Pumpkin Spice Latte Puppy Chow

Pumpkin spice latte puppy chow with crunchy rice cereal squares coated in a spiced white chocolate glaze, then tossed in powdered sugar for a snowy finish. This easy no-bake treat comes together in one microwave step and sets on a baking sheet.

Print Recipe Pin Recipe

Prep Time 20

cooling 20

Total Time 40

Servings: 10 servings

Course: Snack

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

Rice cereal squares

9 cups rice cereal squares Use plain squares.

White chocolate coating

2 cups white chocolate chips
0.5 cup unsalted butter
2 tbsp pumpkin puree
1 tbsp pumpkin pie spice
1 tsp instant coffee granules

Powdered sugar finish

2 cups powdered sugar

Equipment

1 sheet pan

Method

Melt the coating

Melt the white chocolate chips and butter together in the microwave in short 20-second bursts, stirring each time, until smooth. Keep the mixture glossy with no scorch spots.
Stir in the pumpkin puree, pumpkin pie spice, and instant coffee granules until fully smooth and evenly colored. Scrape the sides to avoid unmixed spices.

Coat the cereal

Pour the rice cereal squares into a large bowl and drizzle the melted pumpkin-spice white chocolate over top. Fold gently just until every piece looks coated.
Transfer the coated cereal to a large bag with powdered sugar and shake to coat evenly. Use quick, light shakes to avoid crushing the cereal squares.

Set and serve

Spread the puppy chow onto a sheet pan in an even layer. Let it cool and set for 20 minutes so the glaze firms up before serving.

Notes

Fold gently to avoid crushing the cereal squares, and let the melted mixture cool slightly before adding powdered sugar so it doesn’t clump. Store in an airtight container at room temperature for up to 3 days. Freezing is not recommended because the cereal can soften after thawing. For a dairy-free version, use dairy-free white chocolate chips and a plant-based butter substitute in the same amounts.