This Jolly Christmas Candy is the stuff of legend. You know that classic treat that always seems to appear in festive tins during the holidays? This is our homemade version. It’s a simple, no-bake confection made with a base of chocolate and peanut butter, loaded with crunchy peanuts and mini marshmallows, and then chilled until it’s perfectly sliceable. It’s a nostalgic candy that’s guaranteed to make your kitchen smell like a holiday celebration. And the best part? It takes just minutes to whip up.
Why You’ll Love This
Why spend a fortune on store-bought boxes when you can make something so much more delicious and heartfelt at home? This recipe is the perfect partner for your busy holiday schedule. It requires zero fancy equipment and comes together in about 15 minutes of active time. It’s also a fantastic activity to do with little helpers—my nieces love stirring in the marshmallows and getting a sneak taste. The sweet, salty, and crunchy texture combination is just divine. So good.
Ingredients
- 1 cup semi-sweet chocolate chips: For that rich, classic chocolate flavor.
- 1 cup butterscotch chips: Adds a unique, buttery sweetness that defines this candy.
- 3/4 cup creamy peanut butter: Acts as the binder and gives a creamy, salty boost.
- 2 cups mini marshmallows: Provides those soft, pillowy bites everyone loves.
- 1 cup dry-roasted peanuts: Brings the essential crunch to the party.
Step by Step Method
- Prepare an 8×8 inch baking dish by lining it with parchment paper, leaving some overhang on the sides for easy removal later. A little spritz of cooking spray helps the paper stay put.
- In a large, microwave-safe bowl, combine the chocolate chips, butterscotch chips, and peanut butter. Microwave on high in 30-second bursts, stirring well after each interval, until the mixture is completely smooth and melted. This usually takes about 90 seconds total.
- Let the melted mixture cool for about 5 minutes. This is a crucial step! If it’s too hot, it will melt the marshmallows when you stir them in.
- Once slightly cooled, gently fold in the mini marshmallows and dry-roasted peanuts until everything is evenly coated in the chocolate-peanut butter goodness.
- Transfer the mixture to your prepared pan, spreading it out into an even layer. Use the back of a spoon or a spatula to press it down firmly.
- Pop the pan into the refrigerator and let it chill for at least 2 hours, or until the candy is completely firm and set.
- Once set, use the parchment paper to lift the entire slab of candy out of the pan. Place it on a cutting board and slice it into 1-inch squares with a sharp knife.
Equipment Needed
- 8×8 inch baking dish
- Parchment paper
- Large microwave-safe bowl
- Spatula
- Measuring cups
Creative Variations
This is one of those fantastic Christmas candy recipes that welcomes your own personal touch. For a different crunch, swap the peanuts for pretzel pieces or rice cereal. If you’re feeling extra festive, fold in some holiday sprinkles or crushed candy canes right before chilling. Not a fan of peanut butter? SunButter works wonderfully as a nut-free alternative. And honestly, if you’re a dark chocolate fan, go ahead and use all chocolate chips instead of the butterscotch—it’ll still be absolutely delicious.
Serving Ideas & Pairings
This candy is a star all on its own, piled high on a festive platter for your holiday festival. But it also makes a wonderful homemade gift. Tuck a few pieces into a clear cellophane bag, tie it with a ribbon, and you’ve got a present that truly comes from the heart. It pairs beautifully with a cold glass of milk for the kids or a hot mug of coffee for the adults after a big holiday meal.
Storage Tips
Because this candy is no-bake, it’s best kept chilled. Store your squares in an airtight container in the refrigerator, where they’ll stay fresh and firm for up to two weeks. You can also freeze them for longer storage—just layer them between sheets of parchment paper in a freezer-safe container for up to 3 months. Let them thaw for a few minutes at room temperature before serving.
Doneness Test
The doneness test here is all about texture. After its chilling time, the candy should be completely firm to the touch. When you press the center with your finger, it shouldn’t give or feel soft. When you slice into it, you should get clean cuts without any stickiness or drag from the knife.
FAQs
- Can I use natural peanut butter? I don’t recommend it for this particular Christmas candy. Natural peanut butter tends to be more oily and can make the final texture too soft and greasy. Stick with a standard creamy peanut butter like Jif or Skippy for the best results.
- My candy turned out too hard to cut. What happened? This usually means the chocolate mixture was overheated. If chocolate gets too hot, it can seize or become overly hard when it sets. Next time, stick to the 30-second microwave intervals and stop as soon as it’s smooth.
- Can I make this without a microwave? Absolutely! You can melt the chocolate, butterscotch, and peanut butter together in a heatproof bowl set over a saucepan of gently simmering water. Just make sure the bottom of the bowl doesn’t touch the water, and stir until everything is melted and combined.
- What other add-ins work well? Get creative with your homemade treats! Dried cranberries, white chocolate chips, or even a handful of toasted coconut would be delightful additions to this versatile base.