Directions
Place the MASA Churro into a large bag and crush them into bite-sized pieces.
Using a microwave or a double boiler, melt the chocolate chips, peanut butter, and coconut oil together until the mixture is completely smooth.
Pour the chocolate-peanut butter mixture over the crushed chips. Mix well until every piece is evenly coated.
Garnish with a light dusting of powdered sugar and toss once more to coat.
Enjoy immediately as a standalone snack, or store it to use as a crunchy topper for smoothies and yogurt bowls.
Recipe Note
Most Puppy Chow recipes rely on airy cereals that get soggy quickly. By using MASA Churro, you’re getting a sturdy, stone-ground corn base that’s been cooked in beef tallow. This not only removes the inflammatory seed oils found in traditional snacks but also ensures the "crunch" lasts much longer. It’s a high-quality, nutrient-dense way to enjoy a classic treat.