Friday, December 12, 2014
Puppy Chow Pie
This dessert should really have another, more elegant name, like Peanut Butter-Chocolate Ganache Tart, but since it's based on the Puppy Chow treat, that's what I'm sticking with. If you've never heard of Puppy Chow, it's the snack mix you get when you coat Crispix cereal with melted chocolate and peanut butter, then shake it in a bag with powdered sugar. (Chex markets a version made with their cereal as Muddy Buddies.) It's super addictive, messy to eat, and utterly delightful. I was just thinking about making a batch the other week, so when I saw this post on The Crepes of Wrath for a Muddy Buddy Pie, I was inspired to make a Puppy Chow version.
As a word of caution, this is a super, sinfully rich dessert. There's the buttery cereal crust filled with peanut butter-chocolate ganache and topped with a dusting of powdered sugar. I found that making a snowflake out of a 8 1/2" square of paper gives you the perfect sized template to cover the top of the pie if you want to make a pretty design. It would probably make more sense to cut out a negative space snowflake so that the white part of the design is the snowflake itself, but I decided not to so that more of the top would be covered by the sugar.
Puppy Chow Pie (adapted from The Crepes of Wrath)
makes 1 pie
5 cups of Crispix cereal, ground into fine crumbs (about 2 cups once crushed)
1/2 cup unsalted butter, melted
1/4 cup packed brown sugar
1/2 teaspoon kosher salt
1 cup heavy cream
1 teaspoon vanilla extract
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1/2 cup smooth peanut butter
Powdered sugar, for dusting
Preheat the oven to 350°F. Use a blender or food processor to grind the cereal into fine crumbs (if using a blender, you may have to do this in batches so that you don't end up with fine powder at the bottom and large pieces on top). Mix with the melted butter, brown sugar, and salt until well combined.
Transfer the mixture to a 9" pie or tart pan and press into the sides and then the bottom. Bake for 10-12 minutes until golden, but not caramelized. Let cool while you make the filling.
In a small pot, heat the cream and vanilla over medium heat until simmering. Place the chocolate chips and peanut butter in a medium, heat-proof mixing bowl and pour the hot cream over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Pour into the crust and chill overnight, or at least 6 hours.
If using a snowflake template, place on top of the pie and then dust with powdered sugar. Serve small slices chilled or at room temperature.
Next: Zuppa Toscana
Previously: Pull Apart Thanksgiving Leftover Stuffed Bread
Last Year: Miso Pumpkin Soup
Two Years Ago: Homemade Ramen Noodles, Miso Ramen with Marinated Soft-Boiled Egg
Five Years Ago: Wah Guay (Taiwanese Rice Cake with Meat Sauce), Tim Tam Slam Ice Cream,
Six Years Ago: Beef Noodle (Soup) and Lu Dan, Pan-Fried Pasta with Butternut Squash, Fried Sage, and Pine Nuts