Thanks to Averie’s genius self, I was able to make and eat a ridiculously addicting snack mix with waffles in it.
Basically, it tastes like puppy chow with a different texture and buttery waffles instead. So basically, puppy chow on steroids, which I didn’t think was possible. I found myself digging for the buttery, crunchy, waffle pieces until I had almost eaten the whole thing.
I was planning on making it exactly the same, but I had to make some changes due to lacking ingredients. Fortunately, it still turned out fantastically. Next time I make it, hopefully I have the ingredients on Averie’s list because I’d love to try it that way, too!
- 2 cups Peanut Butter Cheerios
- 2 frozen toaster waffles (or make your own)
- 2 tablespoons butter, divided
- 2 to 3 tablespoons unpopped popcorn kernels
- 6 ounces chocolate (I used almond bark)
- ¼ cup creamy peanut butter
- about 1 cup confectioners’ sugar
- pinch salt, optional and to taste
- Place Peanut Butter Cheerios in a large mixing bowl; set aside. Turn broiler on and place two frozen waffles on a baking sheet and butter each waffle with 1 tablespoon butter. Broil for 2 to 3 minutes, or until golden and toasted; don’t turn your back for a second because they burn easily. Or, toast waffles in a regular toaster and butter them. Chop waffles into small pieces and place pieces into mixing bowl; set aside.
- Pop popcorn kernels according to instructions on bag. Or click on the link for Averie’s recipe and follow her instructions on popping popcorn.
- Place chocolate in a small microwave-safe bowl and heat to melt, about 1 minute total, but stop to check and stir every 15 seconds. After chocolate can be stirred smooth, stir in the peanut butter. Stir until combined.
- Pour melted mixture over the dry ingredients in the mixing bowl. Toss and stir to coat evenly. Sprinkle slowly with confectioners’ sugar as desired to soak up some of the melted mixture, tossing and stirring to coat. Add the sprinkles, optional salt, and toss to distribute. Mix may be served immediately, or allow it to firm up a bit more, about 30 minutes or so. Mix will keep in an airtight container or gallon-sized Ziplock bag for up to 1 week but is crispiest and best when fresh.