Feeling festive? Here’s a quick and easy candy for your next fiesta.


Well, it’s easy at least — we needed to leave them to harden overnight, so “quick” might be a misleading adjective…

5.0 from 1 reviews
Fiesta Candies
Chocolate Candies
  • 1½ cups corn chips, crumbled
  • 12-ounce package semi-sweet chocolate bits
  • 1 cup miniature marshmallows
  • ½ cup dark raisins
Butterscotch Candies
  • 1½ cups corn chips, crumbled
  • 12-ounce package butterscotch bits
  • ½ cup golden raisins
Chocolate Candies
  1. Melt chocolate in a pan over boiling water.
  2. Remove from heat and stir 3 to 5 minutes until slightly cool.
  3. Fold in chips, raisins, and marshmallows; stir gently to coat.
  4. Drop by spoonsful on waxed paper covered cookie sheets.
  5. Set in a cool place until firm.
Butterscotch Candies
  1. Melt butterscotch in a pan over boiling water.
  2. Remove from heat. Fold in chips and raisins; stir gently to coat.
  3. Drop by spoonsful on waxed paper covered sheets.
  4. Set in a cool place until firm.



See all that shredded coconut (or something) on top of the chocolate ones? No mention of it in the recipe.


I cheated and used the microwave. Faster than the double boiler.


Despite letting the melted chocolate cool somewhat, it still was too warm for the marshmallows and they dissolved. This isn’t a bad thing flavorwise, I think, but it did mean that it took a long time for the chocolate candies to cool — after a couple hours they were still pretty goopy. (Even after sitting overnight, they were solid but soft.)


Butterscotch goo, corn chip crumbs, and raisins.

I’ll pause before the tasting team gives their verdict and note that, as the cook, I really was pleased with the simplicity here. If these taste good, I’d be excited to have another quick “treat” recipe in my collection — especially since it sneaks in a little bit of fruit.


So in the morning I was picking a couple of candies out for Buzz to sample, and our daughter popped into the kitchen and said, “Oooh, chocolate!

“Do you want to be part of the tasting team?”

Yes.” (Where’s this enthusiasm when I’m offering you asparagus casserole, I wonder?)


This was a terrific photo shoot. They managed to have great facial expressions at the same time.


And she had informative things to say about the food, too. Like: “Hmm, this one has a much softer texture and isn’t as crunchy.” Watch out, Food Network, here comes Lily.


The judgment was decidedly mixed. First thumb is for the chocolate (one down, one up), second thumb is for the butterscotch (one up, one in-between) — and you can see there’s no agreement from our tasters at all.

Verdict: Sorta good, sorta not.

From the team’s tasting notes:

The chocolate version was (a) pretty ok, (b) too rich and mushy. The butterscotch version was (a) overwhelmingly butterscotch, (b) really yummy with an interesting crunch but got too sweet after a while. Raisins were interesting in each one.