Peppermint Pattie Puppy Chow

Tis the season for peppermint everything! I am a BIG peppermint and mint flavored treat enthusiast; it really gets me in the holiday spirit! As a Jew, I obviously do not celebrate Christmas, but I DO celebrate Christmas-y food, and this Peppermint Pattie Puppy Chow seems like it’d be perfect for any holiday. My recipe balances flavors and textures perfectly: you get slightly bitter chocolate, super sweet powdered sugar, crunchy, salty pretzels, and the star of the show: minty, chocolaty, chewy peppermint patties! Whether you call this puppy chow, muddy buddies, or some other regional name I’ve never heard of, you’re going to love this minty, wintery spin on a classic holiday treat!

Peppermint Pattie Puppy Chow

Calories 958.75 kcal


  • 1 cup chopped peppermint patties about 20 small patties or 12 ounces
  • 4 cups Chex cereal
  • 1 ½ cups mini pretzels crushed in half
  • 3 3.5 ounce dark chocolate bars, roughly chopped
  • 1 cup powdered sugar


  • Line a small sheet tray or large plate with parchment paper and add peppermint patties in a single layer. Place in freezer to firm while preparing the rest of the puppy chow.
  • Fill a medium saucepan with 2 inches of water and bring to a simmer over high heat. Once simmering, reduce heat to low and add dark chocolate to the bowl. Stir until chocolate is fully melted, about 2 minutes. Remove bowl from heat and allow chocolate to cool for 5 minutes.
  • In a very large mixing bowl, add Chex and pretzels and gently toss to combine. Pour chocolate all over Chex and pretzel mixture and gently fold and stir to fully coat the mix. Next add peppermint patties and gently fold to combine.
  • Pour powdered sugar into a fine mesh sieve or sifter over top of the mixing bowl and sift ⅓ of sugar over the Chex mixture. Gently fold and stir to incorporate powdered sugar, then repeat with remaining two-thirds of sugar, folding until all sugar has been used.
  • Line a sheet tray with parchment paper and add puppy chow. Spread into an even layer, then place in freezer until firm, about 30 minutes.
  • Transfer to a resealable bag and store in freezer for up to 3 months.
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