Being cursed with a peanut intolerance has been a pain in the fanny. I used to eat peanut butter every morning, would take spoonfuls at night, and some of my favorite treats involve peanuts/peanut butter (PB balls, PB cookies, Puppy Chow, pad thai, etc).
Well, when life hands you lemons… Screw the lemons and bake! 🙂
I have found that most of my favorite treats can still be made using SunButter. SunButter is made out of sunflower seeds. I like both the creamy and chunky varieties. I prefer this type of nut butter to almond butter because it is sweeter and less gritty.
SunButter Puppy Chow (peanut free)
1 box of Honey Nut Chex
1 1/2 c of chocolate chips (use dairy free ones- like I did- if you need to)
1/2 c sunbutter (I used 1/4 cup creamy and 1/4 c chunky)
1 1/3 c powdered sugar
Using a big microwave safe bowl, dump in your chocolate chips and microwave for 1.5 minutes. Stir the chocolate chips. Pop them back in for 45 seconds. Stir… continue at 30 second intervals until the chocolate chips are all melted. DON’T over heat them or they will burn.
Add your sun nut butter and stir until completely incorporated. You could add a tspn of vanilla at this point if you had some- but I was out!
Carefully dump in half of your box of Honey Nut Chex. Stir until all the Chex are coated. Add the rest of the Chex and stir again. Easy, right? Once all the cereal is coated, let the mixture sit for a minute or two to cool a little. Not too long or the chocolate will harden, but just enough so the chocolate doesn’t melt the powdered sugar.
Finally put about half of the powdered sugar into a giant ziploc bag. Dump in the chocolate/nut butter coated cereal. Add the rest of the powdered sugar. Zip the bag and shake it… like a polaroid picture.
Shake the bag until all of the cereal has been coated. Then empty the delicious-ness onto a giant cookie sheet to cool.
Store in an airtight container or eat it immediately. I made mine for a party tomorrow night and have already demolished a good portion… Oops!