Addictive Melt Aways

Drop-spoon candy that comes together in one bowl. White chocolate and peanut butter melt into a creamy base, then crispy rice cereal, peanuts, and mini marshmallows go in for crunch, salt, and chew in every bite.

The melting trick is the low oven, not the stovetop. White chocolate scorches above 110°F (43°C) and seizes if it gets a hint of moisture, so a slow, even 200°F (95°C) oven keeps everything smooth. The peanut butter melts alongside and integrates into the chocolate without separating.

Timing the marshmallows matters. Add them while the mix is still warm and they puff and dissolve into goo. Wait until the chocolate has cooled to barely warm, then fold them in last. They’ll stay intact and give that pillowy chew when you bite into the finished candy.

Pro Tips

• Use real white chocolate (cocoa butter on the label), not white candy coating. The flavor is dramatically better.
• Stir often during melting and check at the 5-minute mark. White chocolate burns quickly once it crosses the line.
• Use unsalted peanuts as written. Salted peanuts plus peanut butter can push the salt level too high.
• Drop the spoonfuls onto waxed paper or parchment, not bare counter. Once set, the candy lifts off cleanly.

Variations

• Use milk chocolate or semi-sweet chips instead of white for a darker version.
• Swap almond butter for peanut butter and slivered almonds for the peanuts.
• Stir in dried cranberries or chopped maraschino cherries for a sweet-tart twist.