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Cupcake puppy chow

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4 ½ cups Rice Chex
¼ cup butter
3 tbsp. heavy cream
10 oz. white chocolate candy melts
1 tsp. almond extract
1 tsp. butter extract
2/3 cup sprinkles
1 ½ cups powdered sugar

Add cereal to a large bowl. In a saucepan, combine butter, cream, and white chocolate over medium heat. Stir until melted. Remove from heat. Stir in the extracts. Pour this over the cereal and toss gentle until everything is well coated. Work quickly but carefully to make sure the cereal is still warm but does not break. Add in the sprinkles. In a large Ziploc, combine the powdered sugar and cereal. Seal and shake well. Enjoy!

Recipe from Sally’s Baking Addiction



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