Enjoy fantastic Peppermint Patty Bars year-round! These miniature bars have the same great flavors you love in classic peppermint patties.

Do you enjoy York Peppermint Patties or Junior Mints? We sure love the flavor combination of chocolate AND peppermint! I’ve made 3-4 different recipes for peppermint patties over the past 20 years, but never found one I genuinely, truly LOVED… until THIS one.

I received a recipe for peppermint patties from a friend (it was from a magazine she subscribes to), and I really liked the filling ingredients that were used in it. I decided to try it and “slightly” tweak the recipe a bit. This recipe for peppermint patty bars is the result.

These bars are not the “traditional” ROUND patties, but are rectangular and the shape of a mini candy bar! For this recipe I use dark chocolate candy wafers for the coating, and love the crispness, once the chocolate hardens on the peppermint filling.

They are ABSOLUTELY delicious, and a perfect dessert treat for the holidays, or a GREAT food gift for friends or family! We cannot stay out of them, because they are SO YUMMY! Here’s how to make these decadent peppermint patty bars. 

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Peppermint Filling

Combine powdered sugar, vegetable shortening, light corn syrup, water and peppermint extract in a large bowl. Use electric beaters on LOW speed to mix these ingredients together. NOTE: The filling will be very crumbly, even after being mixed.

NOTE: The dark chocolate candy wafers (shown below) are used later, to cover the peppermint bars. **You can find them in big craft stores (like Hobby Lobby or Michael’s), or large grocery stores. It can also be called almond bark. If you can’t find this ingredient, you can substitute dark chocolate chips.

Use clean hands to pinch and knead the filling crumbles together. Continue to do this until the dough becomes fairly smooth in texture and binds together well.

Shape this peppermint filling into a basic log form, then carefully transfer it to wax paper or parchment paper on a hard surface.

Shape Then Refrigerate Peppermint Patty Filling “Log”

Continue to shape the filling into a rectangular log about 1½” wide and about 9″ long, compacting the filling as you form it.

Wrap the peppermint log tightly in plastic wrap, place it on a cookie sheet, and then REFRIGERATE FOR 1 HOUR!

Now Let’s SLICE It And FREEZE It!

After the peppermint filling has fully chilled, remove the plastic wrap from the “log”. Use a serrated knife to carefully slice the log into ¼” thick slices. You should end up with a total of about 32 rectangular-shaped slices.

Place the slices in a single layer on a large baking sheet and pop them back in the FREEZER for 15 minutes. This will make them very cold, so they hold together as they’re dipped in melted chocolate. 

Time To Melt The Chocolate

Once the peppermint bars have been in the freezer for 15 minutes, it’s time to melt the chocolate for dipping. Place about 1/3 of the chocolate into a bowl, along with about 1/3 of the vegetable shortening.

IMPORTANT TIP: The bowl, spoon, etc. that you use must be DRY. Any water that gets into the chocolate could make the chocolate “seize up” and get too hard.

Melt the chocolate and shortening on High power in a microwave for 45 seconds. Remove the bowl from the microwave and stir. At first the chocolate will be hardly melted, but that’s okay. Stir it anyway.

Repeat this process in 30 second intervals, stirring after each heating, until eventually the chocolate is fully melted and smooth.

ANOTHER TIP: Dip only about a third of the peppermint patties at a time, then re-melt more chocolate, etc.. Continue until all the peppermint patty bars are dipped.

Time For Chocolate “Dipping” Each Bar

Carefully place one peppermint bar at a time into the chocolate, and gently turn it over until all sides are covered with chocolate.

I typically use a spoon to help coat the bar with chocolate, and a small fork to lift the bar out of the bowl. Let the excess chocolate run down, and into the bowl.

Immediately place the peppermint patty bar onto waxed paper OR parchment paper. Add colorful sprinkles immediately after each bar is dipped, so they adhere before the chocolate hardens!

Repeat this process with each peppermint bar, until all are chocolate-dipped and decorated with sprinkles (if using).

Serve And Enjoy The Peppermint Patty Bars

Let the chocolate completely harden on the peppermint patty bars before serving. Give them time to rest and set up (without moving them) for about 15 minutes, and then dive in!

My husband enjoys peppermint patty bars at room temperature, but I like to refrigerate them before I gobble them up. Try them both ways to determine how you enjoy them the most!

Keep any leftovers stored in an airtight container in the refrigerator. They will keep for quite a while, if stored properly.

Be warned, though. Peppermint patty bars are so absolutely delicious, minty and refreshing, it will be hard to keep out of them!

I hope you enjoy these classic treats, and trust you will love them like we do! They also make a great food gift! Put them on a decorative plate or in a Christmas tin, and embellish it with a pretty bow or tag. Your friends and family will love this gift!

Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More CHOCOLATE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of yummy chocolate treats for you to check out, including:

• Chocolate Caramel Clusters
• Mocha Truffles
• Chocolate Crinkle Cookies
• Mom’s Old-Fashioned Fudge
• Chocolate Raspberry Torte

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Filling recipe adapted from: Joanna Gaines, via Magnolia Magazine (a friend had the original recipe)

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Peppermint Patty Bars

Prep Time

20 mins

Chilling/Freezer time (inactive prep)

1 hr 15 mins

Total Time

1 hr 35 mins

 

Enjoy fantastic Peppermint Patty Bars year-round! These miniature bars have the same great flavors you love in classic peppermint patties.

Category: Candy, Dessert

Cuisine: All Cuisines

Keyword: peppermint patty bars

Servings: 32

Calories Per Serving: 107 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Peppermint Filling:

• 2½ cups powdered sugar
• 2½ Tablespoons light corn syrup
• 2 Tablespoons vegetable shortening
• 2 teaspoons water
• 2 teaspoons peppermint extract

For Chocolate Coating:

• 12 ounces dark chocolate candy melts (* see NOTES) can sub. dark chocolate chips/almond bark
• 1½ teaspoons vegetable shortening
• decorative sprinkles, for garnish (OPTIONAL)

US Customary - Metric

Instructions

Make Peppermint Filling:

1. Combine powdered sugar, shortening, corn syrup, water and peppermint extract in a large bowl. Use electric mixer on LOW speed to mix ingredients. NOTE: Filling will be very crumbly, even after mixing.

