Cupcake Puppy Chow

Addicting snack mix that tastes like cupcake batter! Made without cake mix.

Addicting snack mix that tastes like cupcake batter! Made without cake mix. @sallybakeblog

I’m really sorry for doing this to you. No really, I am.

I’m putting you in danger of the world’s most addicting, sweetest snack. If you like cupcakes, you’ll like this. If you like white chocolate, you’ll like this. If you like sprinkles… holy moly batman… you will LOVE this.

PS: This is NOT dog food. 

Puppy Chow aka Muddy Buddies is this.

Addicting snack mix that tastes like cupcake batter! Made without cake mix. sallysbakingaddiction.com

I have received many, many, many requests for a new puppy chow variety. Last summer, I brought you S’mores Puppy Chow. Over the holidays, I brought you Peppermint Crunch Puppy Chow. You (and certainly I) LOVE this stuff. It was only a matter of time until I added sprinkles.

I made this chow just last night and I couldn’t wait one stinkin’ second to share it with you. It would be considered a crime if I made you wait.

The idea of this puppy chow came to me at work yesterday. It’s true, I daydream about sprinkles. I’ve seen Cake Batter/Funfetti Puppy Chow being done several times before.  Most recipes I see call for powdered cake mix. I went off the beaten path and came up with my own version, sans cake mix. 

Addicting snack mix that tastes like cupcake batter! Made without cake mix. @sallybakeblog

Today’s snacky little treat tastes like cupcakes. Buttery, funfetti cupcakes infused with sugary sprinkles. Slightly crunchy, very powdery, and covered in my magic “cupcake” formula. This gooey sweet stuff to be poured all over your Chex cereal. Begin by melting butter, heavy cream, and white chocolate candy melts over low heat in a saucepan. Stir everything constantly until the white chocolate is melted. The mixture will be buttery and “goopy” – very thick and very dense. If you are questioning its thickness, stop. It is supposed to be thick.

Remove the white chocolate/cream/butter mixture from the stove and stir in 2 magical ingredients: butter emulsion and almond emulsion. You can use butter extract and almond extract instead. I used almond emulsion and butter extract, as shown in the photo below. When exposed to high heat, the alcohol in extracts causes the white chocolate to seize, so the heavy cream is used to prevent the chocolate from seizing. If you’d like to purchase alcohol-free based flavorings, I recommend the bakery emulsions that I linked above.

If you’d rather make this puppy chow without purchasing emulsions or extracts, simply leave them out. The puppy chow, coated in white chocolate and sprinkles, will still taste like and look like funfetti I promise. 🙂

Cupcake Puppy Chow by sallysbakingaddiction.com

I used almond extract/emulsion and butter extract/emulsion instead of vanilla because I find that the two mixed together bring an impeccable “batter” flavor to the recipe. You may certainly use vanilla extract/emulsion as well (1 teaspoon), but do NOT leave out the butter or almond.

Pour the mixture over the Chex cereal. Using more cereal than 4.5 cups means less cupcake white chocolate in each bite. Since the mixture is so thick, you’ll really have to stir it into the cereal. Careful not to break the cereal as you mix it up. Everything will be warm since the white chocolate mixture just came from the stovetop. Wait a couple minutes before pouring on your sprinkles. Not too long, or else they won’t stick. Cover the coated cereal with assorted sprinkles.

Now comes the fun part. Grab a large zipped top bag, add 1.5 cups of powdered sugar, pour in the coated cereal and shake. Shake shake shake until all the cereal pieces are coated in sugar.  Just wait until you taste what’s inside that bag!

If you thought shaking the cereal in powdered sugar was fun, what until you take that first bite. You have just made the best cupcake-y snack in the entire world.  I realize cupcake-y is not a word, but I can hardly focus on anything but puppy chow right now.

I like to think I have a large amount of self control, but this is something I could NOT stop picking at. I even had a handful before breakfast this morning and again after my run. Scary  addictive. Consider this your warning. PS: this stuff is very sweet.

