If Christmas had a taste, this would be it.
Peppermint Bark Puppy Chow is crunchy, minty, chocolatey, and covered in powdered sugar magic.
It’s the kind of sweet snack you make once during the holidays, and then everyone keeps asking for it every year after.
You don’t even need to bake anything — just melt, mix, and shake.
I’ve been making this treat since my first apartment, and it’s stuck with me through potlucks, cookie swaps, and snowed-in movie nights.
Whether you’re gifting it in little bags or munching on it during a holiday movie marathon, this recipe is always a winner.
Why I Love This Recipe
This recipe has been part of my holiday rotation for years. Here’s why it always comes back:
- It’s no-bake, so you don’t have to worry about oven space.
- The peppermint bark twist makes it feel extra festive.
- You can make a big batch in minutes and it feeds a crowd.
- It makes the house smell like candy canes and melted chocolate.
- It’s crunchy, sweet, minty, and totally addictive.
What You’ll Need
- 6 cups Rice Chex cereal
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
- 1 teaspoon peppermint extract
- 1 cup crushed peppermint candies (or candy canes)
- 1 ½ cups powdered sugar
- ½ teaspoon salt
- 2 tablespoons butter
Pro Tips
- Use fresh candy canes — older ones tend to get sticky instead of crunchy when crushed.
- Gently fold the cereal to avoid breaking it into crumbs.
- Freeze it for 10 minutes if you want a super crisp coating.
- Use a gallon-size zip-top bag to shake the powdered sugar — less mess!
- White chocolate burns fast in the microwave, so keep a close eye.
Tools You’ll Need
- Large mixing bowl
- 2 medium microwave-safe bowls
- Silicone spatula
- Gallon-size zip-top bag
- Measuring cups and spoons
- Parchment paper or baking sheet
Substitutions and Variations
- Use cinnamon candy instead of peppermint for a spicy twist.
- Swap Rice Chex for Corn Chex or Crispix.
- Use dark chocolate only for a richer bark flavor.
- Add holiday M&Ms for extra crunch and color.
- Make it dairy-free by using vegan chocolate chips and skipping the butter.
Make Ahead Tips
- You can make this up to 5 days ahead and store in an airtight container.
- Do not refrigerate — it will cause the powdered sugar to clump.
- Perfect for making the night before a party or holiday gathering.
Step-by-Step Instructions
Step 1: Melt the Chocolates
Add 1 cup semisweet chocolate chips, 1 cup white chocolate chips, and 2 tablespoons butter into a microwave-safe bowl. Microwave in 30-second bursts, stirring each time, until smooth and melted. Stir in 1 teaspoon peppermint extract.
Step 2: Coat the Cereal
Pour 6 cups Rice Chex cereal into a large mixing bowl. Gently pour the melted chocolate mixture over the cereal. Use a spatula to carefully fold and coat the cereal evenly without crushing it.
Step 3: Add Crushed Peppermint
Sprinkle 1 cup crushed peppermint candies and ½ teaspoon salt over the coated cereal. Fold gently again to mix the peppermint pieces throughout.
Step 4: Shake with Powdered Sugar
Transfer the coated cereal mixture into a large gallon-size zip-top bag. Add 1 ½ cups powdered sugar. Seal the bag tightly and shake until all the cereal is fully coated and white.
Step 5: Spread and Cool
Spread the finished Puppy Chow onto a parchment-lined baking sheet to cool completely, about 15 minutes. Break up any big chunks before serving.
Leftovers and Storage
- Store in an airtight container at room temp for up to 5 days.
- Do not refrigerate — moisture will ruin the coating.
- Freeze in small bags for up to 1 month for longer storage.
Servings and Cook Time
Servings: Makes about 8 cups (6-8 servings)
Prep Time: 15 minutes
Cool Time: 15 minutes
Total Time: 30 minutes
Macros Information (Per Serving – Approximate)
- Calories: 320
- Carbs: 45g
- Sugar: 28g
- Fat: 14g
- Protein: 2g
Why This Recipe Works (Quick Science)
- Chocolate + Peppermint: Peppermint oil is fat-soluble, so it mixes well into melted chocolate and spreads flavor evenly.
- Chex Cereal Structure: The lattice design traps chocolate and powdered sugar perfectly.
- White + Dark Chocolate: The combo gives it a sweet balance — white chocolate is creamy, while dark adds depth.
Common Mistakes
- Overheating chocolate: Always microwave in short bursts to avoid burning.
- Skipping the salt: That little bit of salt balances all the sweetness.
- Not sealing the bag: You’ll get sugar everywhere. Trust me, I’ve been there.
- Crushing the cereal: Stir gently so it doesn’t turn to crumbs.
What to Serve With
- A mug of hot cocoa or peppermint mocha
- As a topping on vanilla ice cream
- Mixed into a holiday snack board
- Alongside sugar cookies or brownies
FAQ
Can I use almond bark instead of chocolate chips?
Yes! Just melt and use the same amount.
Can I double the recipe?
Absolutely — just make sure to mix in batches for even coating.
Does it have to be Rice Chex?
Nope! Corn Chex or Crispix work great too.
Is it gluten-free?
Yes, if you use gluten-free certified Chex cereal.
How long does it last?
About 5 days in an airtight container. Freeze it for longer!
Hope this becomes one of your go-to holiday snacks. Let me know in the comments how it turned out for you or if you made any fun twists on it!
