Peppermint Puppy Chow {Pintertest Kitchen}

The Pintertest Kitchen for December is here.
So far I've tested three recipes.
Gingerbread Man Garland.
Gingerbread Whoopie Pies.
And, Peppermint Puppy Chow.

The garland was a disaster. I had a crime scene of mangled gingerbread men all over my kitchen.
The whoopie pies had promise, but I made the cakes too thick, and the cake to frosting ratio was off.

But the dog days were over with the Puppy Chow.
I modified this recipe a bit.

1 Box (approximately 10 cups) Rice Chex
12 candy canes - smashed
16 oz vanilla candy melts
1 1/2 cups powdered sugar
1/2 bag Andes Peppermint Crunch


Stir candy melts over low heat until melted.

Smash candy canes. (It's therapeutic)

When candy melts are completely melted and smooth, in a large bowl immediately pour over Rice Chex.

Coat completely and fold in candy canes.

Pour Chex mixture into a brown paper bag along with powdered sugar, close, and shake. (Also therapeutic).

When completely coated, toss in half of the Andes mints.

Pour Puppy Chow into serving bowls and top with Andes Mints and additional candy canes.

I suggest pairing with a hot cup of cocoa topped with a mound of whipped cream garnished with leftover candy cane and Andes crumbles.

Linking up this candy cane goodness with Jessica's Pintertest Kitchen!