2. Use your hands to pinch/ knead the filling crumbles together. Continue until dough is fairly smooth in texture. Shape into a basic log form; transfer to wax paper or parchment paper. Continue to shape the filling into a rectangular log about 1½" wide and about 9" long, compacting filling as you form it. Wrap log tightly in plastic wrap; place on cookie sheet. REFRIGERATE FOR 1 HOUR!

3. Remove wrap from chilled "log". Use a serrated knife to carefully cut log into ¼" thick slices. You should end up with about 32 slices. Place slices in a single layer on baking sheet(s). Place them in the FREEZER for 15 minutes.

Chocolate And Dipping:

1. Place about ⅓ of chocolate and ⅓ of the vegetable shortening in a microwave-safe bowl. Place bowl in microwave. Cook on High power for 45 seconds. Remove bowl and stir chocolate. Chocolate will be barely melted, but stir anyway. Repeat this process in 30 second intervals, stirring after each heating, until chocolate is fully melted and smooth. IMPORTANT TIP: The bowl, spoon, etc. you use must be DRY. Any water that gets into the chocolate can make chocolate "seize up" and get too hard. Dip about ⅓ of the peppermint patties at a time, then re-melt more chocolate, etc., as needed. Continue until all bars are dipped.

2. FOR EACH BAR: Carefully place 1 bar at a time into chocolate; gently turn it over until all sides are chocolate-covered. TIP: Use a spoon to help coat bar with chocolate, and a small fork to lift the bar out of the bowl. Let excess chocolate run down and back into bowl. Immediately place the peppermint patty bar onto waxed paper OR parchment paper. Add colorful sprinkles immediately after each bar is dipped, so they adhere before chocolate hardens! Repeat this with each peppermint bar, until all are chocolate-dipped and decorated.

3. Let chocolate completely harden before serving. Keep any leftovers stored in an airtight container in refrigerator. Enjoy!

Recipe Notes

FYI NOTE: Depending on the variety of dark chocolate melts used, the total calorie count of each bar can vary quite a bit. I used Make n' Mold chocolate candy wafers (sold at Hobby Lobby), but most grocers (or hobby shops) have a variety of candy wafers, almond bark or dark chocolate chips, which can be used for chocolate coating for the bars. Each differing variety will produce a different total caloric count.

Nutrition Facts

Peppermint Patty Bars

Amount Per Serving (1 bar)

Calories 107 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 0.4g

Sodium 16mg1%

Potassium 1mg0%

Carbohydrates 17g6%

Fiber 0.3g1%

Sugar 17g19%

Protein 1g2%

Calcium 11mg1%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make festive, lime-flavored Christmas tree gumdrops for the holidays! Only use 4 ingredients (and small cookie cutter) to make these treats.

If you’re looking for a unique and fun treat to make for the holidays, how about checking out this recipe for Christmas tree gumdrops? If you have a small Christmas tree cookie cutter (or any favorite Christmas cookie cutter for that matter) and four simple ingredients, then you’re ready to roll!

The ingredients you’ll need for this recipe are unsweetened applesauce, granulated sugar, lime jello powder, and unflavored gelatin (like Knox). Basically- you will cook the ingredients, pour them into a greased baking pan, let cool completely until firm, then cut into shapes with the cookie cutter. It’s a fairly easy recipe that will yield about 20 Christmas tree gumdrops. You can get more out of the recipe if your cookie cutter is smaller then the 2″ one I use. Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Ready? GREASE That Pan!

The first thing you will need to do is generously coat a 9″ x 13″ baking pan with non-stick baking spray on the bottom and sides of the pan. This is a crucial step to ensure the candy mixture can be easily removed from the pan in one entire slab. Set the pan aside.

Cooking The Gelatin Mixture

Place applesauce, granulated sugar, lime jello powder, and unflavored gelatin in a large saucepan. Turn the heat to Medium, and stir to combine. Bring this mixture to a boil, continuing to stir constantly as it cooks. Once it comes to a boil, let the mixture cook for one full minute (still stirring!).

Remove the pan from the heat, and immediately pour the hot gelatin mixture into the prepared baking pan. Place the pan into the refrigerator, and refrigerate it until the gelatin is completely “set” in the pan. This typically will take about 2 hours or a bit more to set completely.

Getting The Gelatin Slab Out Of The Pan

Generously dust a large cutting board with additional granulated sugar. Now comes the FUN part! Once the gelatin mixture is firm and set up, it’s time to get it out of the pan in one piece.

Gently use a spatula to loosen the jello mixture from the sides of the pan. I also try to gently lift and go under the slab as much as possible, to loosen the gelatin from the pan. Be careful not to tear the gelatin, but loosen as much of it as possible before flipping the pan over.

Flip the pan over and turn out the gelatin in one piece onto the sugared board. If it has been loosened enough, it should easily come out of the pan onto the board. If you have trouble, don’t panic! Just flip it back over, continue loosening it with the spatula, and try again. Once on the cutting board, dust the top of the gelatin with more granulated sugar.

Cut Out The Christmas Trees

Use your cookie cutter (my tree cutter was about 2″ tall) and cut out as many Christmas tree gumdrops as possible from the gelatin. I get about 20 in total, with some small pieces left over (they taste good, too). The amount you get in total will obviously depend on the shape and size of the cookie cutter you are using. The smaller the cookie cutter, the more treats you will end up with!

