Yep. You read that right. I made a Puppy Chow, or Muddy Buddy if you prefer, pie!
So, are we done with the January diets yet? Because this is decidedly NOT diet food. But it is so delicious I promise you won’t care.
You all know what Puppy Chow is, right? It’s a chocolate and peanut butter mixture that you pour all over Chex cereal, which you then douse with powdered sugar. It is highly addictive, and definitely one of my favorite sweet treats. The best pieces are the ones that are coated a little thicker with the chocolate and peanut butter.
So I figured, why not just fill a pie shell with that filling? And if you made that pie crust with crushed up cereal, so much the better. And then you certainly can’t stop there – better put a heavy coat of powdered sugar on top.
This is a pretty simple pie, but it is very rich. A small slice goes a long way. And you can certainly change it up (but I don’t know why you would want to 🙂 ). Use white chocolate chips instead, or even milk chocolate or butterscotch. Try using a different nut butter or even using Nutella in it’s place. And if the powdered sugar seems like just too much, go ahead and top it with crushed nuts (peanuts, hazelnuts, whatever makes you happy), or pretty sprinkles for a special occasion. I hope you give this a try – you will love it!
- 4 cups Chex cereal (rice or corn)
- 3 tablespoons sugar
- 4 tablespoons butter, melted
- 1 cup semisweet chocolate chips
- 1/2 cup heavy or whipping cream
- 1/2 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
- powdered sugar, for topping
- Finely crush the cereal. You should end up with about 2 cups of crumbs. Mix well with the sugar and melted butter. Spray a 9" pie pan with baking spray, and press crumb mixture into bottom and up sides of pan. Use a small greased bowl or measuring cup to help. Bake the crust at 350 degrees F for 10 minutes. Let cool completely.
- While crust is baking, heat chocolate chips and whipping cream in the microwave, stirring every 30 seconds, until chocolate is melted. Add peanut butter and stir until smooth. Microwave additional 15 seconds if mixture is not hot enough to melt peanut butter. Stir in vanilla. Chill mixture in the refrigerator until room temperature and beginning to hold it's shape. It should be about the consistency of peanut butter. Whisk briefly by hand, just until mixture begins to lighten in color. Immediately spread into cooled crust and refrigerate, about 30 minutes to an hour, until firm.
- Dust generously with powdered sugar and serve. Store leftovers in the refrigerator.
- You can use different cereals (rice krispies, corn flakes, etc.), as long as they are unsweetened and crunchy. You need 2 cups once crushed.
- Substitute semisweet chocolate with any chips you like.
- Any nut butter or Nutella can be substituted for the peanut butter.
- Top with crushed nuts or sprinkles instead of powdered sugar, if desired.