Ingredients:

  • 9 cups Rice Chex Cereal
  • 1 cup High-Quality White Chocolate Chips
  • 1/4 cup Unsalted Butter
  • 1 tsp Pure Vanilla Extract
  • 1/4 tsp Fine Sea Salt or Kosher Salt
  • 2 cups Powdered Sugar (Icing Sugar)
  • 1/4 cup Granulated Sugar (Caster Sugar)
  • 2 Tbsp Ground Cinnamon
  • 1/2 tsp Cream of Tartar

Instructions:

  1. Place the 9 cups of cereal into a very large mixing bowl. In a separate medium bowl, whisk together the powdered sugar, granulated sugar, ground cinnamon, and the cream of tartar thoroughly to create the Snickerdoodle Shake mixture. Set aside.
  2. Combine the white chocolate chips and unsalted butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until completely smooth and lump-free (90-120 seconds total). Stir in the vanilla extract and salt until fully incorporated.
  3. Pour the melted white chocolate mixture immediately over the measured cereal. Using a rubber spatula, carefully fold the mixture until the cereal is evenly coated, working quickly and gently to avoid crushing the flakes.
  4. Carefully spoon the coated cereal into an extra-large zip-top freezer bag. Add approximately half of the prepared Snickerdoodle Shake mixture, seal the bag (removing air), and shake vigorously for 60-90 seconds. Open the bag, add the remaining shake mix, and shake for another 60 seconds until every piece of cereal is thoroughly covered and no longer sticky.
  5. Spread the finished Snickerdoodle Puppy Chow onto a baking sheet lined with parchment paper. Allow to cool and set at room temperature for at least 30 minutes, or refrigerate for 15 minutes for a faster set. Once completely cooled and dry, break up any large clumps and store in an airtight container.