Gather ’round, sweet tooths! The holiday season is here, and what better way to spread cheer than with homemade candy? From classic fudge to festive peppermint bark, these 20 irresistible recipes will make your celebrations extra special. Whether you’re a candy-making pro or a first-timer, you’ll find something delicious to whip up. So grab your apron and let’s dive into these sweet treats that are sure to delight everyone!
Peppermint Bark Chocolate Squares
Last December, I found myself with an abundance of candy canes after my holiday party—sound familiar? Rather than letting them collect dust, I decided to transform them into these irresistible Peppermint Bark Chocolate Squares, which have since become my go-to festive treat. They’re incredibly simple to make and always disappear faster than I can say “holiday calories.”
Ingredients
– 2 cups semi-sweet chocolate chips
– 1 cup white chocolate chips
– 1/2 cup crushed candy canes
– 1/4 cup heavy cream
– 1 teaspoon peppermint extract
– 1/8 teaspoon salt
Instructions
1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. 2. Combine 2 cups semi-sweet chocolate chips and 1/4 cup heavy cream in a microwave-safe bowl. 3. Microwave the chocolate mixture in 30-second intervals, stirring thoroughly between each interval, until completely smooth and glossy. 4. Spread the melted chocolate mixture evenly into the prepared pan using an offset spatula. 5. Tap the pan firmly on the counter 2-3 times to release any air bubbles from the chocolate layer. 6. Refrigerate the chocolate layer for 20 minutes, or until firm to the touch. 7. Combine 1 cup white chocolate chips and 1/8 teaspoon salt in a clean microwave-safe bowl. 8. Microwave the white chocolate in 20-second intervals, stirring between each interval, until completely melted and smooth. 9. Stir 1 teaspoon peppermint extract into the melted white chocolate until fully incorporated. 10. Spread the peppermint white chocolate evenly over the chilled dark chocolate layer. 11. Immediately sprinkle 1/2 cup crushed candy canes evenly over the top, gently pressing them into the surface. 12. Refrigerate the entire pan for 1 hour, or until completely set and firm. 13. Use the parchment paper overhang to lift the bark from the pan and place it on a cutting board. 14. Cut the bark into 1-inch squares using a sharp knife, wiping the blade clean between cuts for neat edges. The contrasting layers create a beautiful marbled effect when broken, with the cool peppermint perfectly balancing the rich chocolate. I love serving these arranged in holiday tins or crumbling them over vanilla ice cream for an instant festive dessert upgrade.
Homemade Eggnog Fudge
Sometimes the best holiday traditions start in the kitchen, and this Homemade Eggnog Fudge is no exception. I first made this creamy treat when I ran out of store-bought eggnog but still craved that festive flavor—now it’s a December staple that fills my home with the warm scent of nutmeg and vanilla. There’s something magical about turning liquid eggnog into rich, sliceable fudge that always impresses my cookie swap crew.
Ingredients
– 3 cups white chocolate chips
– 1 (14 ounce) can sweetened condensed milk
– 1/2 cup prepared eggnog
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cinnamon
Instructions
1. Line an 8×8 inch baking pan with parchment paper, letting the edges hang over for easy removal later.
2. Combine white chocolate chips, sweetened condensed milk, and eggnog in a medium saucepan.
3. Heat the mixture over low heat, stirring constantly with a silicone spatula to prevent scorching on the bottom.
4. Continue heating and stirring until the chocolate chips are completely melted and the mixture is smooth, about 5-7 minutes.
5. Remove the saucepan from heat immediately when smooth to avoid overheating the chocolate.
6. Stir in vanilla extract, nutmeg, and cinnamon until fully incorporated and evenly distributed.
7. Pour the fudge mixture into the prepared pan and spread evenly with the spatula.
8. Tap the pan gently on the counter 2-3 times to release any air bubbles for a smoother texture.
9. Let the fudge cool at room temperature for 30 minutes until no longer warm to the touch.
10. Refrigerate the fudge for at least 4 hours, or until completely firm and sliceable.
11. Use the parchment paper edges to lift the fudge block from the pan.
12. Cut into 1-inch squares using a sharp knife wiped clean between cuts for neat edges.
Nothing beats the creamy, melt-in-your-mouth texture of this fudge with its perfect balance of rich white chocolate and festive eggnog spices. The nutmeg really shines through, giving each bite that classic holiday warmth we all love. I sometimes sprinkle extra cinnamon on top before serving or package these squares in festive tins as edible gifts that disappear faster than you can say “Happy Holidays!”