Roll the edges of the trees with additional sugar so that bottom, top, and sides have a nice, light coating of sugar on them. Cut any leftover small end pieces into bites that can also be enjoyed. Once cut and sugared, let the gumdrops “dry” on the cutting board (or a piece of wax paper) for about an hour. This helps the treats dry out just a bit more before they are ready to be enjoyed.

Let Dry, Then Enjoy These Christmas Tree “Gumdrops”!

After the Christmas tree gumdrops have dried for an hour, they can be served! Place them on a platter, and let the kids dive in! To store, place any leftovers in an airtight container, separating any layers with waxed paper, so they don’t stick together.

The finished Christmas tree gumdrops are lime flavored, sweet, soft and chewy, and will be a memorable treat (especially for kids) during the holidays. Thanks so much for stopping by today, and I hope you’ll come back soon for more family-friendly recipes. Have a blessed day.

Looking For More HOLIDAY CANDY Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of holiday recipes you’ll love, including:

• Mom’s Old-Fashioned Fudge
• Chocolate Butterscotch Peanut Clusters
• Maple Cream Bon Bons
• Microwave Pecan Brittle

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From Chrysa, at: https://thriftyjinxy.com/homemade-st-patricks-day-gum-drops-recipe/

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Christmas Tree "Gumdrops"

Prep Time

30 mins

Cook Time

0 mins

Inactive Prep Time

3 hrs

Total Time

3 hrs 30 mins

 

Make festive, lime-flavored Christmas tree "gumdrops" for the holidays! Only use 4 ingredients (and small cookie cutter) to make these treats.

Category: Candy, Snack

Cuisine: American

Keyword: christmas tree gumdrops

Servings: 20 (or more)

Calories Per Serving: 129 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1½ cups unsweetened applesauce
• 2¼ cups granulated sugar
• 6 ounces Lime Jello (powder) (two 3 oz. boxes)
• 2 envelopes unflavored gelatin (like Knox)

Additional granulated sugar for dusting cutting board and gumdrops

US Customary - Metric

Instructions

1. Generously coat 9" x 13" baking pan with non-stick baking spray on bottom/sides. Set aside.

2. Place applesauce, sugar, lime jello powder, and unflavored gelatin in a large saucepan. Turn heat to Medium; stir to combine. Bring mixture to a boil, stirring constantly as it cooks. Let mixture boil for one minute (still stirring!).

3. Remove pan from heat; immediately pour hot gelatin into prepared baking pan. Refrigerate until gelatin is completely "set" (about 2 hours or so).

4. Generously dust large cutting board with sugar. Gently use spatula to loosen jello from sides of pan. Gently lift and slide spatula under jello as much as possible, to loosen it. Flip pan over and turn out gelatin in one piece onto sugared board. It should easily come out of the pan onto the board. If you have trouble, don't panic! Just flip it back over, continue loosening with spatula, and try again. Once on cutting board, lightly sprinkle top of jello with more sugar.

5. Use your cookie cutter to cut out as many trees as possible from gelatin. I get about 20 in total, with some small pieces left over (they taste good, too). Your yield will depend on shape/ size of cookie cutter you use. The smaller the cookie cutter, the more treats you'll end up with!

6. Roll edges of trees in sugar so that bottom, top, and sides have light sugar coating, Let trees "dry" on cutting board (or wax paper) for 1 hour. This helps them dry out a bit before serving. Place on platter, serve and enjoy!

7. Store any leftovers in an airtight container, separating layers with wax paper.

Nutrition Facts

Christmas Tree "Gumdrops"

Amount Per Serving (1 (1/20 of total))

Calories 129 Calories from Fat 1

% Daily Value*

Fat 0.1g0%

Saturated Fat 0.002g0%

Polyunsaturated Fat 0.003g

Monounsaturated Fat 0.001g

Sodium 42mg2%

Potassium 15mg0%

Carbohydrates 32g11%

Fiber 0.2g1%

Sugar 31g34%

Protein 1g2%

Vitamin A 5IU0%

Vitamin C 0.2mg0%

Calcium 2mg0%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make 3 dozen pieces of peanut butter fudge in 10 minutes, using only 4 ingredients! Delicious treat for the holidays or any time of year!

This recipe for peanut butter fudge is so easy to make in such a short time, you’re not going to believe it! I found the recipe a number of years ago in one of my cooking magazines, and wanted to share it with you today. If you enjoy peanut butter, then you’re probably going to love this sweet holiday treat.

The holidays can be somewhat challenging for some people, as they try to create a “memorable” Christmas season for those they love. Well, if you’re finding it hard to find time to make treats for neighbors, friends, family, teachers, co-workers, etc., may I suggest this recipe? It only takes 4 ingredients and 10 minutes prep to make 3 dozen pieces of fudge. Then you refrigerate it, and BOOM! Your yummy fudge is ready to cut and serve! That in my book is a winning recipe! Here’s how simple it is to make this delicious fudge.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Let’s Make Some Peanut Butter Fudge!

NOTE: BEFORE you begin, generously butter an 8″ x 8″ square baking dish (bottom and sides) and set it aside. You will need this dish ready to go once the fudge ingredients are melted!

Measure the granulated sugar and milk into a very large saucepan. You will need a large pan because you will be adding the other ingredients to this pan later! Stir to combine the milk and sugar, and bring the mixture to a boil on Medium heat, stirring often. Once the liquid begins boiling, let it boil for exactly 3 minutes, stirring constantly. 

Stir, Stir, Stir!

When done boiling, remove the pan from the heat and immediately stir in the creamy peanut butter and marshmallow creme. The mixture will be very thick! Keep on stirring and eventually you will have all the ingredients melted and combined. Trust me… just stir and stir, and in a couple minutes it will be fully blended!

Refrigerate The Fudge Until Set

Spread the peanut butter fudge evenly into the buttered 8″ x 8″ dish immediately after it is combined. The fudge will set up fairly quickly. Try to pat down the surface a bit, so there are no points sticking up.

Cover the fudge loosely and put it into the refrigerator to chill for 2-3 hours before cutting into portions. When the fudge is completely chilled and firmed up, slice it into 36 small pieces.

