This is our seasonal take on the ever popular Chex Muddy Buddy treats, otherwise known as “Puppy Chow”. With Halloween approaching—which according to most retail outlets, it has been for about a month and a half, now—we’re always on the lookout for simple, go-to snack recipes for the “digestively challenged”. This allergy-friendly treat is like munching on crunchy bits of pumpkin pie—and we are not tricking you. The base of that flavor profile is riff on the Momofuku Milk Bar cookbook’s pumpkin ganache recipe. That just sounds like something you want to roll around in, doesn’t it? Okay, focus. Anyway, um, where were we? Oh, right. Riffing.
We added the step of caramelizing the white chocolate, and while it is a little labor-intensive, it’s not complicated, and it is well worth the effort. It’s done in the oven on low heat, and you just have to stay with it, stirring every ten minutes or so until it is browned and fragrant. You’ll know when you’re there. You might get a chalky or crumbly consistency, but don’t panic. Once you mix it in with the ganache, it’ll smooth back out. No one will ever know. As a bonus, the caramelization process cuts that cloying sweetness you sometimes get with white chocolate and transforms it into a rich, toasty flavor reminiscent of toffee, brown butter, or the burnt sugar on top of creme brulee. Who knew?
Now, when caramelizing white chocolate, most recipes will tell you to use the highest quality stuff you can find (like Valrhona), but since you don’t need this ganache to be smooth and glossy for, say, the finish on a cake, go with the Ghirardelli chips. They’re less expensive, easier to find, and do the trick–or treat—just fine. (Okay, I’ll stop now.)
Toss everything together in a big bowl and you have a delicious, safe treat for the little ones. If you don’t eat all of it by yourself, that is.
Pumpkin ganache adapted from the Momofuku Milk Bar.
Recipe inspired by the Chex Muddy Buddies.
- Pumpkin ganache
- 1 ½ cups white chocolate chips, divided
- 2 tablespoons unsalted butter
- 1 tablespoon corn syrup
- ¼ cup heavy cream
- ⅓ cup pumpkin puree
- 1 tsp kosher salt
- ½ tsp cinnamon
- Muddy Buddies:
- 9 cups Rice Chex cereal
- 1 ½ cups powdered sugar
- To caramelize the white chocolate, heat oven to 250℉. Spread 1 cup white chocolate chips evenly over a baking dish. Heat the chips in the oven, stirring every 10 minutes, until browned and fragrant, about 30- 40 minutes.
- Heat the butter, corn syrup, cream, carameilzed white chocolate, and remaining white chocolate chips in a medium saucepan over medium heat. Stir mixture until chocolate is completely melted. Add pumpkin, cinnamon, and salt.
- Measure cereal into a large bowl. Pour pumpkin ganache over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
- Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Leave a Reply