Candy Cane White Chocolate Truffles
Last weekend, while digging through my holiday baking supplies, I rediscovered a stash of candy canes from last season and knew exactly what to make—these delightful white chocolate truffles that always disappear faster than any other treat at our family gatherings. There’s something magical about crushing those festive peppermint sticks and watching them transform into something entirely new yet wonderfully familiar. Making these has become my little December ritual, usually with holiday music playing and a mug of hot cocoa nearby to keep me company in the kitchen.
Ingredients
– 2 cups white chocolate chips
– 1/2 cup heavy cream
– 1/4 cup crushed candy canes
– 1/4 cup powdered sugar
– 1 teaspoon peppermint extract
Instructions
1. Place white chocolate chips in a heatproof bowl.
2. Heat heavy cream in a small saucepan over medium heat until it reaches 180°F, using a candy thermometer to ensure accuracy.
3. Pour the hot cream over the white chocolate chips and let it sit undisturbed for 2 minutes to gently melt the chocolate.
4. Whisk the mixture slowly from the center outward until completely smooth and glossy.
5. Stir in peppermint extract until fully incorporated.
6. Cover the bowl with plastic wrap, pressing it directly onto the surface of the chocolate mixture to prevent a skin from forming.
7. Refrigerate the mixture for exactly 2 hours until firm enough to scoop but still pliable.
8. Use a 1-tablespoon cookie scoop to portion the chilled mixture, rolling each portion between your palms to form smooth balls.
9. Combine crushed candy canes and powdered sugar in a shallow bowl, mixing thoroughly with a fork to break up any clumps.
10. Roll each truffle in the candy cane mixture, applying gentle pressure to ensure even coating.
11. Arrange finished truffles on a parchment-lined baking sheet.
12. Return truffles to the refrigerator for 30 minutes to set completely before serving. My family adores the way these truffles deliver that perfect crunch from the candy cane coating before giving way to the creamy, melt-in-your-mouth white chocolate center. They’re fantastic served chilled alongside coffee or crumbled over vanilla ice cream for an extra festive dessert, and the peppermint flavor seems to intensify beautifully when they’re cold.
Gingerbread Caramel Clusters
Very few holiday treats capture that perfect balance of spicy warmth and sweet indulgence quite like these gingerbread caramel clusters. I first discovered this magical combination when I accidentally dropped some gingerbread cookies into a batch of caramel I was making for apples—the happy accident turned into our family’s most requested Christmas treat. Now I make them every December while listening to holiday music and pretending I’m a professional candy maker.
Ingredients
– 2 cups crushed gingerbread cookies
– 1 cup granulated sugar
– 1/2 cup unsalted butter
– 1/4 cup heavy cream
– 1 tsp vanilla extract
– 1/2 tsp ground ginger
– 1/4 tsp ground cinnamon
– 1/8 tsp ground cloves
– 1/4 tsp salt
Instructions
1. Line a baking sheet with parchment paper and set aside.
2. Place gingerbread cookies in a zip-top bag and crush them into small pieces using a rolling pin.
3. Combine sugar, butter, heavy cream, ginger, cinnamon, cloves, and salt in a medium saucepan.
4. Cook the mixture over medium heat, stirring constantly with a wooden spoon until the sugar completely dissolves.
5. Attach a candy thermometer to the saucepan and continue cooking without stirring until the temperature reaches 245°F (firm ball stage).
6. Remove the saucepan from heat immediately and stir in vanilla extract.
7. Quickly fold in the crushed gingerbread cookies until evenly coated.
8. Drop tablespoon-sized clusters onto the prepared baking sheet using two spoons.
9. Let the clusters cool completely at room temperature for 45-60 minutes until firm.
Let these clusters cool completely before serving—the caramel needs time to set up properly for that satisfying snap. The spicy gingerbread pieces provide wonderful texture against the smooth, buttery caramel, creating little bites of holiday magic. I love packaging them in festive tins as edible gifts or crumbling them over vanilla ice cream for an instant dessert upgrade.
