41 Easy Christmas Treats

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Dairy Free Christmas Chocolates

Dairy Free Christmas Chocolates (Gluten Free, Vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT30M · Yield: [’24’, ’24 chocolates’]

Easy homemade Christmas chocolates, made using just 2 ingredients. Vegan & free from all major allergens (gluten, dairy, soy, nuts & refined sugar).

Ingredients

• 1.5 ounces carob powder (sieved)
• 2 ounces cacao butter

Instructions

1. Fill the bottom pot of the double broiler or a small saucepan with water – make sure the water doesn’t touch the bottom of the glass bowl when it’s placed on top of the saucepan. Place the top bowl on the double broiler or place the glass bowl on top of the saucepan and add the cacao butter to the bowl.
2. Heat the water over a low medium heat until the cacao butter has melted. The cacao butter shouldn’t get hotter than 115°F/46°C to ensure it remains raw and retains all its nutrients.
3. When the cacao butter has completely melted, remove from the heat and stir in the sieved carob powder until fully combined.
4. Using a teaspoon, pour the chocolate mixture into the Christmas chocolate moulds.
5. Place in the freezer for 20 minutes, or until set.
6. Remove the chocolates from the moulds and store them in a freezer safe airtight glass container in the fridge for up to 7 days or freezer for up to 3 months. If giving them as a gift, transfer them to a Christmas tin.
7. When you want to eat them, transfer them from the freezer to the fridge for 24 hours. Remove from the fridge and leave to cool to room temperature before enjoying.

2. Christmas Popcorn

Christmas Popcorn is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup popcorn kernels (about 120 g)
• 2 tablespoons vegetable oil
• 4 tablespoons (1/4 cup) unsalted butter
• 1/2 cup packed light brown sugar
• 1/4 cup light corn syrup
• 1/2 teaspoon fine salt, plus extra to taste
• 1/4 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1 cup white chocolate chips or candy melts (about 170 g / 6 oz)
• 3/4 cup red and green M&M’s or similar holiday candy (about 120 g)
• 2 tablespoons festive sprinkles (optional)

Instructions

1. 1. Prepare and measure all ingredients. Line a large baking sheet with parchment paper or a silicone mat and have a large heatproof bowl ready.
2. 2. Pop the popcorn: heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add three kernels; when they pop, add the remaining kernels, cover, and shake the pot occasionally. Continue until popping slows to 1–2 seconds between pops. Remove from heat and transfer the popped corn to the large bowl, discarding any unpopped kernels.
3. 3. Make the caramel coating: in a medium saucepan combine the butter, brown sugar, corn syrup, and 1/2 teaspoon salt. Cook over medium heat, stirring until the sugar dissolves and the mixture comes to a steady boil. Let it boil, uncovered, for 2–3 minutes while stirring occasionally so it thickens slightly.
4. 4. Finish the caramel: remove the saucepan from the heat and quickly stir in the baking soda and vanilla extract. The mixture will foam a bit—this is normal and helps create a light coating.
5. 5. Coat the popcorn: pour the caramel over the popped corn and use a large spatula or two spoons to toss gently and evenly coat the popcorn while the caramel is still pourable.
6. 6. Bake to set the coating: spread the coated popcorn in an even layer on the prepared baking sheet. Bake in a preheated 250°F (120°C) oven for 10–12 minutes, stirring once or twice so the coating sets evenly and becomes crisp.
7. 7. Cool slightly, then add candies: remove the pan from the oven and let the popcorn cool for 3–5 minutes until it is warm rather than hot. Sprinkle the red and green M&M’s and the festive sprinkles over the popcorn and toss gently so the candies stick without melting.
8. 8. Add white chocolate drizzle: melt the white chocolate chips in short bursts in the microwave (20–30 seconds), stirring between bursts until smooth, or melt in a heatproof bowl over gently simmering water. Drizzle the melted white chocolate over the cooled popcorn using a spoon or a small piping bag.
9. 9. Let set and finish: allow the popcorn to sit until the white chocolate is firm. Break into clusters, taste, and adjust seasoning with a light sprinkle of salt if needed.
10. 10. Serve: divide into 4 portions and serve at room temperature. Store any leftovers in an airtight container for up to 3 days.

3. Christmas Butter Cookies

Christmas Butter Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup (226 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 2 cups (240 g) all-purpose flour
• 2 tbsp (16 g) cornstarch
• 1/4 tsp fine salt
• 1/3 cup (40 g) powdered sugar, for dusting
• 2 tbsp colored sprinkles (optional)

Instructions

1. 1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
2. 2. Measure all ingredients so they are ready. Allow the butter to soften at room temperature until it yields to gentle pressure.
3. 3. In a large bowl, beat the softened butter and granulated sugar together until the mixture is pale and slightly fluffy (about 2–3 minutes by hand or 1–2 minutes with a mixer).
4. 4. Add the egg yolk, vanilla extract and almond extract (if using). Beat until combined and smooth.
5. 5. In a separate bowl, whisk together the all-purpose flour, cornstarch and salt.
6. 6. Gradually add the dry mixture to the butter mixture, mixing just until a soft, cohesive dough forms. Do not overwork.
7. 7. Shape the dough into a disk, wrap in plastic, and chill in the refrigerator for 20–30 minutes to make it easier to roll or pipe.
8. 8. On a lightly floured surface (or between two sheets of parchment), roll the dough to about 1/4-inch (6 mm) thickness. Use cookie cutters to cut festive shapes and transfer them to the prepared baking sheet, spacing them about 1 inch apart. Alternatively, transfer dough to a piping bag fitted with a large star tip and pipe rounds or shapes directly onto the sheet.
9. 9. If using sprinkles, gently press them onto the tops of the cut cookies before baking so they adhere.
10. 10. Bake in the preheated oven for 10–12 minutes, or until the edges are just beginning to turn light golden and the centers are set. Cookies will firm as they cool.
11. 11. Remove the baking sheet to a cooling rack and let the cookies rest on the sheet for 3–5 minutes, then transfer to the rack to cool completely.
12. 12. Once cool, dust with powdered sugar if desired and add any final decorations. Taste one to check sweetness/texture and note any adjustments you’d make for the next batch (for example, more/less sugar or a touch more salt).
13. 13. Serve on a platter or store in an airtight container at room temperature for up to a week.

4. Mini Gingerbread Men Cookies

Mini Gingerbread Men Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 6 tablespoons (85 g) unsalted butter, softened
• 1/3 cup (67 g) packed dark brown sugar
• 1/4 cup (60 ml) unsulfured molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup (120 g) powdered sugar (for icing)
• 1–2 tablespoons milk or water (for icing)
• Optional: food coloring or sprinkles for decoration

Instructions

1. 1. Gather and measure all ingredients. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. 2. In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, and cloves until evenly combined.
3. 3. In a separate large bowl, cream the softened butter and brown sugar with a hand mixer or by hand until the mixture is lighter in color and fluffy. Add the molasses, egg, and vanilla; beat until smooth and homogenous.
4. 4. Gradually add the dry mixture to the wet mixture, stirring until a soft dough forms. Do not overmix.
5. 5. Shape the dough into a disk, wrap in plastic, and chill in the refrigerator for 30–45 minutes to firm up (this helps the mini shapes hold detail while baking).
6. 6. On a lightly floured surface or between two pieces of parchment, roll the chilled dough to about 1/8 inch (3 mm) thickness. Use a small (about 1.5–2 inch) gingerbread man cutter to cut out shapes. Transfer cut cookies to the prepared baking sheet, spacing them about 1 inch apart. Re-roll scraps as needed.
7. 7. Bake in the preheated oven 6–9 minutes, until the edges are set and the centers look matte (mini cookies bake quickly—watch closely to avoid overbaking).
8. 8. Let the cookies rest on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely before decorating.
9. 9. Make the icing while cookies cool: in a small bowl, whisk powdered sugar with 1 tablespoon of milk or water and a little vanilla. Add more liquid a few drops at a time until you reach a pipeable consistency (thicker for outlines, thinner for flooding). Tint with food coloring if desired.
10. 10. Pipe or spread icing onto cooled mini gingerbread men and add sprinkles if using. Allow icing to set about 20–30 minutes before serving.
11. 11. Serve the mini gingerbread men on a platter. Store any leftovers in an airtight container at room temperature for up to 4 days.

5. Red Velvet Cake Mix Cookies

Red Velvet Cake Mix Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [’16’]

Red Velvet Cake Mix Cookies with cream cheese frosting that can be 3 ingredient red velvet cookies, crinkle cookies or cookie sandwiches.