Who Wants A Piece Of Peanut Butter Fudge?

Transfer the cut pieces of peanut butter fudge to a serving plate and enjoy this delicious treat! Remember to keep all remaining pieces of fudge covered in the refrigerator! This is a yummy treat to give to friends or family for holidays or special occasions. It will be our little secret just how easy it was to make, okay? Wink, wink.

I hope you enjoy making (and eating) this peanut butter fudge! Thank you for stopping by today, and I hope you come back soon for more family-friendly recipes. Take care, may God bless you throughout this holiday season, and have a GREAT day!

Looking For More Recipes For HOLIDAY TREATS?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful recipes for holiday treats that you might want to check out, including:

• Mom’s Old-Fashioned Fudge
• Microwave Pecan Brittle
• Hot Cocoa Bombs
• Microwave Rocky Road Fudge

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: “Taste of Home’s Quick Cooking” magazine, Collector’s Edition, pages 29-30

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Peanut Butter Fudge

Prep Time

10 mins

Cook Time

0 mins

Inactive refrigeration time

3 hrs

Total Time

3 hrs 10 mins

 

Make 3 dozen pieces of peanut butter fudge in 10 minutes, using only 4 ingredients! Delicious treat for the holidays or any time of year!

Category: Candy, Desssert

Cuisine: American

Keyword: peanut butter fudge

Servings: 36 pieces

Calories Per Serving: 118 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 cups granulated sugar
• ½ cup milk
• 1⅓ cups creamy peanut butter don't use "all natural"
• 7 ounces marshmallow creme

US Customary - Metric

Instructions

1. Generously butter an 8" x 8" square baking dish (bottom and sides) and set aside. You will need this dish ready to go once the fudge ingredients are melted! 

2. Measure sugar and milk into very large saucepan. Stir to combine; bring to a boil on medium heat, stirring often. Once boiling, let boil for exactly 3 minutes, stirring constantly.

3. When done boiling, remove pan from heat. Immediately stir in peanut butter and marshmallow creme (mixture will be thick). Continue to stir until all ingredients have melted and are fully combined.

4. Spread fudge evenly into buttered 8" x 8" dish immediately after it is combined. Fudge will set up fairly quickly. Try to pat down the surface, so there are no points sticking up.

5. Cover dish loosely and put it into refrigerator to chill for about 2 hours before cutting. When fudge is chilled and firm, cut it into 36 small pieces. Serve and enjoy.

Nutrition Facts

Peanut Butter Fudge

Amount Per Serving (1 piece)

Calories 118 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 0.2mg0%

Sodium 42mg2%

Potassium 59mg2%

Carbohydrates 18g6%

Fiber 0.5g2%

Sugar 16g18%

Protein 2g4%

Vitamin A 6IU0%

Calcium 9mg1%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Microwave Pecan Brittle is a time-saving twist on a classic candy! This delicious, crunchy holiday treat is easy to make in 15 minutes, using a microwave!
Traditional peanut brittle gets an update and a time-saving twist in this simple recipe for Microwave Pecan Brittle! Yes… this buttery, crunchy candy is easy to make in 15 minutes, uses pecan halves instead of the customary Spanish or raw peanuts, and is made entirely IN THE MICROWAVE!

I grew up eating “traditionally made” peanut brittle every Christmas when my Mom would cook a large batch on our stovetop.  The process was a bit complicated, and involved using a candy thermometer, cooking the “syrup” portion to exactly the right temperature, and actually took a while to make.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Who Knew You Could Make Microwave Pecan Brittle In A MICROWAVE?

When I saw this MICROWAVE time-saving recipe online from Chris Scheuer of The Café Sucré Farine a couple of months ago, I KNEW I wanted to try it (if you’ve never visited her blog, I highly recommend it)!

We were starting a complete kitchen remodel the first week in November, and I knew I wanted to make some Christmas goodies ahead of time so we could have some goodies to enjoy over the holidays or for gift-giving, even though we wouldn’t have any major appliances (or a kitchen, for that matter) during Thanksgiving OR Christmas.

Well, as I write this post, it’s almost Christmas, and we are in the final days of our remodel. It looks like I will have a working kitchen the second week of January! It’s been nice to pull this pecan brittle out of our freezer (yes, I froze it back in October) and thoroughly enjoy it! I am happy to report that this microwave pecan brittle recipe is wonderful… easy to prepare, and quite delicious! Here’s how to make it!

How To Make Microwave Pecan Brittle

Cover a large cookie sheet with foil, making sure to leave an overhang of foil on all sides. Give the foil on the baking sheet a very generous spray of non-stick cooking spray.

Place the pan in a preheated 350 degree oven while you make the candy. This is done to make sure pan is really warm when you pour in the hot liquid mixture later on. A warm pan helps the pecan brittle to thin out and spread a bit easier.

Spray a 2 qt. microwave-safe baking dish AND a heat-resistant spatula with non-stick cooking spray. Measure the sugar and corn syrup into the baking dish. Stir until this mixture is fully combined and thick. Put the dish in the microwave.

Cook The Brittle In Steps

Cook mixture using HIGH power for 3½ minutes. As you can see from the photos, the mixture will be very hot, bubbly and light in color when done. Remove from microwave carefully – it is HOT!

Stir in the pecan halves, then place dish back into microwave.  Cook mixture on HIGH power for an additional 3 minutes. Remove dish from microwave carefully (the color will be slighter darker).

Immediately add butter and the vanilla extract to the hot candy mixture. Stir the candy very well to combine all ingredients. Put the dish back in the microwave (last time). Cook on HIGH power for 1 minute.

Note: Since microwaves sometimes have different wattage levels, keep an eye on the color of the candy during the third microwaving. You may need to cook it an additional minute or so to achieve a medium brown color.

