St. Patrick’s Day Baileys Irish Cream Puppy Chow

Since you guys liked my Valentine’s Day version of puppy chow so much, I decided to make a St. Patrick’s Day version. As you can probably tell given that this is my second puppy chow post in the last 3 posts – puppy chow is my new favorite thing to make. There are 3 reasons for that. 1. It’s so easy to make and change up 2. It’s delish and feels less guilty than cake 3. The hubs eats it up like crazy, which means I don’t have to do all the dirty work. Sweet!

Baileys Irish Cream Puppy Chow

This time I added some Baileys – oh yea! I am a big Baileys fan. And the Baileys in this is seriously awesome and really comes through. But you could easily make this without it and just have a festively colored puppy chow.

Baileys Irish Cream Puppy Chow

If you do use Bailey’s in it though, you MUST heat the Bailey’s and chocolate/candy melts together (like, in the same bowl at the same time) when you melt the chocolate. If you melt the chocolate and then add the Baileys, the chocolate will seize and be completely unusable. Trust me – I tested it.

Baileys Irish Cream Puppy Chow

The other thing is that you might be tempted to add even more Baileys, like I was. But when I added even more, the chocolate didn’t dry/harden as well and the puppy chow kind of became a big glob. So keep that in mind before you go and drown yours in Baileys. :)

Ok, now go make it!

St. Patrick’s Day Baileys Irish Cream Puppy Chow


5 cups rice chex cereal, divided
5 oz white chocolate or white vanilla candy melts
5 oz green candy melts (Found in craft stores like Michaels and Hobby Lobby)
4 tbsp Bailey's Irish Cream, divided
1 cup powdered sugar, divided
1 cup chocolate chips


1. Divide the 5 cups rice chex cereal evenly into a 2 medium sized bowls.
2. Add green candy melts and 2 tbsp Bailey's to a bowl. Heat the Bailey's and candy melts in the microwave. The Bailey's will come to a boil quite quickly. At that point, remove the bowl from the microwave and gently whisk until smooth.
3. Add green candy melt mixture to one of the bowls of chex cereal and lightly stir to coat evenly. Be careful to not break the chex cereal too much.
4. Add the powdered sugar to the green candy melt covered chex cereal and lightly stir to coat evenly with powdered sugar. You could add the chex cereal and powdered sugar to a ziplock bag, then shake, but save yourself the bag.
5. Next, add the white chocolate or vanilla candy melts and 2 tbsp Bailey's to a bowl. Heat it in the microwave until the Bailey's begins to boil. Remove the bowl from the microwave and gently whisk until smooth. If you want to add green food coloring at this point to have a second shade of green (you could also just leave it white), add it now.
6. Add mixture to the other bowl of chex cereal and lightly stir to coat evenly. Be careful to not break the chex cereal too much.
7. Add the powdered sugar to the white chocolate covered chex cereal and lightly stir to coat evenly with powdered sugar.
8. Allow both bowls to dry and then combine with the chocolate chips.

NOTE: If you don't want to purchase green candy melts, you can add green food coloring to the melted white chocolate. Start with a drop or two and increase from there to get your desired shade of green.

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Love Baileys as much as I do? Here are some other tasty treats!

No Bake Baileys Irish Cream Cookie Balls

Baileys Irish Cream Cookie Balls

Baileys Irish Cream Bundt Cake


Baileys Hot Chocolate Ice Cream Pie

Baileys Hot Chocolate Ice Cream Pie


  1. 1. How have I missed this puppy chow phenomenon for so long
    2. Hooow. I’ve been missing out, haven’t I.
    3. This looks delicious and I’m absolutely using the last of the Bailey’s in my house to make it.

  2. I LOVE puppy chow in any which way!! I’ve never ever thought to throw bailey’s into it before! This is pure genius! I love those colorful candy melts too. They are so much fun to bake/coat with!

  3. I have become a recent fan of puppy chow and this is WONDERFULLY delicious for St. Patty’s Day! And a different dessert/snack than you typically see for this holiday. YUM

  4. I LOVE this puppy chow. How freaking delicious is this???? Amazing!

  5. Genius! Not only is it sooooo adorable- but I bet it tastes wonderful!

  6. Do you know if Bailey’s coffee creamer would be ok to sub since I don’t want my daughter to have the alcohol? BTW I am making Thin Mint Puppy Chow this morning.

  7. I wonder if you could use creme de menthe instead of baileys

  8. pamela milard says:

    Could you please send me this recipe for puppy chow ..thank you

    • Hi Pamela! At the bottom of every post there are buttons to share the post on Facebook, Pintrest, etc. Underneath the “More” button is a button that will allow you to email it. Just use that to send it to whomever you like! Thanks for sharing!

