Strawberry Shortcake Puppy Chow: The Sweetest Mashup Ever!

You ever get hit with that wild craving for something sweet and you just can’t decide what you want? Like, do I want cake? Do I want cereal? I mean, what even is life? 😂 That’s where this Easy Strawberry Shortcake Puppy Chow comes in to save the day! Seriously, it’s a dessert that combines all the best things, and I’m here for it!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, let’s hit the grocery store (or your pantry) together. Here’s what you’re gonna need for this sugary goodness:

– 1 ounce package of freeze-dried strawberries (these are basically magic)
– 4 cups of rice or corn Chex mix cereal (I’m team Chex all the way!)
– 1 cup of white chocolate chips (because who doesn’t love white chocolate?)
– 1/3 cup icing sugar (aka powdered sugar, the fluffy fairy dust of baking!)

Grab those, and we’re ready to dive into sweet chaos.

So Here’s Why I Make This Constantly

Okay, quick backstory! One rainy afternoon, I was stuck inside, trying to fend off boredom. I’d just finished binge-watching an entire season of some random show (don’t judge) when I thought, “I need dessert! But like, now!” So, I rummaged through my kitchen, found some Chex, and the rest is history. The strawberries were a last-minute addition because I had a pack hiding in the pantry. BOOM! You’d think I was a chef or something. This stuff is so good, it’s practically like candy but way more fun!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, so here’s the magic sauce—literally. When you melt the white chocolate, add a touch of coconut oil. Just like a tablespoon or so. It makes everything super smooth and makes the chocolate cling to the Chex like it’s meant to be. Honestly, this is the difference between “meh” and “OMG, I can’t stop eating this!”

Don’t Mess This Up (My Top Tips)

Listen, I’ve made mistakes before, and I don’t want you to do the same. First off, don’t skip on the freeze-dried strawberries! They’re the game-changer! And also, you gotta let the chocolate cool a bit before mixing it with the Chex, or you’ll end up with mushy cereal (which is NOT cute). Oh, and for the love of all things sweet—don’t forget to coat them well in icing sugar. It makes everything so much prettier and yummier!

How to Keep Them From Disappearing (Or, How to Store Them)

So, these little guys are perfect for sharing… if you can keep them around long enough. Seriously, though, I like to store them in an airtight container, and they last about a week. But let’s be real—you’ll probably eat them all in two days, max.

If You Liked This, You’ll Probably Like These Too

If you’re vibing with this recipe, you should totally check out my Nutty Chocolate Caramel Popcorn and my No-Bake Cookie Dough Bars. They’re equally addictive and will have you skipping meals just to eat dessert (not that I condone that… but I get it).

So, what’s your favorite dessert mashup? Let’s talk sweets! 🍓🍰

Easy Strawberry Shortcake Puppy Chow

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Easy Strawberry Shortcake Puppy Chow is a delightful twist on your favorite dessert that combines the flavors of strawberry shortcake with the irresistible crunch of puppy chow. This quick and simple treat is perfect for satisfying your sweet tooth, whether as a snack or a party favor. With just a few ingredients and minimal prep time, you can whip up this fun and tasty recipe in no time!

Author: XXXXX
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: Serves 4
Category: Dessert
Method: No-bake
Cuisine: American

Ingredients

Scale

1 ounce package freeze-dried strawberries
4 cups rice or corn Chex mix cereal
1 cup white chocolate chips
1/3 cup icing sugar

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Instructions

In a large bowl, combine the rice or corn Chex mix cereal and freeze-dried strawberries.
Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Pour the melted white chocolate over the cereal mixture and gently mix until evenly coated.
Sprinkle the icing sugar over the mixture and toss until well coated.
Spread the mixture onto a baking sheet lined with parchment paper to cool before serving.