Samoas Puppy Chow Cereal (Printable)

Chex coated in chocolate, caramel and toasted coconut, finished with powdered sugar for a shareable sweet treat.

# What You’ll Need:

→ Cereal Base

01 - 6 cups rice or corn Chex cereal

→ Chocolate-Caramel Coating

02 - 1 cup semi-sweet chocolate chips
03 - 1/2 cup caramel sauce
04 - 1/4 cup unsalted butter

→ Coconut Layer

05 - 1 cup sweetened shredded coconut, toasted

→ Finish

06 - 1 cup powdered sugar
07 - 1/2 cup mini chocolate chips (optional)

# Directions:

01 - Line a large baking sheet with parchment paper. Place the Chex cereal in a large mixing bowl and set aside.
02 - In a microwave-safe bowl, combine the semi-sweet chocolate chips, caramel sauce, and unsalted butter. Microwave in 30-second intervals, stirring between each burst, until the mixture is completely melted and smooth.
03 - Pour the melted chocolate-caramel mixture over the cereal. Using a spatula, gently fold until every piece is evenly coated.
04 - Sprinkle the toasted coconut over the coated cereal and toss again to distribute it evenly throughout.
05 - Place half of the powdered sugar into a large zip-top bag or clean paper bag. Add half of the coated cereal, seal the bag, and shake vigorously until the cereal is well-coated. Repeat with the remaining powdered sugar and cereal.
06 - Spread the coated cereal in an even layer across the prepared baking sheet. Allow it to cool completely until the coating is set.
07 - Once cooled, toss in the mini chocolate chips if desired. Transfer to an airtight container for storage.

# Expert Suggestions:

01 -
  • It captures everything you crave about Samoas cookies in a handful of crunchy cereal that you can eat straight from the bag.
  • The caramel chocolate coconut combination is wildly addictive and requires zero baking skills whatsoever.
02 -
  • Work quickly once the chocolate melts because it starts to firm up fast and you want it fluid when coating the cereal.
  • Do not skip the parchment paper or you will be chipping caramel off your baking sheet for the rest of the week.
03 -
  • Toast the coconut in a dry skillet over medium heat and stir constantly because it goes from golden to burnt in seconds.
  • Shake the powdered sugar in two batches rather than one so every piece gets evenly coated without clumping.

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