Spiced Pecan Brittle
Remember that time I burned my first batch of brittle because I got distracted by holiday shopping online? That’s exactly why I now set multiple timers for this spiced pecan brittle—it’s foolproof once you know the tricks. I love making this during crisp fall weekends when the house fills with that warm cinnamon and nutmeg aroma that just screams comfort.
Ingredients
– 1 cup granulated sugar
– 1/2 cup light corn syrup
– 1/4 cup water
– 1 cup pecan halves
– 1 tbsp unsalted butter
– 1 tsp vanilla extract
– 1 tsp baking soda
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
Instructions
1. Line a baking sheet with parchment paper and lightly grease it with cooking spray.
2. Combine 1 cup granulated sugar, 1/2 cup light corn syrup, and 1/4 cup water in a heavy-bottomed saucepan.
3. Cook over medium heat, stirring constantly with a wooden spoon until sugar completely dissolves (about 3-4 minutes).
4. Attach a candy thermometer to the saucepan, ensuring it doesn’t touch the bottom.
5. Continue cooking without stirring until mixture reaches 300°F on the candy thermometer (hard crack stage).
6. Meanwhile, toast 1 cup pecan halves in a dry skillet over medium heat for 3-4 minutes until fragrant.
7. Immediately remove saucepan from heat when temperature reaches 300°F.
8. Quickly stir in 1 tbsp unsalted butter, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp salt.
9. Add toasted pecans and 1 tsp baking soda, stirring vigorously until mixture becomes foamy and light.
10. Immediately pour mixture onto prepared baking sheet, spreading evenly with a heat-resistant spatula.
11. Let brittle cool completely at room temperature for 45-60 minutes until hardened.
12. Break cooled brittle into irregular pieces using your hands or a mallet.
Buttery, crisp shards with that signature brittle snap give way to toasted pecans that carry warm cinnamon and nutmeg beautifully. Break larger pieces over ice cream for textural contrast, or package smaller shards in decorative tins for holiday gifting—it keeps wonderfully for weeks when stored airtight.
Christmas Tree Marshmallow Pops
Zipping through holiday preparations last year, I discovered these adorable Christmas Tree Marshmallow Pops when my niece begged for a festive kitchen project. They’ve since become our annual tradition – the perfect sweet activity that keeps little hands busy while creating edible decorations everyone loves. I love how they bring that magical Christmas spirit into our kitchen without any complicated baking.
Ingredients
– 24 large marshmallows
– 8 oz green candy melts
– 24 lollipop sticks
– 2 tbsp sprinkles
– 1/4 cup white chocolate chips
Instructions
1. Line a baking sheet with parchment paper.
2. Insert one lollipop stick into each marshmallow, pushing about halfway through.
3. Melt green candy melts in a microwave-safe bowl at 50% power for 1 minute.
4. Stir the candy melts and continue heating in 15-second intervals until completely smooth. Tip: Don’t overheat the candy coating or it will become too thick.
5. Hold a marshmallow pop by the stick and dip it into the melted candy coating, rotating to cover completely.
6. Allow excess coating to drip back into the bowl for about 10 seconds.
7. Place the coated pop onto the prepared baking sheet. Tip: Work quickly before the coating sets, but don’t rush the dripping process.
8. Immediately sprinkle colored sprinkles over the wet coating to create ornament effects.
9. Repeat steps 5-8 with remaining marshmallows.
10. Let pops set at room temperature for 30 minutes until coating hardens.
11. Melt white chocolate chips in a small microwave-safe bowl at 50% power for 45 seconds.
12. Stir white chocolate and transfer to a piping bag or plastic bag with corner snipped.
13. Pipe zigzag lines across each pop to create garland decorations. Tip: If white chocolate thickens, warm briefly in microwave for 5 seconds.
14. Let white chocolate set completely for 15 minutes before serving. Getting that perfect crunch from the candy coating against the soft marshmallow center is pure holiday magic. We love sticking these pops into a foam cone to create an edible Christmas tree centerpiece, or simply wrapping them individually as sweet gifts for teachers and neighbors.