Ingredients

• ½ cup butter (salted, melted)
• 2 large eggs (beaten)
• 15.25 oz red velvet cake mix (like Betty Crocker or Duncan Hines)
• ⠓ cup powdered sugar (for rolling the cookies)
• 8 oz cream cheese (softened)
• ½ cup butter (softened)
• ¾ cup powdered sugar
• 1 tbsp vanilla extract

Instructions For the red velvet cookies:

1. Add the eggs, butter and cake batter to a large bowl. Mix to incorporate. I used a spoon or rubber spatula to fold it.
2. Chill the dough: Cover the dough and refrigerate it for 15-30 minutes. The goal is that the dough firms up a bit.
3. Preheat the oven to 375 degrees.
4. Use a measuring spoon or mini scooper to form the dough into 16 balls. Each ball was about 1.5 tbsp.
5. For crinkle cookies: Roll each ball in the powdered sugar.
6. Add the cookie balls to a parchment lined baking sheet with about 2 inches in between. You might need to use two cookie sheets for them to fit.
7. Bake for 10-12 minutes so that the edges are browned and set. Allow the cookies to cool on a wire rack for 10 minutes.

For cream cheese icing:

1. Add all of the ingredients for the frosting to stand-mixer and mix until fluffy (about 3 minutes)
2. Assemble the cookie sandwiches by adding cream cheese frosting between two cookies.

6. Crispy Coconut Balls

Coconut Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT60M · Yield: [‘2’, ‘2 dozen’]

Coated in coconut, these little bonbons look like snow balls — they’re perfect for holiday parties!

Ingredients

• 1 cup crispy rice cereal
• 1 cup peanut butter
• 2 cups powdered sugar (divided)
• 2 cups sweetened coconut flakes

Instructions

1. In a large bowl, stir together the rice cereal, peanut butter, and 1 cup of the powdered sugar with a rubber spatula until combined and all the powdered sugar is incorporated.
2. Form the mixture into 1 1/2-inch balls and place on a wax paper lined tray.
3. Place the coconut in a shallow bowl.
4. In another shallow bowl, add the remaining cup of powdered sugar. Make a paste by stirring in hot water a tablespoon at a time until it is the consistency of a thin glue.
5. Dip the peanut butter balls in the paste, shaking off any excess, then roll in the coconut until completely covered.
6. Place the balls on the wax paper until the paste is dry, about 30 minutes. Store in a tightly sealed container at room temperature.

7. Fudge Christmas Trees

Fudge Christmas Trees is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT1M · Total: PT21M · Yield: [’30’]

Festive Creme de Menthe Fudge piped into Christmas tree shapes are decorated with colored nonpareils and gold candy stars.

Ingredients

• 24 ounces Green Candy Melts*
• 1 (14 ounce) can sweetened condensed milk
• 3 tablespoons Creme de Menthe Liquor or Creme de Menthe Syrup
• 1-2 tablespoons rainbow nonpareils
• 30 gold star sprinkles

Instructions

1. Place the Green Candy Melts in a large, microwave-safe, mixing bowl.
2. Pour the sweetened condensed milk over top.
3. Stir just to coat the candy wafers.
4. Heat in the microwave on high power for 1 minute.
5. Allow the candy to sit in the microwave for 3 minutes.
6. Remove and slowly stir until melted.
7. If needed, heat for additional 15-second bursts of 50% power, stirring slowly after each, until melted.
8. Stir in the Creme de Menthe Liquor or Cream de Methe syrup. 
9. Cover with plastic wrap, and allow the fudge to cool and thicken, stirring every 5 minutes, until the fudge becomes the consistency of frosting. Keep an eye on this, as you don’t want the fudge to cool too much and get too thick.
10. Spoon the fudge into a pastry bag fitted with a large star tip.
11. Pipe a big swirl of fudge onto a parchment or wax paper-lined baking sheet.
12. Pull up while piping to get a nice pointed tip on each fudge swirl Christmas tree.
13. Immediately sprinkle on some colorful nonpareils.
14. Add a gold star sprinkle on top of the Fudge Christmas tree.
15. Repeat creating about 30 Fudge Christmas Trees.

8. Melted Snowman Bark

Best Melted Snowman Bark Recipe For Winter is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’12’, ’12 Pieces’]

Make melted snowman bark for your next holiday party, or just to have at home to snack on. This recipe is easy and inexpensive!

Ingredients

• 1 bag white candy melts
• 12 Reese’s Mini Peanut Butter Cups
• Marshmallows
• Pretzel sticks
• Mini M&Ms
• Black Cookie Icing
• Orange Cookie Icing

Instructions

1. Line a baking sheet with wax paper.
2. Using a pair of kitchen scissors, cut each marshmallow in half. Unwrap each peanut butter cup and use a sharp knife to cut the peanut butter cups in half. Break pretzel sticks in half.
3. Melt white candy melts in a glass bowl according to package directions. I usually microwave the candy melts in 30 second increments and stir in between. You want to be careful not to overcook or burn your candy melts – it can happen quickly. You’re looking for a nice “pour” consistency off the spoon.
4. When candy melts are ready, spoon about 2 tablespoons of melted candy onto wax paper, making a “melted snowman” shape. I made a circle and then pushed out some of the sides to make more “melted” look.
5. Carefully set your half marshmallow near the center of the melted snowman. Add a Reese’s Peanut Butter cup half in place for the hat. Then add three mini M&Ms for the buttons, and two pretzel sticks halves for arms.
6. Once your melted snowman has dried and hardened, use the black cookie icing to make the eyes and the orange cookie icing to draw a small pointy triangle for the nose.

9. Hot Chocolate Cookie Cups

Hot Chocolate Cookie Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT12M · Total: PT62M · Yield: [’24’]

You’ll love these adorable & festive Hot Chocolate Cookie Cups with a sugar cookie cup base, Reese’s miniature peanut butter cup inside, frosting for the ‘whipped cream’, and cute garnishes of sprinkles and mini candy canes that make the mug and straw. Simple to make with convenient store-bought items.

Ingredients

• 1 package (16 oz) Ready To Bake Sugar Cookie Dough ((24 ct.))
• 24 Miniature Reese’s Peanut Butter Cups ((individually wrapped in gold foil))
• 1 tub (16 oz) vanilla frosting
• 24 mini peppermint candy canes
• 1/4 cup white chocolate chips
• marshmallow bites
• Christmas sprinkles

Instructions

1. Preheat the oven to 350° F. Prepare a 24-cup miniature muffin pan by spraying each cup with cooking spray.
2. Unwrap the sugar cookie dough and press one portion into each miniature muffin cup. * The dough comes pre-portioned into 24 pieces, so you will use one per mini muffin cup.
3. Take a small square of wax paper, or parchment paper, and place it on top of each mini muffin cup and press your finger into the middle of the sugar cookie dough to create an indent. Repeat with all 24 mini muffin cups. * The wax paper just makes it easier to press your finger into the dough. The dough is sticky.
4. Bake for 11-14 minutes or until the edges of each cookie cup are very lightly golden brown. Make sure you don’t overbake them because they will continue to cook and set up while they cool in the warm pan.
5. While the cookie cups are baking prepare the decorations for the hot chocolate cookie cup mugs. – Unwrap 24 miniature Reese’s peanut butter cups. – Use a serrated knife to carefully cut each mini candy cane into two pieces. One piece is just the hook part of the candy cane (used for the mug handle) while the other piece is the straight portion of the candy cane (used for the stir stick). – Place the vanilla frosting into a piping bag with a small tip. Or, you can put the frosting inside a Ziploc bag and cut a small piece off the bottom corner of the bag with scissors.

Assemble Hot Chocolate Cookie Cups

1. Remove the mini cookie cups from the oven and press a Reese’s peanut butter cup into each cookie cup. Take the straight piece of the candy cane and insert it at an angle, near the edge, of each cookie cup. * You may have to wait a few minutes for the Reese’s to melt slightly so it’s easier to push the candy cane piece into it.
2. Let the cookie cups cool at room temperature, inside the warm mini muffin pan, for 20 minutes before removing them from the pan onto a cooling rack or cookie sheet for decorating.
3. Melt the white chocolate chips in the microwave according to package directions. It’s usually at 50% power for about 30 seconds.
4. Use the melted white chocolate to ‘glue’ the mug handle onto the side of each cookie cup. Once you have attachment them all, allow the cookie cups to cool for 10 minutes for the white chocolate to set and harden.* The mug handle is the curved portion of the candy cane that you cut earlier.
5. Pipe on a dollop of the frosting to make the ‘whipped cream’ in the center of each hot chocolate cookie cup. Sprinkle on some Christmas sprinkles and marshmallow bits for decoration.
6. Serve on your favorite Holiday platter and enjoy!

10. Chocolate Almond and Cranberry Clusters

Chocolate Almond & Cranberry Clusters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT50M · Yield: 12

Delicious dark chocolate clusters with almonds, cranberries, and sea salt, make a delicious treat or snack. Gluten-Free, Dairy-Free and Vegan (depending on chocolate used).

