Description
Ragtag Candies are a quick and delightful no-bake treat featuring a creamy white almond bark base mixed with crunchy pecans, mini marshmallows, pretzel pieces, and colorful candy-coated chocolates. Perfect for parties or a sweet snack, these candies set quickly in the fridge and offer a satisfying combination of sweet, salty, and crunchy textures.
Ingredients
Scale
Main Ingredients
- 16 oz white almond bark, chopped
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/8 tsp fine sea salt
Mix-Ins
- 1 cup salted pecan halves, coarsely chopped
- 1 cup mini marshmallows
- 3/4 cup mini pretzel pieces
- 3/4 cup candy-coated chocolate candies
Instructions
- Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats and set them aside to prevent sticking.
- Melt Almond Bark and Butter: Place the chopped white almond bark and unsalted butter in a large microwave-safe bowl.
- Microwave to Melt: Microwave on 50% power in 30-second bursts, stirring after each, until the coating is mostly melted, then stir until completely smooth for an even mix.
- Add Flavorings: Stir in the vanilla extract and fine sea salt until fully combined to enhance the flavor.
- Mix in Pecans, Marshmallows, and Pretzels: Add the coarsely chopped pecans, mini marshmallows, and mini pretzel pieces to the bowl and gently fold until everything is evenly coated with the melted coating.
- Add Candy-Coated Chocolates: Sprinkle in the candy-coated chocolate candies and fold carefully, making sure not to crush them to keep their shape and color intact.
- Form Candies: Using a small cookie scoop or heaping tablespoon, drop mounds of the mixture onto the prepared baking sheets, about 2 tablespoons each.
- Arrange Clusters: Continue scooping until you have about 24 candies, tucking any loose mix-ins back into the tops of the clusters for neatness.
- Chill to Set: Refrigerate the baking sheets for about 20 minutes, or until the candies are firm and lift cleanly from the parchment paper.
- Store and Serve: Transfer the Ragtag Candies to an airtight container, layering with parchment paper if necessary, and serve slightly cool or at room temperature for best texture and flavor.
Notes
- Use a silicone baking mat or parchment paper to prevent sticking and ease removal of candies.
- Microwaving at 50% power prevents burning the white almond bark, which melts quickly.
- Be gentle when folding in the candy-coated chocolates to avoid breaking them.
- Store candies in an airtight container in the refrigerator for up to one week.
- Feel free to swap out the candy-coated chocolates for other mix-ins like dried fruit or different nuts for variation.
