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Puppy Chow Macarons

Servings 50 whole macarons

Ingredients

Macaron Shells

  • 25 grams Rice Chex cereal finely ground

Filling

  • 2/3 cup peanut butter (creamy) I use Jif
  • 1 stick unsalted butter (room temperature)
  • 1 cup powdered sugar

Topping

  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1 tablespoon vegetable oil
  • 1/2 cup powdered sugar approximately

Instructions

Macaron Shells

  • You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
  • Subtract 25 grams of almond flour and sub in the finely ground Rice Chex cereal. If you are new to macarons or can't fine Rice Chex cereal, it can be omitted.
  • Bake the shells and let them cool completely

Make the Filling

  • Beat together the butter and peanut butter until completely combined
  • Add the powdered sugar and beat on low speed until combined then turn the mixer to high and whip until fluffy

Assemble the Macarons

  • Pipe the filling onto a macaron shell and sandwich another shell on top
  • Refrigerate until the filling is semi firm

Make the Topping

  • Melt the semi-sweet and milk chocolate
  • Add the vegetable oil and stir until smooth

Topping the Macarons

  • Remove the macarons from the fridge and dip the tops into the melted chocolate
  • Refrigerate until the chocolate is no longer melted
  • Once the chocolate has hardened, dip them in the powdered sugar.
    (I know this sounds silly: adding the powdered sugar after the chocolate is hard. You're probably saying "Michelle, won't the powdered sugar stick better if you add it while the chocolate is still melted?" Yes, but it melts into the chocolate and you'll need too much powdered sugar to get a nice white coating. To make these look and taste like Puppy Chow, add the powdered sugar after the chocolate is hard. Dip the top of the macaron into the powdered sugar, then lightly tap off the excess powdered sugar.)
  • Put the finished macarons in an air tight container and put in the fridge for at least 24 hours to "mature"
  • When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes

If You Want to Be Really Extra...

  • If you really want to make these taste delicious, make actual Puppy Chow (https://joyfoodsunshine.com/puppy-chow-recipe/) and sprinkle some crushed Puppy Chow on top of the macarons right after you dip the macarons in chocolate.

Notes

These macarons are delicious paired with some real Puppy Chow: https://joyfoodsunshine.com/puppy-chow-recipe/