Ragtag Candies (The Sweet & Salty “Kitchen Sink” Treat)
I whipped up a batch of these Ragtag Candies this afternoon, and it’s a dangerous reminder of how addictive “trash can” treats can be. You know the ones—the sweets made from the odds and ends in your pantry that somehow taste better than a gourmet chocolate bar. Salty, crunchy, chewy, and chocolatey… it’s pure chaos in the best way possible.
The beauty of Ragtag Candies is that they thrive on imperfection. There’s no tempering chocolate or candy thermometers involved. You just melt, mix, and drop them onto a tray. They look a bit wild and unrefined, which is exactly why they’re so fun to make (and eat).
Whether you’re clearing out the baking cabinet or need a last-minute gift that looks intentional, these are your new best friend.
Simple Ragtag Candies
Ingredients
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12 oz semi-sweet or milk chocolate chips
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1 cup white chocolate chips (for drizzling or mixing)
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1 ½ cups “Ragtag” mix-ins (pretzels, crushed potato chips, or Ritz crackers)
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½ cup roasted salted peanuts or almonds
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½ cup mini marshmallows or chopped caramels
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Optional: Sea salt flakes for topping
Instructions
1) Prep Your Station Line a large baking sheet with parchment paper or a silicone mat. Make sure you have room in your fridge or freezer for the tray.
2) Melt the Base In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between, until completely smooth.
3) The Great Mix-In Fold in your “ragtag” ingredients (pretzels, chips, nuts, and marshmallows) until everything is thoroughly coated in chocolate. You want every nook and cranny filled.
4) Scoop and Set Using a tablespoon or a small cookie scoop, drop mounds of the mixture onto your prepared baking sheet. While still wet, drizzle with melted white chocolate and sprinkle with a pinch of sea salt.
5) Chill Place the tray in the refrigerator for at least 30 minutes (or the freezer for 15) until the candies are firm and set.
Why Ragtag Candies Are the Best
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Zero waste: It’s the ultimate way to use up those half-empty bags of snacks.
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No-bake: Keep the oven off and the kitchen cool.
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Perfectly balanced: The salt from the chips/pretzels cuts right through the sweet chocolate.
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Highly giftable: They look rustic and artisanal when tossed in a cellophane bag with a ribbon.
Tips for Success
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Don’t over-mix: You want some texture! If you stir too hard, you’ll crush the chips into dust.
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High-quality chocolate: Since chocolate is the star, use a brand you actually like eating plain.
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Storage: Keep these in an airtight container in the fridge. They can get a bit soft at room temperature if your house is warm.
Easy Variations
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Holiday Style: Add crushed peppermint or red and green sprinkles.
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Tropical: Use white chocolate as the base with dried pineapple and macadamia nuts.
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Coffee Kick: Add a teaspoon of instant espresso powder to the melted chocolate.
FAQ – Ragtag Candies
Can I use leftover Halloween or holiday candy?
Yes! Chop up any leftover bars or pieces and fold them right in.
My chocolate is too thick to stir. What do I do?
Add a teaspoon of coconut oil or shortening to the chocolate while melting to help it thin out and stay glossy.
How long do these last?
In the fridge, they’ll stay fresh for up to 2 weeks. In the freezer, they last for months!
Can I use dark chocolate instead?
Absolutely. Dark chocolate works beautifully to balance out sweet mix-ins like marshmallows or caramel.