  9. I have tried adding food coloring to chocolate melts and it always seizes. How Di you add the coloring and not seize? Is it because I am using the bars and not the candy melts?

    • I actally added food coloring to white chocolate chips. If I’m using candy melts, I either get the correct color or I use gel icing color. I’ve never tried regular food coloring in candy melts. You have to be kind of careful though because the gel color can thin out the candy melts if you add too much. I hope that helps.

  10. kathleen says:

    Could you use milk chocolate chips in this recipe?

  11. Love the idea of this! I just made a batch for my tennis match snack tomorrow and mine doesn’t look quite as awesome as yours. I used white chocolate baking chunks from Kroger, added the baileys in before microwaving and still, not right. It was like the liquid wasn’t fully integrated into the chocolate. It had a consistency closer to canned frosting instead of melted chocolate. Any suggestions for the next batch?

    • Hi Jenna! I’m sorry you are having trouble. I have never used the Kroger brand before, so I don’t know if that could possibly make a difference (though I doubt it). However, white chocolate tends to be thicker when melted than regular milk or dark chocolate. That’s why the candy melts can be nice – even though the white and colored ones are still thicker than the chocolate ones, it’s less thick than actual white chocolate. You might even describe it as canned frosting like. Sometimes white chocolate can be difficult to work with. I used green candy melts for the dark green pieces in mine and Nestle white chocolate chips for the lighter green pieces. Like I said, the white chocolate chips are thicker – you just have to do a little more stirring and coat it with the powdered sugar before it will look just the same. If you are still having trouble with the white chocolate, you could always use regular milk chocolate – you wouldn’t get the color effect, but the Baileys would still taste great. I hope that helps!

  12. Making this for poker night

  13. Made this for st patty’s day but was disappointed the moisture from it all absorbed into the cereal and it was chewey the next day when i went to bag it up for gifts. Any thoughts?

  14. Thank you! Thank you! Thank you!

  15. For those not wanting to use the alcohol… The baileys coffee creamer works great too…had to do this in cupcakes for husbands work.

    • says:

      Did you use it in the puppy chow as well? I’ve been curious if the flavor would be as strong, since such a small amount is used.

      • Not yet..but having worked with both in other recipes I can tell you the flavor of the coffee creamer is actually better for things like this. It’s smoother, and if you are wanting a stronger flavor adding more doesn’t make mixtures watery like the alcohol because the creamer is thicker…you also don’t kill the other flavors with the alcohol flavor. In icing I usually make half with each and the creamer always works better for keeping it thick.

  16. What about using Irish creme syrup? Think it will work?

  17. I love these recipes would like to email them but I dont see any button for that option.

    • says:

      Hi Patti! Underneath the photos and links to other recipes you might like (which is below the actual recipe), there’s a line of social media buttons that you can use to share the post. The second to last one is a grey email button. That should allow you to email it.

  18. Do you think you could double the recipie? I’m going to a big St. Paddys Day party next weekend and I think I’ll need a double batch. I know you warned about doing things in the right order so the chocolate doesn’t seize, do you think I could just double all the ingredients and make one big batch? Or should I just do two separate batches?

    • says:

      Doubling it should be fine. The main thing is to heat the Baileys and chocolate together – much like when making chocolate ganache. If you were to heat the chocolate, then add room temperature Baileys, the chocolate would seize up and be unusable.

  19. Christine says:

    I tried making this with white chocolate chips and food coloring but the chocolate was frosting consistency as mentioned above. Then I tried using semi sweet chips and baileys mixing every 15 seconds, but it was even worse. It won’t even mix with chex at all. I’m curious how long you microwaved yours for. I must have done it too long, but it never reached a melting point. It was as if the baileys prevented it from doing so.

    • says:

      Hmm, the Baileys shouldn’t keep it from melting. Much like when heating heavy cream for make ganache, it should actually help it melt. I usually microwave chocolate in 30 second intervals to prevent it from burning, or just until the Baileys starts to boil. Some chocolate chips aren’t great at melting. You could try using a candy coating, like candiquick or almond bark.

      • Christine says:

        Hmm… Must have been my junkie mocrowave or chocolate. I just broke the chocolate into pieces then, mixed it with powdered sugar and called it baileys chex mix. Everyone still loved it and ate my double batch by lunch time at my work at. Patrick’s day potluck!thanks for the recipe and your reply!

    • I tried it with regular (semi-sweet) chocolate chips and white chocolate chips. The semi-sweet did not work well-like you said, it was more frosting consistency than anything. The white chocolate chips melted better, or maybe it’s because I had the hang of it (I tried the semi-sweet first). I found the key is to heat it in small increments and really watch it-once the Bailey’s starts to bubble, you gotta get it right away or it gets all icky. You’ve gotta move fast with it because it cools really quickly too-it’s a bit of a challenge!


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