Salted Caramel Chocolate Pretzel Bites
Diving into my kitchen after a long day always brings me comfort, especially when I’m whipping up these irresistible Salted Caramel Chocolate Pretzel Bites. I first discovered this magical combination during a holiday potluck when my friend brought them, and I’ve been obsessed ever since—they’re the perfect balance of sweet, salty, and crunchy that makes any ordinary afternoon feel like a celebration.
Ingredients
– 2 cups mini pretzel twists
– 1 cup soft caramel candies, unwrapped
– 2 tbsp heavy cream
– 1 cup semi-sweet chocolate chips
– 1 tsp flaky sea salt
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Arrange the mini pretzel twists in a single layer on the prepared baking sheet.
3. Place one soft caramel candy in the center of each pretzel twist.
4. Bake for 5 minutes at 350°F until the caramels are soft and slightly melted.
5. Remove the baking sheet from the oven and immediately press another pretzel twist gently on top of each melted caramel to form a sandwich.
6. Allow the pretzel bites to cool completely on the baking sheet for 15 minutes.
7. Melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
8. Dip each cooled pretzel bite halfway into the melted chocolate, letting excess chocolate drip off.
9. Place the chocolate-dipped pretzel bites back on the parchment-lined baking sheet.
10. Sprinkle flaky sea salt evenly over the chocolate-dipped portions while the chocolate is still wet.
11. Let the pretzel bites set at room temperature for 30 minutes until the chocolate hardens.
Crispy pretzel layers give way to gooey caramel centers, all wrapped in a rich chocolate coating with that perfect salty finish. I love serving these stacked high on a vintage platter for parties or packing them in little bags as edible gifts—they never fail to disappear within minutes!
Hot Cocoa Peanut Butter Balls
My kitchen always smells like a cozy café during the holiday season, and these Hot Cocoa Peanut Butter Balls have become my go-to treat for chilly evenings. I first whipped them up when I realized I had leftover hot cocoa mix from last winter—now they’re a staple in my freezer for sudden sweet cravings.
Ingredients
– 1 cup creamy peanut butter
– 1/2 cup powdered sugar
– 1/2 cup hot cocoa mix
– 1/4 cup unsalted butter, softened
– 1 tsp vanilla extract
– 1 1/2 cups semi-sweet chocolate chips
– 1 tbsp coconut oil
Instructions
1. Combine 1 cup creamy peanut butter, 1/2 cup powdered sugar, 1/2 cup hot cocoa mix, 1/4 cup softened unsalted butter, and 1 tsp vanilla extract in a large mixing bowl.
2. Mix the ingredients on medium speed with an electric mixer for 2 minutes until fully incorporated and the mixture pulls away from the sides of the bowl. Tip: If the dough feels too sticky, chill it in the refrigerator for 15 minutes to make rolling easier.
3. Scoop 1 tablespoon of dough and roll it between your palms to form a smooth, round ball about 1 inch in diameter.
4. Place each ball on a parchment-lined baking sheet, spacing them 1 inch apart.
5. Freeze the balls for 30 minutes until firm to the touch. Tip: Freezing prevents the balls from losing their shape when dipped in warm chocolate.
6. Melt 1 1/2 cups semi-sweet chocolate chips and 1 tbsp coconut oil in a microwave-safe bowl in 30-second intervals, stirring after each interval, until smooth and glossy.
7. Use a fork to dip each frozen ball into the melted chocolate, coating it completely.
8. Tap the fork gently on the edge of the bowl to remove excess chocolate.
9. Return each coated ball to the parchment-lined baking sheet.
10. Let the chocolate set at room temperature for 1 hour until firm. Tip: For a quicker set, refrigerate the balls for 20 minutes, but avoid condensation by storing them in an airtight container afterward.
Ultimate satisfaction comes from biting into these chilled delights—the crisp chocolate shell gives way to a fudgy, melt-in-your-mouth center that tastes like a rich peanut butter cup meets winter comfort. I love serving them alongside a mug of coffee for a cozy contrast, or crumbling them over vanilla ice cream for an indulgent twist.
Snowman Oreo Truffles
Sometimes the simplest treats bring the most joy, especially during the holiday season when I find myself craving something sweet but short on time. These adorable Snowman Oreo Truffles have become my go-to recipe for festive gatherings, combining that classic Oreo flavor with a playful winter twist that always delights both kids and adults alike.
