Cake Batter Puppy Chow
Crispy Rice Chex cereal coated in white chocolate and cake batter mixture with rainbow sprinkles. A fun, no-bake treat ready in 15 minutes.
Equipment
- Large Mixing Bowl
- Microwave-safe bowl
- Large zip-top bag or container with lid
- Baking sheet
- Parchment paper
- Spatula
Ingredients
- 6 cups Rice Chex cereal about half a standard box
- 12 ounces white chocolate chips or white candy melts
- 2 tablespoons unsalted butter
- 3/4 cup yellow cake mix dry, heat-treated
- 1/2 cup powdered sugar
- 1/3 cup rainbow sprinkles plus extra for garnish
- 1 teaspoon vanilla extract
Instructions
- Heat-treat the cake mix: Preheat oven to 325°F. Spread yellow cake mix on parchment-lined baking sheet. Bake 8 minutes, stirring halfway, until it reaches 165°F. Cool completely.
- Prepare coating mixture: In large zip-top bag, combine cooled cake mix, powdered sugar, and 1/3 cup rainbow sprinkles. Shake to distribute evenly.
- Melt white chocolate: Pour Rice Chex cereal into very large mixing bowl. In microwave-safe bowl, melt white chocolate chips and butter in 30-second intervals, stirring between each, until smooth. Stir in vanilla extract.
- Coat cereal: Pour melted white chocolate mixture over cereal. Toss gently but thoroughly until every piece is evenly coated.
- Add cake batter coating: Transfer coated cereal to bag with cake mix mixture. Seal tightly and shake vigorously for 1 minute until evenly coated.
- Cool and set: Spread puppy chow on parchment paper. Cool 15 minutes until no longer tacky. Garnish with extra sprinkles if desired. Store in airtight container.
Notes
- Heat-treating cake mix to 165°F is essential for food safety when consuming raw flour.
- Work quickly once white chocolate is melted to prevent it from setting up before coating cereal.
- Use a very large bowl for tossing to avoid mess and ensure even coating.
- If white chocolate starts thickening, microwave for 10 seconds to re-liquefy.
- Keep all utensils completely dry to prevent white chocolate from seizing.