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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 24 |
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I'm pulling out my no-bake recipes for the summer (but these make great treats for holiday gifts, too). These are simple enough for the kids to help make - try it if you need to entertain them inside on a rainy day! Read more ! The sugar rush afterwards will make you wonder what on earth you were thinking... Ingredients:
1 (16 to 20 ounce size) bar or block of white chocolate (almond bark) |
2 cups pretzel sticks, chopped a few times |
2 cups cocktail peanuts |
11/2 cups rice chex cereal |
11 ounce package miniature m&m's (regular size can be used if you can't find the mini size in the baking aisle) |
Directions:
1. In a microwaveable bowl, break up the white chocolate into smaller pieces and heat on High in the microwave, being very careful NOT to overheat it and turn it into a brick! After I microwave it on High for 1 minute, I stir it and then continue to microwave in 20 second intervals until most of the chunks are melted...then microwave at 10 second intervals until completely melted and smooth.
2. Mix the remaining ingredients in a seperate large bowl.
3. Pour the melted white chocolate slowly over the pretzel mixture, using a large wooden spoon or spatula to very gently stir the melted chocolate into the ingredients, allowing it to coat it as much as possible.
4. When coated, work quickly, dropping the mixture by large spoonfuls onto waxed paper.
5. Allow the white chocolate to cool and set.
6. Store candy in tightly covered container.
7. No need to refrigerate.
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