Sprinkles! Sugar! White Chocolate! It’s time to celebrate with some Cake Batter Puppy Chow! Sweet, crunchy, and over the top delicious – and it’s gluten free too!
This is one of the most festive recipes I’ve ever made! Look at those sprinkles! And I’m in a festive mood today because we are celebrating my friend Lynn’s cookbook: ‘The Chow Down’. Lynn is the owner, baker, photographer, recipe writer, and general awesomeness-maker behind the wonderful blog Fresh April Flours. Her first book is filled with over 20 puppy chow recipes for every occasion – and I can’t wait to try them all! ‘The Chow Down’ is currently available for pre-sale (get your copy today) and will be officially released on June 1st. If you head over to Fresh April Flours today you can buy the book, or enter Lynn’s giveaway competition – and see her first video!
Because Lynn is such an amazing lady a few of us have come together to throw her a little blog party featuring our own interpretations of her famous Cake Batter Puppy Chow! Leah from Grain Changer has created red, white, and blue Patriotic Cake Batter Puppy Chow ahead of the US Memorial Day Holiday; and Cate from Chez Catey Lou used her Cake Batter Puppy Chow as a crunchy sweet topping for chocolate ice cream.
And me, well I’ve chosen to enjoy this dessert – breakfast hybrid in the ultimate dessert-breakfast way. Piled into delicious little bowls and topped with ice cold milk. Oh yeah – brea-ssert.
And this little treat is so dangerously easy to make. Following Lynn’s recipe I used a crunchy, plain cereal (I couldn’t get Chex here in Australia so I used this gluten free cereal from Freedom Foods). The cereal is coated in a mix of melted white chocolate and butter, vanilla and almond essences, sprinkles, and a dusting of sweet powdered icing sugar. The result: the most moreish, nibbleish, can’t-stop-won’t-stop snack-dessert I’ve ever tried. So easy, so popular at parties, and so customisable too! I can’t wait to make a Christmas-themed batch later this year!
Lynn, my sweet friend, congratulations on the launch of your first book. You have worked so hard to make this dream come true, and we are all so happy for you! Dear readers, head over to Fresh April Flours today to enter Lynn’s Giveaway, watch her video, and BUY a copy of her delicious book!
Gluten Free | Makes about 5 cups | Store leftovers in an airtight container at temperature for up to a week.
Note: use good eating white chocolate not chocolate chips because you need a smooth, consistent melt.
Try different colours/shapes of sprinkles for different occasions! Make this recipe your own!
- 4 1/2 cups gluten free cereal (like this)
- 4 tablespoons butter, cut into small pieces
- 250 grams white chocolate
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2/3 cup sprinkles
- 1 cup gluten free icing sugar
- Milk, to serve, if desired
- Line a large, rimmed baking sheet with baking paper or aluminium foil. Set aside until required. Also ready a large, lidded container.
- Measure cereal into a large bowl and set aside.
- Place butter, white chocolate, almond extract, and vanilla extract into a small saucepan. Melted butter and chocolate over a low heat, constantly stirring, until smooth. Once the mix is smooth remove from heat.
- Pour chocolate over cereal and mix carefully until cereal is coated.
- Put coated cereal into lidded container along with sprinkles. Tightly close lid and shake gently, but thoroughly, until the sprinkles are mixed completely throughout the cereal.
- Add icing sugar and put the lid on, shake to coat.
- Spread puppy chow over the prepared baking sheet and allow to cool completely.
- Enjoy! Serve as a sweet treat snack, or pour ice cold milk over and enjoy as a special breakfast or dessert!