Red Velvet Puppy Chow is one of those sweet, crunchy snacks that just hits different.
It’s a no-bake treat, takes just minutes to make, and tastes like red velvet cake met chocolate cereal and had a crunchy, dreamy baby.
Perfect for holidays, parties, or honestly, just a cozy night in with a good movie.
What You’ll Need
- 6 cups Rice Chex cereal
- 1 cup white chocolate chips
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 3 tablespoons red velvet cake mix (dry, from the box)
- 1/2 cup powdered sugar
- Optional: 1/4 teaspoon salt
- Optional: 2 tablespoons cream cheese frosting (for drizzle or dipping)
Why I Love This Recipe
This is a treat I’ve been making for years, especially around Valentine’s Day or when I want something sweet but low effort. It’s nostalgic, super pretty, and always gone in a flash. I remember making this for a movie night once and no one believed how easy it was!
- No baking required
- Only takes 10 minutes
- Easy to double or gift
- Tastes like cake but crunchy
- Perfect for snacking, parties, or gifting
Servings & Time
Servings: About 6 cups
Total Time: 10 minutes
Macros (per 1 cup serving — approx.)
- Calories: 285
- Fat: 11g
- Carbs: 43g
- Sugar: 28g
- Protein: 2g
Why This Recipe Works (Quick Science)
Chex cereal is made with rice and holds up well to coatings without going soggy. White chocolate acts as a smooth binder, letting the red velvet cake mix and powdered sugar cling to the cereal. The fat from the butter helps keep the chocolate melty without seizing up. Using dry cake mix (heat-treated if you’re being extra careful) adds that signature red velvet flavor in just seconds.
Common Mistakes
- Overheating the chocolate: It seizes. Keep heat low and stir often.
- Not stirring fast enough: The coating can harden before the cereal is evenly coated.
- Using too much powdered sugar: It’ll hide the red velvet color.
- Skipping the butter: It makes the chocolate smoother and easier to mix.
- Using the wrong cereal: Stick with Rice Chex — anything else might get soggy or fall apart.
What to Serve With
- A cold glass of milk
- Hot chocolate or mocha
- Bowl of fresh berries
- Mini cupcakes or cake pops for dessert spreads
FAQ
Can I use milk chocolate instead?
You can, but white chocolate brings out the red velvet flavor better.
Does this need to be refrigerated?
Nope! Just store it in an airtight container.
Can I make it gluten-free?
Yes — just make sure your Chex cereal and cake mix are certified gluten-free.
Can I add mix-ins?
Totally — mini marshmallows, pretzel sticks, or even M&Ms work great.
Tools You’ll Need
- Large mixing bowl
- Medium microwave-safe bowl
- Rubber spatula
- Measuring cups & spoons
- Sifter or fine-mesh strainer
- Baking sheet (optional, for cooling)
Substitutions and Variations
- Use red candy melts instead of white chocolate for a more vibrant red
- Try cocoa powder and powdered sugar if you don’t have red velvet cake mix
- Add cream cheese chips for even more cake flavor
- Use vegan white chocolate and plant-based butter for dairy-free
Make Ahead Tips
- You can make this up to 3 days ahead.
- Store in an airtight container at room temp.
- Avoid the fridge — it can make the cereal stale.
How to Make Red Velvet Puppy Chow
Step 1: Melt the white chocolate and butter
Add 1 cup white chocolate chips and 2 tablespoons unsalted butter into a microwave-safe bowl. Microwave in 20-second bursts, stirring between each until smooth and fully melted. Once melted, stir in 1/2 teaspoon vanilla extract.
Step 2: Pour chocolate over cereal
Place 6 cups of Rice Chex cereal in a large mixing bowl. Pour the melted chocolate mixture over the cereal and gently fold it in using a rubber spatula until evenly coated.
Step 3: Add red velvet cake mix
Sprinkle 3 tablespoons red velvet cake mix over the coated cereal and gently toss again until all pieces are evenly red and velvety.
Step 4: Add powdered sugar
Sift 1/2 cup powdered sugar over the cereal mixture and toss until every piece is evenly coated and dry to the touch. Add optional 1/4 teaspoon salt if using, and toss one last time.
Step 5: Cool and serve
Spread the coated puppy chow out onto a parchment-lined baking sheet to cool for about 10 minutes, then transfer to a round serving bowl or store in an airtight container.
Leftovers & Storage
Store in an airtight container at room temp for up to 5 days. If it starts to lose crunch, you can re-crisp it by spreading it out on a baking sheet at 200°F for 5–10 minutes.
That’s It!
Red Velvet Puppy Chow is one of those feel-good, easy treats that always makes people smile. It’s rich, sweet, and crunchy in the best way. Try it out and leave a comment below if you do — I’d love to hear how it went and if you made any fun twists!
