Cherry Cheesecake Puppy Chow
A delightful no-bake treat that combines the classic flavor of cherry cheesecake with the crunch of Rice Chex cereal.
Ingrédients
Main Ingredients
- 4 cups Rice Chex cereal Use certified gluten-free for a gluten-free version.
- 1 cup white chocolate chips Can be substituted with dairy-free options.
- 1/2 cup cherry pie filling Add more or adjust based on taste preference.
- 1 cup powdered sugar This adds sweetness and helps with texture.
- 1/2 cup graham cracker crumbs Use gluten-free graham cracker crumbs if needed.
- 1/4 cup melted butter Can be substituted with coconut oil for a vegan version.
Instructions
Preparation
- Gather all your ingredients and have them ready.
- In a microwave-safe bowl, combine the white chocolate chips and melted butter. Heat in the microwave in 30-second intervals, stirring in between until fully melted and smooth.
- Once melted, add the cherry pie filling to the bowl and stir gently until thoroughly mixed.
Coating
- In a large bowl, place the Rice Chex cereal and pour the melted chocolate and cherry mixture over it. Gently mix to coat every piece.
- Sprinkle the powdered sugar and graham cracker crumbs over the coated cereal and toss lightly.
Setting
- Spread the mixture onto a baking sheet lined with parchment paper and allow it to cool for about 30 minutes.
- Once cooled, break the mixture into bite-sized pieces.
- Transfer to a serving bowl or airtight container.
Notes
Store in an airtight container at room temperature for up to a week, or freeze to extend shelf life. Let it come to room temperature before serving after freezing.