2 Tbsp butter
2 bags of white chocolate chip
Mini marshmallows in 2 bags
1.5 cups of chopped green and red gumdrops
Cover an 8×8 baking dish using parchment.
Cut the gumdrops into half. Set aside.
Melt the white chocolate, butter chips, and marshmallows on indirect warmth.
Stir the mixture continuously until it’s smooth and melts together Be careful not to over-cook the mixture…the objective is to melt and not cook. Remove from the heat.
Allow to cool for around 2 minutes. Incorporate the gumdrops. Mix thoroughly.
Mix the ingredients in the pan you’ve prepared.
The mixture will be extremely sticky, which is why I use a slightly greased piece parchment paper to spread the mixture. I also pat it down in the pan.
Refrigerate for at least two hours prior to cutting. Overnight is recommended.
Cut into 60 bite sized pieces.
To store the candy make use of the parchment between layer, so that the candies don’t stick to each other.