$300 Candy is a sweet, nutty, and crunchy treat made with graham cracker crumbs, marshmallows, and peanuts. Then, the bite-sized, no-bake graham cracker candies are chilled before being rolled in confectioners’ sugar for a little extra sweetness. If you love homemade candies, I also have Crockpot Candy you may want to try!

Plate of $300 Candy, or graham cracker candy, on a wooden table from overhead.
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What Is $300 Candy?

No, you do not need $300 worth of ingredients to make this candy, but the name is intriguing, for sure! The recipe was found on a handwritten note in an old cookbook with the $300 Candy as the name of the candy. Although this recipe could also be called graham cracker candy, enjoying 300-dollar candy just sounds a little fancier and indulgent, doesn’t it?!?

$300 Candy, or graham cracker candy recipe that is handwritten.

Ingredients & Substitutions

Butter: I prefer unsalted butter to have more control over salt in recipes. You could substitute salted butter, but it may affect the overall flavor of the candy balls.

Sugars: Granulated sugar is added to the mixture for sweetness and helps create a syrupy consistency. Then, confectioners’ sugar is used for rolling the candies.

Evaporated Milk: Evaporated milk has had 60% of the water removed. It can be called ‘unsweetened condensed milk’ and adds creaminess and richness to the candy balls. This is different than sweetened condensed milk, which has added sugar. Do not use sweetened condensed milk in this recipe. Heavy cream could be a substitute, but it is thicker than evaporated milk, so it could affect the final texture.

Steps for making $300 Candy, or graham cracker candy with ingredients in a pot on heat.

Marshmallows: You will need 10 regular-sized marshmallows or about 1 1/4 cups of mini marshmallows.

Graham Cracker Crumbs: Crush sheets of graham crackers for the crumbs, or buy the crumbs from the store. If crushing your own, you will need about 7-8 sheets for a cup of crumbs.

Salted Peanuts: Crushed salted peanuts add crunchiness, saltiness, and a nutty flavor to the candy balls. You could experiment with your favorite kinds of nuts, too. Or, if preferred, you can leave out the nuts and still enjoy a delicious ball of candy!

$300 Candy, or graham cracker candy, balls on a sheet pan from overhead.

Can I Add Other Coatings To The Candy Balls?

Absolutely! This candy is fun to experiment with other coatings. Here are some coating options:

  • Roll the candies into more crushed graham crackers or nuts.
  • Cover the candy balls with shredded coconut for a tropical flair.
  • Make them colorful by rolling the balls in candy sprinkles. Match the colors to your celebration for a festive touch!
  • Roll the candies in crushed cookies like Oreo cookies or chocolate wafers.
  • Coat the candies in melted chocolate.
Plate of $300 Candy, or graham cracker candy on a wooden table.

How To Store $300 Candy

Once the chilled graham cracker candy balls have been coated in confectioners’ sugar, keep them in an airtight container in a cool, dry place. They will last up to a week. You may want to separate the layers of the candy balls with parchment or wax paper.

$300 Candy, or graham cracker candy close up with one cut in half showing inside.

Can I Freeze $300 Candy {Graham Cracker Candy}?

Yes, you can freeze 300 Dollar Candy, but freeze the candy balls without the confectioners’ sugar coating. Once chilled, place the candy balls onto a lined baking sheet and place them into the freezer for an hour or two, or until solid. Once frozen, store the candy balls in a freezer-safe bag or container. They will last up to 2-3 months. When ready to enjoy one or two or more, let them thaw in the refrigerator or at room temperature.

Plte of $300 Candy, or graham cracker candy on a plate with one cut open showing inside.

$300 Candy {Graham Cracker Candy}

Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
$300 Candy is a sweet, nutty, and crunchy treat made with graham cracker crumbs, marshmallows, and peanuts. Then, the bite-sized graham cracker candies are chilled before being rolled in confectioners' sugar for a little extra sweetness.


  • ½ cup (1 stick / 113 g) unsalted butter
  • 1 cup (200 g) granulated sugar
  • ½ cup (126 g) evaporated milk
  • 10 regular marshmallows, or 1 ¼ cups mini marshmallows
  • 1 cup (84 g) graham cracker crumbs, about 7-8 graham cracker sheets, crushed
  • 1 cup (146 g) chopped salted peanuts
  • ½ cup (62.5 g) confectioners' sugar, for rolling


  • Line a large baking sheet with parchment paper. Set aside.
  • To a large saucepan over medium heat, add butter, sugar, and evaporated milk. Bring to a boil, stirring occasionally. Continue boiling for six minutes.*
  • Remove from heat. Add marshmallows and stir until they have dissolved completely. Add the graham cracker crumbs and nuts, stirring to combine.
  • Let the mixture cool in the saucepan for 15-20 minutes, or until just cool enough to handle.
  • Scoop out the mixture with a one-tablespoon scoop. Place it on the parchment-lined baking sheet. Repeat with the remaining candy mixture.
  • Transfer the baking sheet to the refrigerator to chill for at least 30 minutes, or until the candies are firm.
  • Once chilled, roll each into a ball and then into confectioners' sugar.



*Please note: If you boil the mixture too long over too high of heat, the candy can get dry and crumbly.

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What the Test Kitchen had to say about this recipe:


These little treats are so vintage and fun! Super sweet with a slight crunch.


These were decent candies (almost like a little cookie), but I think I would like them rolled in more nuts, graham cracker crumbs, or drizzled with chocolate instead of in the confectioners' sugar.


This is a very old-fashioned candy flavor, feels like something my Grandma would have made. I love the peanuts in it!


These candy balls are very cute! I really enjoy the peanuts in this. These are small and so convenient to share or snack on. They are also not too overwhelmingly sweet!


These candies weren't my personal favorite, but they're a good option for an easy, sweet treat!


This gives me vibes of chick-o-stick! I love the peanut flavor and the powdered sugar coating!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. For consistency’s sake, what # scoop did you use? I know the instructions say a one-tablespoon scoop, but there are varying opinions out there about what # scoop that is!

    1. Hi Trisha! Not sure what you are referring to. You will want to use a scoop that holds 1 tablespoon of dough. Hope that helps!

  2. Trick to keeping powdered sugar on candy (or cookies, snowballs, wedding cookies). Roll them in granulated sugar first then roll in conf sugar. Even frozen and thawed this works!

  3. These were delightful,I have to say that with my high tech stove top and all clad cookware,I did have the heat too high ,but did manage to make the balls being a little dry. For a special party ,I would roll them in different toppings for a nice presentation.Made them for our ladies getaway at the desert and they loved them ,thank u for your great recipes🤗

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