Ingredients
– 1 package (14.3 oz) regular Oreo cookies
– 8 oz cream cheese, softened
– 2 cups white chocolate chips
– 1 tbsp vegetable shortening
– 24 mini chocolate chips
– 12 orange candy melts
– 1 tube black decorating gel
Instructions
1. Place the entire package of Oreo cookies in a food processor and pulse until fine crumbs form.
2. Transfer the Oreo crumbs to a large mixing bowl and add the softened cream cheese.
3. Mix the Oreo crumbs and cream cheese together using a hand mixer on medium speed until fully combined and a thick dough forms.
4. Scoop out 1 tablespoon of the mixture and roll it into a ball between your palms, then flatten the bottom slightly to create a stable base.
5. Repeat with the remaining mixture to make approximately 24 truffle bases.
6. Place the shaped truffles on a parchment-lined baking sheet and freeze for 30 minutes until firm.
7. Combine the white chocolate chips and vegetable shortening in a microwave-safe bowl.
8. Microwave the mixture in 30-second intervals, stirring between each, until completely melted and smooth.
9. Using a fork, dip each frozen truffle into the melted white chocolate, tapping gently against the bowl edge to remove excess coating.
10. Return the coated truffles to the parchment-lined baking sheet.
11. Immediately place 2 mini chocolate chips as eyes and 1 orange candy melt as a carrot nose on each truffle while the coating is still wet.
12. Use the black decorating gel to draw a smiling mouth below the eyes on each truffle.
13. Let the truffles set at room temperature for 1 hour until the coating hardens completely.
Every bite delivers that perfect contrast between the crisp white chocolate shell and the rich, creamy Oreo center that melts in your mouth. I love serving these on a platter dusted with powdered sugar “snow” or arranging them in a winter village scene with crushed candy cane pathways for an extra festive presentation.
Maple Walnut Divinity
Kind of like that friend who always shows up with the perfect holiday treat, this maple walnut divinity has become my go-to for cookie exchanges and cozy winter gatherings. I first discovered this recipe when my neighbor brought over a plateful during a snowstorm, and now it’s become my signature cold-weather confection that always disappears faster than I can make it.
Ingredients
– 2 cups granulated sugar
– 1/2 cup light corn syrup
– 1/2 cup water
– 2 large egg whites
– 1/4 tsp cream of tartar
– 1 tsp pure maple extract
– 1 cup chopped walnuts
– 1/4 tsp salt
Instructions
1. Line two baking sheets with parchment paper and set aside.
2. Combine 2 cups granulated sugar, 1/2 cup light corn syrup, and 1/2 cup water in a heavy-bottomed saucepan.
3. Clip a candy thermometer to the side of the saucepan, making sure it doesn’t touch the bottom.
4. Heat the sugar mixture over medium heat, stirring constantly with a wooden spoon until the sugar dissolves completely.
5. Continue cooking without stirring until the thermometer reads 260°F (hard ball stage), which should take about 10-12 minutes.
6. While the syrup cooks, beat 2 large egg whites with 1/4 tsp cream of tartar in a stand mixer fitted with the whisk attachment.
7. Whip the egg whites on high speed until stiff peaks form, about 3-4 minutes.
8. When the syrup reaches 260°F, immediately remove it from heat.
9. With the mixer running on low speed, slowly pour the hot syrup in a thin stream down the side of the bowl into the whipped egg whites.
10. Increase mixer speed to high and beat for 5-7 minutes until the mixture becomes thick, glossy, and holds its shape.
11. Add 1 tsp pure maple extract and 1/4 tsp salt, then beat for 1 more minute to incorporate.
12. Gently fold in 1 cup chopped walnuts using a spatula, being careful not to deflate the mixture.
13. Working quickly, drop tablespoon-sized portions of the divinity onto the prepared baking sheets.
14. Let the divinity set at room temperature for 2-3 hours until firm to the touch.
15. Store in an airtight container with wax paper between layers.
But what really makes this divinity special is how the crisp exterior gives way to that melt-in-your-mouth creamy center. The maple flavor shines through without being overly sweet, while the walnuts add just the right amount of crunch. I love serving these alongside strong coffee or crumbling them over vanilla ice cream for an extra special dessert.
