Estimated reading time: 3 minutes
Christmas Rice Krispie Squares Fudge was created because I wanted a new treat to share with friends and family.
Mixing two popular treats was something I’d never thought of doing, and it works.
Christmas baking began last week in the CBB house, and we always added one recipe that nobody had tried before.
White Chocolate Gumdrop Rice Krispie Fudge is an easy Christmas recipe you can make and freeze ahead of the holidays.
Let me show you how I made this no-bake Christmas Rice Krispie Fudge recipe.
How To Make Christmas Rice Krispie Squares Fudge
Recently, I purchased a bag of classic gumdrops on Amazon for my Christmas gumdrop cookies.
Since I had so many gumdrops left over, I decided to add them to this recipe for a chewy texture and color.
Magically, all of these ingredients worked together, and we love our new Christmas recipe.
With only six ingredients plus a tin foil baking pan, the cost for this recipe is budget-friendly.
I bought the tin baking pan at the Dollar store in a package of four for $1.25.
Ingredients
Below are the ingredients I used to invent an easy Christmas fudge.
- 4 cups of Rice Krispies Cereal
- 1 can of Condensed Milk
- 200g of White Chocolate Chips (1 bag)
- Mini Marshmallows (454g) or 10oz 40 large marshmallows
- 1 1/2 cups of Baking Gums or jujubes
- 2 tablespoons of butter
Instructions
I immediately sensed my creation with a recipe for marshmallow treats and fudge.
- Add one can of condensed milk over medium heat in a large pot and stir until it bubbles.
- Empty the bag of white chocolate chips and stir until they are fully melted.
- Add the butter and marshmallows and stir until combined.
- Add the jujubes and quickly fold them into the mixture in the pot.
- Stir 4 cups of Rice Krispies into the mixture until combined
- Pour into a square foil baking pan and gently pat it down with the bottom of a cup.
- Cover and refrigerate overnight.
- Cut the corners of the foil tray and fold them down.
- Using a large knife, cut the fudge into 24 small squares.
When finished, the Rice Krispie Squares Fudge is chewy with a white chocolate fudgy base.
Keep refrigerated until ready to serve, or freeze for up to three months in your freezer.
I hope you enjoy and add my new Christmas treat to your traditional holiday recipes box.
Thanks for stopping by,
Mr. CBB
Mexican Taco Cauliflower Rice Stir-Fry
This Mexican Taco Cauliflower Rice Stir-Fry is delicious and perfect when you want that one-bowl meal made in 30 minutes or less.
Ingredients
- 1lb ground beef
- 1 cup beef bone broth
- 1/2 cup sliced green manzanilla olives (optional)
- 1/2 cauliflower riced or chopped (265 grams) 1/2 pound
- 1 tbsp tomato paste
- 1/2 cup extra virgin olive oil
- 1 tsp pink Himalayan salt
- 1 tsp fresh ground black pepper
- 1 chopped spring onion
- 1 medium tomato chopped
- 1 cup salsa
- 2 cloves garlic minced
- 1 tbsp lemon juice
- 2 bay leafs
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp oregano
Instructions
- In a large skillet, brown your minced beef, drain it, and set aside.
- Add your broth, tomato paste, lemon juice, olives, salsa, bay leaf, paprika, cumin, chili powder, onion powder, oregano, pink Himalayan salt, and pepper in the same frying pan.
- In another skillet, add your olive oil and garlic, then your spring onion and cauliflower rice, and then stir-fry until tender or the consistency you prefer is about 10 minutes.
- Add the beef to the cooked cauliflower and stir, then add your liquid mixture. (remove bay leaf) then serve.
- Cook for 5-7 minutes until the liquid has soaked into the beef and cauliflower.
- Add pico de Gallo (oil), shredded cheese, sour cream, Greek yogurt, hot sauce on top as optional extras