Four different easy, quick, and fool-proof Christmas treats that the kids can help with! Perfect for gift-giving and enjoying with the family. Peppermint bark cookies, toffee cashew clusters, microwave fudge, and rudolph bites.
PEPPERMINT BARK COOKIES.
A few quick tips:
- I recommend a high quality white chocolate for flavor purposes, and for the best possible melt. My favorite white chocolate to use is Guittard or Ghirardelli.
- Line the pan with parchment paper for easy removal of these peppermint bark cookies
Product Links:
Peppermint Bark Cookies
These Peppermint Cookies are a festive treat! Crunchy Grasshopper cookies get dipped in smooth white chocolate, sprinkled with crushed candy canes, and set to perfection. Easy, delicious, and full of holiday cheer!
Equipment
- Blender or food processor
Ingredients
- 1 (10-ounce) package Grasshopper Cookies
- 1 (11-ounce) bag white chocolate chips see note 1
- 2 teaspoons vegetable oil
- 1/2 teaspoon peppermint extract optional, not mint
- 7 full-sized candy canes
Instructions
- Place the cookies in the fridge just while preparing the chocolate. Crush the candy canes in a blender or food processor to get crumbs. Prepare a large sheet pan by covering it with parchment paper.
- Pour the chocolate chips into a large, microwave-safe bowl. Add the vegetable oil and peppermint extract. (Add extract for an extra peppermint-y treat!) Mix well.
- Microwave in bursts of 20 seconds, stirring between each burst for about 10–15 seconds until the chocolate is melted.
- Patiently and slowly melting the chocolate will ensure you don’t burn it. To make it easier, you can separate the white chocolate into 2 batches and only melt one at a time!
- Remove the cookies from the freezer and place one cookie on a fork over the bowl of melted chocolate. Use a spoon to spoon chocolate over the cookie and fork.
- Tap the fork on the side of the bowl to remove excess chocolate.
- Transfer the dipped cookie onto the prepared sheet pan.
- Immediately sprinkle the crushed candy canes over top. Repeat for all the cookies.
- If desired, dip just half a cookie in the melted chocolate for some fun variety!
- Let the cookies harden at room temperature.
Video
Recipe Notes
Note 1: I recommend Guittard or Ghirardelli for best flavor and also because it melts the best and mixes well with the extract. Cheaper white chocolates are more prone to seizing/not melting well.
Storage: Store leftover Peppermint Cookies in an airtight container at room temperature for up to 1 week, or in the fridge for a little longer. Keep them in a single layer or separate layers with parchment to avoid sticking.
Nutrition
Serving: 1serving | Calories: 178kcal | Carbohydrates: 22g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 65mg | Potassium: 58mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 10IU | Calcium: 42mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
FOOLPROOF MICROWAVE FUDGE
A few quick tips:
- Use high-quality chocolate chips. My favorites are Ghirardelli® and Guittard® (not sponsored). The higher the quality of chocolate, the tastier your fudge will be!
- To avoid burned fudge, microwave the mixture for 30 seconds at a time, and stir it for at least 20-25 seconds between each microwave burst. Remember, the ingredients are still being heated even after they have been removed from the microwave.
- Line the pan. To make sure the fudge will come out nicely, be sure to line the pan with parchment paper or foil.
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Foolproof Microwave Fudge
This Foolproof Microwave Fudge is rich, creamy, and ridiculously easy! Melt chocolate with butter and sweetened condensed milk, stir in flavor, and top with peppermint crunch. Chill, slice, and enjoy—no candy thermometer needed!
Equipment
Ingredients
- 4 tablespoons salted butter melted
- 1 (14-ounce) can sweetened condensed milk see note 1
- 3 cups milk chocolate chips
- 1 teaspoon vanilla extract or peppermint extract
- 1 cup Andes peppermint crunch chips or crushed peppermint
Instructions
- Line an 8x8 baking pan with parchment paper and set aside.
- In a large, microwave-safe bowl, add the butter and melt.
- Pour in the sweetened condensed milk on top of the butter and whisk to combine.
- Add in the chocolate chips and stir.
- Microwave in bursts of 15 seconds, stirring between each burst for 10 seconds until the mixture is melted.
- Remove and add in the extract. Stir.
- Spoon into the prepared 8x8 pan and smooth to make the fudge even.
- Top with the crunch chips or crushed peppermint.
- Cover and place in the fridge for about 2–3 hours until set up.
Recipe Notes
Note 1: Make sure you have sweetened condensed milk and not evaporated milk. Do not use a lower fat version or it won’t set up correctly.
