Welcome to Day One of Dessert Now, Dinner Later’s 12 Days of Christmas Sweets. I hope this Gingerbread Puppy Chow brings you back for more festive recipes throughout the series.
I adore this season. As a child I spent hours in the kitchen helping my mom bake pies and treats for Thanksgiving, Christmas and for neighbors. Those early memories led me to study Culinary Arts and shaped how I cook and bake today. There’s something comforting about being in the kitchen—especially late at night with holiday music playing while the house is quiet.
This puppy chow is always a hit at parties. It’s wonderfully adaptable: swap ingredients to suit your taste and you’ll still end up with a crowd-pleasing snack. My husband once brought this to work; a coworker insisted he only liked the classic peanut butter-chocolate version, but after one bite of this gingerbread version he changed his tune and asked for more.
The mix is fragrant with warm spices—cinnamon chips, ginger and cloves from the cake mix—giving it a cozy holiday flavor. I always end up making a second batch if supplies allow. If you can’t find cinnamon chips, white chocolate chips work nicely too.
Enjoy this simple five-ingredient treat, and be sure to check back tomorrow for another holiday recipe.
Gingerbread Puppy Chow
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Ingredients
- 10 oz (283 g) bag cinnamon chips, (Hershey’s brand works well; if you can’t find cinnamon chips, white chocolate chips are a good substitute.)
- 1 Tbsp shortening
- 5 cups (150 g) Chex cereal, (Rice Chex recommended)
- 1 ½ cups (205.5 g) gingerbread cake mix, pre-cooked (about half a standard box; double the recipe to use a whole box)
- ¼ cup (30 g) powdered sugar
Instructions
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Pre-cook the cake mix: spread the dry mix on a parchment-lined baking sheet and bake at 350°F (175°C) for 5 minutes. Let it cool completely. (This step ensures food safety since cake mix contains raw flour.)
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Melt the cinnamon chips with the shortening in a microwave-safe bowl. Use half power and heat in 60-second intervals, stirring between each, until fully melted. (Total time varies; mine took about 2 minutes.)
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Place the Chex cereal in a large bowl and pour the melted cinnamon mixture over it. Gently fold with a spatula until the cereal is evenly coated.
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Combine the cooled, cooked gingerbread cake mix and powdered sugar in a large gallon-size zip-top bag. Add the coated cereal, seal the bag, and shake until every piece is dusted.
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Pour the puppy chow into a serving bowl and enjoy.
Notes
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