Every year my family has a cookie baking day at my mom’s house.  We make six types of cookies each year.  We make Colleen’s Candy, Almond Bark Pretzels, Star Cookies,  Spritz Cookies, Cut-Out Sugar Cookies, and Carmel Chocolate Swirl Fudge.  We have varied the cookies some years by deleting some and adding others, but for the most part the list has stayed the same for about 15 years.  We have a master list of ingredients we use to buy the supplies for this cookie making day.  I will feature each of the six cookie recipes over the next few days and I will post the master ingredients list with the last cookie post.  The cookie I am featuring today is Colleen’s Candy.  This has been a favorite recipe for many years.  We love the peanut butter taste, and who can go wrong with Rice Krispies and marshmallows.  This recipe is so easy to make!  If you are going to a cookie exchange or an office party, you can whip up a batch of this wonderful candy in no time.  And, if you have kids, they will love to help drop the cookies on the wax paper. 

The ingredients you will need are 1 (24 oz.) package of white almond bark, 1 cup of smooth peanut butter, 3 cups of miniature marshmallows, and 5 cups of Rice Krispies.

In a large microwave safe bowl melt your 1 package of white almond bark and then add your 1 cup of smooth peanut butter to your melted almond bark.

 Stir in the peanut butter until it is fully mixed.

 Next stir in 3 cups of miniature marshmallows.

Then add the 5 cups of Rice Krispies.

 Stir it all together.

Now with two spoons drop the cookies on to wax paper that you have spread out on your table or kitchen counter. 

Then let the cookies dry on the waxed paper for about an hour.  After that, you can pick them off the wax paper and put them in containers for storage.  This recipe freezes very well so we make them and put them in the freezer so they are ready for your holiday events or gifts.