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–+ servings
bowl of nut-free gingerbread puppy chow
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Cookie Butter Puppy Chow

This Cookie Butter Puppy Chow is an addicting nut-free holiday treat that tastes like gingerbread! This no-bake snack is a Christmas twist on a classic that is loved by kids and adults alike. 
Prep Time10 minutes
Cook Time1 minute
Total Time11 minutes
Servings: 16 people
Calories: 523kcal
Author: Jennifer Debth

Ingredients

  • 1 (14.4 oz) box gingerbread cake and cookie mix *
  • 1 (12 oz) box cinnamon chex
  • 1 (12 oz) bag chocolate chips I used dark chocolate, but semi-sweet/milk/or even white should be fine
  • 1 (14.1 oz) jar cookie butter **
  • ½ cup unsalted butter
  • ½ tablespoon vanilla extract
  • ½ teaspoon salt
  • 1 cup powdered sugar plus more to coat the cereal if necessary
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F, dump the dry cake mix onto an unlined rimmed baking sheet, then bake in preheated oven for 5 minutes or until the cake mix has reached 160 degrees F*. Set aside to cool.
  • Place cinnamon chex into a large bowl. Set aside.
  • Place chocolate chips, cookie butter, and butter in a large microwave safe bowl. Microwave for 60 seconds, then stir until smooth. If the chocolate chips haven't melted enough, microwave in 30 second intervals, stirring in between, until the mixture is completely melted.
  • Stir in vanilla extract and salt, pour immediately over the cereal, then gently stir until the cereal is evenly coated. DO NOT OVER MIX. The chunks are the best part!
  • Sprinkle the cake mix and powdered sugar over the mixture and gently stir to combine. Again, don’t over mix. If you’re finding that you have a lot of excess powdered sugar/cake mix that’s not sticking to the cereal, simply dump the mixture into a colander and shake out the excess into the sink.
  • Enjoy immediately or store in an airtight container!
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Notes


*This heat treats (kills any bacteria) the cake mix which makes it safe to eat raw. You have a few options if you want to save time. 1. Skip the heat treatment. Do this at your own risk. I personally don’t worry about it, but you have to decide for yourself if you want to kill any potential bacteria. 2. Ditch the cake mix and replace with a 1 pound bag of powdered sugar. You’ll lose out on that really good ginger flavor, but it will still be delicious.
**I used the Biscoff brand which is nut free and vegan, but does contain soy and wheat. Check your labels if you have food allergies. 


Nutrition

Serving: 1large portion | Calories: 523kcal | Carbohydrates: 72g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 377mg | Potassium: 168mg | Fiber: 4g | Sugar: 43g | Vitamin A: 452IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 8mg

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