Ingredients

• 100 gm/3.5 oz dark chocolate, roughly chopped – I used one that was 85% cocoa.
• 2.5 teaspoon coconut oil
• 2 Tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 1 cup almonds, raw or unsalted, and roasted
• 3/4 cup dried cranberries*
• 1/2 to 1 teaspon of coarse sea salt

Instructions

1. In a medium saucepan bring 1 inch of water to the boil. Reduce to a simmer then place a heatproof glass or metal bowl over the top of the saucepan.
2. Add the chocolate and coconut oil into the bowl, stirring constantly until it is all slowly melted.
3. Add in the maple syrup and vanilla essence. Stir until all combined. Remove chocolate from the heat and let cool for 10 minutes. It should slightly thicken during this time.
4. Stir the almonds and dried cranberries into the chocolate. Line a baking tray with parchment/baking paper. Spoon mounds onto the prepared baking tray. Sprinkle with sea salt as desired.
5. Place the chocolate clusters in the refrigerator for 30 minutes until set.
6. Store the clusters in an airtight container in the fridge for up to 1 week.

11. Gluten-Free Snickerdoodles

Gluten-Free Snickerdoodles (Vegan, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’20’, ’20 Cookies’]

These soft and chewy Gluten-Free Snickerdoodles are unbelievably easy, vegan, dairy-free, and allergy-free! The best classic snickerdoodle cookies with a tender buttery bite, loaded with cinnamon, sweetness, and a subtle tang! The holiday and Christmas season isn’t complete without baking a batch of this simple perfected snickerdoodle recipe!

Ingredients

• 2 Cups Gluten-Free All-Purpose Flour
• 2 Tsp Cinnamon
• 1 Tsp Baking Soda
• 1 Tsp Cream of Tartar
• ¼ Tsp Salt
• ½ Cup (1 Stick) Melted Vegan Butter
• 3/4 Cup Granulated Sweetener (or preferred granulated sugar)
• 4 oz (1/2 Cup) Unsweetened Applesauce (or plain unsweetened vegan yogurt)
• 1 Tsp Pure Madagascar Bourbon Vanilla Extract
• 1/4 Cup Granulated Sweetener (or preferred granulated sugar)
• 2 Tsp Cinnamon

Instructions

1. In a large mixing bowl, whisk together the gluten-free flour, baking soda, cream of tartar, salt, and cinnamon.
2. In a small bowl, melt the vegan butter before mixing in the granulated sugar, applesauce, and vanilla, to melt it all together.
3. Add the hot wet mixture to the bowl of flour and mix well to combine.
4. Place the cookie dough in the freezer for 10-15 minutes while you preheat the oven to 350°F.
5. Mix together the coating of cinnamon and sugar together on a plate and line one to two baking sheets with parchment paper or Silpats.
6. Once the cookie dough is firm but still soft, use a cookie scoop or tablespoon to scoop out 1 tablespoon-sized balls of dough and roll them smoothly in your hands before rolling the balls in the cinnamon sugar coating.
7. Place the coated balls of dough on the baking sheet about 1 to 2 inches apart and press down slightly to smooth the tops of the cookies.
8. Bake the cookies in the oven for about 8-10 minutes, just until the edges are slightly golden brown but the center is still soft and slightly underbaked.
9. Remove the cookies from the oven and allow them to cool for a few minutes on the baking sheets before gently transferring them to a wire rack.

12. Christmas Jello

Christmas Jello is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT1M · Yield: [’20’, ’20 shot glasses (1.5 oz)’]

These Christmas Jell-O Cups are so incredibly simple to make for your Christmas parties and get-togethers. Two boxes of Jell-O and some whipped topping is all that is needed. Super inexpensive and great for feeding a crowd.

Ingredients

• 1 Strawberry Jell-O Gelatin (3 oz)
• 1 Lime Jell-O Gelatin (3 oz)
• 8 oz thawed Cool Whip
• 2 cup boiling Water
• 2 cup cold Water
• Christmas Decorations

Instructions

1. If you can find tall shot glasses they will work best, but any clear glass will do.
2. Place strawberry gelatin in a bowl and add 1 cup boiling water.
3. Stir well until dissolved.
4. Add 1 cup cold water.
5. Fill each glass about 1/2 full of gelatin and place in refrigerator until set.
6. Place lime gelatin in a bowl and add 1 cup boiling water.
7. Stir well until dissolved.
8. Add 1 cup cold water.
9. Fill each glass that contains the previously set strawberry gelatin with of lime gelatin until nearly full.
10. Place in refrigerator until set.
11. Top each portion with whipped topping and garnish with Christmas decorations.
12. Refrigerate until ready to serve

13. Pop Tart Gingerbread Men

Pop Tart Gingerbread Men is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1H · Cook: PT30M · Total: PT1H30M · Yield: 8

Make Christmas morning extra sweet with these gingerbread men pop tarts! And if you’re looking to save a little time, this easy Christmas breakfast can be made with store bought pie dough.

Ingredients

• 2 cups all purpose flour
• 2 tbsp granulated sugar
• 1/2 tsp salt
• 1 cup salted butter, cold and cut into cubes
• 3–4 tbsp ice water
• 1/4 cup jam, nutella or other filling
• 2 cups powdered sugar
• 3 tbsp milk
• 1/2 tsp vanilla extract
• Small, red candies like cinnamon imperials
• Small tube (4.5oz) white frosting

Instructions

1. In a large bowl, stir together the flour, sugar and salt. Add the cubed butter and beat until the mixture resembles course sand.
2. Add the ice water one tablespoon at a time until the dough comes together. You may not need all four tablespoons.
3. Divide your dough in two, flatten into discs, wrap in plastic wrap and allow to chill for 45 minutes to an hour.
4. Roll the first ball of dough out onto a light floured surface until it’s approximately 9″x12″. Using a large cookie cutter, cut out 8 gingerbread men.
5. Spoon a couple teaspoons of filling onto your cutouts and gently spread it out. Make sure there’s about 1/4″ of open space around the edge of your pastries.
6. Roll out the remaining dough and cut out 8 more gingerbread men.
7. Using your finger, wet the edge of the filled pastries with some water, cover with another cutout and gently press the edges together. Use a fork to seal.
8. Poke a few air holes into the top of your pop tarts with a fork.
9. Bake at 350F for 30 minutes, or until the pop tarts are golden brown.
10. In a small saucepan, combine the powdered sugar, water and vanilla extract for the glaze.
11. Cook over low heat, whisking occasionally, until the glaze is warm and starts to form a crust on top. Remove from heat.
12. Add a little brown food coloring to the glaze until you reach the desired color.
13. Dip each pop tart into the glaze, gently shaking it to allow any excess glaze to drip off. Be sure to stir the glaze between each pop tart so it doesn’t form a crust.
14. Immediately add two red candy buttons.
15. Tint half of the white frosting black.
16. Using black and white frosting, add the ruffles, eyes, and mouth to your gingerbread men.

14. Gingerbread Biscotti

Gingerbread Biscotti is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [’18’, ’18 cookies’]

This easy Gingerbread Biscotti recipe is the perfect holiday treat that also pairs wonderfully with a cup of coffee. The golden brown, lightly spiced cookie will please all of your senses, from the mouthwatering aroma to the delightfully crunchy texture of every bite. Say hello to your new favorite holiday cookie!

Ingredients

• 6 tbsp unsalted butter (room temperature)
• 1 cup brown sugar (tightly packed)
• 2 tbsp unsulphured molasses
• 2 eggs (room temperature)
• ½ tbsp vanilla extract
• 3 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 tbsp ground ginger
• 1 tbsp cinnamon
• ¼ tsp ground allspice
• ¼ tsp ground cloves

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
2. In a bowl or stand mixer fitted with the paddle attachment, cream butter and brown sugar together until fluffy, about 2-4 minutes.
3. Add eggs, 1 at a time. Then add molasses and vanilla extract, whisking well.
4. In a separate bowl, sift together flour, baking powder, salt, and spices. Gradually add to bowl of wet ingredients until just-combined.
5. Transfer the dough to the baking sheet and divide into two. Shape each into rectangular logs that are about 1 inch high.
6. Bake for 30-35 minutes until lightly puffy with cracks at the edges. An inserted toothpick should come out clean but the dough should still be soft and bounce back when pressed with a finger.
7. Carefully transfer parchment paper or mat with cookies to a cutting board. Cut into ½” thick slices, then flip each cookie on its side. Bake for 5 minutes, flip, and bake for 5 more minutes. Let cool completely.

15. Christmas Almond Bark Pretzels

Christmas Almond Bark Pretzels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT2M · Total: PT62M · Yield: [‘8’]

Looking for easy holiday treats to make this holiday season? Using just 3 simple ingredients this almond bark pretzels recipe has the perfect combination of sweet and salty. Christmas pretzels make a great gift too!

