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Recipe: White Chocolate Peanut Butter Crunch Cookies

For The Baltimore Sun
Jill Shuck of Bel Air submitted the overall winning recipe for the Baltimore Sun's holiday cookie contest.

Recipe submitted by Jill Shuck, Bel Air

These no-bake cookies are a delightful combination of sweet and salty. They are delicious served at room temperature, refrigerated or even straight out of the freezer.

2 12-ounce bags Wilton white candy melts

1 cup creamy peanut butter

2 cups lightly salted peanuts

3 cups mini marshmallows (white or pastel)

4 cups Rice Chex cereal

In a large microwave-safe bowl, add the candy melts and peanut butter. Microwave for 30 second intervals, stirring between, until the candy melts and peanut butter are smooth — typically about two minutes total. Heating in a large pot on a stovetop over the lowest setting and stirring often will also work.

Empty melted combination into a very large mixing bowl. Add peanuts, marshmallows, and cereal and stir gently until items are evenly coated with melted mixture.

Drop mixture by the tablespoon onto wax paper to cool and harden (use one spoon to scoop mixture and another spoon to gently push the mixture onto the paper).

Cookies will harden in about one hour. They may be stored at room temperature, refrigerated or frozen.

Makes 5 to 6 dozen.

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