Addicting snack mix that tastes like cupcake batter! Made without cake mix. @sallybakeblog

Addicting snack mix that tastes like cupcake batter! Made without cake mix. @sallybakeblog

An easy, no bake recipe that only takes about 15 minutes. Dangerous, I tell ya. Put your party hats on, get your balloons ready because having this recipe is certainly something to celebrate! Now, excuse me while I go eat this for the rest of my life.

 *The puppy chow will not be as crunchy on day two. If you prefer your puppy chow to remain crunchy, simply leave out the butter. Melt the white chocolate or almond bark according to package instructions  before adding the extracts/emulsions.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! 

Cupcake Puppy Chow

Ingredients:

  • 4 and 1/2 cups Rice Chex cereal (do not use Crispex - I've found that it breaks easily)
  • 1/4 cup salted butter
  • 3 Tablespoons heavy cream (no substitutions)
  • 10 oz white chocolate candy melts or pure white chocolate
  • 1 teaspoon almond emulsion or extract (please see note below)
  • 1 teaspoon butter emulsion or extract (please see note below)
  • 2/3 cup assorted sprinkles
  • 1 and 1/2 cups powdered sugar

Directions:

  1. Pour the cereal in a large bowl, set aside.
  2. In a medium saucepan over low heat, melt the butter, cream, and white chocolate. Stir constantly until the white chocolate is fully melted. The mixture will be very thick and buttery. Remove from heat. Stir in almond extract and butter extract.
  3. Pour warm white chocolate mixture over cereal. Stir it all together gently, making sure not to break the cereal. Wait about 3-4 (no longer) minutes and gently fold in the sprinkles - you don't want the sprinkles to lose their color.
  4. In a large zipped top bag or covered container, add the powdered sugar. Pour the white chocolate covered cereal into the large bag or container. Seal the bag or container and shake until all the cereal is coated with the powdered mixture.
  5. Discard excess powder and enjoy. Store at room temperature up to 2 weeks - please see note (in red) above about the "crunch" factor.

Recipe Notes:

*You can make the puppy chow without emulsions/extracts still maintaining a funfetti look and basic white chocolate flavor.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

Love & Cupcakes

{Words to live by! I still need to hang it.}

 

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Cake Batter Cinnamon Rolls

Cake Batter Cinnamon Rolls from scratch. No cake mix needed. Soft, fluffy, and irresistible!

 

Cake Batter Blondies

Cake Batter Blondies

 

201 Comments

Comments

  1. Sofifi on June 12, 2014 at 1:56 pm

    I just finished making this for a party tonight and they taste SO good! I didn’t follow the recipe exactly – I used white chocolate chips and heavy whipping cream- but they still taste amazing. I was planning on serving them as appetizer but they’re so deliciously sweet, I could even use them as dessert. Thanks for the recipe!

  2. Sandi on June 28, 2014 at 4:01 pm

    Sally, I used Vanilla Chex….YUM!!!!!

  3. Natalie on July 4, 2014 at 11:59 am

    Im wanting to make these for our 4th of July potluck today. The problem is that its an outside party and we live in Arizona. So whatever i bring needs to be able to withstand 110 degree temperatures for a couple hours! Im wondering if I adding merengue powder would help prevent the puppy chow from getting so sticky and melting in the heat?

    • Sally on July 4, 2014 at 1:02 pm

      Natalie, I think these will be fine. Perhaps you can keep in the shade? I’ve never tested it with meringue powder, so I’m just unsure.

  4. Geoff on July 20, 2014 at 8:09 pm

    Stumbled upon your blog this morning, and decided to make this today. Wow! So good! The only think I screwed up was not adding enough sprinkles. It looked like a ton when I as pouring, but the final product isn’t as “fun” as yours. The taste, though…delicious!

    I have an idea to try a chocolate mint version…

  5. Mollie on July 24, 2014 at 5:49 pm

    This is truly goin g to take some self restraint after the kids go to bed!!!! I made it with vanilla rice chex bc they didn’t have a small box of plain rice and it turned out heavenly! I couldn’t find butter extract so I left that out but can only imagine how fab that would make it! Fun to use seasonal sprinkle colors too!

