Rocky mountain snow covers
The holidays are all about tradition. Each family has their own fun and sometimes sentimental traditions they partake in year after year bringing back those nostalgic Christmas feelings and memories. Not a Christmas season goes by that my mama and I don’t spend a few nights in the kitchen making homemade Christmas candy. Of all the traditions we’ve had over the years, making candy and giving it to our loved ones is by far my favorite. We set a date and plan our candy list before gathering all of our ingredients weeks in advance. Often, we make candy for days!
Our list typically consists of date nut balls, peanut butter balls, fudge, Martha Washington candy, peanut brittle, and in recent years we have added cracker toffee. Many of these recipes require hard work, candy thermometers, and a lot of time and skill. Needless to say, candy making can sometimes be a little tricky!
Christmas candy is a labor of love, but I am here to share our easiest, most tried and true, no fail “ROCKY MOUNTAIN SNOW COVERS!”
One thing I love about these Rocky Mountain Snow Covers is how uncommon they are. Cookies and fudge are classic Christmas goodies, but I love throwing something unexpected in the box that people may not get from anyone or anywhere else. Ever year, without fail, everyone wants to know what these are at first bite because they’re always everyone’s favorite in the box of assorted candies! (I also show up with a pretty platter of these at every Christmas dinner or party that we attend, and they’re usually the first to go!)
This recipe melts together white almond bark and peanut butter creating a rich, creamy base for your candy. Once slowly melted together, you add nuts, rice krispies, and marshmallows to give you a combination of all the best textures in one bite!
The ease of this recipe is one thing that keeps me making them over and over again. Even the newest of candy makers will be able to whip this treat up like a pro! There is no candy thermometer, no perfectly rolling out even-sized balls, and no spending all night in the kitchen for this recipe! It is as simple as melting and mixing your ingredients and dropping them on parchment paper or tin foil with a spoon. Within 30 minutes you will have candy for your own Christmas bags ready to go!
Pro Tips:
-Melt almond bark on LOW, it will scorch. Slow and steady wins the race! (It still doesn’t take but just a few minutes!)
-This recipe can be made with any nuts. Traditionally, the recipe calls for roasted peanuts. However, over the years my mama has developed a peanut allergy, so we have subbed with macadamia nuts, pecans, and cashews! Any nut will do!
-Add marshmallows LAST, then begin working quickly to spoon out clusters. This is to avoid your marshmallows from completely melting into your base, but if they melt a little it’s perfectly normal! No panicking here!
-I like to measure all ingredients out while the almond bark is melting and have everything in its own bowl or measuring cup. This way, when it’s time for the next ingredient, it’s already measured out and ready to go!
rocky mountain snow covers
1 package of white almond bark
1 cup peanut butter
3 ½ cups rice krispies
2 cups peanuts (can substitute with other nuts if allergic) 1 ½ cups mini marshmallows
directions:
Melt almond bark on LOW heat in large pot, stirring occasionally. Once melted, remove from heat and add peanut butter. Mix well. Add krispies and nuts, mix well. Lastly, add mini marshmallows and mix well. With a small kitchen spoon, drop one spoonful at a time onto wax paper or tin foil. Let sit for 30 minutes before serving.