Ingredients

• 24 ounces almond bark, chopped
• 1 14 ounce bag pretzels
• sprinkles, optional

Instructions

1. Chop almond bark and place in a microwavable bowl. Microwave on high for 90 seconds, stirring every 30 seconds.
2. Once almond bark is smooth and melted, dunk the pretzels a few at a time. Use a lollipop stick, skewer or fork to remove from the melted bark and shake of the excess. Place on a parchment paper lined baking sheet.
3. Quickly add sprinkles and repeat with the remaining pretzels.
4. Allow the almond bark to harden for at least 30 minutes before storing.
5. Pretzels will stay fresh and crunchy for up to two weeks. Store in an airtight container at room temperature.

16. Caramel Chocolate Pretzel Rods

Caramel Chocolate Pretzel Rods is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Yield: [’15’]

If you are needing some Christmas food gift inspiration, these Caramel and Chocolate Pretzel Rods will be perfect for gifting this holiday season. Simple to make, no need to buy gourmet.

Ingredients

• 1/2 cup light Corn syrup
• 1/2 cup Sugar
• 3 tbsp Butter
• 1/2 cup Heavy Cream
• 15 Pretzel Rods
• 8 oz Melting Chocolate
• Christmas Decorations

Instructions

1. Line a cookie sheet with parchment paper. Set aside.
2. Place corn syrup in a medium pan and heat over medium heat.
3. When corn syrup is heated (starting to bubble) add sugar and stir until well mixed.
4. Let syrup cook without stirring until it turns a golden color.
5. Remove from heat add butter and stir until blended.
6. Slowly add cream while stirring constantly to blend.
7. Transfer caramel to tall cup for dipping.
8. Dip each pretzel rod in caramel and place on prepared tray.
9. Refrigerate for 30 minutes to allow caramel to set.
10. Heat chocolate in microwave for 30 seconds and stir. Repeat until melted and smooth.
11. Transfer to tall cup for dipping.
12. Dip each caramel coated pretzel in chocolate to coat and return to tray.
13. Sprinkle with decorations while still warm.
14. Refrigerate for 30 minutes to allow chocolate to set.

17. Paleo Buckeye Balls

Paleo Buckeye Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT100M · Yield: [’18’, ’18 balls’]

A gluten free, dairy free, and grain free version of the classic holiday cookie.

Ingredients

• 1 cup cashew butter, almond butter, or peanut butter
• 1/4 cup vegan butter or ghee (room temperature. Regular butter works, too!)
• 1/2 cup almond flour
• 2 tbsp coconut flour
• 1/4 cup maple syrup
• 1/4 cup coconut sugar
• 1/2 tsp sea salt
• 6 oz dark chocolate chips (I like Enjoy Life Foods or Pascha brands – approximately 1 cup)
• 2 tsp coconut oil

Instructions

1. Combine all filling ingredients in a large bowl and mix well until a thick batter forms. Refrigerate for 30 minutes. Form into balls (about 1 inch in diameter) and place on a parchment paper-lined baking sheet. Put them into the freezer for 10 minutes or refrigerator for 30 minutes.
2. Melt the chocolate and the coconut oil in the microwave in 30 second increments, stirring in between. Once smooth, let it cool for a few minutes. Using a toothpick, dip each ball into the chocolate until coated, leaving a small space without any chocolate at the top. Place them on a parchment lined baking sheet and refrigerate for a mimimum of 30 minutes until the chocolate is hardened. These can be stored in the fridge for up to 2 weeks!

18. Cinnamon Candied Nuts

Cinnamon Candied Nuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT6M · Total: PT6M · Yield: [‘3’, ‘3 cups’]

Ingredients

• 3 cups nuts
• 3/4 cup sugar
• 1 tbsp cinnamon
• 1/4 cup water
• pinch salt (optional)

Instructions

1. Bring sugar, water and cinnamon to a boil while whisking it together.
2. Add nuts and salt. Stir constantly.
3. Continue stirring until it seizes up and you just start to smell it roasting.
4. Immediately pour the nuts onto parchment paper and separate with forks. You have to do this quickly or the nuts will stick together.

19. Raw Gingerbread Cookie Bites

Raw Gingerbread Cookie Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: 25

These gingerbread cookie bites make a fun festive treat, they are so easy to make, get the kids involved too. Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free, Paleo

Ingredients

• 1 cup pitted dates *Soaked – see note below
• 1 cup ground almonds
• 1/2 cup walnuts
• 1 Tablespoon ground ginger
• 1 Tablespoon ground cinnamon
• 1 teaspoon natural vanilla essence
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon clove powder
• 1 Tablespoon of ground almond or 1 Tablespoon of coconut sugar to sprinkle on top – Optional

Instructions

1. Place all of the ingredients in the food processor and blitz until your form a smooth dough-like consistency.
2. Place the cookie dough on a plate and cover with a paper towel and put in the freezer for 10 minutes. Note – This step is optional but makes the dough easier to cut into shapes.
3. Roll the dough out in between two layers of parchment or baking paper and cut it into shapes using a cookie cutter. If you are only rolling into balls and not cutting into shapes then you do not need to roll it out just simply roll the dough into a ball.
4. Optional – Sprinkle the cookie bites with a light dusting of ground almonds or coconut sugar. For the bites in the photo, I have used ground almonds.
5. Store in an airtight container in the fridge for up to 5 days. These raw cookie bites can also be frozen

20. Sugar Cookie Dough Protein Bites

Sugar Cookie Dough Protein Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Edible sugar cookie dough that you can eat right from the bowl. Sugar cookie dough protein bites are a raw vegan and grain-free treat!

Ingredients

• 1 cup cashew butter
• 1/4 cup honey
• 1/2 cup coconut flour
• 6 tbsp vanilla protein
• 1/2 tsp salt
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• sprinkles

Instructions

1. Add all ingredients except for the sprinkles to a mixing bowl
2. Mix with a spoon to combine until it forms a dough
3. Stir in sprinkles
4. Let dough sit for a few moments to thicken
5. Scoop with a cookie dough scoop to form balls or roll into balls
6. Store in the freezer

21. Vegan Peppermint Bark

Homemade Vegan Peppermint Bark (Gluten-Free, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: Varies

That favorite classic holiday treat that’s fun to gift and delicious to eat! Homemade Vegan Peppermint Bark that’s gluten-free and top-8 allergy-free too! All the festive sweet chocolate and mint flavor only takes 4 ingredients for this dairy-free recipe remake!

Ingredients

• 2 Cups Allergy-Free Dark Chocolate Chips
• 3 Bars Milkless Polar Dream White Chocolate Bars
• 1/2 Tsp Peppermint Extract
• 1/4 Cup Crushed Peppermint Candy

Instructions

1. Melt the dark chocolate in a greased microwave safe bowl for 30 second intervals until it easily stirs together melted.
2. Spread the melted dark chocolate in a wax paper lined pan (I used an 8×8 baking dish). Let cool about 10 minutes, until mostly set.
3. Repeat the melting process for the white chocolate, but stir in the peppermint extract once melted.
4. Pour the minty white chocolate over the hardened dark chocolate, smooth it out evenly.
5. Now sprinkle the crushed peppermint candy (pressing it in to the chocolate a bit) over the unset white chocolate top, before placing in the fridge to completely cool and harden (or leave it on the counter for a few hours to harden at room temperature).
6. Once hard, you can use a sharp knife to cute squares/rectangles, or simply break pieces off (breaking pieces off works best if you made thin bark).

22. Nonpareil Candy

Nonpareil Candy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Total: PT60M · Yield: [’50’]

 Nonpareils are little chocolate button candies covered with tiny sugar pearl sprinkles. These easy, sweet treats make great gifts.

Ingredients

• 1 cup melting chocolate (chocolate discs meant for dipping and coating)
• 1/4 -1/2 cup tiny sugar bead (nonpareil) sprinkles

Instructions

1. Prepare a baking pan with sides (10” x 15”jelly roll pan). Print the circles template and tape it to the inside bottom of the pan. Tape parchment paper over the template. The template should be visible through the parchment paper.
2. In a microwave safe bowl, melt the chocolate at 50% power for one minute. Stir. If not completely melted, return the chocolate to the microwave and heat at 50% power for 15 second intervals until melted.
3. Use a rubber spatula to scrape the melted chocolate into a disposable piping bag or ziplock bag.
4. Cut off a small piece off the tip of the piping bag (or a bottom corner of the ziplock bag).
5. Pipe circles of melted chocolate onto each circle on the template by holding the open tip of the bag still over the center of a circle and squeezing out chocolate until the circle is filled.
6. The nonpareil sprinkles must be added before the chocolate begins to set, after about 12 circles. The number of candies that can be piped before sprinkling depends on how quickly you work. Sprinkle the nonpareils over the candy to cover them and place in the refrigerator or freezer for about 5 minutes to firm.
7. Remove the firmed candies, pour off excess sprinkles to be reused, and repeat the process. The chocolate may need to be microwaved for 15-30 seconds at 50% power to re-melt. The process can be speeded up by using two pans and templates, then alternating pans being filled and chilled.
8. Nonpareil candies can be stored in an airtight container at room temperature for at least 2 weeks.