What To Do When Done Microwaving The Pecan Brittle

Remove the dish from microwave very carefully. It is HOT. Sprinkle the baking soda over the top of the candy mixture. Stir only until the baking soda has been mixed in. The candy will get foamy, rise up a bit in the dish, and turn from a slightly amber color to a more caramel color.

Pour The Microwave Pecan Brittle Onto Warm Foil-Lined Baking Pan

Immediately (and carefully- use those hot pads!) pour the hot liquid candy onto your warm foil-lined baking sheet, covering as much of the foil as you can. Use a sprayed, heat-resistant spatula to spread the candy out as much as possible on the sheet.

When you spread it out, you might have some holes or uneven areas appear in the candy… don’t worry about that, cause you will bust it up into pieces later! You really cannot mess this up, no matter how hard you may try!

Break Up The Brittle Once Totally Cooled

Once the brittle has cooled down completely, all you will need to do is lift the foil right off of the baking sheet using the overhanging pieces of foil, lift the candy right off the foil and break it up into small serving sized pieces! It’s EASY!

The microwave pecan brittle is ready to serve once it is broken up into pieces. Store the leftovers in an airtight sealed container. NOTE: I placed mine into a freezer storage bag and froze the candy for two months, due to our remodel. When I took it out of the freezer and let it thaw out, the candy tasted just as marvelous as the first day I made it! Yay!

I found this quick (and new to me) method for making microwave pecan brittle to be so easy, and the results taste fabulous! What a wonderful hostess gift this homemade pecan brittle would be, wrapped up in a cute decorated bag or container! Have a blessed Christmas and Hannukah, friends! Hope you will cherish and appreciate every minute of time spent with those you love!

Sure hope you will give this yummy Christmas treat a try. Your family and friends will LOVE it! Be sure to check out ALL my recipes in the Recipe Index, located at the top of the page. Have a great day.

You Might Also Enjoy These Other Holiday Treats

Candied Orange, Cinnamon & Clove Spiced Pecans
Chocolate Butterscotch Peanut Clusters
Cranberry Cashew Clusters
Microwave Rocky Road Fudge
Mom’s Refrigerator Fruitcake (it’s not THAT kind of fruitcake!)

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Recipe Source: https://thecafesucrefarine.com/15-minute-microwave-pecan-brittle/

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Microwave Pecan Brittle

Prep Time

7 mins

Cook Time

8 mins

Total Time

15 mins

 

Microwave Pecan Brittle is a time-saving twist on a classic candy! This delicious, crunchy holiday treat is easy to make in 15 minutes, using a microwave!

Category: Candy

Cuisine: American

Keyword: microwave pecan brittle

Servings: 30 pieces (approx.)

Calories Per Serving: 74 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• Non-stick cooking spray
• 1 cup granulated sugar
• 1/2 cup corn syrup (light)
• 1¼ cups pecan halves
• 1 Tablespoon butter
• 1 teaspoon vanilla
• 1 teaspoon baking soda

US Customary - Metric

Instructions

1. Cover a large cookie sheet with foil, making sure to leave an overhang on all sides. Give the foil a very generous spraying with non-stick spray. Place pan in a preheated 350 degree oven while you make the candy (this is done to make sure pan is really warm when you pour in the hot liquid candy mixture later on. Warm pan helps brittle to thin out and spread out a bit easier.)
2. Spray a 2 qt. baking dish AND a heat-resistant spatula with non-stick cooking spray. Mix granulated sugar and corn syrup until fully combined and thick. Put dish in microwave. Cook mixture using HIGH power for 3½ minutes. The mixture will be very hot and light in color when done. Remove from microwave carefully - it is HOT!
3. Stir in the pecan halves, then place dish back into microwave. Cook mixture on HIGH power for an additional 3 minutes. Remove dish from microwave carefully (the color will be a slighter darker).
4. Immediately add butter and vanilla extract. Stir very well to combine all ingredients. Put the dish back in microwave (last time). Cook on HIGH power for 1 minute. NOTE: Since microwaves sometimes have different watt levels, keep an eye on the color of the candy during the third microwaving. You may need to cook it an additional minute or so to achieve a medium brown color.
5. Remove dish from microwave. Sprinkle baking soda over the top of the candy mixture. Stir only until the baking soda has been mixed in. The candy will get foamy, rise up a bit in the dish, and turn from a slightly amber color to a caramel color.
6. Immediately (and very carefully) pour the hot liquid onto your warm foil-lined baking sheet. Use your non-stick sprayed, heat-resistant spatula to spread the candy out as much as possible on the sheet. When you spread it out, you might see some holes or uneven areas... don't worry about that, cause you will bust it up later!
7. Once the brittle has cooled down completely, all you need to do is lift the foil right out of the pan, then grab that candy, lifting it off the foil, and break it all up into small pieces!

Nutrition Facts

Microwave Pecan Brittle

Amount Per Serving (1 piece)

Calories 74 Calories from Fat 27

% Daily Value*

Fat 3g5%

Cholesterol 1mg0%

Sodium 43mg2%

Potassium 16mg0%

Carbohydrates 11g4%

Sugar 11g12%

Vitamin A 15IU0%

Vitamin C 0.1mg0%

Calcium 4mg0%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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You’re gonna love this delicious Microwave Rocky Road Fudge, with creamy chocolate, miniature marshmallows and crunchy pecans! Guess what? This Christmas “candy” only takes 5 minutes to prepare in the microwave!
I’ve been making my Mom’s Old-Fashioned Fudge each Christmas for almost 40 years now. It’s my all-time favorite recipe for homemade “traditional” fudge. It is soooo good!

I recently found a recipe for microwave rocky road fudge that is absolutely PERFECT to make when you don’t have a lot of time and want to whip up a QUICK, tasty Christmas surprise for family or friends. That’s most of us during this busy season, right?

