Cooking From Every Angle

White Chocolate Snowflakes

December 22, 2009 • 10 Comments

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When I was young, my mother made lots of different kinds of cookies in the weeks leading up to Christmas. These "snowflakes" (which technically aren't really cookies, but no matter) were among my favorites because they were simple enough that my sister and I could actually help my mother make them. We often filled tins with these to take to our teachers before school let out for Christmas vacation. I've never been a huge fan of the bland sweetness of white chocolate, but when it's combined with something salty -- like pretzels, or the salted peanuts in these snowflakes -- I can be swayed. Really, these snowflakes are just Rice Krispies treats for grownups. Of course, if you don't like white chocolate, or Rice Krispies, you can experiment with milk or dark chocolate or use different types of cereal (I think Cheerios would be pretty good). Best of all, the snowflakes take all of 15 minutes to make, leaving you with plenty of time to write cards or wrap presents or do whatever else you don't have enough time to do. -Merrill

White Chocolate Snowflakes

Makes about 40 snowflakes

  • 1 pound white chocolate, chopped
  • 2 1/2 cups Rice Krispies
  • 1 cup salted roasted peanuts

1. Melt the chocolate in a double boiler, stirring until smooth. Stir in the Rice Krispies and the peanuts, coating the dry ingredients evenly in the chocolate.

2. Drop rounded teaspoonfuls of the mixture in little mounds onto a baking sheet lined with wax paper or parchment (no need to space them apart too much as you won't be baking them, so they won't spread). Refrigerate uncovered until the chocolate hardens, at least 30 minutes, before eating. Once they've hardened, store the snowflakes in the refrigerator in a sealed container so the chocolate doesn't melt.

 

Jump to Comments (10)

Comments (10)

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over 4 years ago Sue Taylor

One of my favorites and always anticipated Christmas treat for friends:
White chocolate melted in microwave; 2 cups pretzel sticks broken in pieces; 1 cup or more cocktail skinned peanuts. Add last two ingredients; drop by small spoonfulls on wax paper. Cool until hardened. Put as many as you want in baggies; tie with colorful ribbons to suit the occasion; Make a label and stick on baggie.

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over 4 years ago phyllis

For a no nut version try lightly salted popcorn and milk or semisweet chocolate.

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over 4 years ago THEToughCookie

Omgosh....these remind me of my mother's butterscotch chow mein noodle cookies. Only better!

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over 4 years ago ChexMixDC

I want to try this, but we've got nut-allergic kids in town for the holidays. Any thoughts on a salty element that's nut-free? I'm thinking of trying it with small pretzel nuggets, but I'd love some other ideas!

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

I think crushed pretzels would work well. How's this for a crazy idea, though? Potato chips! Could be good, or really weird. Are they allergic to seeds too? If not, you could use salted pepitas.

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over 4 years ago Chloe254

It's refreshing to see such a simple recipe - I may try it with almonds, too!

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over 4 years ago KelseyTheNaptimeChef

These look fun, I'll have to do them with my daughter. I agree about white chocolate, I think the key is the salt!

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over 4 years ago Kitchen Butterfly

My girls would LOVE this. Thanks....

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over 4 years ago palatetopen

Lovely recipe! My favorite cookies offer sweet delight accompanied by a hint of salt. I also appreciate the ease of this recipe. Sort of reminds me of the white chocolate, caramel and soda cracker "cookies" my future-mother-in-law makes every holiday season. Now I may return her kindness with these treats!

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

I hope you try them and let me know what you think! Sweet and salty together is the secret. Yours sounds delicious -- any chance you'd share the recipe with the rest of us?