Storage: Store leftover fudge in an airtight container. Keep it in the fridge for up to 2 weeks or freeze for up to 3 months. Let it sit at room temp for a few minutes before eating if frozen.
Nutrition
Serving: 1serving | Calories: 224kcal | Carbohydrates: 19g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 31mg | Sodium: 102mg | Potassium: 110mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 321IU | Vitamin C: 0.3mg | Calcium: 71mg | Iron: 0.42mg
Nutrition information is automatically calculated, so should only be used as an approximation.
TOFFEE CASHEW CLUSTERS
A few quick tips:
- Use high-quality chocolate chips. My favorites are Ghirardelli® and Guittard® (not sponsored). The higher the quality of chocolate, the tastier your fudge will be! (You can use chocolate chips or the baking bars for these toffee cashew clusters.)
- Line the pan for easy clean up and removal
Product Links:
Toffee Cashew Clusters
These Toffee Cashew Clusters are crunchy, chocolatey, and totally irresistible! Roasted cashews and toffee bits get coated in smooth melted chocolate, then set into bite-size treats. Easy to make and even easier to eat!
Equipment
- Large saucepan
Ingredients
- 16 ounces white baking chocolate chopped, see note 1
- 14 ounces milk chocolate chopped
- 4 cups roasted and salted cashews
- 1-1/4 cups toffee bits
- Vegetable oil optional
Instructions
- Prepare a large sheet pan with parchment paper and set aside.
- Roughly chop all the chocolate into small pieces using a serrated knife. Place the chocolate in the bottom of a metal or glass heat-proof bowl.
- Meanwhile, fill a large saucepan with about an inch of water and bring to a simmer over low heat.
- Place the bowl of chocolates over the simmering water, making sure the bottom of the bowl doesn’t touch the water.
- Stir the chocolate as it softens. When all but a few small chunks are melted, remove it from the heat and continue to stir until completely melted.
- If the chocolate is too thick, add in a few teaspoons of vegetable oil to thin. Add slowly and stir until well mixed in.
- Add in the cashews and toffee bits and stir until well coated.
- Drop by tablespoonfuls onto prepared sheet pan.
- Refrigerate 10–15 minutes or until set. Store in an airtight container.
Recipe Notes
Note 1: Make sure to measure the chocolate to ensure you have the right amount. Use chocolate bars not chocolate chips!
RUDOLPH BITES
A few quick tips:
- You can also use melted chocolate pipped into a bag or frosting in a bag to pipe on the eyes and nose.
Product Links:
- Red Hot Candys (You can use these in place of the mini M&M’s for noses if needed)
- Mini M&Ms
- Edible Candy Eyes
- Pretzel Twists
Rudolph Bites
These Rudolph Bites are as cute as they are delicious! Mini Reese’s Cups become reindeer with pretzel antlers, candy eyes, and a peanut butter-stuck red M&M nose. Fun, festive, and perfect for holiday snacking!
Ingredients
- 3 to 4 tablespoons creamy peanut butter
- 20 Miniature Reese’s Cups
- 1 bag pretzel twists
- 20 Miniature Red M&M’s
- 40 candy eyeballs
Instructions
- Break the pretzel twists in half and further break off pieces to get them to look like antlers. A lot will just break and not work out, but after breaking a few, it gets easier. 🙂
- Find the soft spot in the Reese’s and press the pretzel antlers into that spot.
- Spread some peanut butter on the back of the mini M&M and attach to the Reese’s.
- Spread more peanut butter on the back of the edible eyes and attach those.
- Continue to press and secure any of the pieces that aren’t sticking until firm. Enjoy!
Recipe Notes
Storage: Store leftover Rudolph Bites in an airtight container at room temp for 3–4 days or in the fridge for up to a week. Keep them away from heat so the chocolate doesn’t melt.
Nutrition
Serving: 1serving | Calories: 152kcal | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 2mg | Sodium: 177mg | Potassium: 40mg | Fiber: 0.7g | Sugar: 7g | Vitamin A: 5IU | Calcium: 6mg | Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More Christmas Treats
- Peppermint Sugar Cookies
- Microwave Fudge (Just 5 Ingredients)
- Candied Walnuts
- Turtle Bark
- S’mores Fudge
I have seen some candy recipes similar to this that can be made in the crockpot set on a low temp. Do you think that would work for this recipe?
Sorry Regina, I’ve never tested this recipe (or any candy recipes) in a crockpot, so I really have no idea how it would do.
I’m so happy to make these Rudolph bites for my mom because she has been searching the internet for awesome recipes and it is finally my chance
Thank you so much!!!
YAYY!! I’m soo happy to hear! Enjoy! 🙂