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Neapolitan Puppy Chow recipe card

Neapolitan Puppy Chow

Crunchy snack mix with chocolate, strawberry, and vanilla Neapolitan layers.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 9 cups
Course: Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Ingredients
  • 9 cups rice Chex cereal divided into 3 bowls (3 cups each)
  • 1/2 cup semisweet chocolate chips
  • 1 cup white chocolate chips divided
  • 1/2 cup freeze-dried strawberries
  • 1 tablespoon strawberry agar-agar powder
  • 1 1/2 cups powdered sugar divided
  • 3 tablespoons unsalted butter divided
  • 1/4 teaspoon vanilla bean paste
  • 1 teaspoon coconut oil optional, to thin melted chocolate if needed

Method
 

  1. Divide the rice Chex cereal into 3 bowls, with 3 cups of cereal in each bowl, and set aside.
  2. Place the semisweet chocolate chips and 1 tablespoon of butter in a microwave-safe bowl.
  3. Microwave the chocolate mixture in 10–15 second intervals, stirring between each, until fully melted and smooth.
  4. Pour the melted chocolate over the first bowl of cereal and gently fold with a spatula until all pieces are evenly coated.
  5. Add 1/2 cup of powdered sugar to a large zip-top bag, add the chocolate-coated cereal, seal, and shake until the cereal looks evenly coated and dry. Spread on a parchment-lined tray to cool.
  6. Pulse the freeze-dried strawberries in a food processor or blender until they form a fine powder, then transfer to a small bowl and set aside.
  7. Add 1/2 cup of white chocolate chips and 1 tablespoon of butter to a clean microwave-safe bowl.
  8. Microwave in 10–15 second intervals, stirring between each, until melted and smooth. If too thick, stir in coconut oil until pourable.
  9. Stir in about half of the strawberry powder and the strawberry agar-agar powder until fully combined.
  10. Pour the strawberry-chocolate mixture over the second bowl of cereal and gently fold until all pieces are coated.
  11. Add 1/2 cup of powdered sugar and a spoonful of the remaining strawberry powder to a clean zip-top bag, add the strawberry-coated cereal, seal, and shake until evenly coated and rosy in color. Spread on a separate section of the tray to cool.
  12. Add the remaining 1/2 cup of white chocolate chips and 1 tablespoon of butter to a clean microwave-safe bowl.
  13. Microwave in 10–15 second intervals, stirring between each, until smooth and melted.
  14. Stir in the vanilla bean paste until you see vanilla specks evenly distributed.
  15. Pour the vanilla mixture over the third bowl of cereal and gently fold until evenly coated.
  16. Place the remaining 1/2 cup of powdered sugar in a clean zip-top bag, add the vanilla-coated cereal, seal, and shake until fully coated and dry. Spread on the tray to cool completely.
  17. Let all three flavors cool until the coatings feel dry and no pieces are tacky.
  18. Once cool and set, gently combine the chocolate, strawberry, and vanilla batches in a large bowl and toss lightly to create the Neapolitan mix.

Notes

- Store in an airtight container at room temperature for up to 5 days.
- Do not refrigerate; the cereal will become soft and lose its crunch.
- You can freeze the mix for up to 1 month; thaw at room temperature before serving.
- Use separate bowls and shaking bags for each flavor to keep colors and flavors distinct.
- Never overheat the chocolate; short microwave bursts and stirring prevent seizing.