2 ounces dark chocolate, chopped

1/2 cup chocolate hazelnut spread (such as Nutella)

2 tablespoons unsalted butter, cut into 4 pieces

Place the cereal in a large bowl. In a separate bowl, whisk together the cocoa powder, 1/4 cup of the powdered sugar and 1/4 teaspoon of the salt; pour into a gallon-size zip-top bag.

Place the dark chocolate, Nutella and butter in a microwave-safe bowl and microwave in 30 second bursts until the chocolate and butter have melted. (If you don't have a microwave, melt the mixture in a double boiler instead.)

Immediately pour over the cereal and stir gently until evenly coated. Transfer the cereal to the zip-top bag and shake until well-coated with the cocoa powder mixture. Add the remaining 1 tablespoon powdered sugar and shake again.

Spread puppy chow onto a baking sheet and sprinkle with remaining 1/4 teaspoon salt. Let cool completely. Puppy chow tastes best within one to two days of making it, but will keep in an airtight container for up to one week.

Recipe notes: Any type of Chex will work, but corn Chex has a nutty taste and uniform shape. It is also gluten-free.

Adding the last tablespoon of powdered sugar separately gives the puppy chow a more uniform color and appearance. If you're not in it for the aesthetics, you don't have to bother with this step; simply add the extra tablespoon to the cocoa powder mixture.

(Kelli Foster is an assistant food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)