The recipe for microwave rocky road fudge was in an old cookbook I had in my cookbook collection. This recipe caught my attention because it’s made IN THE MICROWAVE, and the entire batch is ready for the refrigerator in under 5 minutes! Whoa!  Talk about FAST!  So I decided to try it, and was really happy with the results!  Here’s how easy it is to make microwave rocky road fudge:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How to Make Microwave Rocky Road Fudge

Line an 8×8 square pan with aluminum foil, leaving an overhang on the sides.  The foil overhang will be used to easily lift out the fudge from the pan later. Coat the bottom and sides of the pan with non-stick cooking spray. Set the dish aside.

Place sifted powdered sugar, butter, milk, cocoa and salt into a large microwave-safe bowl. Microwave this mixture for 2 to 2½ minutes on HIGH power (100%) until butter has melted.

Remove the bowl from the microwave, and stir or whisk the ingredients, to combine. The mixture will need to be smooth.

Immediately add the chopped pecans, miniature marshmallows and vanilla extract. Stir this mixture well, until all ingredients are blended together.

Let It Chill!

Pour the fudge mixture into the prepared 8×8 pan, and spread the fudge evenly in pan. Place the microwave rocky road fudge in the refrigerator and let it chill for 1 hour, or until it firms up. Once fudge has firmed up, lift it out of pan using the extended edges of foil. The foil overhang will help you lift the entire block of fudge up and out of the dish. 

Helpful Tip For Cutting Microwave Rocky Road Fudge

Cut fudge into 1 inch square pieces, using either a pizza cutter or a very sharp knife. Note: The pan I used had rounded corners. If you want straight corners on the outside edge pieces, make sure to use a square edged dish.

And just as quick as that… you’ve made homemade microwave rocky road fudge!  Even if you are experiencing the “busy-ness” of the season, you can probably still find a few minutes to make this yummy Christmas candy!

Interested In More Recipes For Christmas Goodies?

Speaking of Christmas goodies, you might want to try Chocolate-Dipped Coconut Macaroons, Mom’s Refrigerator Fruitcake (NO-it’s not THAT kind of fruitcake), Sprinkle Bars or Gingerbread Muffins!

You might also like Snowball Cookies, Chocolate Dipped Shortbread Cookies, Pecan Pie Truffles, Microwave Pecan Brittle, Coconut Candied Cashews, Tex Mex Party Nuts, or Candied Citrus Peels! These and other Christmas treats can be found in the Recipe Index at the top of the page. All are wonderful for gift-giving during the most wonderful time of the year!

Microwave Rocky Road Fudge Is Perfect For Gift Giving!

What a delicious gift a plate of homemade fudge is for your family or a friend during the holidays. Shhh… they don’t have to know it only took you a few minutes to make! Make sure to keep microwave rocky road fudge stored in a covered airtight container in the refrigerator. Enjoy this decadent, quick and easy holiday treat!

I hope you enjoy this wonderful season.  It’s my favorite time of the year, and I am thankful it has deep meaning for me personally. It has great meaning, because it reminds me how deeply loved I am by the One whose birth we celebrate… Jesus, who has completely changed my life forever!

Have a wonderful day, full of love, laughter, and great JOY!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: The cookbook “Quick Gifts of Good Taste”, Published 1994, Leisure Arts, Inc., page 45.

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Microwave Rocky Road Fudge

Prep Time

5 mins

Cook Time

2 mins

Total Time

7 mins

 

You'll love this easy, creamy microwave rocky road fudge, with marshmallows and pecans! Best part? It only takes 5 minutes to make this treat with a microwave!

Category: Christmas Goodies

Cuisine: American

Keyword: microwave rocky road fudge

Servings: 30 pieces (approx. 1½ pounds

Calories Per Serving: 115 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 4½ cups sifted confectioners sugar (powdered sugar)
• 1/2 cup butter (or margarine)
• 1/4 cup milk
• 1/3 cup cocoa powder (unsweetened)
• 1/4 teaspoon salt
• 1/2 cup chopped pecans (or walnuts)
• 1/2 cup miniature marshmallows
• 1 teaspoon vanilla extract

US Customary - Metric

Instructions

1. Line an 8x8 square pan with aluminum foil, leaving an overhang on the sides. Coat bottom and sides of pan with non-stick cooking spray. Set aside.
2. Place sifted powdered sugar, butter, milk, cocoa and salt in a large microwave-safe bowl. Microwave this mixture for 2 to 2½ minutes on HIGH power (100%) until butter has melted. Remove from microwave, and stir to combine.
3. Immediately add chopped pecans, miniature marshmallows and the vanilla extract. Stir mixture well, until all ingredients are blended together. Pour fudge mixture into the prepared 8x8 pan, and spread fudge to cover. Place fudge in refrigerator and chill for 1 hour, or until it firms up.
4. Once fudge has firmed up, lift it out of pan using the extended edges of foil. Cut fudge into 1 inch square pieces. Store fudge in covered airtight container in refrigerator. Enjoy!

Nutrition Facts

Microwave Rocky Road Fudge

Amount Per Serving (1 piece)

Calories 115 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 8mg3%

Sodium 48mg2%

Potassium 24mg1%

Carbohydrates 19g6%

Sugar 18g20%

Vitamin A 100IU2%

Calcium 6mg1%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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Make these yummy Fall or Halloween themed Peanut Butter Rice Krispie Pumpkins in only 20 minutes! Kids will love making these easy treats!

Fall is in the air… time to decorate pumpkins! How about making some EASY, cute and tasty Peanut Butter Rice Krispie Pumpkins in about 20 minutes?

I found a recipe on Pinterest for these cute little pumpkins and knew I had to make them! Looking at them, I thought they were the perfect Fall treat.

I love the original Rice Krispy treats, so a peanut butter flavored one that LOOKED like a cute little Halloween pumpkin- yes, please! They were incredibly EASY to make, taste delicious, and you really can’t mess them up!

