1 cup powdered sugar, divided

1/2 teaspoon salt, divided

3/4 cup Valentine M&Ms (about 6 ounces)

1/2 cup cinnamon imperial heart candies (about 4 ounces)

Place 2 1/2 cups of the cereal in a large bowl; set aside.

Place the white candy melts in a microwave-safe bowl and microwave in 30-second bursts, stirring between bursts, until melted. (If you don't have a microwave, melt in a double boiler instead.) Immediately pour over the cereal, and stir gently until evenly coated. Add 1/2 cup of the powdered sugar and 1/4 teaspoon of salt, and stir gently until evenly coated.

Transfer to a rimmed baking sheet, spread into an even layer, and cool completely at room temperature, about 30 minutes. Meanwhile, coat the remaining cereal.

Place the remaining cereal in the same bowl; set aside. Place the pink candy melts in a microwave-safe bowl and microwave in 30-second bursts, stirring between bursts, until melted. (If you don't have a microwave, melt in a double boiler instead.) Immediately pour over the cereal, and stir gently until evenly coated. Add the remaining powdered sugar and remaining salt, and stir gently until evenly coated. Transfer to a separate rimmed baking sheet, spread into an even layer, and cool completely at room temperature, about 30 minutes.

Transfer the white and pink cereals to a large bowl. Add the M&Ms and heart candies, and stir to combine.

Recipe notes: Puppy chow tastes best within one to two days of making it, but will keep in an airtight container at room temperature for up to one week.

(Kelli Foster is associate 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.)