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St. Patrick’s Day Puppy Chow is made with Baileys Irish Cream – it’s the most delicious and festive treat! It’s perfect for parties and fun to make at any time of year.
St. Patrick’s Day Puppy Chow
Since you guys liked my Valentine’s Day version of puppy chow so much, I decided to make a St. Patrick’s Day version. As you can probably tell given that this is my second puppy chow post in the last 3 posts – puppy chow is my new favorite thing to make. There are 3 reasons for that. 1. It’s so easy to make and change up 2. It’s delish and feels less guilty than cake 3. The hubs eats it up like crazy, which means I don’t have to do all the dirty work. Sweet!
This time I added some Baileys – oh yea! I am a big Baileys fan. And the Baileys in this is seriously awesome and really comes through. But you could easily make this without it and just have a festively colored puppy chow.
If you do use Bailey’s in it though, you MUST heat the Bailey’s and chocolate/candy melts together (like, in the same bowl at the same time) when you melt the chocolate. If you melt the chocolate and then add the Baileys, the chocolate will seize and be completely unusable. Trust me – I tested it.
The other thing is that you might be tempted to add even more Baileys, like I was. But when I added even more, the chocolate didn’t dry/harden as well and the puppy chow kind of became a big glob. So keep that in mind before you go and drown yours in Baileys. 🙂
Ok, now go make it!
St. Patrick’s Day Puppy Chow
- Prep Time: 30 Minutes
- Total Time: 30 minutes
- Yield: about 6 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
This Baileys Irish Cream Puppy Chow is easy to prepare and full of flavor! With it’s green color, it’s also a perfect treat for St. Patrick’s Day!
Ingredients
- 5 cups rice chex cereal, divided
- 5 oz white chocolate or white vanilla candy melts
- 5 oz green candy melts (Found in craft stores like Michaels and Hobby Lobby)
- 4 tbsp Bailey’s Irish Cream, divided
- 1 cup powdered sugar, divided
- 1 cup chocolate chips
Instructions
Notes
If you don’t want to purchase green candy melts, you can add green food coloring to the melted white chocolate. Start with a drop or two and increase from there to get your desired shade of green.
Nutrition
- Serving Size: 1 serving
- Calories: 674
- Sugar: 74.8 g
- Sodium: 241.4 mg
- Fat: 30.5 g
- Carbohydrates: 95.8 g
- Protein: 7.7 g
- Cholesterol: 15.9 mg
Enjoy!
More Tasty Baileys Treats!
No Bake Baileys Irish Cream Cookie Balls
Baileys Irish Cream Bundt Cake
Baileys Hot Chocolate Ice Cream Pie
I tried adding the Baileys several ways and it always siezed up the candy chips. The milk/cream in Bailey’s ruins the smooth consistency. Reader beware! — Also,
Almond bark instructions warn NOT to use food coloring that is water based (most is made with water–It siezed up the candy immediately for me.). Use ONLY baking chips or oil based colorings.
How long does puppy chow stay fresh? How far in advance can you make it for an event?
Thank you! We are using it for an Irish themed bridal shower 🙂
Puppy chow generally is fresh for at least a week.
Thank you so much 🙂 That is perfect timing for me! Have a great day!
Everything u have on here looks goodnincant wait for some of the recipes
I tried making this with white chocolate chips and food coloring but the chocolate was frosting consistency as mentioned above. Then I tried using semi sweet chips and baileys mixing every 15 seconds, but it was even worse. It won’t even mix with chex at all. I’m curious how long you microwaved yours for. I must have done it too long, but it never reached a melting point. It was as if the baileys prevented it from doing so.
Hmm, the Baileys shouldn’t keep it from melting. Much like when heating heavy cream for make ganache, it should actually help it melt. I usually microwave chocolate in 30 second intervals to prevent it from burning, or just until the Baileys starts to boil. Some chocolate chips aren’t great at melting. You could try using a candy coating, like candiquick or almond bark.
Hmm… Must have been my junkie mocrowave or chocolate. I just broke the chocolate into pieces then, mixed it with powdered sugar and called it baileys chex mix. Everyone still loved it and ate my double batch by lunch time at my work at. Patrick’s day potluck!thanks for the recipe and your reply!
I tried it with regular (semi-sweet) chocolate chips and white chocolate chips. The semi-sweet did not work well-like you said, it was more frosting consistency than anything. The white chocolate chips melted better, or maybe it’s because I had the hang of it (I tried the semi-sweet first). I found the key is to heat it in small increments and really watch it-once the Bailey’s starts to bubble, you gotta get it right away or it gets all icky. You’ve gotta move fast with it because it cools really quickly too-it’s a bit of a challenge!
Do you think you could double the recipie? I’m going to a big St. Paddys Day party next weekend and I think I’ll need a double batch. I know you warned about doing things in the right order so the chocolate doesn’t seize, do you think I could just double all the ingredients and make one big batch? Or should I just do two separate batches?
Doubling it should be fine. The main thing is to heat the Baileys and chocolate together – much like when making chocolate ganache. If you were to heat the chocolate, then add room temperature Baileys, the chocolate would seize up and be unusable.
Awesome, thank you!
I love these recipes would like to email them but I dont see any button for that option.
Hi Patti! Underneath the photos and links to other recipes you might like (which is below the actual recipe), there’s a line of social media buttons that you can use to share the post. The second to last one is a grey email button. That should allow you to email it.