Kat Lieu’s new cookbook spotlights 108 not-too-sweet treats

SEATTLE — Kat Lieu shared a recipe from her brand new book “108 Asian Cookies.”

• 1 cup (170 g) semisweet chocolate chips
• 3/4 cup (180 g) creamy nut butter, like peanut, almond, walnut, or cashew butter
• 4 tablespoons (57 g) salted butter
• 2 tablespoons (42 g) honey or maple syrup
• 2 tablespoons sriracha (30 g), or more to taste
• 6 cups (about 180g) rice Chex cereal or puffed cereal squares
• 3 cups (225 g) Ritz Bits peanut butter sandwich crackers
• About 1½ cups (180g) confectioners’ sugar
• Cayenne powder, for garnish (optional)

Inactive Time: About 20 minutes

Cook Time: About 5 minutes

Puppy chow chocolate and peanut butter-covered Chex cereal, dusted with confectioners’ sugar) is a snack from the Midwest, created back in the 1950s, but by whom, no one knows exactly. The treat’s origin is as muddy as its other name: muddy buddies. Growing up in Brooklyn, I had never heard of or had puppy chow until I was an adult at a work potluck. My coworkers kept going back to grab more of what looked like the kibble my shih-poo Panda enjoys. I tried some and soon, one handful became two, then three, then four. I kept going back for more, popping each chocolatey piece into my mouth like a tiny cookie.

Flash forward to years later when I made puppy chow for the first time. I wanted it different though. Spicy with a pop of red. I reached for the bottle of sriracha in my fridge, a condiment always squirted over my pho or used to make spicy mayo. In my spicy puppy chow, sriracha punches up the tang and umami while adding a beautiful heat. A dusting of cayenne powder adds a beautiful red color. Who knows, maybe this will become your go-to potluck dish and a favorite in your family, too.

1. Line a baking sheet with parchment paper.
2. Combine the chocolate chips, nut butter, and butter in a large microwave-safe bowl. Microwave in 30-second bursts, stirring with a rubber spatula after each burst, until completely melted and smooth, up to 2 minutes. Stir in the honey or maple syrup and sriracha. Give it a taste. If it’s not spicy enough for you, stir in a little more sriracha.
3. Add the cereal and the peanut butter sandwiches, a cup of each at a time, and gently stir with a rubber spatula or wooden spoon to coat with the chocolate mixture, Once thoroughly mixed, set aside to cool for a few minutes.
4. Add half of the confectioners’ sugar to a large food storage bag, like a gallon-sized zip-top bag. Transfer the chocolate-coated mix to the bag and add the rest of the confectioners’ sugar. Seal the bag and shake until well coated.
5. Spread the puppy chow out in an even layer on the prepared baking sheet. Refrigerate, covered, for at least 20 minutes before serving. If you like, dust with some cayenne powder for a pop of color; however, note that cayenne powder can be quite spicy. To serve, transfer the puppy chow to serving or snack bowls.

Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.