Chai Snickerdoodle Puppy Chow Recipe

Introduction

Chai Snickerdoodle Puppy Chow is a delightful twist on a classic snack mix, infused with warm chai spices and coated in a sweet, dairy-free white chocolate glaze. It’s perfect for cozy gatherings or anytime you crave a flavorful, crunchy treat.

Ingredients

• 3 tbsp cinnamon
• 2 tbsp ginger
• 1 tbsp cardamom
• 1 tsp nutmeg
• 1 tsp cloves
• 1 tsp allspice
• 6 cups (180g) rice chex cereal
• 1 cup (180g) dairy-free white chocolate chips
• 2/3 cup (170g) No Sugar Added SunButter
• 2 tbsp (25g) coconut oil (optional)
• 1 tsp vanilla extract
• 1 cup (200g) turbinado sugar OR 1 cup (120g) powdered sugar

Instructions

1. Step 1: In a small bowl, mix together cinnamon, ginger, cardamom, nutmeg, cloves, and allspice. Set this spice blend aside.
2. Step 2: In a medium bowl, microwave the dairy-free white chocolate chips, SunButter, vanilla extract, and coconut oil (if using) on high for 1 minute. Stir until the mixture is smooth and melted.
3. Step 3: Pour the rice chex cereal into a large bowl. Add the melted chocolate and SunButter mixture, then stir gently until all cereal pieces are evenly coated.
4. Step 4: Combine the prepared spice blend with your choice of turbinado or powdered sugar. Sprinkle this mixture over the coated cereal and stir to cover everything uniformly.
5. Step 5: Spread the coated cereal out on a large baking sheet lined with wax paper, making sure it’s as spread out as possible to prevent clumps.
6. Step 6: Refrigerate the mixture for 4 hours to allow it to set and firm up.
7. Step 7: Once chilled, break apart any large clumps and enjoy your chai-spiced treat immediately or store as directed.

Tips & Variations

• For a richer flavor, toast the rice chex cereal lightly before mixing.
• Replace SunButter with natural peanut or almond butter if preferred, keeping the same quantity.
• If you prefer less sweetness, use powdered sugar and reduce quantity slightly.
• Omit the coconut oil if you want a thicker coating or if you are avoiding extra fats.

Storage

Store leftover Chai Snickerdoodle Puppy Chow in an airtight container in the refrigerator for up to 1 week. To soften before eating, let it come to room temperature for a few minutes. Avoid leaving it out too long as the coating may melt or become sticky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of SunButter?

Yes, you can substitute regular butter or any nut butter of your choice, but note the flavor and allergen considerations may change.

Is this recipe gluten-free?

This recipe is gluten-free if you use gluten-free certified rice chex cereal. Always check your ingredients to be sure.

Chai Snickerdoodle Puppy Chow Recipe

Print Recipe

★★★★★

4.6 from 81 reviews

Chai Snickerdoodle Puppy Chow is a flavorful twist on the classic snack mix, combining warm chai spices with dairy-free white chocolate and crunchy rice cereal. This vegan, no-bake treat is perfect for a cozy snack or party appetizer, offering a delightful blend of cinnamon, ginger, cardamom, and other aromatic spices coated over crispy cereal pieces.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 1 minute
• Total Time: 4 hours 11 minutes
• Yield: About 10 servings 1x
• Category: Snack
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Spices

• 3 tbsp cinnamon
• 2 tbsp ginger
• 1 tbsp cardamom
• 1 tsp nutmeg
• 1 tsp cloves
• 1 tsp allspice

Main Ingredients

• 6 cups (180g) rice chex cereal
• 1 cup (180g) dairy-free white chocolate chips
• 2/3 cup (170g) No Sugar Added SunButter
• 2 tbsp (25g) coconut oil (optional)
• 1 tsp vanilla extract

Coating

• 1 cup (200g) turbinado sugar OR 1 cup (120g) powdered sugar

Instructions

1. Mix the spices. In a small bowl, combine cinnamon, ginger, cardamom, nutmeg, cloves, and allspice. Set this chai spice mixture aside for later use.
2. Melt white chocolate mixture. In a medium bowl, microwave the dairy-free white chocolate chips, No Sugar Added SunButter, vanilla extract, and optional coconut oil together on high for 1 minute. Stir well until the mixture is smooth and fully melted.
3. Combine cereal and white chocolate mixture. Place the rice chex cereal into a large bowl, then pour the melted white chocolate and SunButter mixture over it. Stir gently but thoroughly to coat every piece of cereal evenly.
4. Blend spices with sugar. In a separate bowl, combine the chai spice mixture with either turbinado sugar or powdered sugar, mixing to create the flavored sugar coating.
5. Coat the cereal. Add the spiced sugar mixture to the cereal coated with white chocolate and stir again carefully, ensuring every piece is well covered.
6. Spread and chill. Spread the coated cereal evenly onto a large baking sheet lined with wax paper to prevent clumping. The more spread out, the less clumping you’ll get. Place the tray in the refrigerator and chill for 4 hours to set and firm up the coating.
7. Serve and store. After chilling, break apart any clusters and enjoy this flavorful Chai Snickerdoodle Puppy Chow. Store any leftovers in an airtight container in the refrigerator to maintain freshness.

Notes

• Using coconut oil is optional but adds a smoother texture to the coating.
• You can substitute turbinado sugar with powdered sugar depending on your texture preference; powdered sugar creates a finer coating.
• Refrigeration is important for setting the coating and keeping the snack fresh.
• This recipe is vegan-friendly and dairy-free when using dairy-free white chocolate chips.
• Store leftovers in an airtight container in the fridge for up to one week.

Keywords: Chai Snickerdoodle Puppy Chow, vegan snack, dairy-free puppy chow, chai spice snack mix, no-bake snack, white chocolate puppy chow