Rocky Mountain Snowdrops:
No-Bake Christmas Cookies
Mountain Snowdrops – more
a confection than a baked cookie – call to mind snow-capped mountains of the American
west. The filling ingredients create bumps and dips typical of hills and
valleys in a mountain range. The cookies contain no flour and are gluten-free.
Prep time: 20-30 minutes
Chilling time: 15-30 minutes
Makes about 60-70 drop cookies
2 pounds white chocolate
1 cup smooth peanut butter
3 cups miniature marshmallows
3 cups rice cereal (like Rice Krispies)
1 cup unsalted peanuts
- Line baking sheets with waxed paper.
- Place white chocolate in a 3-quart casserole or other large
microwave-safe dish. Heat on full power in the microwave for 3 minutes,
stirring after each minute, until chocolate is melted.
- Stir in peanut butter. Microwave the mixture 30 seconds to 1
minute more, stirring after 30 seconds, until the combination is blended and
- In a separate bowl, combine marshmallows, cereal, and
peanuts. Pour white chocolate mixture over dry ingredients. Use a wooden spoon
to mix the dough together until the dry ingredients are completely coated.
- Drop rounded teaspoonfuls of dough onto prepared baking
sheets. Allow cookies to chill in the refrigerator until set, 30-60 minutes.
- Remove cookies from the pan.
- Store cookies in an airtight container in the refrigerator,
placing waxed paper in between layers.
You may wish to use the dough to create bars rather than
drop cookies. Divide dough into four parts. Form each into an oval or rounded
ball on a cookie sheet. Allow formed ovals to harden thoroughly in the
refrigerator, 1-3 hours. Use a sharp knife to cut oval into strips or wedges,
as in a candy bar.
Two Special Tips from
You can use any type of white chocolate to prepare Rocky
Mountain Snowdrops – white chocolate baking chips, white chocolate bars, or
white melting chocolate.
For an easy, no-mess way to measure peanut butter, coat the
measuring cup with cooking spray before you spoon in the peanut butter.
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