Scroll Down For A Printable Recipe Cad At the Bottom Of The Page

How To Make These Pumpkin Rice Krispie Treats

Place peanut butter and butter in a medium sized saucepan. Heat on medium heat for 3 minutes, stirring occasionally with wooden spoon (use wooden spoon because mixture won’t stick to it as much).

Add marshmallows and the food coloring. Stir until the marshmallows have completely melted and mixture is smooth and sticky.

Remove pan from heat; stir in the Rice Krispy cereal. Stir very well with wooden spoon (put some muscle into it!), until completely mixed together and mixture is orange in color.

Forming The Peanut Butter Rice Krispie Pumpkins

Using wax paper (or powder free latex gloves), scoop out rice krispie mixture (just “guesstimate” – you need to get 12 pumpkins out of the mixture!).

Roll each portion into a round little ball. Immediately push a tootsie roll midgee into the top of “pumpkin” to act as the stem. TIP: Having 12 tootsie rolls unwrapped before beginning makes it so much faster!

Place pumpkin onto wax paper to cool. Later, once the tootsie roll has warmed a bit from the hot Rice Krispy mixture, you can bend it a little to make a more realistic looking “stem”. Repeat process until you have made 12 pumpkins.

Time To Decorate!

Once the peanut butter rice krispie pumpkins have cooled completely, decorate them any way you wish with frosting, candy eyes, or leave them just the way they are! I used a toothpick to apply the frosting.

These Fall-themed peanut butter rice krispie pumpkins are a whimsical way to celebrate the season!  They are delicious, and what could be more fun than to decorate a peanut butter flavored rice krispie treat pumpkin?! 

All ages will love these cute treats. Sure hope you enjoy making them and gobbling them up! Thanks for stopping by, and please come back again soon for more family-friendly recipes.

Looking For More FALL-INSPIRED Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have several Fall-inspired recipes you might enjoy, including:

• Caramel Apple Cider
• English Muffin Mummy Pizzas
• Frosted Pumpkin Bars
• Hot Spiced Apple Cider

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: https://www.savoryexperiments.com/peanut-butter-rice-krispie-treat-pumpkins/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Peanut Butter Rice Krispie Pumpkins

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

 

Make these yummy Fall or Halloween themed Peanut Butter Rice Krispie Pumpkin Treats in only 20 minutes!

Category: Snack

Cuisine: American

Keyword: rice krispie pumpkins

Servings: 12 pumpkins

Calories Per Serving: 279 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 6 cups Rice Krispies cereal
• 3 Tablespoons butter
• 1 package (10 ounces) mini-marshmallows
• 1/2 cup creamy peanut butter
• 13 drops red food coloring
• 5 drops yellow food coloring
• 12 Tootsie Roll Midgees
• Optional- Prepared frosting for decorating (I used 1 cup powdered sugar, several drops of water and black food coloring-mixed them together to form a fairly thick frosting that wouldn't run)

US Customary - Metric

Instructions

1. Place peanut butter and butter in a medium sized saucepan. Heat on medium heat for 3 minutes, stirring occasionally with wooden spoon (use wooden spoon because mixture won't stick as much).
2. Add marshmallows and the food coloring. Stir until the marshmallows have completely melted and mixture is smooth and sticky.
3. Remove pan from heat; stir in the Rice Krispies. Stir very well with wooden spoon (put some muscle into it!), until completely mixed together and mixture is orange in color.
4. Using wax paper (or powder free latex gloves), scoop out rice krispie mixture (just guesstimate-you need to get 12 pumpkins out of the mixture!). Roll each portion into a round little ball. Immediately push a tootsie roll midgee into the top of "pumpkin" to act as the stem. Place pumpkin onto wax paper to cool. Later, once the tootsie roll has warmed a bit from the hot rice krispie mixture, you can bend it a little to make a more realistic looking "stem".
5. Repeat process until you have made 12 pumpkins. Once pumpkins have cooled completely, decorate them any way you wish with frosting, or leave them just the way they are! (I used a toothpick to apply the frosting). Enjoy!

Nutrition Facts

Peanut Butter Rice Krispie Pumpkins

Amount Per Serving (1 pumpkin)

Calories 279 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Cholesterol 7mg2%

Sodium 167mg7%

Potassium 87mg2%

Carbohydrates 43g14%

Sugar 25g28%

Protein 4g8%

Vitamin A 1020IU20%

Vitamin C 8.8mg11%

Calcium 5mg1%

Iron 4.5mg25%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

So, let’s just say this right off the bat… I don’t like “traditional” fruitcake. You know – the “door-stopper” kind, the unfortunate victim of many jokes.  My Mom’s Refrigerator Fruitcake is not that kind of fruitcake.  THIS fruitcake is chewy and tastes more like candy. Amen.
When I thought about what to name this post, I thought long and hard about calling it “fruitcake”, because many people despise fruitcake. My mom has been calling it fruitcake for as long as I can remember… BUT it tastes like candy!

Mom’s refrigerator fruitcake is chewy, and yes, it has bits of cherries, pineapple and raisins in it, but it also has marshmallows, butter, pecans and graham cracker crumbs. It is dense, chewy and AMAZING…and most importantly, is not baked, and tastes NOTHING like that other stuff. Oh yeah- it’s gorgeous, also (like stained glass)! If you can melt butter, chop things, and know how to stir, YOU can make this recipe!

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

Here’s How To Make Mom’s Refrigerator Fruitcake

You will need candied cherries (red and green), plus some candied pineapple. These are sold in most grocery stores around the holidays. The containers look like this:

Chop up the red and green cherries, most of the pineapple and some pecans. Make sure to set aside a few red and green cherries (whole) to use for garnishing fruitcake later. Add the chopped fruit and pecans, along with raisins to a large bowl. Set it aside, and then admire it’s beauty!

Pulverize the graham crackers into very fine crumbs. I used a food processor, but you can put them in re-sealable bag and use a rolling pin to crush them, as well. Just think of it as cooking therapy!  Set the graham cracker crumbs aside.

