Pretzel Puppy Chow Recipes

Steps:

• In a large bowl, combine Chex and pretzels; set aside., Place Nutella in a small microwave-safe bowl. Microwave on high for 45 seconds. Stir in chili powder until well blended. Pour over cereal mixture and toss to coat., Combine confectioners' sugar and cocoa in a large bowl; add cereal mixture and toss to coat. Spread onto waxed paper; let stand until set. Store in an airtight container.

Steps:

• Place the chocolate chips and butter into a bowl set over a pot of simmering water, and stir until melted. Add the peanut butter and vanilla, and stir again until homogenous. Remove the bowl from the heat, then add the pretzels. Using two spatulas, toss the pretzels to coat completely with the chocolate. Add the sugar to the bowl and toss again to coat the pretzels. Serve as is, or store in the refrigerator.

Steps:

• Melt the peanut butter with the butter or margarine and the milk chocolate. Pour over the cereal and toss until well coated.
• Place the coated cereal in a large paper sack then add the confectioners' sugar, fold down the top of the bag and shake to coat.

Steps:

• Combine sugar and cocoa powder in 2-gal. resealable plastic bag.
• Microwave semi-sweet chocolate in large microwaveable bowl on HIGH 1-1/2 min.; stir. Microwave additional 30 sec.; stir until chocolate is completely melted. Add cereal; toss until evenly coated. Add to sugar mixture in bag; close bag. Shake gently to evenly coat cereal mixture with sugar mixture.
• Add pretzels; shake gently. Repeat with nuts, candy-coated chocolate pieces and sprinkles.

Steps:

• Put cereal in a large mixing bowl. Melt the butter or margarine, chocolate chips and peanut butter together. Pour over cereal and stir gently. Let cool.
• Once cool place coated cereal in a large bag add some confectioners' sugar and shake until coated.

Steps:

• Pour cereal into a very large bowl. In a large microwave-safe bowl, combine chocolate chips, peanut butter and butter. Microwave on high 30 seconds. Stir gently. Continue microwaving on high, stirring every 30 seconds, until melted and blended. Pour over cereal; gently stir to coat, In batches, place confectioners' sugar in a gallon-sized bag, add cereal mixture and shake until well coated. Spread cereal out on a baking sheet. Let stand until set. Store in airtight containers.

Steps:

• Place the cereal in a large bowl. Melt the chocolate and peanut butter in the microwave or on the stovetop. Microwave in a bowl in 30-second intervals, stirring between each, until nearly completely melted, then stir to melt completely. On the stovetop, stir in a small saucepan over low heat. Off the heat, stir in the vanilla.
• Pour the chocolate-peanut butter mixture over the cereal and stir vigorously to coat. Refrigerate until the chocolate is cool, tacky and less shiny than melted chocolate, 10 to 15 minutes.
• Spread the cereal in an even layer on a sheet pan. With a spoon or fine-mesh sieve, sprinkle some of the powdered sugar evenly over the cereal, add a pinch of salt, then toss with a spoon or your hands, or both, until evenly coated. Repeat with the remaining powdered sugar (adding the sugar in batches ensures it doesn't all soak into the chocolate). Set aside to set, at least 5 minutes. Store in an airtight container at room temperature for 3 to 4 days, or in the fridge or freezer for months.