Mint chocolate. Chex cereal. Powdered sugar.
This one’s crunchy, sweet, and seriously addicting.
We make this every year for game nights or when a mint-chocolate craving hits hard.
It’s no-bake, only takes a few ingredients, and comes together in under 15 minutes.
Super easy to make and even easier to eat by the handful.
This version has Andes Mints melted with chocolate chips for that perfect minty swirl, and once you toss it in powdered sugar… let’s just say good luck saving some for later.
Why I Love This Recipe
I grew up making classic puppy chow, but this mint chocolate twist became a fast favorite. It started one Christmas when I had leftover Andes Mints — I melted them into the chocolate, and the result was unreal. Now it’s my go-to version. Here’s why:
- No oven, no problem — this is all done on the stovetop and counter.
- That cool mint flavor is perfectly balanced with the rich chocolate.
- The powdered sugar coating gives the perfect crunch.
- It stores well, so you can make it ahead.
- It’s super fun to make with someone else — perfect for quick bonding time.
Servings and Time
Servings: About 8
Prep + Cook Time: 15 minutes
Chill Time (optional): 10 minutes
What You’ll Need
- 6 cups Rice Chex cereal
- 1 cup semisweet chocolate chips
- 1 cup chopped Andes Mints (about 28 pieces)
- 1/4 cup unsalted butter
- 1 teaspoon peppermint extract
- 1 1/2 cups powdered sugar
- Pinch of salt
Tools Required
- Large mixing bowl
- Medium saucepan
- Rubber spatula
- Gallon-size zip-top bag or large container with lid
- Measuring cups and spoons
Pro Tips
- Use a gentle hand when stirring the chocolate and cereal to avoid crushing the Chex.
- Let the chocolate cool slightly before pouring it over the cereal to keep it from getting soggy.
- Use a bag or big container to shake the powdered sugar on — it gives better coverage.
- Chop the Andes Mints small so they melt evenly with the chocolate chips.
- Cool the mix in the fridge for 10 minutes if you want it to set faster.
Substitutions and Variations
- Swap Andes Mints for mint chocolate chips if that’s what you have.
- Use white chocolate + mint extract for a twist.
- Add crushed mint Oreos after tossing in powdered sugar for extra crunch.
- Can’t find peppermint extract? Leave it out, the mints carry enough flavor.
Make Ahead Tips
You can make this up to 5 days ahead! Store it in an airtight container at room temp or in the fridge. Just let it come to room temp before serving for best crunch.
How to Make Mint Chocolate Puppy Chow
Step 1: Measure the cereal into a big bowl
Add 6 cups of Rice Chex cereal into a large mixing bowl and set aside. You’ll be pouring the melted chocolate over this, so make sure the bowl is big enough to stir without spilling.
Step 2: Melt the chocolate, butter, and mints
In a medium saucepan over low heat, melt together 1 cup semisweet chocolate chips, 1/4 cup unsalted butter (cut into pieces), and 1 cup chopped Andes Mints. Stir constantly until smooth and fully melted. Turn off the heat and stir in 1 teaspoon peppermint extract and a pinch of salt.
Step 3: Pour chocolate over cereal
Pour the warm chocolate mixture over the Rice Chex in the bowl. Gently fold with a rubber spatula until all pieces are evenly coated in chocolate.
Step 4: Coat with powdered sugar
Transfer the chocolate-coated cereal into a large zip-top bag or a big container with a lid. Add 1 1/2 cups powdered sugar. Seal and shake until everything is coated and looks like little snowy nuggets.
Step 5: Cool and serve
Spread the puppy chow onto a baking sheet or parchment to cool for about 10 minutes — or just dig in. Transfer to a round bowl to serve.
Leftovers and Storage
Store in an airtight container or zip-top bag at room temperature for up to 5 days. If you want to keep it longer, pop it in the fridge. It’s still good cold!
Macros Information (per serving, based on 8 servings)
- Calories: 310
- Fat: 14g
- Carbs: 44g
- Sugar: 27g
- Protein: 2g
Why This Recipe Works (Quick Science)
The cereal’s porous surface holds onto the melted chocolate well, and the powdered sugar sticks best when the chocolate is still slightly warm — not hot, not cool. Andes Mints have cocoa butter, which helps the chocolate melt smoother and mix evenly with the butter and chips.
Common Mistakes
- Overheating the chocolate: It can burn fast — use low heat and stir constantly.
- Not using enough powdered sugar: It won’t coat properly unless you use the full amount.
- Adding chocolate when too hot: It can make the cereal soggy. Let it cool a bit before mixing.
What to Serve With
- Hot cocoa or peppermint mocha
- A bowl of fresh fruit (berries or apple slices)
- Coffee or milk for a cozy snack
FAQ
Can I use white chocolate instead of semisweet?
Yes! Just add a little green food coloring and keep the mint extract.
Can I freeze it?
You can! Freeze in a zip-top bag for up to 1 month. Let it thaw before serving.
What’s the best way to mix it?
Use a big mixing bowl and a rubber spatula — be gentle so you don’t crush the cereal.
This recipe is one of those crowd-pleasers you’ll keep making over and over. It’s quick, has that wow-factor flavor, and it looks as good as it tastes. If you try it, let me know how it turned out — and feel free to drop your own twists in the comments!