Chocolate Dipped Orange Shortbread Cookies
Holiday baking always reminds me of my grandmother’s kitchen, where the scent of citrus and butter would fill the air for weeks. These chocolate-dipped orange shortbread cookies capture that magical combination I’ve loved since childhood, with a modern twist that makes them perfect for gifting or enjoying with afternoon tea. I always make a double batch because they disappear so quickly from my cookie jar!
Ingredients
– 1 cup unsalted butter
– 1/2 cup granulated sugar
– 2 cups all-purpose flour
– 1/4 tsp salt
– 2 tbsp orange zest
– 1 tsp vanilla extract
– 8 oz semi-sweet chocolate chips
– 1 tsp vegetable oil
Instructions
1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar using an electric mixer on medium speed for 3 minutes until light and fluffy.
3. Add 2 tbsp orange zest and 1 tsp vanilla extract to the butter mixture, mixing for 30 seconds until fully incorporated.
4. In a separate bowl, whisk together 2 cups all-purpose flour and 1/4 tsp salt until well combined.
5. Gradually add the flour mixture to the butter mixture, mixing on low speed just until the dough comes together and no dry spots remain.
6. Turn the dough out onto a lightly floured surface and gently knead it 4-5 times to ensure everything is evenly distributed.
7. Roll the dough to 1/4-inch thickness between two sheets of parchment paper to prevent sticking.
8. Use a 2-inch round cookie cutter to cut out cookies, placing them 1 inch apart on the prepared baking sheets.
9. Bake for 18-20 minutes until the edges are just beginning to turn golden brown.
10. Transfer the cookies to a wire rack and cool completely for 45 minutes before dipping.
11. Combine 8 oz semi-sweet chocolate chips and 1 tsp vegetable oil in a microwave-safe bowl.
12. Microwave the chocolate mixture in 30-second intervals, stirring between each, until completely melted and smooth.
13. Dip each cooled cookie halfway into the melted chocolate, allowing excess to drip back into the bowl.
14. Place the dipped cookies on a parchment-lined tray and refrigerate for 15 minutes until the chocolate sets completely.
Zesty orange flavor bursts through the buttery shortbread base, creating a perfect balance against the rich chocolate coating. The cookies maintain their delicate crumb while the chocolate adds a satisfying snap that elevates the entire experience. Try serving them alongside espresso or crumbling over vanilla ice cream for an unexpected dessert twist that always impresses guests.
Peanut Butter Reindeer Cookies
Dashing through holiday baking always reminds me of those frantic Christmas Eves when I’d realize I forgot a treat for Santa. These peanut butter reindeer cookies became my go-to solution—they’re quick, adorable, and my kids love decorating the little antlers. Zesty with peanut butter warmth and sweet chocolate accents, these cookies deliver that perfect chewy texture we all crave.
Ingredients
– 1 cup creamy peanut butter
– 1 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 24 pretzel twists
– 48 candy eyes
– 24 red M&M’s candies
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine 1 cup creamy peanut butter, 1 cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract in a medium bowl.
3. Mix ingredients with a wooden spoon until a uniform dough forms, about 2 minutes.
4. Scoop 1 tablespoon of dough and roll into smooth balls between your palms.
5. Place dough balls 2 inches apart on the prepared baking sheet.
6. Gently press 2 pretzel twists into the top of each dough ball to form antlers, angling them outward slightly.
7. Press 2 candy eyes into the front of each cookie below the antlers.
8. Place 1 red M&M’s candy just below the eyes to create a nose.
9. Bake cookies at 350°F for 8-10 minutes until edges are lightly golden.
10. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack. Zoom in on that perfect crackled surface and you’ll find a soft, dense interior that melts with peanut butter richness. The salty pretzel antlers provide a wonderful crunch contrast, making these irresistible for both decorating and devouring—try serving them with cold milk for that classic cookie-dunking experience.
Eggnog Cream Cheese Mints
Tis the season for festive treats that bring back childhood memories! Every December, I make these eggnog cream cheese mints with my grandmother’s vintage candy molds—the rich, creamy flavor always reminds me of snowy evenings by the fireplace. They’re surprisingly simple to whip up, and the hint of nutmeg makes them taste like holiday cheer in candy form.
