Description
These No-Bake Christmas Crunch Cookies combine creamy white chocolate and peanut butter with crispy rice krispies and chewy marshmallows for a delightful holiday treat that's quick and easy to make without an oven.
Ingredients
Scale
Main Ingredients
- 12 oz white chocolate chips
- 1 cup peanut butter
- 2 cups rice krispies
- 2 cups marshmallows
Instructions
- Melt the white chocolate: In a double boiler, gently melt the white chocolate chips until smooth, then remove from heat.
- Add peanut butter: Stir in the peanut butter until the mixture is creamy and well combined.
- Combine dry ingredients: Fold in the rice krispies and marshmallows, stirring until everything is evenly coated.
- Form the cookies: Drop the mixture by tablespoons onto waxed paper to form individual cookies.
- Chill to set: Place the cookies in the refrigerator and chill until firm, about 30 minutes.
- Store properly: Keep the cookies in an airtight container in the fridge to maintain freshness.
Notes
- If you don't have a double boiler, simulate one by simmering a few inches of water in a saucepan and placing a heatproof bowl on top, making sure it doesn't touch the water.
- Be cautious when removing the bowl as it will be hot and steam may escape.
- Use waxed paper or parchment paper to prevent the cookies from sticking as they set.
- Chilling the cookies thoroughly helps them hold their shape better.
- For a nut-free version, substitute peanut butter with sunflower seed butter.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 5 mg
