Oh, and we ate. We ate a lot.
Homemade Swedish cardamom bread slathered with butter and sprinkled with sugar. Perfectly cooked, tender prime rib. Lasagna with two, count 'em, TWO meats. Slow-cooked BBQ beef piled high on crusty buns.
And have you heard of Puppy Chow? Sweet mercy, the Puppy Chow. My brother-in-law requested that my fabulous mother-in-law whip up a batch of Puppy Chow, and I'm so glad he did. (My too-tight pants are less glad, but I'm disregarding their opinion for now.) We began our trip with gallons (literally) of this peanut buttery, chocolatey, sugary treat, and we returned empty-handed and full-stomached.
Today I'm sharing with you the recipe for Puppy Chow. Next week I'll start thinking more about those too-tight pants.
|I was too busy eating the Puppy Chow to snap a photo, so the image above is courtesy of chex.com.|
Puppy Chow (a.k.a. Muddy Buddies)
Recipe from: Chex
9 cups Rice Chex cereal
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla
1.5 cups (or more) powdered sugar
Place Rice Chex into a very large bowl and set aside.
Meanwhile, melt together chocolate chips, peanut butter, and butter. (You can do this in a saucepan on the stove over medium-low heat or in the microwave. Just microwave for 30 seconds on high and stir. Repeat until everything is melted.) Stir in vanilla.
Pour chocolate mixture over Rice Chex and stir gently until the cereal is evenly coated. Transfer to a very large (2-gallon) Ziploc bag. Add 1.5 cups powdered sugar to bag and seal it tightly. Shake, shake, shake the bag until cereal is evenly coated with powdered sugar. If the Puppy Chow is sticking together too much, or if it doesn't look sugary enough, add a bit more powdered sugar and shake it up again.
Spread on waxed paper to cool. Store in an airtight container in the refrigerator.