Sunday, June 10, 2012

Cake Batter Puppy Chow

 Cake Batter Puppy Chow
Makes 6 cups

  • 12 ounces white chocolate candy melts or white chocolate chips (though candy melts are more "melty" thus easier to work with, I think the chips taste better)
  • 1/2 cup powdered sugar
  • 1 1/2 cups white or yellow cake mix (powdered- funfetti is extra fun with the added sprinkles)
  • 2 tablespoons colored sprinkles
  • 6 cups rice chex cereal

1. In a double boiler (or the microwave on 50% power) melt the white chocolate until smooth and runny.
2. In a small bowl, combine cake mix, powdered sugar, and sprinkles and stir to combine. Set aside. 
3. Measure out the 6 cups of cereal into a large bowl, drizzle the chocolate all over and use 2 forks to gently toss the cereal to coat each piece. 
4. Once cereal is completely coated in white chocolate, dump the cake mix/sugar mixture on top and gently toss again with the forks to coat each piece. 
5. Spread out on parchment paper to cool completely then store in a gallon ziplock bag for later (if you have the self-control!) or enjoy right away!

I am not really a cake batter crazed fan- there are many out there, I know, but I was still interested in trying this recipe because I'm a fan of white chocolate and cereal- like these blizzard bars.  And hello- these were awesome!  Sugar overload, definitely, but a great snack treat that seems okay because it is made out of cereal!  Easy, easy to make, and addictive.  Not overbearing on the cake batter flavor at all.  

Twix Ice Cream Cake- Easy

       next time I'll post a real pic

Recipe By: Holly Lofthouse from

  • 1 (1.5 quart) vanilla Ice cream, slightly softened
  • 1 (16 oz) jar of caramel sauce
  • 1 cup milk chocolate chips
  • 1/2 cup butter, softened
  • 2 tablespoons sugar
  • 1/4 cup brown sugar
  • 1 cup flour
  • 1/2 teaspoon vanilla extract

Directions:  In a 9x13 glass dish spread out the ice cream evenly. 
Cover and place in freezer. Freeze to set for 2 hours.
While the ice cream is setting start making the cookie topping. 
Preheat oven to 350 degrees. Cream butter and sugars in a medium
 bowl. Stir in vanilla and flour until well mixed. Spread dough into a
 foil-lined 8x8 baking dish. Bake for 15 minutes or slightly golden.
 Remove from heat and let stand until completely cooled.

Once Ice cream is all set and cookie topping is completley cooled,  
take ice cream out of freezer. Pour the caramel sauce evenly over 
ice cream. Break apart the cookie topping into big chunks and 
sprinkle evenly over caramel.
Melt chocolate chips in a microwavable bowl. Heat at 30 second
 intervals until melted. Stir and then drizzle over the cookie 
topping. Re-cover and place back into freezer for 6 hours or 
overnight to completely re-freeze. 
Slice into squares and serve! 

Nothing to dislike about this ice cream cake!  It was so good with that 
cookie dough-twix layer on top of the ice cream with the hardened
 melted chocolate chips.  Divine!  I wonder if I  should double layer 
the cookie part- one on the bottom of the pan, one on the top of the 
ice cream.  Next time.