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Chai Snickerdoodle Puppy Chow Recipe

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★★★★★

4.6 from 65 reviews

Chai Snickerdoodle Puppy Chow is a delightful no-bake vegan snack that combines the warm spices of chai with the sweet, snickerdoodle-inspired flavors. Coated in a smooth white chocolate and SunButter mixture, then dusted with a spiced sugar blend, this cozy treat is perfect for festive gatherings or cozy nights in. It’s gluten-free, nut-free, and easily customizable with variations to suit different tastes.

Ingredients

Scale

For the Coating

  • 1 cup White Chocolate (substitute with semi-sweet or dark chocolate for a richer flavor)
  • 1/2 cup SunButter (add a touch of oil if using thicker SunButter)

For the Cereal Base

  • 6 cups puffed Cereal (e.g., Chex or any similar puffed cereal)

For the Chai Spice Mix

  • 2 tbsp Chai Spice Mix (blend of cinnamon, nutmeg, ginger, light on black pepper; premade spices can be substituted)

For Sugar Coating Options

  • 1/2 cup Coarse Turbinado Sugar (can be replaced with powdered sugar for a classic finish)
  • 1/2 cup Powdered Sugar (optional; can substitute coarse sugar for a smoother texture)

Instructions

  1. Prepare the Chai Spice Mix: In a small bowl, whisk together cinnamon, nutmeg, ginger, and a light amount of black pepper until well combined. Set aside to infuse warmth into the flavors.
  2. Mix Coating Ingredients: Place white chocolate and SunButter in a large microwave-safe bowl. Heat in 30-second increments, stirring after each, until the mixture is fully melted and smooth, ensuring no lumps remain.
  3. Coat the Cereal: Add the puffed cereal to the melted mixture. Using a large spatula or clean hands, gently toss until every piece is evenly coated with the glossy white chocolate and SunButter blend.
  4. Prepare Sugar Coating: In a separate bowl, thoroughly mix your chosen sugar (coarse turbinado or powdered) with the prepared chai spice mix to evenly distribute the spices throughout.
  5. Coat with Sugar: Transfer the coated cereal into a large ziplock bag or bowl with the sugar mixture. Seal and shake vigorously, or gently stir with a spatula, until every piece is fully coated with the spiced sugar.
  6. Set to Chill: Spread the sugar-coated cereal out in a single layer on a lined baking sheet. Chill in the refrigerator for at least 4 hours, preferably overnight, until the coating hardens and clusters form.
  7. Finalize: Remove from the fridge and break apart any clusters that have formed. Transfer the finished Chai Snickerdoodle Puppy Chow to airtight containers. Store in the refrigerator or freezer to maintain the crisp texture and flavor.

Notes

  • This snack is perfect for festive gatherings and cozy nights alike.
  • Store in an airtight container at room temperature up to 3 days, refrigerated for up to 2 weeks, or frozen for up to 3 months.
  • Adjust chai spice levels by reducing to 2/3 for milder flavor if desired.
  • Use a large bowl to mix coating ingredients to avoid mess and ensure even coverage.
  • Break up any large clumps before storing to maintain a light texture.
  • Variations include using pumpkin seed butter or tahini instead of SunButter, adding nuts or dried fruit for texture, or swapping white chocolate for dark chocolate for richer flavor.
  • Do not feed to pets due to chocolate content.

Keywords: Chai Snickerdoodle Puppy Chow, vegan snack, no bake dessert, chai spiced snack, gluten free puppy chow, white chocolate treat, cozy snack, snickerdoodle spice, SunButter recipe, holiday snack

Find it online: https://biteandenjoy.com/chai-snickerdoodle-puppy-chow-recipe/