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Blueberry Puppy Chow

Blueberry Puppy Chow

Fresh blueberries coated in chocolate-peanut butter and powdered sugar. A juicy, sweet no-bake snack twist on puppy chow.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup fresh blueberries washed and patted dry
  • ½ cup semisweet chocolate chips
  • ¼ cup creamy peanut butter
  • 1 Tbsp coconut oil or butter
  • 1 cup powdered sugar

Equipment

  • Large microwave-safe bowl
  • Spatula
  • Large zip-top bag
  • Baking sheet
  • Parchment paper

Method
 

  1. Wash fresh blueberries under cool water. Pat them dry thoroughly with paper towels. Set aside on a plate.
  2. In a large microwave-safe bowl, combine chocolate chips, peanut butter, and coconut oil. Microwave in 20-second bursts, stirring with a spatula after each burst until smooth (about 1 minute total). Do not overheat.
  3. Add blueberries to the melted mixture. Gently fold with a spatula until evenly coated (be careful not to crush berries).
  4. Pour powdered sugar into a large zip-top bag. Add coated blueberries. Seal bag and gently shake until berries are fully coated in sugar.
  5. Spread coated blueberries in a single layer on a parchment-lined baking sheet. Refrigerate 30 minutes until coating sets.
  6. Break apart any clusters and enjoy cold. Store leftovers in fridge.

Notes

  • Use fresh, firm blueberries for best results—overripe ones get mushy.
  • Work quickly after melting; coating thickens fast.
  • For less mess, use a spoon to transfer coated berries to bag.
  • Best eaten same day; berries soften over time. Store in fridge up to 2 days.
  • Variation: add dried blueberries or nuts for crunch.
  • Melt over double boiler if microwave scares you.