Why You’ll Love These Ragtag Candies
When I first stumbled upon this recipe, I couldn’t believe how perfectly it combines everything I love about snacking.
Sweet, salty, crunchy, chewy—it’s all there in one delightful bite.
What makes these candies truly special is their adaptability.
Don’t have pretzels? Throw in some potato chips instead. Not a fan of peanuts? Any nut will do, or skip them entirely.
The best part? No baking required. Just melt, mix, and wait.
I love making these on Sunday afternoons, then enjoying them throughout the week—if they last that long, which, between us, they rarely do.
What Ingredients are in Ragtag Candies?
These candies are aptly named “ragtag” because they bring together a motley crew of ingredients that might seem random at first glance but work together in perfect harmony. Think of it as the dessert equivalent of that friend group where everyone has totally different personalities, yet somehow, when they get together, magic happens. The combination of sweet, salty, chewy, and crunchy creates a texture paradise that’ll keep you reaching for just one more piece.
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- ½ cup creamy peanut butter
- 2 cups small marshmallows
- 1 cup crushed salty pretzels
- 1 cup mini butter cookies or graham cracker pieces
- ½ cup chopped peanuts or mixed nuts
- ½ cup shredded coconut (optional)
- 1 teaspoon non-alcoholic vanilla extract
- Pinch of salt
What I love most about this recipe is its forgiving nature. Can’t find butter cookies? Graham crackers work perfectly. Don’t have peanuts on hand? Any nuts will do, or leave them out entirely if allergies are a concern. The coconut adds a lovely tropical note and interesting texture, but it’s completely optional for those who aren’t coconut fans. And while I’ve listed semi-sweet chocolate chips, dark chocolate works wonderfully for those who prefer less sweetness, creating a more sophisticated flavor profile that balances the sugary marshmallows.
How to Make These Ragtag Candies
Making these candies is almost as fun as eating them—and that’s saying something.
Start by melting your chocolate base in a medium saucepan over low heat. Combine 1 cup semi-sweet chocolate chips, 1 cup white chocolate chips, and ½ cup creamy peanut butter, stirring continuously until everything is perfectly smooth and glossy. This is definitely not the time to check your phone; chocolate can go from perfectly melted to sadly scorched in the blink of an eye.
Once melted, remove from heat and stir in 1 teaspoon non-alcoholic vanilla extract and a pinch of salt to enhance all those wonderful flavors.
While your chocolate mixture is still warm, prepare your mix-ins in a large heat-safe bowl. Toss together 2 cups small marshmallows, 1 cup crushed salty pretzels, 1 cup mini butter cookies or graham cracker pieces, ½ cup chopped peanuts or mixed nuts, and ½ cup shredded coconut if you’re using it.
The beauty of this step? You get to see the colorful jumble of ingredients before they’re transformed.
Now comes the magical moment—pour that warm, velvety chocolate mixture over your dry ingredients and gently fold everything together with a spatula. You want every single piece coated in chocolate, creating that perfect bind that will hold your ragtag crew together.
Line a baking sheet with parchment paper and spoon small mounds of your mixture onto it. You can make these as rustic or uniform as you like—personally, I think the more haphazard they look, the more they honor their “ragtag” name.
Let them cool completely at room temperature, or pop them in the refrigerator if you’re as impatient as I’m when chocolate treats are involved.
The finished candies will firm up into delightfully irregular clusters, each bite offering a different combination of textures and flavors. Wouldn’t these be perfect packed into a vintage tin as a homemade gift? Who am I kidding—they mightn’t last long enough to give away.
Ragtag Candies Substitutions and Variations
The beauty of Ragtag Candies lies in their inherent adaptability and willingness to welcome whatever ingredients you have lurking in your pantry.
Don’t have pretzels? Potato chips work brilliantly. Marshmallows can be swapped for dried fruit or more nuts if you prefer less sweetness.
I’ve used butterscotch chips instead of white chocolate on days when I’m feeling particularly indulgent.
Try adding a pinch of cinnamon, cayenne pepper, or orange zest to transform the flavor profile completely. Dark chocolate can replace semi-sweet for a more sophisticated bite.
What to Serve with Ragtag Candies
When serving these delectable Ragtag Candies at your next gathering, I’ve found that balance is everything. Pair them with strong coffee or espresso to cut through the sweetness, or try hot chocolate for the ultimate indulgence. Can you imagine a scoop of vanilla ice cream alongside? Divine.
For casual get-togethers, I arrange them on a platter with fresh berries and sliced apples. The fruit’s tartness complements the candy’s richness perfectly.
My niece’s birthday party was a hit when I served these with milk—regular, almond, or oat—in cute mini glasses. Sophisticated enough for adults, playful enough for kids.
Final Thoughts
Creativity reigns supreme in this wonderfully adaptable treat that’s become a staple in my home.
I’ve made Ragtag Candies for everything from movie nights to holiday gifts, always with rave reviews. The beauty lies in its flexibility—swap in your favorite nuts, try different cookies, or even add dried fruit for a tangy twist.
What I love most? How these candies bring together sweet, salty, chewy, and crunchy in perfect harmony.
They’re the culinary equivalent of a patchwork quilt, each bite slightly different yet somehow perfectly cohesive. Trust me, you’ll never make them the same way twice.
Ragtag Candies
Ingredients
Equipment
Method
- In a medium saucepan over low heat, melt semi-sweet chocolate chips, white chocolate chips, and peanut butter together, stirring continuously until smooth and glossy.
- Remove from heat and stir in vanilla extract and salt.
- In a large heat-safe bowl, combine marshmallows, crushed pretzels, butter cookies or graham cracker pieces, chopped nuts, and shredded coconut (if using).
- Pour the warm chocolate mixture over the dry ingredients and gently fold everything together until all pieces are coated.
- Line a baking sheet with parchment paper and spoon small mounds of the mixture onto it.
- Let cool completely at room temperature or refrigerate until set.
