If you grew up in the midwest like I did then Puppy Chow, sometimes called Muddy Buddies, was practically a staple snack! It’s the first thing we learned to “cook” in 6th grade home economics class, and a comfort food for all times of the year. It’s super customizable by adding popcorn, candies, pretzels, and even food coloring!

Converting this favorite snack to avoid the allergens for my household was something I not only NEEDED to do, yes – Puppy Chow is a need, but something I knew I could do relatively easily.

For this recipe you only really need four easy ingredients!

1. Chex, we use the corn flavor but if you are avoiding corn then the rice version could easily be used instead!
2. Chocolate chips, finding a top 8 free chocolate isn’t as easy as it should be. There’s some that taste good though, and there’s new ones being discovered all the time. I usually go for a semi-sweet style chocolate chip in all my recipes.
3. Peanut butter alternative, I LOVE sunflower butter! It’s creamy and still upholds all the sticky sweet properties I want from a spread like this. Plus, it’s oily enough that you won’t need to add butter, or butter alternative, to this recipe! It does have a little bit of a sunflower taste on it’s own, but once it’s mixed in with all the chocolate and sugar in this recipe it’s barely noticeable
4. Powdered sugar! Simple plain powdered sugar – did you think that there’d have to be an alternative to this? Just check the ingredients on the brand you buy to make sure it’s free of your avoidances, but classic powdered sugar is here to stay for this recipe! I also use what seems like a lot of powdered sugar in this recipe, I love my Puppy Chow to be fully coated, and that means a lot of sugar is needed.

Melt the chocolate and then mix in everything and you have an instantly delicious treat!

I also recommend chilling or freezing the Puppy Chow until you’re ready to eat it, being cold makes it even better!

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Allergy Friendly Puppy Chow

Makes about 3 Quarts

Ingredients:

9 C. Chex cereal (corn or rice)

1 1/2 C. Allergy friendly Chocolate Chips

1/2 C. Sunflower Butter spread

2 C. Powdered Sugar

Instructions:

1.  In a large plastic mixing bowl melt the chocolate chips using the microwave, heat for 30 to 45 seconds at a time stirring in between until the chips are melted and stir smooth. Should take about 2 minutes total.
2. Stir in the sunflower butter so that it’s completely mixed in
3. Using a large spoon fold in the cereal. Keep gently mixing them together until the cereal is completely coated with chocolate.
4. A little at a time, about 1/4 of a cup, add the powdered sugar and stir into the chocolate covered cereal. Keep adding and mixing until everything is covered in a delicious layer of powdered sugar.
5. When everything is well coated divide into storage containers such as resealable baggies or bowls.
6. Enjoy right away or put into the freezer to allow it to chill before eating!

Don’t be afraid to mix in any candies, chocolate chips, marshmallows, pretzels, or other delicious bits to make the snack even better.