The first time I made a batch of what my family now calls “Ragtag Candies,” I was staring into a nearly empty pantry before the holidays. I had a sad collection of leftover chocolate chips, broken pretzels, a half-bag of cereal, and some lonely nuts. On a whim, I melted everything together, poured it onto a sheet, and crossed my fingers. The smell of toasting nuts and melting chocolate was pure, hopeful alchemy. When I broke the cooled slab into jagged pieces, I was stunned. It was a masterpiece of chaos—salty, sweet, crunchy, and utterly addictive. That happy accident is now our most requested homemade candy.
Why You’ll Love This Recipe
You will absolutely adore this recipe because it is the ultimate celebration of kitchen improvisation. There are no hard rules, only delicious guidelines. It’s the perfect way to use up all those random bits in your pantry, it requires zero fancy candy-making skills, and it results in a uniquely delicious treat every single time. It’s forgiving, fun to make with kids, and proves that the best creations often come from a little creative clutter.
Ingredients
- 2 cups semi-sweet or milk chocolate chips
- 1 cup butterscotch chips or peanut butter chips
- 1 tablespoon coconut oil or shortening
- 1 ½ cups mixed “add-ins” (choose 3-4):
- Pretzel sticks or twists, broken
- Roasted, salted peanuts or almonds
- Plain cereal (like Chex or Corn Flakes)
- Shredded coconut (toasted or plain)
- Mini marshmallows
- Dried cranberries or raisins
- Broken graham crackers
- Flaky sea salt for finishing (optional)
The beauty here is in the “ragtag” spirit—use what you have! However, I’ve learned two things are non-negotiable. First, the tablespoon of coconut oil or shortening is crucial; it keeps the melted chocolate smooth and helps the finished candy snap cleanly. Second, always include something salty, like pretzels or salted nuts. That sweet-and-salty contrast is what makes this candy impossible to stop eating.
Equipment Needed
- Baking sheet
- Parchment paper or silicone baking mat
- Medium-large, heatproof mixing bowl
- Saucepan for double boiler (or microwave-safe bowl)
- Spatula
- Measuring cups
The parchment paper or silicone mat is your best friend. My first batch welded itself to an unlined baking sheet, and I spent an hour chiseling chocolate. A double boiler (a bowl set over a pot of simmering water) is my preferred method for gentle, even melting. A microwave works, but you must heat in short bursts and stir constantly to avoid seizing the chocolate. Trust me, low and slow is the way.
Step-by-Step Instructions
First, I line my baking sheet with parchment paper. Then, I gather my ragtag crew of add-ins. I measure out about one and a half cups total of my chosen mix. I like a combination of textures: something crunchy (like pretzels), something nutty, and something chewy (like a dried fruit). I give any larger pieces, like big pretzel twists, a rough chop so no single piece dominates a bite. The variety is what makes it fun.
Next, I set up my double boiler. I bring an inch of water to a gentle simmer in a saucepan, then place my heatproof bowl on top, ensuring the bottom doesn’t touch the water. Into the bowl, I add the chocolate chips, butterscotch chips, and the coconut oil. I stir almost constantly as the steam gently melts everything into a smooth, glossy river. The smell is heavenly. This method prevents scorching, which I learned the hard way with a direct-heat disaster.
Once the chocolate mixture is completely smooth, I take the bowl off the heat. I let it cool for just a minute—if it’s too hot, it will melt delicate add-ins like marshmallows. Then, I pour in about two-thirds of my measured add-ins. Using my spatula, I fold them in until every piece is gloriously coated. I work quickly but gently, trying not to crush the more fragile components. The mixture will be very thick and chunky.(See the next page below to continue…)