Tropical Puppy Chow, ooh so good.
Have you ever wanted a recipe so bad you’d do almost anything to get it. Well, I was watching an episode of Top Chef on Bravo and one of the challenges was a Kentucky Derby party and one of the contestants, Kelsey Barnard Clark, made her Puppy Chow Key Lime Crunch.
So, before the show was even over I was in bed trolling the internet fo find the recipe. I guess everyone else who watched that show was doing the same thing. Finally KBC put a recipe (kind of) on her facebook pages with ingredients but she was using 5 pounds of white chocolate and I knew I was going to have to scale down and I changed a few of the ingredients. Then I came across on on Ritzymom.com and made my own adjustments to her recipe.
If you like puppy show then you will probably love this recipe. Your kids may not because it isn’t chocolate, peanut butter and a ton of powdered sugar but it sure makes a refreshing adult snack. This one is dusted with graham cracker crumbs instead of all that powdered sugar that gets all over everything. I’m toasting my coconut because I like the added crunch and left out her salted cashews and add pretzels and more macadamia nuts.
Give it a try; and if you do, please leave a note on the blog at the bottom of post.
BLAST FROM THE PAST: This Frozen Fruit with Hot White Chocolate Sauce can be a winter, spring or summer dessert. Very easy to make so give it a try.
Put all the cereal, coconut, nuts, pretzels, zest and banana chips in a very large bowl.
Melt the chocolate in a double boiler or put a heat proof glass bowl over a pan of simmering water. Stir until melted.
Take out 1/2 cup of the melted chocolate and add the key lime juice to this. Quick stir (mine did not seize up) and then pour this over the cereal mix followed by the rest of the melted chocolate.
Gently toss until all mix is coated.
Pour this out onto some waxed paper and sprinkle with the graham cracker crumbs, tossing with your hands. Spread out to dry then put in airtight container.
Key Lime Crunch Snack Mix
- 3 c. Honey Bunches of Oats with Almonds
- 3 c. Crispix cereal or Rice Chex
- 3 c. Golden Graham cereal
- 1 c. shaved unsweetened coconut toasted
- 6.5 oz. jar macadamia nuts cut in half
- 1 c. banana chips
- 1 1/2 c. salted pretzel squares broken
- 2 tsp. key lime juice
- 1 Tbsp. key lime zest
- zest from 1 lemon
- 2 c. white chocolate chips melted
- 1 Tbsp. flaked sea salt could use sea salt
- 3/4 c. graham cracker crumbs
- 2 tsp. coconut oil optional (I used)
Mix together all the cereals in a very large bowl. Add in the banana chips, nuts, toasted coconut, and the zest of the lemon and lime.
Melt the chocolate in a double boiler (or bowl set over pan of simmering water). If you are using the coconut oil add it with the chocolate. When melted, take about 1/2 cup out and stir in the key lime juice in a small bowl. This will definitely seize up but will mix in when you add everything together and give the lime flavor to all the mix.
Pour this onto the cereal and then add the melted chocolate and stir gently got coat. Pour the crunch mixture onto a baking sheet or wax paper you have put on the counter top. Sprinkle with salt and graham cracker crumbs. Using your hands toss the mix to lightly coat in the crumbs.
I added one square of the almond bark that I had in my pantry because I wasn't sure if the chocolate alone was going to be enough; it probably would have but I had extra so thought I might as well use it. Also the original recipe I started with from Ritzymom.com added one cup of salted roasted cashews; I may add those the next time.