Pumpkin Puppy Chow

A fall twist on the classic chocolate-peanut butter treat.

• Ready In: 30 mins
• Serves: 18-36
• Yields: 9 cups

Ingredients

• 1 1⁄4 cups  semi-sweet chocolate chips (or chocolate of your choice)
• 1⁄4 cup coconut oil
• 1⁄2 cup creamy peanut butter
• 1⁄2 cup pumpkin puree (not pumpkin pie mix)
• 2 -4  teaspoons pumpkin pie spice (amount depends on your taste)
• 1  teaspoon vanilla extract
• 9  cups  Rice Chex or 9  cups  Corn Chex
• 1  cup powdered sugar

Directions

1. In a large double boiler melt the coconut oil, chocolate chips, and peanut butter. Mix well and then fold in the pumpkin puree until smooth. Add the vanilla and 2 teaspoons of the pumpkin pie spice. At this point I recommend tasting the mixture. If you still want it more-spiced add the additional spice a little at a time until it has the flavor you want.
2. Take the top bowl/pot off the double boiler and carefully fold in the cereal, 1 cup at a time. Once all of the cereal is coated transfer to a 2 gallon zip-top bag. Add half of the powdered sugar to the bag, seal, and shake to coat. Let the cereal cool for about 15-20 minutes and then repeat with the remainder of the powdered sugar.