This Easy Strawberry Shortcake Puppy Chow is a vibrant, no-bake twist on the classic muddy buddy. Crispy Chex cereal is coated in smooth white chocolate, then tossed in a sweet, tangy strawberry-powdered sugar blend made from real freeze-dried strawberries. It’s a crunchy, creamy, berry-infused snack that’s incredibly simple to make and perfect for any occasion. Kid-friendly and a definite crowd-pleaser!
4 cups Rice Chex or Corn Chex cereal (Crispix also works)
1 cup high-quality white chocolate chips (about 6 oz)
1 oz freeze-dried strawberries (approx. 1 ½ cups whole)
¾–1 cup powdered sugar (adjust to your preferred sweetness)
1. Place the freeze-dried strawberries into a food processor or blender. Process until they become a fine, even powder. Set aside.
2. In a medium bowl, combine the strawberry powder with the powdered sugar. Stir until the mixture is evenly pink and fully blended. Transfer this mixture into a large resealable freezer bag and set aside.
3. Add the white chocolate chips to a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each round, until the chocolate is just melted and smooth. Avoid overheating to prevent scorching.
4. Place the cereal in a large mixing bowl. Pour the melted white chocolate over the cereal and gently fold until all pieces are evenly coated. Be careful not to crush the cereal.
5. Transfer the chocolate-coated cereal into the freezer bag with the strawberry sugar mixture. Seal the bag tightly and gently shake until every piece is fully coated.
6. Spread the coated cereal onto a baking sheet lined with parchment paper in an even layer. Let it set for about 15 minutes until dry. Once set, transfer to an airtight container.
**Storage Instructions:** Store at room temperature in a sealed airtight container for up to 1 week. Avoid refrigeration, as moisture can make the coating sticky and reduce crunch. Ensure your freeze-dried strawberry powder is very fine for the best coating. For extra fun, add a handful of sprinkles or mini marshmallows before shaking!