Gingerbread Puppy Chow
Welcome to the first day of Dessert Now, Dinner Later!’s 12 days of Christmas Sweets! I am hoping today’s recipe has you coming back for all the other great recipes I have to share!
I love this time of year! Growing up I always helped my mom in the kitchen baking the pies & other desserts we would make for Thanksgiving, Christmas, or for our neighbors & friends.
That initial time in the kitchen with my mom is what drove me to pursue my degree in Culinary Arts. My favorite time of day is being in the kitchen cooking or baking our family’s favorites, or trying new recipes. It’s like an escape, especially if I bake late at night when the kids are in bed, as I rock out to Christmas tunes on Pandora. 🙂
Save This recipe
Enter your email below to get a link to this recipe emailed straight to you to save later! Plus be signed up for all new recipes.
Today’s recipe is always a favorite at parties. Puppy chow is so versatile that really, anything goes. My husband took this to work & one of his co-workers stuck his nose up because he only eats the peanut butter/chocolate puppy chow. Well, he had one bite, & said, “Never mind, I’ll take more of that!” Haha.
This puppy chow is full of spices from the cinnamon chips to the ginger & cloves from the cake mix. I am ready to make a second batch as soon as I buy more cinnamon chips!
Enjoy today’s recipe & don’t forget to come back tomorrow for more great holiday treats to make!
Gingerbread Puppy Chow
Ingredients
- 10 oz (283 g) bag Cinnamon Chips, (I use the Hershey's brand found at Walmart. If you can't find cinnamon chips, white chocolate chips taste great too.)
- 1 Tbsp shortening
- 5 cups (150 g) Chex cereal, (I prefer Rice Chex)
- 1 ½ cups (205.5 g) Gingerbread Cake Mix, cooked* (I used Betty Crocker brand, it’s exactly half of the mix in the box, so you can double the recipe if you like.)
- ¼ cup (30 g) powdered sugar
Instructions
- *Pre-cook the cake mix. Simply place the dry cake mix on a parchment lined cookie sheet and bake for five minutes at 350˚F. Cool completely. (Lift and fold the parchment paper to easily pour the cake mix.)
- Melt cinnamon chips with shortening in a bowl in the microwave on HALF POWER for 60 seconds. Stir. Repeat until melted. (Mine took 2 minutes.)
- Put Chex cereal in a large bowl. Pour melted cinnamon chips over the cereal. Fold gently with a spatula until evenly distributed.
- Combine Gingerbread Cake Mix & powdered sugar in a gallon size ziplock bag. Add cinnamon coated cereal to the bag. Zip shut & shake until everything is covered.
- Pour contents into a bowl & serve.
Notes
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
Can you freeze this after it is made to keep it fresh?
Yes! You can freeze it up to 2 months.
This sounds like a great idea but I don’t think it’s okay to eat uncooked flour mixture. Maybe suggest that cake mix should be dry baked first, then cooled. I’ve read this kills bacteria in mix. Your thoughts appreciated.
Yes, that is true. I’ve updated the recipe instructions. Thanks for the reminder.
I just made this for Christmas Eve festivities tonight! I am obsessed with gingerbread!! I couldn’t find cinnamon chips at my local grocery store so I just added some cinnamon to my chocolate chips AND used Cinnamon Chex!
Sounds good to me! Thanks for stopping by!
I love gingerbread and I love Puppy Chow so I have got to make these! I didn’t know cinnamon chips existed so I’ll have to be on the look out for them.
I have only seen them at Walmart & only during the holidays, so go & grab those cinnamon chips while you can! They probably carry them year round at specialty stores as well, but as far as I know these Hershey’s ones are at Walmart seasonally.
Oh, this sounds yummy!
What a great idea to use a gingerbread cake mix! My husband needs to take something into work tomorrow for an office party, I think I’ll make this!
They are pretty tasty. I loved the cinnamon chips in it too. Really flavorful! Hope they like it!