Ingredients
– 4 ounces cream cheese, softened
– 1/4 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground nutmeg
– 4 cups powdered sugar
– 1-2 drops yellow food coloring (optional)
Instructions
1. Place 4 ounces of softened cream cheese and 1/4 cup of softened unsalted butter in a large mixing bowl.
2. Beat the cream cheese and butter with an electric mixer on medium speed for 2 minutes, or until completely smooth and no lumps remain.
3. Add 1 teaspoon of vanilla extract and 1/2 teaspoon of ground nutmeg to the bowl.
4. Gradually add 4 cups of powdered sugar to the mixture, 1 cup at a time, beating on low speed after each addition until fully incorporated.
5. If using, mix in 1-2 drops of yellow food coloring until the color is evenly distributed.
6. Cover the bowl with plastic wrap and refrigerate the mixture for 30 minutes, or until firm enough to handle without sticking.
7. Scoop teaspoon-sized portions of the chilled mixture and roll them into smooth balls between your palms.
8. Press each ball into candy molds dusted with powdered sugar to prevent sticking.
9. Gently unmold the mints onto a parchment-lined baking sheet.
10. Refrigerate the mints for at least 1 hour, or until firm and set.
Finally, these mints have a cool, creamy texture that melts in your mouth with each festive bite. For a fun twist, I sometimes sprinkle extra nutmeg on top before serving them alongside warm cocoa or as edible gifts in decorative tins.
Cranberry Almond Dark Chocolate Bark
Remember that time I discovered the perfect holiday treat completely by accident? I was trying to salvage some leftover cranberries and ended up creating this magical Cranberry Almond Dark Chocolate Bark that’s become my go-to gift for neighbors and coworkers every November. The sweet-tart combination with the crunch of almonds makes it impossible to stop at just one piece.
Ingredients
– 12 ounces dark chocolate chips
– 1 cup dried cranberries
– 3/4 cup sliced almonds
– 1/2 teaspoon sea salt
Instructions
1. Line a baking sheet with parchment paper, ensuring it lies completely flat without wrinkles.
2. Pour 12 ounces of dark chocolate chips into a microwave-safe bowl.
3. Microwave the chocolate chips on high power for 30 seconds, then stir thoroughly with a spatula.
4. Continue microwaving in 15-second intervals, stirring after each interval, until the chocolate is completely melted and smooth (tip: chocolate can hold its shape even when melted, so always stir to check consistency).
5. Immediately pour the melted chocolate onto the prepared baking sheet.
6. Use an offset spatula to spread the chocolate into an even layer about 1/4-inch thick.
7. Sprinkle 1 cup of dried cranberries evenly across the chocolate surface.
8. Distribute 3/4 cup of sliced almonds over the cranberries, pressing them gently into the chocolate.
9. Finish by sprinkling 1/2 teaspoon of sea salt evenly across the entire surface (tip: the salt enhances both the sweetness and chocolate flavor).
10. Transfer the baking sheet to the refrigerator and chill for exactly 45 minutes, or until the bark is completely firm (tip: don’t rush this step—proper chilling prevents the bark from breaking unevenly).
11. Remove the chilled bark from the refrigerator and break it into irregular pieces by hand. This bark delivers the most satisfying snap when you break into a piece, revealing layers of tart cranberries against the rich dark chocolate. I love serving it alongside coffee for afternoon guests or packing it in decorative tins as homemade holiday gifts that always impress.
Pumpkin Spice Caramel Apples
Last fall, I found myself with an abundance of pumpkins from our local farm stand and decided to create a twist on classic caramel apples that would capture the essence of autumn in every bite. Little did I know these pumpkin spice caramel apples would become our family’s new favorite seasonal treat, perfect for cozy evenings by the fire or as a sweet surprise in lunchboxes. I love how the warm spices mingle with the sweet caramel, creating that perfect fall flavor combination we all crave when the leaves start turning.
Ingredients
– 6 medium apples
– 1 cup granulated sugar
– 1/2 cup heavy cream
– 4 tablespoons unsalted butter
– 1 teaspoon pumpkin pie spice
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 6 wooden craft sticks
Instructions
1. Wash and thoroughly dry 6 medium apples, then insert one wooden craft stick firmly into the stem end of each apple.
2. Line a baking sheet with parchment paper and lightly grease it with cooking spray to prevent sticking.
3. Combine 1 cup granulated sugar, 1/2 cup heavy cream, and 4 tablespoons unsalted butter in a heavy-bottomed saucepan.
4. Cook the mixture over medium heat, stirring constantly with a wooden spoon until the sugar completely dissolves and the butter melts.
