Stable Food: Easy Salty and Crunchy Candy

Last year I meant to make some of the almond bark treats that my aunt and mom and I used to make when I was a kid. (Hint: Cover a few big marshmallows with melted almond bark, pile them together and tell your kid it’s “reindeer poop”. Bonus points if you put it on a leaf. LOL!) This was my first attempt at recreating one of the recipes, updated a bit for modern sensibilities (I prefer low salt chips.) I hope you enjoy. I found them crack-a-licious!

The picture is my first attempt, cooled on aluminum foil since I was out of waxed paper.

Print Recipe

Sweet and Salty Candy Bites

These sweet and salty candy bites are easy to make and addictive to eat.

Course

Dessert

Prep Time

5 minutes

Cook Time

10 minutes

Passive Time

90 minutes

Servings

pieces

Ingredients

• 1/4 cup dry roasted peanuts
• 1/2 can lightly salted Pringles can use regular, original Pringles for more salt
• 2 cups small multi-colored marshmallows
• 6 squares white almond bark

Course Dessert Prep Time 5 minutes Cook Time 10 minutes Passive Time 90 minutes Servings pieces Ingredients 1/4 cup dry roasted peanuts 1/2 can lightly salted Pringles can use regular, original Pringles for more salt 2 cups small multi-colored marshmallows 6 squares white almond bark

Instructions

1. Melt the almond bark in a large microwave safe bowl. Usually this takes about 2-3 minutes. Work in 15 to 20 second intervals. With the almond bark melted, crunch the chips and mix the rest of the ingredients in another bowl. Dump into almond bark. Stir until well coated. Drop by generous tablespoons onto waxed paper. Let cool and harden.

Recipe Notes

This is based on my memory of a candy I made with my mom when I was a kid.

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