Finally, I scoop the coated cereal into a large gallon-size zipper bag and pour in the powdered sugar. I seal it tight and shake vigorously until every piece looks snowy white and fully coated. Then I spread the mix onto a baking sheet so it can cool and firm up. When it’s ready, I sprinkle the rest of the crushed Butterfinger pieces over the top. The contrast of the soft powdered coating and crunchy Butterfinger bits is absolutely irresistible.
Pro Tips for Best Results
I tested this recipe three different ways—first by melting everything on the stove, then by using milk chocolate instead of semisweet, and finally by trying both natural peanut butter and regular. The stovetop worked fine, but the microwave really is the easiest and most consistent method. Milk chocolate makes the mix sweeter, but semisweet gives the perfect balance. And natural peanut butter? It made the mixture too runny. Stick to classic creamy peanut butter for the best texture.
One thing I learned the hard way is that you absolutely cannot skip breaking the Butterfinger bars into the right size. If pieces are too big, they clump together in the mix and fall to the bottom. If they’re too fine, they disappear completely into the chocolate coating. Aim for medium-sized crumbs—think “pea-sized and slightly bigger.” That gives you the perfect crunchy bite.
Another important tip is to fold the cereal gently. The first time I made this, I stirred it too forcefully and ended up with a lot of broken pieces. Puppy chow is all about big, coated cereal squares full of flavor, so take your time and fold slowly to avoid breaking them. It makes such a big difference in the final texture.
Lastly, don’t rush the cooling process. Letting the mix sit for at least 20–30 minutes after coating prevents clumps and keeps the powdered sugar coating perfectly dry and fluffy. If you dig in too early (and I have, trust me), the chocolate coating is still warm and the powdered sugar melts. Patience pays off here.
Common Mistakes to Avoid
The first mistake I made when I experimented with this recipe was microwaving the chocolate mixture too long. Chocolate burns extremely easily in the microwave, and once it burns, it turns grainy and unusable. Always melt the chocolate in short intervals and stir well in between. It should be smooth and creamy, never thick or clumpy.
Another mistake I made early on was adding the powdered sugar too soon. If the chocolate coating on the cereal is still warm, the powdered sugar turns into a sticky paste instead of coating everything beautifully. Letting the mixture sit for just two or three minutes before shaking everything in the bag helps prevent this problem.
Overfilling the gallon bag is another common issue. If you try to coat too much cereal at once, it simply won’t distribute evenly. I prefer to coat the cereal in two batches so the powdered sugar can reach every piece. It takes a little longer but the results are infinitely better.(See the next page below to continue…)