So we've established my matcha obsession in an earlier post. I love matcha in just about every form I've encountered it.
And guys, I'll admit it. I have a great weakness for puppy chow. I'm not sure what it is about that stuff, but I had it for the first time in high school and have been mildly obsessed ever since. I hardly ever let myself make it, but it's full-on gorging when I do.
So what better, methought, than to combine those two things into one glorious masterpiece?
There's no peanut butter in this recipe - I wanted to send some to school with Aaron for his students and wasn't sure what dietary restrictions they had - so I figured I could lean on the matcha for flavor and just go with regular butter to keep the chocolate smooth. And to bolster up anything still missing flavor-wise, I added in some mint extract. Two thumbs up, guys.
It's like that matcha mint chocolate cake from last month, but in puppy chow form. Yes to the please.
matcha puppy chow
yield: 6 cups of puppy chow
1 cup dark chocolate chips
3 TB butter
¾ tsp mint extract
6 cups rice or corn cereal squares
1 cup powdered sugar
2 TB culinary grade matcha powder
In a microwave safe bowl or glass measuring pitcher, combine the chocolate chips and butter.
Microwave for approximately one minute or until the chocolate and butter are melted, being careful not to burn the chocolate.
Stir until completely melted, then add the mint extract and combine.
Place the rice or corn cereal in a large mixing bowl. Pour the melted chocolate mixture over the top and stir gently until the chocolate is evenly distributed throughout all the cereal.
Place the powdered sugar and matcha powder in a gallon ziplock bag, seal, and shake to combine.
Add the chocolate covered cereal to the bag, seal, and shake well until all the pieces are coated in the sugar and matcha mixture.