23. Chocolate Truffles

Homemade Chocolate Truffles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [’26’, ’26 truffles’]

These luxurious chocolate truffles are rich, velvety-smooth, and supremely chocolaty. Made with just 4 ingredients, they taste like heaven, and are super easy to make and decorate however you please!

Ingredients

• 8 oz good quality semi-sweet or dark chocolate (*see notes below)
• 1/2 cup (125ml) whipping cream or heavy cream
• 1 tsp pure vanilla extract
• 1/2 cup sprinkles (and/or sparkling sugar for coating)

Instructions

1. Finely chop the chocolate and transfer it to a microwave-safe bowl. Pour the cream over the top. Melt in the microwave at 50% power for 30 seconds at a time, stirring in between until completely melted and smooth.
2. Stir in the vanilla extract. Cover and chill in the fridge for 2 hours.
3. Scoop the ganache using a small truffle scoop, melon scoop, or teaspoon. Place on wax paper and put back in the fridge UNCOVERED for 30 minutes. This will dry out the outer surface and make it much easier and less messy to roll.
4. Quickly roll the ganache in the palm of your hands into round balls and coat in sprinkles. Let stand for 30 minutes and serve.

24. Grinch Cookies

Grinch Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 3/4 cups (220 g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1/2 cup (113 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon green gel food coloring (adjust for desired color)
• 1/2 cup red candy hearts or red M&M minis (for decoration)
• Optional glaze: 1 cup (120 g) powdered sugar + 1–2 tablespoons milk (or cream) and a drop of green food coloring

Instructions

1. 1. Prepare and measure all ingredients. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
2. 2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
3. 3. In a separate large bowl (or the bowl of a stand mixer), beat the softened butter and granulated sugar together until pale and creamy, about 2–3 minutes.
4. 4. Add the egg and vanilla to the butter-sugar mixture and mix until incorporated.
5. 5. Add the green gel food coloring to the wet mixture and stir until the dough is uniformly green. Add more coloring a tiny bit at a time if you want a deeper Grinch green.
6. 6. Gradually add the dry ingredients to the wet ingredients and mix on low speed (or fold by hand) until just combined. Do not overmix.
7. 7. Chill the dough in the refrigerator for 20–30 minutes to firm up (this makes shaping easier and helps the cookies keep their shape).
8. 8. Using a tablespoon or small cookie scoop (about 1.5 tablespoons per cookie), portion dough into balls and place them 2 inches apart on the prepared baking sheet. Lightly flatten each ball so they are slightly domed.
9. 9. Bake in the preheated oven for 9–12 minutes, until the edges are set and the bottoms are lightly golden. Baking time may vary by oven; cookies should not be deeply browned.
10. 10. Remove the baking sheet from the oven and let the cookies rest on the sheet for 4–5 minutes, then transfer to a wire rack to cool completely.
11. 11. If using the optional glaze: whisk powdered sugar with 1 tablespoon milk and a drop of green food coloring, adding a second tablespoon of milk only if needed to reach a spreadable consistency. Spread or pipe the green glaze onto cooled cookies.
12. 12. Decorate each cookie with a red candy heart or red M&M pressed gently into the center of the glaze (or directly into the cookie while still slightly warm if you prefer a pressed look). Let glaze set for 15–20 minutes.
13. 13. Taste a finished cookie and adjust any decoration as desired. Serve at room temperature. Store leftovers in an airtight container for up to 4 days.

25. Santa Hat Rice Krispie Treats

Santa Hat Rice Krispie Treats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 tablespoons (28 g) unsalted butter
• 2 1/2 cups (about 8 oz / 225 g) mini marshmallows, divided (reserve 4–6 whole marshmallows for pom-poms)
• 3 cups (about 24 g per cup) Rice Krispies cereal
• 4 ounces (115 g) red candy melts or red-colored melting wafers
• 1 ounce (28 g) white candy melts or 2–3 tablespoons white decorating icing
• 1 teaspoon light corn syrup (optional, for smoother melted candy)
• Nonstick cooking spray or extra butter for shaping hands
• Parchment paper for workspace
• Optional: holiday sprinkles for decoration

Instructions

1. 1) Prepare and measure the ingredients: line a baking sheet with parchment, set aside the reserved whole mini marshmallows (4–6) for pom-poms, and have a buttered spatula or spoon on hand.
2. 2) Melt butter in a medium saucepan over low heat. Add 2 1/4 cups of the mini marshmallows and the optional corn syrup. Stir constantly until the marshmallows are fully melted and the mixture is smooth and glossy (this is the “cooking” stage for the binding ingredients).
3. 3) Remove the pan from heat, add the Rice Krispies cereal, and fold gently but thoroughly until every flake is evenly coated with the marshmallow mixture. Work quickly while the mixture is warm and pliable.
4. 4) Lightly grease your hands with butter or nonstick spray. Divide the cereal mixture into 4 equal portions (about 3/4 cup each). Shape each portion into a cone: roll into a compact ball, then pinch and pull the top to form a tapered point. Flatten the base so each cone will stand upright. Place shaped hats on the prepared parchment.
5. 5) Cool the shaped treats for 10–15 minutes at room temperature (or briefly chill 5–10 minutes in the refrigerator) to firm up so they hold their shape for decorating.
6. 6) Melt the red candy melts in a microwave-safe bowl in 20–30 second bursts, stirring between intervals, until completely smooth. If using, stir in the teaspoon of corn syrup for extra shine.
7. 7) Using a fork or small offset spatula, dip or brush each Rice Krispie hat with the melted red candy so the exterior is evenly covered. Return the coated hats to the parchment and let the red coating set for a few minutes but not fully harden if you plan to press decorations into it.
8. 8) Melt the white candy melts (or prepare white decorating icing). Pipe or spread a white band around the base of each hat to form the brim, and add a small white dot at the tip. Alternatively, cut each reserved mini marshmallow in half and attach a half or whole piece to the tip with a dab of melted white candy as the pom-pom.
9. 9) Allow all coatings to fully set at room temperature or speed up the process by chilling for 10–15 minutes in the refrigerator. Taste one to confirm texture and appearance; add a few sprinkles if you like and then serve.
10. Yield: 4 Santa Hat Rice Krispie Treats

26. Cinnamon Stars

Cinnamon Stars ( Zimtsterne) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT45M · Yield: [’18’, ’18 -24 cookies’]

Cinnamon Stars (Zimtsterne) are classic German Christmas cookies. It’s a simple and easy recipe that is naturally gluten free, dairy free and DELICIOUS!

Ingredients

• 3 egg whites (cold)
• 2 cups powdered sugar
• 3 1/2 – 3 3/4 cup finely ground whole almond flour (see notes)
• 4 tsp cinnamon
• 1/2 tsp vanilla
• 1/4 tsp sea salt
• 1 1/2 cups gluten free chocolate chips for frosting (OPTIONAL)

Instructions

1. Line 2 large baking sheets with parchment or Silpat baking liners. 
2. In a large bowl, whip egg whites with a whisk attachment until stiff. If you’re topping the cookies with meringue, please see recipe notes for modifications.
3. Add powdered sugar, 3 1/2 cups almond flour, cinnamon, vanilla, and sea salt. Mix on low just until combined or stir gently by hand. Don’t overmix. The dough will be only slightly sticky, but definitely workable. Note that humidity can affect how much flour you’ll need so if it’s too wet to be workable, add more almond flour a tablespoon at a time.
4. Preheat oven to 350 degrees.
5. Dust countertop, silpat, or wax paper with about 2 tablespoons of powdered sugar. 
6. Form dough into a ball, roll in powdered sugar to prevent sticking, and slightly flatten. Roll out to about 1/4 inch thick.
7. Using a star shaped cookie cutter, cut out the dough and place onto prepared baking sheets. Sometimes the dough will stick a bit so I use a lightly greased spatula to transfer them to the baking sheet.
8. Bake for 15-20 minutes, until cookies are set, a lighter color, and the bottoms are slightly browned.
9. Cool on a rack.
10. When cookies are completely cooled, melt the chocolate chips
11. Dip the tops or the entire cookies one at a time into the melted chocolate and set right side up on a piece of parchment or wax paper. Sprinkle with Christmas sprinkles if you want. Enjoy!
12. Store leftovers in an airtight container for up to 2 weeks!

27. Chocolate Christmas Tree Pretzel Sticks

Chocolate Christmas Tree Pretzel Sticks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT1M · Total: PT46M · Yield: 21

These Chocolate Christmas Tree Pretzel Sticks are so easy to make. You can add them to a Christmas tray or use them to top cupcakes. No matter how you use them, your recipient will love them.

