I have partnered with Chocoley Chocolate and have received product to facilitate this recipe. All opinions and experiences are 100% my own.
Every holiday season we make Puppy Chow! You know the delicious powdered sugary cereal treats? Sometimes we make the original peanut butter flavor or sometimes we make Peppermint Puppy Chow! I love the stuff it gets your hands all sticky and and gooey like the little powdered sugar donuts you know the ones we all like!! The thing I don’t like about Puppy Chow is that I can sit and eat a whole huge bowl without even thinking about it! So to make my holiday baking and treat making a little easier this year I created Peppermint Puppy Chow Cookies!
Yes they taste just like original Peppermint Puppy Chow! LOL! But I can eat one and be done! Now you won’t want to stop at one but its a lot easier to stop at one or two cookies than a huge bowl of Puppy Chow! Yes they are just as messy but so worth it! The other really fun thing about this treat is it starts with a pretty unconventional ingredient! Ritz Crackers! So instead of making huge bowls of Puppy Chow you can make these cookies and make your life much easier!! They are just 2 Ritz Crackers with a peppermint chocolate candy between them. 
Dipped in Chocoley Bada Bing Bada Boom Candy & Molding Gourmet Compound Chocolate and rolled in powdered sugar! Easy peasy!
And oh soooooo delicious!
Ingredients
Method
- Pre heat oven to 350 degrees. Place parchment paper on baking sheet, place 24 Ritz Crackers on baking sheet. Top with peppermint candy and place in over for approx 2-3 minutes until candies melt. Remove from oven and place another Ritz Cracker on top or melted candy lightly pressing down to flatten candy. Repeat until all candies have been covered with another Ritz Cracker. Place in refrigerator for about 10 minutes to let candy harden.Place powdered sugar on cookie sheet covered with parchment paper. Set aside. While crackers are in the refrigerator, place Chocoley Bada Bing Bada Boom Candy & Molding Gourmet Compound Chocolate in microwave proof bowl and melt in microwave using 20 second intervals making sure to stir in between. When candy is smooth remove crackers from refrigerator and dip in melted Chocoley Bada Bing Bada Boom Candy & Molding Gourmet Compound Chocolate. Gently shake off excess chocolate and place in powdered sugar, use a spoon to dust powdered sugar on tops of cookies. Let harden and shake off excess powdered sugar.
