I’m Cuckoo For Cocoa Puffs: A Tater Recipe

I decided to do something different today as I don’t have the energy to write on the topic I had planned. So, today I will give you the recipe for the dessert I used to make for many work and social events.

I discovered the recipe when I was preparing to host my book club. The book I had selected was Sex, Drugs and Cocoa Puffs: A Low Culture Manifesto by Chuck Klosterman. I decided to match my food and drinks to the title. Going for low culture I bought Pabst Blue Ribbon bear. I might have also bought some Natty Boh. I served chili cheese tater tots. I also bought a bottle of Sex on the Beach at the liquor store. I had sex. I had low culture. I skipped providing drugs. I just needed a way to add cocoa puffs to the mix. I started searching online for an easy dessert recipe using cocoa puffs. I don’t remember where I found it and I can’t seem to replicate the search to find it again. Luckily, I have made it enough now that I no longer need to look at the recipe. It’s easy. It’s quick. People seem to love it. Here it is.

I bag white chocolate morsels

4 cups Cocoa Puffs

2 cups peanuts

Cover a large cookie sheet with foil and spray it with non stick cookie spray. Spread the Cocoa Puffs and peanuts on the cookie sheet. Melt the white chocolate and pour it over the the Cocoa Puffs and peanuts. Stir until the puffs and nuts are well coated with the chocolate. Pat flat into the pan. Place in the freezer for five minute to harden. Remove from the freezer and break into pieces.

It’s been too long since I’ve had a reason to make this. Maybe I should make it just for me.


6 thoughts on “I’m Cuckoo For Cocoa Puffs: A Tater Recipe

  1. That recipe is definitely a “whenever you want it” one. Personally, I think Natty Boh is better than PBR, having drunk my share of Natty Boh when I lived my dissolute life in Baltimore in the early ’70s.

    Liked by 1 person

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