Ingredients

• 4 oz. green candy melts
• 21 pretzel sticks
• 21 star-shaped sprinkles
• Rainbow nonpareil sprinkles

Instructions

1. Melt the candy melts according to the package.
2. Spoon the melted chocolate into a ziptop plastic bag. Cut the tip off with scissors to make a piping bag.
3. Pipe a straight line, about half the length of the pretzel stick, onto a silicone baking mat-lined cookie sheet.
4. Pipe a triangle around the straight line.
5. Place the pretzel stick on top of the line down the center.
6. Traverse across the rod with the melted candy melts.
7. Put a star-shaped sprinkle at the top of the tree.
8. Decorate the candy melt Christmas tree with sprinkles.

28. Peppermint Brownies

Easy Peppermint Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘9’, ‘9 servings’]

Easy Peppermint Brownies are deliciously fudgy and packed with refreshing peppermint flavor! This recipe comes together quickly in just one pot!

Ingredients

• 1 stick unsalted butter
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon peppermint extract or oil
• 2 large eggs
• 1/2 cup all purpose flour
• 1/2 cup chocolate chips (divided)
• 3 tablespoons peppermint crunch or crushed candy canes (divided)

Instructions

1. Preheat oven to 325 degrees. Line a 9×9″ baking dish with foil or parchment paper and set aside. Melt the butter in a medium sauce pan over medium low heat. Add the sugar, cocoa powder and salt, and stir well to combine. Continue to cook, stirring occasionally until the mixture is very warm to the touch. Remove from heat and stir in the peppermint extract, then allow to cool for 5-10 minutes.
2. Add the eggs one at a time, beating vigorously after each addition. Stir in the flour just until incorporated, then stir in the chocolate chips and peppermint crunch, reserving some for the top of the brownies.
3. Pour the batter into the prepared pan and spread evenly, then top with the reserved chocolate chips and peppermint crunch.
4. Bake for 20-25 minutes, or until the center is puffed and a toothpick inserted into the center comes out with just a few moist crumbs. Cool completely on a wire rack

29. White Chocolate Cranberry Fudge with Almonds

White Chocolate Cranberry Fudge With Almonds is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT1H10M · Yield: 16

This White Chocolate Cranberry Fudge with Almonds is an easy recipe that is perfect for the holiday season or any time of year! Tart and crunchy with a creamy finish!

Ingredients

• 12 oz can sweetened condensed milk
• 3 cups white chocolate chips
• 1/4 cup butter
• 1 cup dried cranberries, roughly chopped
• 2 Tbsp shaved almonds

Instructions

1. In a microwave safe bowl, add the milk, butter and chocolate chips together. Give them a stir or two and then place the dish in the microwave.
2. Microwave in 30 second intervals (stirring after each interval) until the mixture is melted together and smooth.
3. Add your chopped cranberries to the bowl and stir.
4. Pour the entire mixture into an greased 8×8″ dish and top with your shaved almonds.
5. Allow your fudge to cool and harden for an hour. Enjoy!

30. Pretzel Christmas Crack

Pretzel Christmas Crack is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT52M · Yield: [’30’]

This pretzel Christmas crack is a delicious twist on a classic holiday treat that is the perfect combination of salty pretzels, rich caramel and dark chocolate.

Ingredients

• 1 bag pretzels ((enough to cover the bottom of the pan in an even layer – ~5.5 ounces))
• 2 cups butter
• 1 1/2 cups coconut sugar
• 2 tsp vanilla extract
• 1/4 tsp salt
• 12 ounces dark chocolate

Instructions

1. Preheat your oven to 325 degrees Fahrenheit and line a large baking sheet with parchment paper or aluminum foil and place the pretzels on it in an even, single layer.
2. Add the caramel ingredients to a medium saucepan on the stovetop and turn the burner on to medium high heat. Allow the ingredients to come to a boil and then turn down the heat to medium and keep the ingredients boiling, stirring the mixture regularly for ~5 minutes until the caramel thickens.
3. Remove the pot from the heat and pour the caramel over the pretzels. Spread the mixture with a knife or spoon. Then place the baking sheet in the oven and bake for 7 minutes. After it has done baking, freeze the baking sheet for 30 minutes to let the caramel harden.
4. Just before you take the pan out of the freezer melt the chocolate by placing the chocolate in a microwave safe dish and heat on high in 30 second intervals until melted.
5. Take the pan out of the freezer and pour the melted chocolate over the caramel layer. Place the pan black in the freezer for 5 minutes.
6. Cut the dessert into pieces and enjoy!

31. Christmas Tree Brownies

Christmas Tree Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [’12’, ’12 trees’]

Get all the compliments when you display these darling little Christmas tree shaped brownies on your holiday dessert table.

Ingredients

• 18 oz box brownie mix (plus ingredients on box)
• 16 oz can white frosting
• Blue and green liquid food coloring
• Decorative sprinkles and nonpareils
• Small star sprinkles
• Candy canes or pretzel sticks

Instructions

1. Mix and bake brownies in a square pan according to the instructions on the back of the box. Allow them to completely cool about five minutes in the pan then lift out with foil handles. Allow to cool completely.
2. Remove brownies from the foil and cut into triangles. We cut out paper triangles measuring 2.5 inches wide at the base and 2.5 inches tall.
3. Snap the candy canes into 1.5″ long pieces, or you can use pretzel sticks. If you do use pretzels, use two side by side since they are small. Press the broken end of the candy cane into the bottom of the brownie triangles.
4. Separate the frosting into three separate bowls. Tint two of the bowls of frosting with food coloring (blue and green). Fill sandwich sized zipper bags with each color of frosting. Seal and snip off the corner of each bag to make a piping hole.
5. Decorate the brownies with the colored frostings and various sprinkles and stars.

32. Christmas Pretzels

Christmas Pretzels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [’20’]

A deliciously simple answer to holiday snacking and gifting and an easy, fast and fun activity for the whole family.

Ingredients

• 20 pretzel rings
• 1 cup melting chocolate
• Sprinkles

Instructions

1. Line two small baking sheets with wax paper or parchment paper.
2. Arrange 5 round pretzels on each lined cookie sheet.
3. In a small microwave-safe bowl, melt the chocolate in the microwave at 50% power for 1-2 minutes until smooth.
4. Transfer the melted chocolate into a small ziplock sandwich bag.
5. Cut a small piece off one corner of the plastic bag.
6. Pipe chocolate to fill the centers of 5 pretzel rings in one pan.
7. Gently tap the pan on the counter to flatten the chocolate surface and eliminate bubbles.
8. Immediately add sprinkles.
9. Place the pan in the refrigerator to firm for about 3 minutes.
10. Pipe chocolate into the pretzels in the 2nd pan, tap the pan, and add sprinkles.
11. Place the 2nd pan in the refrigerator to firm for about 3 minutes.
12. When the chocolate is firm, remove the pretzels from the pans.
13. Arrange the remaining pretzels in the pans.
14. If the melted chocolate in the piping bag begins to firm, reheat in the microwave.
15. Repeat to use up the pretzels and the chocolate.
16. Store Christmas Pretzels in an airtight container for up to 2 weeks.

33. Christmas Rice Krispies Treats

Easy Christmas Rice Krispie Treats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT5M · Total: PT85M · Yield: [’16’]

These festive Christmas Rice Krispie Treats are a fun and easy holiday snack! With a classic gooey marshmallow base, they’re dressed up with red and green sprinkles for a festive touch. Perfect for parties, gift-giving, or a simple family treat, these no-bake squares are as delightful as they are delicious!

Ingredients

• 6 Tablespoons unsalted butter (cut into pieces)
• 16 ounces mini marshmallows (one large bag, divided)
• 1 teaspoon vanilla extract
• ⅓ teaspoon kosher salt
• 7 cups crispy rice cereal (see notes)
• 1 cup White Candy Melts or white chocolate
• 1 cup Red Candy Melts
• 1/2 cup Green Candy Melts
• 5 Tablespoons vegetable shortening
• 3 candy canes (crushed)

Instructions

1. Line a 9×13 inch baking dish with parchment paper or coat with cooking spray. Set aside.
2. In a large saucepan, melt butter over medium heat. Once melted, add in all but 1 cup of the marshmallows. Reduce heat to low and continue stirring until completely melted.
3. Remove from heat and stir in the vanilla and salt. Add the cereal and the remaining 1 cup of marshmallows and gently stir until combined.
4. Pour into the prepared baking dish. Press gently with your fingertips just until completely spread out.
5. Allow to set at room temperature, about 1 hour. Cut into rectangles.

