Samoas Puppy Chow Cereal (Printable)

Chocolate- and caramel-coated cereal with toasted coconut and powdered sugar for a Samoas-inspired sweet snack.

# What You'll Need:

→ Cereal Base

01 - 6 cups rice or corn Chex cereal

→ Chocolate Coating

02 - 1 cup semi-sweet chocolate chips
03 - 1/2 cup creamy peanut butter
04 - 1/4 cup unsalted butter

→ Caramel and Coconut Layer

05 - 3/4 cup soft caramel candies, unwrapped
06 - 1 tablespoon milk or heavy cream
07 - 1 cup sweetened shredded coconut, toasted

→ Powdered Coating

08 - 1 1/2 cups powdered sugar

→ Optional Drizzle

09 - 1/3 cup semi-sweet chocolate chips, melted
10 - 1/4 cup caramel sauce

# Directions:

01 - Preheat oven to 350°F. Spread shredded coconut evenly on a baking sheet and toast for 5–7 minutes, stirring occasionally, until golden brown. Let cool completely.
02 - In a microwave-safe bowl, combine semi-sweet chocolate chips, creamy peanut butter, and unsalted butter. Microwave in 30-second bursts, stirring between each interval, until fully melted and smooth.
03 - Place Chex cereal in a large mixing bowl. Pour the melted chocolate-peanut butter mixture over the cereal and gently toss until every piece is evenly coated.
04 - In a small microwave-safe bowl, heat caramel candies with milk or cream in 20-second intervals, stirring between each, until smooth and drizzle-able. Pour over the coated cereal and toss to combine.
05 - Sprinkle the toasted coconut over the caramel-coated cereal and gently fold to distribute evenly throughout the mixture.
06 - Transfer the mixture into a large zip-top bag or lidded container. Add powdered sugar, seal tightly, and shake vigorously until every piece is thoroughly coated.
07 - Spread the coated puppy chow onto a parchment-lined baking sheet in an even layer. Allow to cool and set completely.
08 - If desired, drizzle with additional melted chocolate and caramel sauce. Allow the drizzle to set before serving or storing.

# Expert Advice:

01 -
  • It captures everything addictive about Samoas cookies without requiring you to track down a Girl Scout.
  • The peanut butter in the coating adds a richness that straight chocolate alone never achieves.
  • You can make the whole thing in one messy, glorious session with nothing more than a microwave and a zip top bag.
02 -
  • Microwave the caramel in short intervals and never skip the milk or cream because dry caramel seizes into a hard lump that is impossible to drizzle.
  • Let the toasted coconut cool completely before adding it or the residual heat will melt the chocolate coating right off the cereal.
  • Store this in an airtight container at room temperature for up to five days, though it rarely lasts more than two in my house.
03 -
  • Use the largest bowl you own for mixing because overcrowding leads to broken cereal and uneven coating every single time.
  • Shake the powdered sugar in two batches for the most even coverage and the fewest bald spots on each piece.

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