I may earn money or products from the companies mentioned in this post. As always, my opinions and sentiments are my own and I express them freely, regardless of sponsorship because I partner with brands I love.

I made confetti puppy chow because we’re going boating this weekend and I wanted to make something a little different that’s a crowd pleaser, easy to throw together, and is fun. I saw Alex from Sassy Confetti make this a few weeks ago and knew it would be just the thing to make for a sweet treat on our little adventure.

The recipe I followed is from Sally’s Baking Addiction – with a slight modification to fit the principle of using what you have available.

Here is the exact recipe for the version I created:

Confetti Puppy Chow

ingredients:

• 4.5 cups of Rice Chex cereal (do not use Crispix)
• 10 oz white chocolate
• 3T heavy whipping cream (do not use a substitute)
• 4T or 1/4c salted butter
• 2 tsp almond extract
• sprinkles, to aesthetic, for decoration
• 1.5c powdered (confectioners) sugar

instructions:

1. add the cereal to a large bowl and set aside
2. in a medium saucepan, melt the butter, white chocolate, and heavy whipping cream over LOW heat. Stir constantly to avoid burning. The mixture will be quite thick and gooey – this is normal.
3. add the almond extract to the mixture on the stove and stir in until fully incorporated.
4. pour the white chocolate mixture over the cereal pieces and carefully fold in. Do not over mix or do this too rough, as it will break the cereal and make the pieces more difficult to eat.
5. once the cereal is coated, let rest for 3-4 minutes (to get slightly tacky and avoid the sprinkles losing color in the next step). Do not let it rest longer than this.
6. add sprinkles to your liking and again, very lightly fold in to incorporate
7. in a gallon size zip top bag, add powdered sugar.
8. place cereal mixture into the zip top bag, zip completely and lightly shake and/or turn the bag to coat all cereal pieces with the sugar.
9. line a baking sheet with parchment paper or a silicone mat. Carefully turn cereal pieces out onto the baking sheet and spread into a single layer to allow chocolate to fully harden before storing.
10. discard zip top bag with excess sugar.
11. store the cereal pieces in an airtight container for up to two weeks (but it likely won’t last because it’s so good!)

tag me on social posts if you make this (@northstarnotes)! enjoy!

you can find other recipes I’ve made on my blog here, or find all of the great recipes I source on my Pinterest account here.