So ever since I posted my recipe for the Butterfinger Chocolate Peanut Butter Puppy Chow I’ve been getting a boat load of requests for other flavors as well as nut-free ones. Since I’ve been on this citrus kick I knew exactly what I wanted to make…
See growing up my Dad would be me those orange push-up ice creams and he would always get a creamsicle. Well for me those Flintstones Push-Ups were the greatest thing on earth… UNTIL I tasted his orange creamsicle!
Orange Sherbet AND Vanilla Ice Cream! Are you kidding me??? This stuff was the bomb!
Well as the years passed I kind of forgot about them. One day I was in the store, wasn’t feeling to good. So I bought some ginger ale and orange sherbert. As I was walking down the ice cream aisle I saw THEM. Those childhood beauties. I ended up buying a box but didn’t eat them for a few days I ended up pretty sick for about a week and the last thing I wanted in my system was ‘real food’. Yes – ice cream is real food. SHUSH!
I can still remember having that first taste of one after all those years of going without. IMMEDIATELY it took me back to when I was a kid.
While this was going on I was on a massive puppy chow kick. I was single and going to parties or hosting them and wanted snack type foods. Puppy chow was cheap and easy. It was that day I set out on a mission to make dreamsicle version of one.
I’m thinking I came pretty close with this recipe. It’s orange and creamy, nutless (for those with allergies) and just a different alternative to the standard chocolate/peanut butter puppy chow.
Now I can so see this on a buffet table for the next big game OR how about making a huge batch of it and sending it off to your kids away at school?! I know I would love some!Print
- 4 cups Corn, Vanilla or Rice Chex Cereal
- 3/4 cup white chocolate, chopped (NOT chocolate chips)
- 2 tablespoon unsalted butter
- 1 1/2 tablespoon heavy cream
- 1 tablespoon grated orange zest (about 1 large orange)
- 1 teaspoon orange extract
- 1 cup confectioners’ sugar
- Measure the cereal in a VERY large bowl; set aside.
- In a microwave safe bowl add in the chocolate, butter, cream and orange zest and microwave in 30 second intervals (50% power) until the mixture is smooth, stirring after every 30 seconds.
- Remove from the microwave and stir in orange extract.
- Pour the mixture over the cereal and gently toss mixture with a rubber spatula until evenly coated.
- Pour coated cereal into a 1 gallon plastic sealable baggie.
- Add in the confectioners’ sugar and seal bag.
- Shake mixture until it’s evenly coated.
- At this point spread the mixture out on to a parchment lined baking sheet (may have to split into 2 sheets).
- Allow to cool completely before storing in an air tight container.