While cooking, listen to this: Consideration - Rihanna (feat. SZA)

There’s been a debate in my office about how to pronounce the word “orange.” The Midwesterners of the group (hi) pronounce it the correct way, “oh-range,” and the East Coasters (hi mom) say “ah-range,” which is blatantly incorrect. It’s caused quite a stir in our workplace proximity relationships.

Aren’t we fun?

Also, sorry mom.


I’ve been in New York for going on six years now, and I feel firmly rooted in the city. I know how to get around, I have my spots, my shoulders are calloused and tough from holding my ground on the subway at 8:45 AM. There are times though, like with this whole “orange” debate (which isn’t a debate because it’s pronounced “oh-range” and we all know that) that I feel connected to my home state. This doesn’t happen often - I didn’t like Michigan very much even when I lived there, and have no plans to move back (again, sorry mom), AND I say soda instead of pop, which apparently is enough to have me permanently excommunicated from the Midwest.

Lately we’ve been having friends over while we cook for the blog - we make a LOT of food at once since we both have busy full-time jobs, and having more taste testers (and photo models) has been stellar. When we were making this recipe, there were three Midwesterners and one East Coaster. “Puppy chow oh my god YUM” said the Midwesterners.

“Um, what?” said the East Coaster.

I knew that puppy chow was a Midwestern thing, for sure, but like, shouldn’t everyone know what this stuff is? Isn’t it THAT good to be a national treasure?

Apparently not! And if you have no idea what it is either, then buckle up because your life is about to change.

Okay maybe it isn’t that dramatic. But this stuff is pretty unreal.

Traditionally, puppy chow is made with Chex cereal, and then it gets smothered (actually SMOTHERED) in melted peanut butter, chocolate and an avalanche of powdered sugar. Super easy, slightly insane, totally divine. Lately people have been making delicious abominations to god with it, like cake batter and rocky road and whatever, but this one is the original.

We wanted to change things up a bit so we replaced the cereal with the popcorn, since Alyssa and I both have a slightly harrowing addiction to popcorn and also why not.

This snack will take you literally 10 minutes to throw together, and it’s perfect for eating directly off of the tray while standing over a photo table (our method of choice), or actually serving to guests like human beings. Totally your call.


Oh! And if you eat kitniyot* on Passover (hi again), you’re good to go with this recipe when it’s the seventh day and you’re hallucinating carbs. If not, save it for that glorious moment when Passover is over and you can eat the carbs you’ve been hallucinating.

Love and meows, Rina

*Grains and legumes that aren't explicitly forbidden on Passover, but some Jews still refrain from eating them.


Yield: 6 or so servings

Total Cook Time: 10m

Category: Sweet, Snacks, Vegan

Note: we used pre-popped popcorn in a bag, and while it was delicious, the popcorn didn’t really hold it’s structure and got soft pretty fast. Make your own popcorn in the microwave or on the stove to get the best results.


½ cup chocolate of choice (bittersweet and semisweet are both great)

½ cup salted creamy peanut butter

12 cups popped popcorn (see note above)

2 cups powdered sugar


Melt the peanut butter and chocolate: you could use a double boiler for this but it is the least necessary. In a microwave-safe bowl, melt the peanut butter and chocolate in 20-second increments, stirring after each one, until totally melted. (I do 18-second increments for “chai” but I am also a crazy person.)

Assemble! add the popcorn to a large bowl and pour the peanut butter/chocolate mixture overtop. Stir stir stir to coat evenly. Shake the powdered sugar on top and stir again. Do this somewhat carefully so that you don’t break too many popcorn pieces. Still delicious if you do.

To serve: immediately. Just get right in there with your bear paws.

To keep: this recipe won’t last long, both because the popcorn gets soft and also people will not stop eating it. Eat it the day you made it.