Puppy Chow.

I was first introduced to puppy chow in college and found it to be a fun, easy snack to make. A few years ago I developed an allergy to peanuts and went a long time without ever considering puppy chow to be something I would enjoy again (normally one of the main ingredients is peanut butter). Recently, I got to thinking about alternatives not only to the peanut butter but how I could make this classic treat even more delicious. I found by using Scharffen Berger Dark Chocolate (one of my favorites) and cashew butter that the flavors were better than ever before, and didn’t require me to have an EpiPen. This recipe has defintly sparked my interest to see what other foods I used to love with peanuts could easily be remade and enjoyed again.


  • 1/2 cup of butter
  • 2 cups of Scharffen Berger chocolate
  • 1/2 cup of cashew butter
  • 8 cups of corn chex cereal
  • 4 cups of powdered sugar, for dusting


  1. Start by chopping up your chocolate bar into small pieces so it melts faster.
  2. In a large pot, melt the butter, chocolate pieces and cashew pieces. Use medium heat so the mixture doesn’t burn.
  3. Measure out chex mix in large bowl.
  4. Once mixture is melted add in chex mix, but continue to stir (I keep it in the pot so the mixture stays warm and coates more evenly).
  5. Put coated chex mix in large ziplock bag and add in powdered sugar.
  6. Shake it up!
  7. Put in an airtight container (to preseve freshness) and let it freeze for a few hours before enjoying (trust me-it is better cold).