Peppermint Puppy Chow

So, I don't usually share recipes on this blog -- mostly because I am not a cook or baker (I do both out of necessity). BUT, I am really digging this Peppermint Puppy Chow that I just made for the kiddos preschool and wanted to share the recipe! (And if I am sharing a recipe, I obviously only share variations of Puppy Chow recipes on here, because what else matters?)

I started with the Chex Muddy Buddies recipe, which is delicious. However, it calls for peanut butter, and our kids attend a peanut-free school. So, I wondered what it would be like to substitute the peanut butter for Andes Peppermint Crunch Baking Chips ... and the answer is: IT IS DELICIOUS. 

Here is what you need:

• 9 cups Rice Chex™, Corn Chex™, or Chocolate Chex™ (I did a combo)
• 1 cup of Semisweet Chocolate chips (and if you "drop" a little extra in there, no one will be mad)
• 1/2 cup of Andes Peppermint Crunch Baking Chips
• 1 cup mini Marshmallows (optional)
• 1 cup Mini M&Ms® (optional)
• 1/4 cup butter or margarine
• 1 teaspoon vanilla
• 1 1/2 cups powdered sugar 

Instructions: 

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, Andes Peppermint Crunch Baking Chips and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. 
4. Once cool, scoop into bowl or airtight container, add marshmallows and M&Ms® (can be refrigerated but ours was eaten too fast...)

Options: 

1. Adding pretzels may be really yummy
2. You can make this year round/for any holiday, just buy holiday M&Ms®
3. You may want to double the recipe ... ya know, just in case

ENJOY!!