  6. Lindsaye on August 29, 2014 at 10:28 am

    I made this for my son’s birthday treat at school and it was a HUGE hit! I also found the Wilson’s Candy Melts made with sparkles in it, bought those and was able to skip that step. Will keep this in my recipe arsenal for future needs. Thanks again!

  7. Jen on September 1, 2014 at 4:21 pm

    This might seem like a ridiculous question, but which of these sweet type snack mixes (puppy chows) would hold up best in heat? We are holding a celebration of life this week and I would love to have a sweet snack mix to go with the savory, but it seems like these would all be problematic in the desert here. If you have ANY suggestions I am ALL ears! Love the blog by the way, I need to post some comments on here cuz I have made tons of your recipes and LOVE LOVE LOVE THEM!

    • Sally on September 1, 2014 at 5:13 pm

      Hi Jen! This would be fine for a couple of hours – I suggest trying to keep it in a cool place and not directly in the sun if at all possible.

      • Jen on September 2, 2014 at 12:42 am

        Worth a shot! Thanks for the advice. Keep up the tastiness!



      • Jen on September 4, 2014 at 6:57 pm

        Quick update! Made these for an event and they were perfect!!! They held up long enough to make it until they were all eaten. Even the people who have “given up refined carbs” dug in and couldn’t stop. Thanks for the delicious recipe



  8. Erin on January 22, 2015 at 2:20 pm

    I so want to try this!!

  9. Ben on February 24, 2015 at 3:38 pm

    You know, my roommate has a bag of standard puppy chow, and I’ve devoured a large amount of it. I need to try making my own (possibly this recipe) sometime. I was wondering if you ever thought of making a cinnamon sugar (snickerdoodle) puppy chow?

    • Sally on February 24, 2015 at 5:09 pm

      That sounds delicious! Might be something I try. Thank you Ben!

  10. Stephanie on March 18, 2015 at 9:39 am

    Good morning, I want to make this today for 4k snack tomorrow (Letter X day!). I’d like to use the butter/cream/extracts as I bought all of it. 🙂 Will it still be tasty in about 24 hours? I just don’t want to mix it up and have be unedible by tomorrow. Let’s keep in mind my audience is 4 year olds. 🙂 Thank you! (not super crunchy is fine, just don’t want soggy.)

    • Sally on March 18, 2015 at 12:27 pm

      It will still be great tomorrow. Hope they enjoy.

  11. Whitney on June 7, 2015 at 8:07 pm

    Just made this for a special event at school. Absolutely delicious! I omitted the butter extract and replaced it with butter because I realized we didn’t have any. It ended up just fine (: Just a heads up if anyone else is in the same situation! Personally, I would never omit the almond extract though, it really adds in the ‘cake’ish flavor.

    Great recipe and so easy!

  12. Johanna on June 15, 2015 at 3:45 am

    Hi there Sally! Your puppy chow looks like a really delicious treat that I want to try making myself, yet I live in germany and would need a substitute cereal for the american “Chex”. Does anybody now  about an alternative?

    • Sally on June 15, 2015 at 8:27 pm

      Hmm. I’m unsure of the cereals available to you! Maybe take a look at all the varieties in the store?

  13. Felicia on July 1, 2015 at 12:46 am

    I so badly want to try this – however, I may have a silly question: my best friend/roommate is allergic to tree nuts, and I’m afraid the almond extract will set off that allergy (seriously, she broke out in hives when she had to use almonds in ice cream a month ago [when she worked at Coldstone] and the oil got on her skin, she’s that allergic).  Does almond extract/emulsion affect those with allergies?  If so, is there something I could substitute, or would it be a better idea to just omit the extracts entirely?  Thanks!

    • Sally on July 1, 2015 at 8:32 am

      Felicia– leave it out and use vanilla extract instead.