Get The Loaf Pans Prepared

Wrap 4 miniature loaf pans with aluminum foil. Note: My mom has always used empty juice cans to mold the fruitcake loaves (both ends removed, heavily buttered inside). I use aluminum foil covered mini-loaf pans.

Melt butter and really coat the inside surface of the foil (bottom AND sides). Cover it really well (to help prevent sticking). You will thank me. If using empty juice cans, no need to melt butter… just thoroughly coat entire inside of juice can with it. Set aside.

Making The Fruitcake

To make the fruitcake, melt 2 cubes (1 cup) of butter in a large, heavy bottomed stock pot.

Once butter has melted, add a 16 ounce bag of marshmallows, and cook on medium low, stirring frequently until melted.

Time To Add In All The GOOD Stuff!

When the marshmallows have fully melted, remove the pan from the heat. Add the candied fruit, nuts and raisins. Stir well to fully combine. This mixture WILL be thick. Just keep on stirring…

Now add the graham cracker crumbs, and stir well. Now it will be REALLY thick. Mix until totally combined!

It should look like this once your arms have gotten a great workout from stirring it up! All the ingredients should be combined, and Mom’s refrigerator fruitcake mixture will be THICK.

Divide The Fruitcake Mixture Into Prepared Loaf Pans

Divide the mixture evenly between containers while mixture is still warm. Pack it into the molds tightly to help shape the loaves. I find it really helpful to butter my fingers to help pack it in. Cover Mom’s refrigerator fruitcake with plastic wrap, and refrigerate at least 12 hours or overnight, to solidify the loaves.

Decorate And Serve Mom’s Refrigerator Fruitcake

After refrigerating, carefully pull the fruitcake out of the pans and remove the foil. Mom’s refrigerator fruitcake should look like the fruitcake shown in the photo below. It will be a solid loaf.

Garnish each loaf with cherry halves like this, shown in the photo below. To serve, use a sharp knife to cut the fruitcake into thin slices. Yum! It is so good! Store Mom’s refrigerator fruitcake wrapped tightly in plastic wrap, in the refrigerator.

I really hope you will consider making this delicious Christmas “fruitcake”. I think you will be pleasantly surprised at just how GOOD it is and how much NOT LIKE FRUITCAKE it really is! Mom’s refrigerator fruitcake makes wonderful gifts for friends, as well. Merry Christmas!

Thank you for stopping by, and I hope you will come back again soon. Take care, and have a wonderful day!

Looking For More “Christmas Goodie” Recipes?

You can find all of my Christmas goodies in the Recipe Index, located at the top of the page. I have a LOT you will enjoy, including:

• Sprinkle Bars
• Holiday Spritz Cookies
• Chocolate Orange Truffles
• Microwave Pecan Brittle

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: My Mom (she’s been making this for over 50 years… have NO IDEA where she got this recipe!)

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Mom's Refrigerator Fruitcake (it's not THAT kind of fruitcake!)

Prep Time

30 mins

Cook Time

0 mins

Total Time

30 mins

 

Refrigerated, non-baked, non-traditional fruitcake, with pecans, cherries, pineapple, marshmallows, and graham crackers. This is more like CANDY!

Category: Dessert

Cuisine: American

Keyword: refrigerator fruitcake

Servings: 24 4 mini-loaves total

Calories Per Serving: 363 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 (8 oz.) container red candied cherries (chopped-but save a few whole ones for garnish)
• 1 (8 oz.) container green candied cherries (chopped-but save a few whole ones for garnish)
• 1 (8 oz.) container candied pineapple, chopped
• 16 ounce bag mini marshmallows (or 48 large marshmallows)
• 1 cup raisins
• 1 1/2 cups chopped pecans (or walnuts)
• 2 cubes butter (one cup total)
• graham crackers (3 "sleeves" of graham crackers-1 pound)
• Additional butter for "greasing" loaf pans.

US Customary - Metric

Instructions

1. Have all ingredients chopped, crushed, etc. before beginning recipe. Line loaf pans with aluminum foil (completely cover bottom and sides). Butter the bottom and side of each foil covered loaf pan with butter. Do not skimp on this part. A well buttered loaf pan will help the foil to NOT stick to the fruitcake at the end when ready to remove it! Set aside pans and prepped ingredients.
2. Melt 2 cubes butter in a large heavy bottomed saucepan.
3. Add marshmallows; continue heating (and stirring) on medium low heat until marshmallows are fully melted. Remove from heat.
4. Add red and green cherries, pineapple, raisins, and nuts. Stir well.
5. Add graham cracker crumbs. Stir really well, until all ingredients are fully combined (mixture will be very thick).
6. Divide the mixture evenly (while still warm) into 4 prepared mini-loaf pans. Butter your fingers, press down and tightly compact the mixture into the loaf pan. When done (and mixture is tightly packed into pans), cover the pans with plastic wrap, and refrigerate for at least 12 hours. When done, remove each loaf from pan. Carefully remove aluminum foil. Garnish top of each fruitcake with half a red cherry and two halves green cherries.
7. Slice with sharp knife into thin slices, serve and enjoy! Store fruitcakes in plastic wrap (in the refrigerator).

Recipe Notes

Each mini loaf = 6 slices. Prep time does NOT include 12 hours refrigeration necessary to solidify and firm up the fruitcake! 
If using juice cans as forms for fruitcake, butter insides very well with softened butter. No aluminum foil necessary!

Nutrition Facts

Mom's Refrigerator Fruitcake (it's not THAT kind of fruitcake!)

Amount Per Serving (1 slice)

Calories 363 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 5g31%

Cholesterol 20mg7%

Sodium 208mg9%

Potassium 113mg3%

Carbohydrates 57g19%

Fiber 2g8%

Sugar 31g34%

Protein 2g4%

Vitamin A 240IU5%

Vitamin C 1.7mg2%

Calcium 29mg3%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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