Serves 5
45 min
Thin Mint Puppy Chow
Recipe GLPRe7de1c695bca07
A festive two-part snack mix combining crunchy rice cereal with rich chocolate and refreshing mint flavors. The dark chocolate version features crushed Thin Mint cookies and cocoa coatings, while the white chocolate version is infused with peppermint extract and tinted green. Once both components are set, they're combined with chopped fresh Thin Mints for an irresistible treat.
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Ingredients
6 Thin Mint cookies, roughly chopped
2½ cups Rice Chex cereal, divided
¾ cup Semisweet chocolate chips
6 Thin Mint cookies, finely crushed
⅓ cup Powdered sugar for dark chocolate coating
¾ cup White chocolate chips
1 tsp Peppermint extract
to taste Oil-based green food coloring
2 tbsp Powdered sugar for white chocolate coating
Directions
For the dark chocolate mixture: Place 1.25 cups of Rice Chex cereal in a medium bowl and set aside. In a food processor or blender, process 6 finely crushed Thin Mint cookies until they become a fine powder. Set aside.
In a small microwave-safe bowl, add the semisweet chocolate chips. Microwave in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth.
Pour the melted semisweet chocolate over the 1.25 cups of cereal and stir well until every piece is evenly coated.
Add the crushed Thin Mint cookie powder to the chocolate-coated cereal and stir until combined.
Transfer the mixture to a resealable plastic bag, add 1/3 cup of powdered sugar, seal, and shake vigorously until the sugar is evenly distributed and coats all pieces.
Spread the dark chocolate mixture onto a wax paper-lined baking sheet in a single layer and let it set at room temperature for about 15 minutes.
For the white chocolate mixture: Place the remaining 1.25 cups of Rice Chex cereal in a large bowl.
Drizzle the peppermint extract over the cereal and use a spatula to toss and mix until every piece is coated with the extract.
In a microwave-safe bowl, add the white chocolate chips. Microwave in 30-second intervals, stirring between each interval, until completely melted and smooth. Stir in a few drops of oil-based green food coloring until you reach your desired shade of green. Important: Use only oil-based food coloring, as water-based coloring will cause the chocolate to seize.
Pour the tinted white chocolate over the peppermint-coated cereal and mix thoroughly until all pieces are well coated.
Spread the white chocolate mixture onto another wax paper-lined baking sheet and allow it to set at room temperature for about 15 minutes.
Once both mixtures have completely set and hardened, roughly chop the 6 remaining Thin Mint cookies into bite-sized pieces.
Combine both the dark and white chocolate cereal mixtures in a large bowl, add the chopped Thin Mints, and toss together until evenly mixed. Store in an airtight container.
