Introduction

Puppy Chow Chocolate Truffles are a delightful twist on the classic snack, combining crunchy cereal, creamy peanut butter, and rich chocolate into bite-sized treats. These truffles are easy to make and perfect for sharing or enjoying as a sweet snack anytime.

The image shows a close-up of several round chocolate balls covered in a thin layer of white powdered sugar, sitting on a white marbled surface. One chocolate ball is bitten, showing an inner orange crumbly texture that looks soft and moist with some crunch. The outer chocolate layer is dark brown and slightly shiny under the powdery white coating. The balls are clustered together, and the photo focuses on the broken one in the front. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups rice Chex cereal
1 cup peanut butter
1/3 cup powdered sugar (for peanut butter mixture)
2 cups semi-sweet chocolate chips
1/2 cup powdered sugar (for coating)

Instructions

Step 1: In a microwave-safe bowl, combine the peanut butter and 1/3 cup powdered sugar. Heat in 10-second intervals, stirring between each, until the mixture is smooth and melted.
Step 2: Place the rice Chex cereal in a large bowl and gently crush it into smaller pieces, leaving some chunks for texture.
Step 3: Pour the peanut butter mixture over the crushed cereal and stir to combine thoroughly. Refrigerate the mixture for about 30 minutes to chill.
Step 4: Melt the chocolate chips using a double boiler method until smooth and glossy.
Step 5: Remove the chilled cereal mixture from the fridge. Roll it into approximately 1 1/2 tablespoon-sized balls, making around 18 truffles.
Step 6: Dip each ball into the melted chocolate to coat evenly. Place the coated truffles in the refrigerator to allow the chocolate to harden.
Step 7: Once the chocolate is set, roll the truffles in the remaining 1/2 cup powdered sugar to finish. Serve and enjoy!

Tips & Variations

For a nut-free option, substitute peanut butter with sunflower seed butter or another favorite nut-free spread.
Add a pinch of sea salt to the melted chocolate for a more complex flavor.
Use milk or dark chocolate chips as a variation depending on your preference.
To add texture, incorporate mini chocolate chips or chopped nuts into the cereal mixture before chilling.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month and thaw in the fridge before serving. Reheat is not necessary as they are best enjoyed chilled.

How to Serve

A pile of round chocolate crinkle cookies is stacked on a white parchment paper-covered metal tray, placed on a white marbled surface. Each cookie has a cracked, marbled dark chocolate outer layer dusted with a thick coat of white powdered sugar, giving a rough texture. One cookie is broken in half showing a soft, crumbly light brown inside. Light brown crumbs are scattered around the cookies, adding a casual feel to the presentation. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a microwave instead of a double boiler to melt the chocolate?

Yes, you can melt the chocolate in the microwave in short 15-second bursts, stirring each time until smooth. Be careful not to overheat to avoid burning the chocolate.

How do I keep the truffles from sticking together?

Rolling the truffles in powdered sugar after coating them with chocolate helps prevent sticking. Make sure they are fully chilled before rolling and storing them separately if stacking.