How did I miss that it is National Peanut Butter Lover’s Day? (I already missed the National Pig Day memo… sheesh). I gave 8 softball pitching lessons today and 9 if you count the 2 hours I spent with my daughter at the gym afterwards. She gave me a bruise and now I’m afraid to pitch to my 5 year old. Sweet. On the bright side, dessert is taking about 3 minutes to prepare tonight! Here’s a quick and easy recipe that I just made for the first time last night and it got great reviews! Just a little different than the run of the mill puppy chow. I have no photos of the recipe because it was GONE within 2 minutes of making it. Sorry! If you know what good old fashioned ‘puppy chow’ looks like… this is the same. I don’t like a dry speck in my puppy chow so the ratio of wet ingredients and powdered sugar to cereal is quite significant. You’ll never make it the same again!
Who? Puppy chow? Me? No I don’t think so…
Scotcheroo Puppy Chow
Makes approximately 10 cups
3/4 C semi sweet chocolate chips
1/2 C butterscotch chips
3/4 C peanut butter
1/4 C butter
7-8 C Chex cereal (I like Rice Chex, it is delicately crisp!)
3- 3 1/2 C powdered sugar
In a large sized microwave safe bowl combine chocolate chips, butterscotch chips, peanut butter and butter. Microwave in 30 second intervals, stirring between every 30 seconds until chips are melted and mixture is fully incorporated. Gently fold in Rice Chex cereal until well coated. Divide powdered sugar evenly between 2 gallon sized zip top bags. Pour half of wet cereal mixture in each bag. Toss to coat. Let stand for a few minutes and toss again so the puppy chow is pristine white and not gray in color. Serve immediately. For leftovers, store in an airtight container for up to 3 days at room temperature.