This colorful Christmas candy is a simple, no-bake treat that comes together quickly. It features a sweet and chewy base of white chocolate and marshmallows, studded with festive red and green candies.
You only need about 15 minutes to prepare it before it goes into the refrigerator to set. It's a great recipe for making a large batch of holiday sweets with minimal effort.
Why this works
- Using the microwave to melt the ingredients is fast and helps avoid scorching the white chocolate.
- Letting the mixture cool slightly prevents the colorful candies from melting and smearing their colors.
- Chilling the candy for several hours ensures it is firm enough to cut into clean, neat squares.
Ingredients you'll need
- White Chocolate Chips: Choose a good quality brand for the best melting and flavor. White baking bars, chopped, also work well.
- Mini Marshmallows: These melt more quickly and evenly than large marshmallows. If you only have large ones, the melting time may increase slightly.
- Chewy Candies: Gumdrops are a classic choice. You can also use red and green chewy fruit candies, jelly beans, or even festive M&M's.
- Butter: Unsalted butter is preferred to control the saltiness, but salted butter can be used if that is what you have.
Exact quantities are in the recipe card below.
How to make it
Step 1: Melt the Base
Combine the butter, white chocolate chips, and mini marshmallows in a large, microwave-safe bowl. Heat in the microwave in short intervals, stirring in between, until everything has melted into a smooth mixture.
Step 2: Fold in Candies
Let the white chocolate mixture cool for a minute. Add the chopped red and green candies and gently stir them in until they are distributed evenly.
Step 3: Chill and Slice
Spread the mixture into a parchment-lined 8x8-inch pan. Refrigerate for at least 4 hours, or until firm. Once set, lift the candy out of the pan and cut it into small squares.
Serve it with
This candy is a wonderful addition to a holiday cookie platter or can be packaged in festive bags as a gift.
Storage and reheating
Store the candy in an airtight container in the refrigerator for up to 2 weeks. For the best texture, let it sit at room temperature for a few minutes before serving. Freezing is not recommended as it can change the texture of the marshmallows and gumdrops.
FAQ
Can I make this on the stovetop?
Yes, you can melt the butter, white chocolate, and marshmallows in a double boiler or a heavy-bottomed saucepan over low heat. Stir constantly to prevent burning.
Why did my candy colors bleed?
This usually happens if the white chocolate mixture is too hot when you add the candies. Let it cool for a minute or two before stirring them in.
What other candies can I use?
You can use a variety of festive candies. Try chopped peppermint bark, crushed candy canes, or holiday-colored sprinkles for different flavors and textures.
