This Plantation Crunch is an irresistible blend of white chocolate, peanut butter, nuts, and crispy cereal. Only four main ingredients—simple, festive, and addictive.
Can you believe Thanksgiving is only two weeks away? The biggest food holiday of the year is fast approaching, and now is the perfect time to plan. Making a list and shopping ahead reduces stress and keeps you out of long checkout lines. When you’re prepared, the kitchen feels calm and enjoyable—especially during the busy holiday season.
My kitchen is always busy this time of year with baking and cooking. I love the baking the most—there’s something comforting about filling the house with the smell of sweets. Over the years I’ve collected special holiday recipes that make our celebrations memorable. I begin baking favorite treats around Thanksgiving so they’re ready for the big day. One of those favorites is Plantation Crunch, a recipe I’ve made every holiday season since my twin sister Patty married Ken. It’s a family treat that came from Ken’s mother—thank you, Mrs. Voigt!
I made a batch of Plantation Crunch before heading to the University of Michigan for Parent’s Weekend to visit my son, Casey. I didn’t want to arrive empty-handed, so I packed cookies, brownies, and this crunchy candy. By the next morning it was almost gone—proof that this treat disappears quickly with a crowd of college roommates.
The ingredients are straightforward and delicious: white chocolate (or white almond bark), crunchy peanut butter, dry roasted peanuts, and Rice Krispies cereal. That’s it. Mrs. Voigt uses white almond bark, but white chocolate chips work equally well and are easier to find in many stores. This recipe is simple, makes a large batch, and can be portioned into paper cups for an attractive presentation—or spread on wax paper and broken into bite-sized chunks once set.
This treat is perfect for holiday cookie trays, hostess gifts, or a quick delicious snack when company arrives. It stores well in an airtight container and keeps its crunch. If you like a touch of color or extra sweetness, finish each cup with sprinkles or nonpareils before the chocolate sets.
Quick note: next week I’ll post on Tuesday, November 17th instead of my usual Monday—it’s The Beach House Kitchen’s 1st birthday! I’ll be celebrating with a small giveaway and another holiday dessert. I hope you’ll stop by to celebrate with me. Have a wonderful weekend and happy planning for the holidays!
Plantation Crunch
Mary Ann Dwyer
30 mins
30 mins
Ingredients
- 4 cups Rice Krispies
- 1 cup dry roasted peanuts finely chopped
- 16 oz. white chocolate chips or 16 oz. white almond bark, chopped
- 1/4 cup crunchy peanut butter
- Sprinkles or nonpareils optional
Instructions
- In a large bowl, stir together the Rice Krispies and the finely chopped dry roasted peanuts until evenly combined.
- Place the white chocolate chips (or chopped white almond bark) in a medium, microwave-safe bowl.
- Microwave in 20-second intervals, stirring between each interval, until the chocolate is smooth and fully melted.
- Stir the crunchy peanut butter into the melted white chocolate until the mixture is smooth and well blended.
- Pour the white chocolate and peanut butter mixture over the Rice Krispies and nuts. Gently fold and stir until the cereal is completely coated.
- Scoop the mixture into individual paper cups and finish with sprinkles or nonpareils if desired, or spread the mixture on a wax-paper-lined baking sheet. Allow to set until firm, then break into chunks.
- Store the Plantation Crunch in an airtight container to keep it crisp. It makes a generous batch—perfect for sharing or gifting during the holidays.