Decorating the Rice Treats

1. Line baking sheet with parchment paper. Cut your set treats into rectangles.
2. Add 1 cup of white candy melts and 2 tablespoons of vegetable shortening in a glass bowl. Microwave 1 minute at 50% power. Carefully remove from microwave and stir. Put back in microwave for 30 seconds at 50% power and stir. Repeat for 15 second intervals at 50% power until fully melted and a smooth texture.
3. At a diagonal, dip half of the rice treat into mixture allowing excess to drip off and place on your baking sheet. Repeat for each treat. Place baking sheet in refrigerator for 5 minutes to set the melted chocolate.
4. While white melts are setting, repeat the melting process for the red melts.
5. At a diagonal, dip half of previously dipped treat into red mixture allowing excess to drip off and place on parchment paper lined baking pan. There should be a band of white chocolate showing. Repeat for each treat. Place baking sheet in refrigerator for 5 minutes to set the melted chocolate.
6. While red chocolate is setting, repeat the melting process for the green melts using the remaining shortening. Pour melted chocolate into piping bag and carefully cut off tip of bag.
7. Drizzle the green chocolate over the red edge. Sprinkle on the crushed candy canes. Allow chocolate to set for 5 minutes in the refrigerator. Remove from the fridge and store at room temperature.

34. Christmas Tree Meringues

Christmas Tree Meringues THE EASY WAY! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large egg whites (room temperature, about 120 g)
• 200 g superfine (caster) sugar (about 1 cup)
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 3–5 drops green gel food coloring (adjust for desired shade)
• 8 small sugar/waffle cones (mini cones)
• 2 tablespoons powdered sugar (optional, for dusting)
• 2 tablespoons assorted sprinkles or edible decorations (optional)
• 2 tablespoons melted dark or white chocolate (optional, for drizzling)

Instructions

1. 1. Preheat the oven to 110°C (225°F). Line two baking sheets with parchment paper and set aside. Gather and measure all ingredients.
2. 2. Place the room-temperature egg whites in a clean, grease-free mixing bowl. Add the cream of tartar. Using an electric mixer, start beating the whites on medium speed until they become foamy.
3. 3. Increase the mixer speed to high. Gradually add the superfine sugar, one tablespoon at a time, allowing each addition to incorporate before adding more. Continue beating until the meringue is glossy and holds stiff peaks (when you lift the whisk, peaks stand up without collapsing).
4. 4. Fold in the vanilla extract and add the green gel food coloring a drop at a time, folding gently until the color is even. Taste a tiny smear to check sweetness and color strength; adjust with one more drop of color if needed.
5. 5. Fit a large piping bag with an open star tip (or a 1cm round tip for smoother swirls). Spoon the meringue into the bag, making sure there are no air pockets.
6. 6. Place a mini sugar cone upright on the prepared baking sheet. Starting at the base of the cone, pipe a swirl of meringue around the cone, working upward and slightly overlapping each pass to create a tree shape. Repeat so you have 8 meringue trees spaced on the sheets.
7. 7. If using sprinkles, apply them now so they stick before baking. Gently tap off any excess. Optionally dust lightly with powdered sugar for a snowy look.
8. 8. Bake the meringue trees in the preheated oven for 60–90 minutes, or until the meringue feels dry and lifts easily from the parchment. Exact time depends on oven and meringue size; they should be crisp on the outside and dry throughout.
9. 9. Turn the oven off and leave the meringues inside to cool completely for at least 1 hour (this helps prevent cracking). Once fully cooled, remove them from the oven.
10. 10. If desired, drizzle melted chocolate over the cooled trees and add any remaining sprinkles. Let the chocolate set before serving.
11. 11. Serve 2 trees per person (makes 8 trees total). Store any leftovers in an airtight container at room temperature for up to 3 days.

35. Melted Snowman Cookies

EASY Melted Snowman Cookies Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup (113 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups (255 g) white chocolate chips or white candy melts
• 12 large marshmallows (one per cookie)
• 60 mini chocolate chips (for eyes and buttons, about 5 per cookie)
• 12 orange mini candy pieces or candy corn (for noses)
• 12 small pretzel sticks, broken in half (for arms)
• 12 thin strips of red licorice or fruit leather (for scarves)
• Optional: powdered sugar for dusting

Instructions

1. 1) Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
2. 2) In a mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
3. 3) Add the egg and vanilla extract and mix until combined.
4. 4) In a separate bowl whisk together the flour, baking powder, and salt. Stir the dry ingredients into the wet mixture until a soft dough forms. Do not overmix.
5. 5) Using a cookie scoop or two spoons, portion the dough into 12 equal mounds (about 2 tablespoons each) and place them on the prepared baking sheet about 2 inches apart.
6. 6) Bake for 10–12 minutes, until the edges are set and the cookies are just turning golden. Remove from the oven and let cool on the sheet 2 minutes.
7. 7) While the cookies bake, melt the white chocolate chips or candy melts in a microwave-safe bowl in 20–30 second bursts, stirring between bursts until smooth, or melt gently in a double boiler.
8. 8) After the 2-minute rest, press the back of a spoon into the center of each warm cookie to create a shallow well (this will hold the ‘melted’ white chocolate).
9. 9) Spoon about 1 to 2 teaspoons of the melted white chocolate into each well to form a puddle that looks like melted snow.
10. 10) Immediately press one marshmallow near the top edge of each puddle so it sits partly on the cookie and partly on the white chocolate to create the snowman’s head. While the chocolate is still soft, attach two mini chocolate chips for eyes, one orange candy piece for the nose, and three mini chips down the front for buttons.
11. 11) Insert two pretzel halves into the sides of the cookie as arms and wrap a short strip of licorice or fruit leather around the neck area as a scarf. Repeat for all cookies.
12. 12) Let the cookies sit at room temperature until the white chocolate sets, about 15–20 minutes. For faster setting, place the tray in the refrigerator for 8–10 minutes. Dust lightly with powdered sugar if desired, then serve.

36. Reindeer Chow

Reindeer Chow is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT1M · Total: PT11M · Yield: [’10’, ’10 servings’]

Reindeer chow is a fun Christmas treat made with muddy buddies, M&Ms, pretzels, and peanut butter cups.

Ingredients

• 6 cups Rice Chex cereal
• 1 cup semisweet chocolate chips
• ½ cup creamy peanut butter
• 2 cups powdered sugar
• 3 tablespoons unsweetened cocoa powder
• 1 ½ cups Christmas M&M’s
• 8 ounce bag mini peanut butter cups
• 1-2 cups pretzel twists or shapes

Instructions

1. Place the cereal in a large bowl. Set aside.
2. Add the chocolate chips and the peanut butter to a medium microwave-safe bowl.
3. Microwave the chocolate chips and peanut butter for 30 seconds.
4. Stir.
5. Continue microwaving and stirring in 15 second intervals until melted.
6. Stir until smooth and well-combined.
7. Pour the melted chocolate mixture over the cereal.
8. Use a spatula to carefully toss the cereal until completely coated.
9. Add the powdered sugar and cocoa powder to a resealable gallon sized plastic bag.
10. Seal and shake to combine.
11. Add the chocolate coated cereal to the baggie a little at a time.
12. Seal, then shake.
13. Repeat until cereal is coated in the chocolate sugar.
14. Spread the cereal out in a single layer on a sheet of parchment paper to cool.
15. Combine the cereal, M&M’s, peanut butter cups, and pretzels in a large bowl to serve.

37. Frosty Snowman Pretzels

Frosty Snowman Pretzels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT10M · Total: PT70M · Yield: [’48’]

White chocolate Snowman Pretzels with candy clay scarves.The video features Snowman Pretzels decorated with modeling chocolate scarves.

Ingredients

• 12 ounces red candy melts
• 1/4 cup corn syrup
• 6 fruit rolls
• 12 ounces white candy melts, (melted)
• 96 pretzel rings
• 240 mini chocolate chips
• 48 orange candy coated sunflower seeds
• black food coloring marker

Instructions Red Candy Clay Scarves

1. If you choose to decorate your pretzel snowmen with candy clay scarves, follow these instructions to make candy clay. Heat red candy melts in a microwave-safe bowl for two 30-second increments, stirring after each.
2. Heat for another 30 seconds, then let the bowl rest in the microwave for 2-3 minutes.
3. Remove and stir vigorously until melted.
4. Cool, stirring often, to 91 degrees Fahrenheit.
5. Stir in the corn syrup and blend just until combined.
6. Pour out onto plastic wrap.
7. Wrap and set aside to firm up for several hours.
8. When ready, remove from plastic wrap and knead until the candy clay is pliable.
9. Roll out red candy clay really thin.
10. Cut 3/8 inch by 7-inch strips from the candy clay.
11. Set one strip on a parchment paper-lined baking sheet.

Fruit Roll Scarves

1. Alternatively, you can cut strips of fruit rolls to use as your snowman’s scarves.

White Chocolate Pretzel Snowmen

1. Pour melted white candy melts into a disposable pastry bag or zip-top bag.
2. Snip off the tip of the bag.
3. Pipe a small mound of candy in the center of the red candy clay or fruit roll strip (scarf).
4. Set two pretzel rings, touching, over the white candy melts.
5. Pipe a small amount of white candy where the pretzels come together just to help “glue’ them together.
6. Pipe white candy into the center of both pretzel rings.
7. Set two mini chocolate chips and one orange sunflower seed in the top pretzel forming the snowman’s eyes and nose.
8. Set three mini chocolate chips in the bottom pretzel forming 3 buttons.
9. Add another small amount of white candy melts in between the two pretzels then overlap the two ends of the red candy clay strip forming the snowman’s scarf.
10. Freeze for 3-5 minutes just until the white candy melts harden.
11. Remove and let sit at room temperature for 5 minutes.
12. Use a black food coloring marker to create a smile formed by 5-7 dots.

