Step 1

Food Safety Step: Preheat oven to 350 degrees F. Spread red velvet cake mix out on a baking sheet and bake for 5 minutes. Allow cake mix to cool completely before using.

Step 2

In a microwave-safe bowl, add white chocolate and semi-sweet chocolate. Heat in the microwave for 1 minute, then stir. Continue to heat in the microwave for 30-second intervals until chocolate is soft. Using a whisk or a fork, stir chocolates together until smooth.

Step 3

Add cream cheese and milk to chocolate, then whisk thoroughly, making sure that cream cheese is completely incorporated into the chocolate.

Step 4

Add Chex cereal to a 13 quart mixing bowl. Pour chocolate mixture on top and gently stir with a spatula until all Chex cereal is coated. Set bowl aside.

Step 5

Set a baking sheet nearby and cover with parchment paper.

Step 6

Add dry red velvet cake mix and powdered sugar to a Ziploc bag (gallon sized), then shake bag to combine the sugar and cake mix together.

Step 7

Working in batches (about 2-4 cups at a time), add the coated Chex cereal to the bag with the red velvet cake mixture, seal or twist the top of the bag closed, and then shake the bag until the Chex cereal is coated with the red velvet cake mixture. Remove finished red velvet puppy chow and spread out on prepared baking sheet. Repeat step until all the puppy chow is made. When finished, discard plastic bag and any dry red velvet cake mixture that remains inside.

Step 8

Let red velvet puppy chow cool completely before eating. If desired, add candy or sprinkles to puppy chow to make it more festive. Once cooled, transfer to a sealed container and store for up to 5 days.