  14. Katie on December 15, 2015 at 8:40 am

    Hi! 

    I plan on making this tonight or tomorrow and would like it to still be crunchy on day 2. If I leave out the butter to melt the white chocolate, do I also leave out the buttermilk? Sorry if this is redundant! 

  15. Laura on February 20, 2016 at 9:55 pm

    Just made this with my daughter tonight and it was awesome! It did get a bit soggy, so I may try it without the butter to see, but you made an amazing treat, thank you for sharing!

  16. Krisilyn on March 11, 2016 at 9:59 pm

    Hi, I am wanting to make this and send it overseas to my husband who is active duty military. His birthday is coming f up and I thought that this would be a great alternative to  actual birthday cake. Do you have any suggestions on how to package it in order to keep it fresh? It takes about 1-2 weeks for packages to arrive 

    • Sally on March 12, 2016 at 5:46 pm

      I’d put it all into a tightly sealed ziplock bag, then put that bag in another ziplock bag. Box it up with some bubble wrap/shipping peanuts/etc and you’re good to go!

  17. Diane Negron Perez on April 12, 2016 at 3:30 pm

    Looks mouth-watering!

  18. Lindsey on August 1, 2016 at 6:18 pm

    I made this and it’s delicious. Just wanted to say I put mine in the fridge that first night, and it stayed pretty crunchy. It almost got more crunchy. I think the cold resolidified the butter and kept it from Making the chex soggy.

  19. Karen on August 19, 2016 at 7:30 pm

    wow wow wow this recipe is a disaster. Not sure what the heck is supposed to come out…but…

    I tried to make this last night. I followed the recipe exactly, except I used half and half instead of heavy cream (I had no cream). That didnt seem to matter, the chocolate/butter mixture melted down beautifully. Added the extracts…holy cow waaaaay too much almond. It was so overpowering but I kept going. We did the rest of the steps and began to chow down but it was so sweet/almondy I couldnt handle it. I decided to try again today and just double the amount of chex so it wasn’t as sweet for me. SO take 2. I used heavy cream like the recipe said, and my chocolate/butter mixture did not melt down. I thought maybe I had burnt it so I tried again, following the recipe EXACTLY and it just would not melt correctly and the butter kept separating from the chocolate…Not sure what the heck happened but it worked just fine with the half and half so I cant help but think it was the heavy cream. Needless to say, next time I make this (which I will…it sounds so dang good) I will be making many adjustments. such as…9 c. Chex, 1/4 t. almond ext., adding 1/2 t. vanilla, and half and half instead of cream.

    Maybe I messed up somewhere, or maybe its just not meant to be for me. So sad.

  20. Lisa on September 18, 2016 at 3:45 pm

    Im having a birthday pool party at a resort and I will need to makethis the night before . Do you think I could freeze them overnight and take to a 1230pm party. We live in Orlando so it is hot.
    Thank you

    • Sally on September 19, 2016 at 10:57 am

      Freezing would be OK, yes.

  21. Michelle on October 16, 2016 at 5:53 pm

    Hi Sally! Just made this recipe and loved it! Just wanted to comment for the people that read comments before trying recipe. Next time I would try 1/2 tsp almond extract. I love almond but almost found the 1 tsp a little overpowering. I’m excited to try your other puppy chow recipes! ☺️

  22. Stacey on November 29, 2016 at 4:18 pm

    Hi. How do you keep it from sticking all together as the chocolate dries? Is it still wet when you add it to the powdered sugar?

  23. Ande on March 26, 2017 at 11:18 am

    Hi Sally,

    Have you ever put this in the freezer to keep it crunchy for a few days?

    Thanks!

    • Ande on March 27, 2017 at 7:21 pm

      Scratch my question, I just saw that it had already been asked.  Have a great week!

  24. Harriet on March 28, 2017 at 4:14 pm

    Hello, I sent my husband to the store for white chocolate and he brought back white almond bark. Can I use this in lieu of white chocolate? ( I’ve never used this stuff) TIA

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