Recipe

White Chocolate Snowflakes

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Recipe
3 Questions

Photo by Sarah Shatz

Chef
merrill's Notes: 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...
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.

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Makes about 40 snowflakes

1 pound white chocolate, chopped Ask a question about this ingredient

2 1/2 cups Rice Krispies Ask a question about this ingredient

1 cup salted roasted peanuts Ask a question about this ingredient

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.
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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.
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12 Comments on White Chocolate Snowflakes

Kitchen Composure added 4 months ago

I love this recipe. I modified it slightly and used a high quality white chocolate chip rather than plain white chocolate. With the white chocolate chips I don't have to worry about the cookies getting gooey at room temp: http://foodhelp.wordpress.com/2012/01/14/simple-crispy-cookies/

Thanks so much for sharing!

annalea added 5 months ago

I made these last night and added a bit of coconut too - amazing and so simple. I'm also going to try a dark chocolate variation.

Merrill is a co-founder of food52.

added 5 months ago

The coconut is a great idea!

Jessica Edelman added 4 months ago

Sweetened or unsweetened coconut? And how much??? Sounds amazing!!

The Spiced Life added 5 months ago

YES! The texture was perfect also.

The Spiced Life added 5 months ago

I made 2 batches of these today, first with milk chocolate and roasted and salted macadamia nuts (OMG good) and then with Valrhona chocolate pearls (chocolate covered puffed rice), roasted salted macadamia nuts and white chocolate (also very good but definitely sweet). I'll be curious to see how long they actually stick around! I'm guessing not long. Was very easy.

Merrill is a co-founder of food52.

added 5 months ago

Wow, that second version sounds amazing! Glad you liked them.

Stephanie Leonard added 6 months ago

yum

Stephanie Leonard added 6 months ago

i don't see whats it apost to be

Bluejade added about 1 year ago

Easy! They looked like rice krispie treats while cooking, but don't be fooled because the white chocolate sets up differently. We added crushed candy canes. Next time, I might add crushed pretzels for the non-peanut crowd. I also think slightly chopping up the nuts would be better to disseminate them better throughout the clusters. These should definitely be teaspoon size -- as they're rich, but tasty and fun.