Cupcake Puppy Chow

Crunchy and sweet cupcake puppy chow is a guaranteed crowd-pleasing snack at birthday parties or any celebration that calls for lots of sprinkles. Vanilla and butter extracts give it a completely from-scratch cake batter taste (no box cake mix needed) and will have everyone coming back for more.

Ingredients

• 5 cups (135g) Rice Chex cereal
• 10 ounces (282g) white chocolate, finely chopped*
• 1 Tablespoon unsalted butter
• 2 Tablespoons (30ml) heavy cream, at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon butter extract*
• 1/2 cup (about 90g) rainbow sprinkles (I use these)
• 1 and 1/2 cups (180g) confectioners’ sugar

Instructions

1. Pour the cereal in a large bowl. Set aside.
2. Melt white chocolate and butter together. You can melt it in a double boiler or the microwave. If using the microwave: place the white chocolate and butter in a medium heat-proof bowl. Heat in 20-second increments in the microwave, stirring after each increment, until completely melted and smooth.
3. Remove from heat. Stir in the heavy cream first, and then the vanilla extract and butter extract.
4. Pour warm white chocolate mixture over cereal. Stir it all together gently, making sure not to break the cereal. Wait about 3–4 minutes (no longer) and then gently fold in the sprinkles.
5. Pour the warm chocolate-covered cereal in a large zipped-top bag or sealable container. Add the confectioners’ sugar. Seal the bag or container and shake until all the cereal is coated with the confectioners’ sugar.
6. Discard any excess confectioners’ sugar. Store tightly covered at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks, if it lasts that long!