Peanut Butter Pretzel Puppy Chow Food

PEANUT BUTTER PRETZEL PUPPY CHOW RECIPE

Steps:

• In a large microwave-safe bowl add the chocolate chips, butterscotch chips, and butter. Microwave in 30-second bursts until the butter and chips are melted, stirring between bursts to prevent burning.
• Add peanut butter pretzels to the melted chocolate. Stir until the pretzels are equally covered.
• Add 1/2 cup powdered sugar to two gallon-sized zip-lock bags. Scoop approximately 1/4 cup of chocolate covered pretzel in each bag. Add another 1/2 cup of powdered sugar to each bag. Close tightly and shake until pretzels are coated.
• Store coated puppy chow in an air-tight container at room temperature.

PEANUT BUTTER PRETZEL PUPPY CHOW

Steps:

• In a large microwave-safe bowl add the chocolate chips and peanut butter.
• Microwave at 30-second intervals stirring between until the chocolate is melted and smooth.
• Add in the peanut butter filled pretzels. Stir to evenly coat the pretzels.
• Add about 1 cup of confectioners' sugar to a gallon-sized (or larger) plastic bag. Pour in the chocolate-coated peanut butter pretzels, then add the remaining confectioners' sugar.
• Shake the bag to coat.
• Use your fingers to break up any clumps and shake again to evenly coat.
• Dump out the mixture onto a piece of parchment paper or wax paper and allow to cool and set.
• Transfer to an airtight container and store at room temperature for up to two weeks.

PRETZEL CHOW MIX

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.

PUPPY CHOW

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.