Description
Festive No-Bake Peppermint Bark Snowballs with crushed candy canes and crispy rice cereal, perfect for the holidays
Ingredients
Units
Scale
- 2 cups white chocolate chips
- 1 cup crushed candy canes (plus extra for garnish)
- 2 cups crispy rice cereal
- 1/2 cup sweetened condensed milk
- 1 teaspoon peppermint extract
Instructions
-
- Melt the Chocolate:
- Place the white chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each session, until the chocolate is melted and smooth.
- Mix the Ingredients:
- Add the crushed candy canes, crispy rice cereal, sweetened condensed milk, and peppermint extract to the melted chocolate. Stir until all ingredients are fully combined, creating a sticky mixture.
- Chill the Mixture:
- Transfer the mixture to the refrigerator and chill for 15–20 minutes to firm up slightly, making it easier to shape.
- Shape into Snowballs:
- Scoop out tablespoon-sized portions of the chilled mixture and roll them into balls using your hands.
- Add Garnish:
- Roll each snowball in additional crushed candy canes to coat the exterior for a festive touch.
- Set the Snowballs:
- Arrange the snowballs on a parchment-lined baking sheet and refrigerate for 30 minutes, or until completely firm.
- Serve and Enjoy:
- Serve the snowballs chilled. Store any leftovers in an airtight container in the refrigerator for up to one week.
- Melt the Chocolate:
- Notes:
Notes
- Make It Gluten-Free: Use gluten-free crispy rice cereal to make this treat suitable for gluten-sensitive diets.
- Chocolate Variation: Add a drizzle of dark chocolate or dip the snowballs partially in dark chocolate for a festive twist.
- Crushing Candy Canes: For even crumbs, pulse the candy canes in a food processor, or place them in a sealed plastic bag and crush with a rolling pin.
- Storage Tips: These snowballs can be frozen for up to 3 months. Thaw in the refrigerator before serving.
