.
  • Prep Time: 15 minutes
  • Cook Time: 1 minute
  • Category: Snack
  • Method: Microwaving and No-Cook
  • Cuisine: American

Keywords: Chai, Snickerdoodle, Puppy Chow, Snack, Dairy-Free, White Chocolate, SunButter, Spiced, Gluten-Free Option

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Find it online: https://mealsbylana.com/chai-snickerdoodle-puppy-chow-recipe/