Cookies and Cream Puppy Chow

By Sally's Baking Recipes · 40 min

Ingredients

Instructions

1. Crush all 8 Oreos into a fine crumb in a blender or food processor. Split the crumbs between two large zip-top bags or sealable containers and add 2/3 cup confectioners' sugar to each.
2. Pour 3 cups Rice Chex into each of two large bowls, one for each version.
3. Melt the semi-sweet chocolate with 1 teaspoon oil in a small heat-proof bowl in the microwave, in 20-second bursts, stirring after each, until smooth. Repeat with the white chocolate and the second teaspoon of oil in another bowl.
4. Pour the semi-sweet chocolate over the cereal in one bowl and the white chocolate over the cereal in the other. Stir gently so the cereal stays whole.
5. Transfer each coated cereal into its bag with the Oreo and sugar mixture. Seal and shake until every piece is coated. Discard any excess powder.
6. Store at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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