These cookies are legendary in my life. My Grandma probably made them every Christmas for 50 or 60 years. I’ve been making them as long as I can remember. We only make them at Christmas…just because, I guess. I used to sell them in college to pay for textbooks. I’ve given them as gifts hundreds of times. Every year I make almost 200 bark cookies, sometimes more. The funny part of this recipe? I’ve never tasted it, not one time. I’ve been horribly allergic to chocolate my entire life. My Grandma used to make a butterscotch version for me, and I haven’t had the heart to try it since her death. I’m happy enough just watching people enjoy these cookies. I can’t even think about them without thinking of her, and that’s always a good thing.
I won’t claim the recipe as a “family” recipe or that it was her original work. Everyone makes a version of this cookie…this version is quite simple, which I think makes it rustic and delicious.
2 packages chocolate bark (aka candy coating, aka almond bark); it can be found near the chocolate chips in big blocks. Don’t use any other type of chocolate, it will be too rich.
2 cups rice krispies
2 cups peanuts
2 cups crunchy peanut butter
2 cups marshmallows (don’t use generic; they stick together)
Place the chocolate in a large roasting pan and heat in oven at 200 degrees. Stir every 10 minutes until smooth. Working quickly while it’s hot, stir in the peanut butter first, until fully incorporated into the chocolate. Stir in the rice krispies and peanuts. Fold in marshmallows.
Drop onto wax paper in cookie size portions. They will harden, but if you are in a hurry, you can slide them into the fridge or freezer to harden quickly. I’ve stored these in containers in the kitchen, in the fridge…it doesn’t seem to matter. They are bullet-proof.