Preparation Steps

• Line a large baking sheet with parchment and set aside. Measure the cereal into an extra-large bowl (or divide between two bowls if needed).
• In a medium microwave-safe bowl, combine white chocolate chips, peanut butter and coconut oil. Microwave on medium power in 20–25 second bursts, stirring between bursts, until smooth and glossy (about 1 to 1 1/2 minutes total). Stir in vanilla extract off the heat.
• Sprinkle the protein powder and pumpkin pie spice over the cereal and gently toss with a large spatula until the cereal is evenly coated with the dry mix.
• Pour the melted white chocolate–peanut butter mixture over the coated cereal. Fold carefully with a spatula or large spoon so the cereal is lightly and evenly coated without crushing the pieces.
• Working in batches if necessary, transfer coated cereal into a large sealable plastic bag. Add about half of the powdered sugar, seal, and shake vigorously until pieces are evenly dusted. Repeat with remaining powdered sugar if any spots look sticky.
• Pour the puppy chow onto the prepared parchment in a single layer to cool and set for 10–15 minutes. Once set, break up any clumps with your hands or a spatula and transfer to a serving bowl.
• Optional: sprinkle a little extra pumpkin pie spice over the top and toss lightly before serving. Store leftovers in an airtight container at room temperature for up to 4 days.