Packed full of fluffy white marshmallow “bunny tails” and pastel “eggs,” this 10-minute Bunny Chow is a spring-themed twist on the classic “Puppy Chow” recipe. Plus, my version of Muddy Buddies can easily be made nut-free, so it’s a perfect classroom Easter Snack for Kids!
Can you even believe that Easter is just a few short weeks away?! I know, I know…it comes so early this year that we hardly have time to acknowledge St. Patty’s Day before we jump right into the next celebration! But no worries…I’ve got a few ideas ready to go and (as usual) they couldn’t be easier!
For starters, this snack is so simple my kindergartner can make it! In fact, this was ALL his idea!
A couple of weeks ago Gibbs and his classmates made Puppy Chow at school. His teacher sent the recipe home with the kids, and he’s been nagging me to buy the ingredients ever since. Naturally, I put the kid to work as we created our own springtime version of the classic treat!
Also known as “Muddy Buddies,” Puppy Chow (or in this case, Bunny Chow) is a sweet snack mix that’s made from coating cereal squares in a combination of melted chocolate and peanut butter before dusting with powdered sugar. We changed it up a little bit by using a nut-free coating to make it safe for school classrooms…because we always seem to need party snacks that everyone can enjoy!
Our Bunny Chow is made with white chocolate, and the marshmallows are thrown in there to look like bunny tails. Gibbs picked Peanut M&M’s because they are shaped like little Easter eggs (and they’re a personal favorite). BUT — if you want to keep the mix nut-free, you’re obviously going to need to choose something other than peanut M&M’s! A great alternative would be those Cadbury chocolate Mini Eggs if you can find them, or just some regular chocolate M&M’s. Believe me…it’s ALL GOOD.
This snack mix made all of my boys very happy, and we had plenty leftover to share with Gibbs’s classmates (who apparently gave it 2 thumbs up as well)!
Have fun, and enjoy this easy 10-minute snack that is perfect for the season!
Yield 24 (1/2-cup servings)
- 1 cup chocolate chips (I used white chocolate chips, but milk or semi-sweet chocolate will also work well!)
- 4 tablespoons butter
- 1 teaspoon vanilla
- 9 cups crispy rice square cereal (such as Rice Chex)
- 1 ½ cup powdered sugar
- 1 ½ cups miniature marshmallows
- 1 cup pastel-colored chocolate candies (we used peanut M&M’s, but you’ll want to use regular chocolate mini eggs or plain M&M’s if you want to keep it nut-free)
- ¼ cup pastel-colored sprinkles
- Place chocolate chips and butter in a microwave-safe bowl. Microwave for 1 minute; stir until well blended and smooth.
- Add vanilla and stir.
- Place cereal in a large bowl. Pour chocolate mixture over top and toss to coat.
- Once the cereal is coated and has cooled, place in a large zip-top bag. Add powdered sugar to the bag, seal, and gently toss until all of the cereal is coated in sugar.
- Stir in marshmallows and chocolate candies. Store in an airtight container. Garnish with pastel-colored sprinkles just before serving.
Looking for other kid-friendly Easter ideas? Try these: