White Chocolate Candy Corn Cookies
Looking for new ways to use up that leftover candy corn? I love these White Chocolate Candy Corn Cookies. They take less than five minutes from start to finish, and will be devoured in almost the same amount of time.
Servings: 12 cookies
Calories: 275kcal
Ingredients
- 12 ounces White Chocolate Bark Almond Bark
- 1/4 cup Peanut Butter
- 3/4 cup Rice Krispies Cereal
- 1/2 cup Peanuts
- 3/4 cup Candy Corn
Instructions
- In a microwave-safe bowl, melt almond bark in 30 second internals, stirring between each time until completely melted and smooth. (To make using the stove-top, melt almond bark in a small saucepan over low heat until smooth. Remove from heat, and continue with the recipe as stated.)
- Whisk in peanut butter, and stir until combined.
- Add Rice Krispies, peanuts and candy corn; stir well until completely incorporated.
- Drop candy corn cooking onto parchment paper; let set at room temperature until hardened.
Notes
-
- I like to cut my candy corn into smaller pieces before stirring it into the white chocolate mixture.
- This recipe is very versatile. The amounts of the add-in ingredients can vary based on what you need to use up. The total amount of stir-ins should be around 2 cups total.
- Melt the white chocolate bark in the microwave or on the stovetop.
- Parchment paper is a lifesaver in this recipe. It makes clean up a cinch.
- This is a great way to use up leftover Pay Day Snack Mix.
- The nutritional information is auto-calculated and can vary depending on the products used.
Nutrition
Calories: 275kcal | Carbohydrates: 34g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 71mg | Potassium: 78mg | Fiber: 1g | Sugar: 30g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg