I had never eaten Nutella before, but I know my friends go crazy for it. Since I went to visit them last weekend, I decided I would do a Nutella dessert for them. I like puppy chow… they like puppy chow. Bah-bah-bah-dah! NUTELLA PUPPY CHOW. (I think I prefer the regular kind, but this was a nice change.)
This beauty was based off of Emeril’s Hazelnutty Nuggets.
Here’s How I did it:
1 jar (13 ounces) Nutella
6 tablespoons of unsalted butter (but don’t put the butter away you might need more!)
6 ounces semisweet chocolate chips (about half a bag that you would get in the baking aisle at a grocery store)
1 box Crispex or Chex cereal
1. Separate the box of cereal evenly-ish into two 1-gallon storage bags.
2. In a medium saucepan, melt the Nutella, butter, chocolate chips over medium-low heat, stirring occasionally. (Make sure medium-low heat! You might be tempted to crank up the stove so that it will melt faster, but the chocolate will burn. I had mine at medium-high heat [bad!] and instead of turning nice and melty, the mixture clumped up into the consistency of play-doh. If this happens, you can add more butter [2-4 tablespoons], so that the mixture will thin out a little bit. Think… molten lava-like.)
3. Pour the melted mixture into the storage bags with the cereal. Zip up the bag real nice and tight, then gently “tumble” the bag to mix the cereal and chocolate mixture. This is where having a good melted mixture consistency helps out. For some reason my friends freak out when the Puppy Chow is clumped together in chunks, but hey guys, that’s where all the goodness is! You’ll need to kind of massage the bag to make sure all the cereal pieces get coated with chocolate and so that you can break down those “unwanted” goodness chunks (or just leave some chunks in… you can always pick those out and keep them for yourself…).
4. After about 5 minutes (Still kinda warm. Not hot. Not ice cold.) put a good amount of powdered sugar in there and “tumble” the bag again to get each piece nice and covered.
5. Open it up. Doesn’t look as nice as you’d like? Add more powdered sugar and repeat until JUST RIGHT.
-Avoid getting water/moisture into your molten chocolate mixture. Water causes chocolate to get grainy and gross. That is why we add butter if the mixture is not at a good smooth consistency, and not water.
-After coating the cereal pieces and before adding the powdered sugar, I like to let the mix sit a little bit. I feel if I add the powdered sugar when the chocolate is hot and then try to distribute it evenly, the sugar dissolves and adsorbs onto the cereal pieces making them overly sweet and not pretty snow white (but who are we kidding, if you didn’t want to be eating something sweet, you WOULD NOT be eating this).
-If you want to be super gourmet, like Emeril, you can mix some cocoa powder in with the powdered sugar to coat the cereal pieces.
-It’s pretty much impossible to not have some broken pieces after handling the cereal so much, but broken pieces taste just as good as whole pieces… (and almost as good a chunks!)