38. Little Debbie Christmas Tree Dip

Little Debbie Christmas Tree Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz (225 g) cream cheese, softened to room temperature
• 1/2 cup (60 g) powdered sugar, sifted
• 1/4 cup (60 g) sour cream
• 1 teaspoon vanilla extract
• 6 Little Debbie Christmas Tree snack cakes, chopped into small pieces (about 1 cup)
• 1 tablespoon milk (optional, to soften the cake pieces)
• 2 tablespoons mini chocolate chips
• 2 tablespoons rainbow sprinkles, divided
• a few drops green gel food coloring (optional)
• 1 tablespoon melted white chocolate (optional, for extra sweetness)
• Graham crackers, apple slices, or pretzels for serving (about 24 pieces)

Instructions

1. 1. Prepare ingredients: measure everything, soften the cream cheese to room temperature, and chop the Little Debbie Christmas Tree cakes into small pieces (roughly 1/4–1/2-inch). Reserve 1 tablespoon of the sprinkles for garnish.
2. 2. Soften the chopped cake pieces: place the chopped cakes in a microwave-safe bowl with 1 tablespoon milk, microwave 10–20 seconds just until they absorb the milk and become slightly pliable; let cool to room temperature. (If you prefer not to microwave, you can skip the milk and use the cake pieces as-is.)
3. 3. Make the base: in a medium mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla and beat until fully incorporated. Stir in the sour cream until the mixture is creamy and spreadable.
4. 4. Color and sweeten (optional): add a few drops of green gel food coloring and mix until you reach the desired shade. If using, stir in the melted white chocolate now for extra sweetness; let the white chocolate cool slightly before adding so it doesn’t melt the base.
5. 5. Fold in mix-ins: gently fold the cooled, softened cake pieces, mini chocolate chips, and most of the sprinkles into the cream-cheese mixture, keeping some sprinkles and chips aside for garnish.
6. 6. Chill to set: transfer the dip to a serving bowl, cover, and chill in the refrigerator for at least 20–30 minutes to let flavors meld and the texture firm up slightly.
7. 7. Taste and adjust: after chilling, taste the dip and, if needed, add a little more powdered sugar for sweetness or a pinch of salt to balance. Stir gently to combine any adjustments.
8. 8. Serve: garnish with the reserved sprinkles and extra mini chocolate chips. Serve with graham crackers, apple slices, pretzels, or your preferred dippers. Keeps covered in the refrigerator for up to 3 days.

39. Snowman Pretzels with Earmuffs

Cute Snowman Pretzels With Earmuffs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT35M · Yield: 30

These Snowman Pretzels are fun snowman desserts that you can make for any winter occasion! Salty and sweet treats that everyone will love!

Ingredients

• 1 package pretzel rods 12 oz
• 1 package white almond bark
• 60 green skittles (or you can use different colors for each snowman)
• 60 tiny candy eyes
• 1 package red fondant
• Wilton black gel icing
• Orange cake frosting in can or pouch

Instructions

1. Place a piece of parchment paper on a large baking sheet.
2. In a microwave safe bowl, place your almond bark in the microwave. Heat it on 50% power in 30 second increments, making sure to stir in between each, until your almond bark is melted.
3. Break your pretzels in half and dip the top 3/4 of each half in your melted almond bark. Place them onto your parchment paper.
4. Immediately place two candy eyes next to each other towards the top of your pretzels and 2 green skittles on each side of the pretzels by the eyes (your earmuffs).
5. Once you have the desired amount of pretzels, carefully transfer your baking sheet to the freezer for 5 minutes to let them harden (or you can leave them out on the counter for about 30 minutes).
6. While you are waiting for the bark to harden, roll out your red fondant and cut it into approximately 1/2″ x 4.5″ pieces.
7. When the pretzels are ready, wrap one piece of fondant around each pretzel, about a third of the way down (at the “neck”) and carefully press the overlapping pieces together in front (this is your scarf).
8. Use your orange frosting to draw a carrot “nose” under the eyes. Use your black icing to draw 3 dots under the nose for a mouth. Serve and enjoy!

40. White Chocolate Brownie Cookies with Peppermint

Peppermint Cocoa Cookies with White Chocolate Chips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT40M · Yield: [’14’, ’14 cookies’]

These Peppermint Cocoa Cookies with White Chocolate Chips are a chocolate lover’s dream. The outside is like the edge of a brownie but the center is moist and fudgy! These cookies are easy to make and can also be made gluten free friendly.

Ingredients

• 8 oz semi-sweet chocolate
• 6 tbsp salted butter
• 2 large eggs (room temperature)
• 2/3 cup granulated sugar
• 1/3 cup dark brown sugar (packed)
• 1 tbsp vanilla extract
• 1/4 tsp mint extract
• 1/3 cup all purpose flour
• 1/4 cup cocoa powder
• 1/4 tsp baking powder
• 2/3 cup white chocolate chips
• 5 candy canes (crushed, for topping)

Instructions

1. Preheat the oven to 350 degrees F
2. Line a baking tray with parchment paper
3. Add the butter and chocolate to a microwave safe bowl. Melt in 30 second increments until silky smooth and the chocolate is fully melted
4. In a large mixing bowl, use an electric mixer to combine the eggs, sugars, mint extract and vanilla extract on high for 3 minutes
5. Add in the melted chocolate
6. Mix until combined
7. Fold in the flour, cocoa powder and baking powder
8. Add in the white chocolate chips
9. Once combined, cover the bowl and chill in the fridge for 20 minutes
10. Remove from the fridge and use a 2 tbsp cookie scooper to portion out the dough
11. Roll the ball of dough in your hand to make it smooth
12. Add the crushed candy canes to a plate. Press the top of the cookie into the candy cane pieces
13. Place each cookie on the parchment paper (candy cane side up) leaving about 2 inches of space between each cookie
14. Bake in the oven for 9-12 minutes
15. Remove from the oven
16. (Optional) Immediately top each cookie with extra crushed candy cane
17. Cool for 10 minutes on the tray before transferring to a cooling rack
18. Enjoy!

41. Snowman Marshmallows

Snowman Marshmallows | The Perfect Hot Chocolate Topper! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 large marshmallows (standard size)
• 1/3 cup (60 g) semisweet chocolate chips
• 12 small orange candies (or orange candy melts) for noses
• 4 pretzel rods, each cut in half (makes 8 arm pieces)
• 4 thin red licorice strips or fruit leather strips (for scarves)
• 12 wooden toothpicks (one per snowman plus spares)
• 1 tablespoon powdered sugar (optional, for dusting)

Instructions

1. 1) Prepare and measure: arrange all ingredients on your work surface. Line a small tray with parchment paper. Break each pretzel rod in half so you have 8 arm pieces. Cut each licorice strip into a short scarf-length piece (about 3–4 inches).
2. 2) Melt the chocolate: place the chocolate chips in a small microwave-safe bowl. Microwave in 15–20 second bursts, stirring between each, until smooth (or melt over a double boiler). Transfer melted chocolate to a small piping bag or a resealable plastic bag and snip a tiny corner for piping.
3. 3) Assemble bodies: thread three marshmallows onto a wooden toothpick for each snowman (one toothpick per snowman), leaving about 1/2 inch of the toothpick exposed at the top so the head sits slightly proud. Repeat to make four stacked snowmen and set them upright on the parchment so they balance.
4. 4) Attach noses: press one small orange candy into the center front of each top marshmallow (head) to make the carrot nose. If using orange candy melts, shape a tiny cone and let set briefly before attaching.
5. 5) Pipe eyes, mouths and buttons: use the melted chocolate in the piping bag to dot two eyes and a small mouth on each head marshmallow, and add 2–3 buttons down the middle marshmallow on each snowman. Allow the chocolate to set a minute.
6. 6) Add arms and scarves: push one pretzel half into each side of the middle marshmallow to form arms. Tie or wrap a short licorice strip around the neck area (between top and middle marshmallows) to form a little scarf; secure with a dot of melted chocolate if needed.
7. 7) Chill to set: place the finished snowmen in the refrigerator for 10–15 minutes so the chocolate firms and any candy attachments hold securely.
8. 8) Finish and serve: dust lightly with powdered sugar if you like a snowy look. For use as hot chocolate toppers, rest a snowman across the rim of a mug so the lower marshmallows hover above the drink, or gently place on a cup skewer. Serve immediately with hot chocolate and enjoy.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.