Ingredients

1 block almond bark

1 10 oz bag of Andes baking chips

6 cups rice Chex

1 ½ cups powdered sugar

If you want white chocolate peppermint use white chocolate almond bark and peppermint Andes.

If you want chocolate mint use chocolate almond bark and original Andes.

I choose to create this recipe because I love puppy chow (and just to clarify this is for people not puppies) but I wanted to put a winter twist on it.

First you will boil a pot of water and get a glass bowl that fits halfway in it.

Once the water is boiling place the bowl on top of the pot while the water continues to boil add the almond bark and the backing chips.

Melt it down until it is smooth then turn the burner to low. If you can’t do that or are too lazy you can melt it in a microwave safe bowl stirring it every 30 seconds until it is melted. I choose to use the stove because the chocolate is less likely to burn (and I’m too high class to use a microwave).

Get a gallon ziplock bag and fill with Chex.

Pour the chocolate on top of the Chex then seal the bag and baby, I’m just gonna shake, shake, shake, shake, shake till all the Chex is coated evenly. (I hope you sang that when you read it or you have disappointed me.)

Open the bag and then add the powdered sugar and shake again.

Enjoy!