Here in Missouri, the Fourth of July holiday always seems to fall on one of the hottest days of summer, so it can be a chore trying to keep cool while fixing a big meal or grilling up pork steaks or even simple hot dogs. It helps if you don’t have to use your oven to prepare dinner or dessert.
I always think of my mom who held July 4th celebrations when I was growing up. We had no air conditioning at the time, so she would get up early in the morning and bake all her desserts before going out to milk the cows, while it was the coolest time of the day. When I got older, I helped with the desserts.
We didn’t have “no-bake” recipes in those days, unlike this recipe for cookies that can be made in minutes and without turning on the oven. Cookies are always a big hit with kids since they can grab a handful and not have to bother with a plate and fork. The heat doesn’t seem to bother these portable munchies, so they are perfect for outdoor fun.
Kids aren’t the only ones who like them. My husband says they’re so good, it’s just like the old potato chip commercial, “Bet you can’t eat just one!” Happy July 4th!
NO-BAKE WHITE CHOCOLATE CRUNCHERS
16 ounces (8 cubes) almond bark or vanilla-flavored candy coating, cut into pieces
1/2 cup crunchy peanut butter
1 cup crisp rice cereal
1 cup miniature marshmallows
1 cup dry roasted peanuts, chopped
In medium saucepan over low heat, melt almond bark, stirring constantly. Stir in peanut butter; remove from heat. Cool slightly. Stir in cereal, marshmallows and peanuts; mix well.
Drop mixture by heaping teaspoonful onto wax paper-covered cookie sheets. Refrigerate to set. Store in covered container. Makes about 42 pieces.
Note: When I make these cookies for holidays, I often add some "colored sprinkles" on top so they look a little more festive.
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