I’m excited and nervous to share today’s recipe—it’s one that I came up on my own. I know it’s not like I invented the wheel here, but it’s still kind of a big deal to me! I had decided to try a new recipe for puppy chow and found these Andes Peppermint Crunch chips at the store (I’ve seen them at Wal-Mart and Target if you can’t find them) and decided to get creative!
This recipe is inspired by my favorite holiday drink—peppermint mocha! I just love the combination of peppermint, chocolate and coffee, so I combined all three into a quick and easy treat! This would be wonderful as a simple, homemade gift along with some hot chocolate mix for Christmas or as a snack at your holiday parties. Or just whip up a batch to enjoy just because you want to! It’s quick, easy, and delicious!
5 cups Rice Chex cereal
5 oz. Andes Peppermint Crunch Baking Chips (half the bag)
5 oz. milk or semi-sweet chocolate chips
1 tbsp. instant coffee granules or espresso powder
1 1/2 cups powdered sugar
Optional: red sprinkles
1. Measure out the Chex cereal and place in a large mixing bowl. Pour measured powdered sugar (and sprinkles) into gallon-sized ziploc bag.
2. Using a double boiler or in a microwave-safe bowl, melt the peppermint chips and chocolate chips, stirring often. Once the chocolates have melted, stir in instant coffee or espresso powder.
3. Moving quickly, pour the melted chocolate mixture over Chex cereal and mix until cereal is coated.
4. Pour cereal into ziploc with powdered sugar. Now shake until all the cereal is coated with powdered sugar!