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Snow-Capped Candy Canes
Thumbnil Snow-Capped Candy Canes

Snow-Capped Candy Canes

Prep Time (MIN): 20


  • 50 mL or 1/4 cup margarine or butter
  • 250 g or 1 pkg (about 40) regular marshmallows or 5 cups miniature
  • 2 mL or 1/2 tsp vanilla extract (optional)
  • 1.5 L or 6 cups Holiday Rice Krispies* cereal
  • 250 mL or 1 cup white chocolate chips
  • 5 mL or 1 tbsp shortening


1. Regular Method:

- In a large microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes.

- Stir in vanilla. Stir in Kellogg's* Rice Krispies* cereal until well coated.

- When slightly cooled, shape mixture into 12 candy shapes using buttered hands.

- Place on surface sprayed with cooking spray, or wax paper and refrigerate.

- In a small sauce pan over low heat, melt chocolate and shortening. Stir until smooth.

- Dip each candy cane into the melted white chocolate and refrigerate on a flat surface to cool. Best if served same day.

2. Stove Top Method:

- Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Follow steps 2 and 3 above.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg’s* products. Results with other products may vary.

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