5. Continue cooking without stirring until the caramel reaches 240°F on a candy thermometer, which typically takes 8-10 minutes.
6. Remove the saucepan from heat and immediately stir in 1 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt.
7. Let the caramel cool for 2 minutes until it thickens slightly but remains pourable.
8. Working quickly, dip each prepared apple into the caramel, tilting the pan to coat completely.
9. Lift each apple and allow excess caramel to drip back into the pan for about 10 seconds.
10. Place the coated apples on the prepared baking sheet, making sure they don’t touch each other.
11. Let the apples sit at room temperature for 45-60 minutes until the caramel sets completely and becomes firm to the touch.
12. Store the finished apples in an airtight container at room temperature for up to 3 days.
Just imagine biting through that crisp apple to discover the creamy caramel layer infused with warm pumpkin spice—it’s like autumn in dessert form! The contrast between the juicy, tart apple and the smooth, spiced caramel creates such a satisfying texture experience. I love serving these sliced into wedges for parties or drizzling them with melted chocolate for an extra special treat that always disappears quickly.
White Chocolate Raspberry Truffles
Unbelievably decadent yet surprisingly simple to make, these white chocolate raspberry truffles have become my go-to holiday treat after discovering how well the tart raspberries balance the sweet white chocolate. I first made these for a cookie exchange party where they disappeared faster than any other dessert, and now my friends request them every year—though I often sneak a few for myself before packaging them up!
Ingredients
– 12 ounces white chocolate baking bars
– 1/2 cup heavy cream
– 1/3 cup seedless raspberry jam
– 1 teaspoon vanilla extract
– 1 cup white chocolate melting wafers
– 1/4 cup freeze-dried raspberries
Instructions
1. Chop 12 ounces of white chocolate baking bars into small, uniform pieces using a sharp knife.
2. Heat 1/2 cup of heavy cream in a small saucepan over medium heat until it reaches 180°F on a candy thermometer, watching carefully to prevent boiling.
3. Pour the hot cream over the chopped white chocolate in a heatproof bowl and let it sit undisturbed for 2 minutes to gently melt the chocolate.
4. Whisk the chocolate and cream mixture slowly from the center outward until completely smooth and glossy.
5. Stir in 1/3 cup of seedless raspberry jam and 1 teaspoon of vanilla extract until fully incorporated.
6. Cover the bowl with plastic wrap pressed directly against the surface of the chocolate mixture to prevent a skin from forming.
7. Refrigerate the mixture for exactly 2 hours until firm enough to scoop but still pliable—test by pressing with your finger; it should leave a slight indentation without sticking.
8. Use a 1-tablespoon cookie scoop to portion the chilled mixture, rolling each portion between your palms to form smooth balls.
9. Place the formed truffles on a parchment-lined baking sheet and return to the refrigerator for 30 minutes to firm completely.
10. Melt 1 cup of white chocolate melting wafers in a microwave-safe bowl using 30-second intervals at 50% power, stirring between each interval until completely smooth.
11. Using a fork, dip each chilled truffle into the melted chocolate, tapping gently against the bowl’s edge to remove excess coating.
12. Immediately sprinkle each dipped truffle with crushed freeze-dried raspberries before the chocolate sets.
13. Return the finished truffles to the parchment-lined sheet and let them set at room temperature for 1 hour until the coating is firm.
Creating that perfect crack when you bite into the crisp white chocolate shell reveals the creamy, fruity center that melts luxuriously on your tongue. I love serving these arranged on a vintage cake stand for parties or packaging them in clear cellophane bags tied with ribbon as edible gifts that always impress.
Ginger Molasses Candy
A chill in the air always sends me straight to my spice cabinet, and nothing warms me up quite like the spicy-sweet kick of homemade ginger molasses candy. I first tried making these after my grandmother’s recipe card fell out of an old cookbook, and now I whip up a batch whenever I need a cozy, old-fashioned treat. They’re surprisingly simple to make and fill your kitchen with the most incredible holiday aroma.
Ingredients
– 1 cup granulated sugar
– 1 cup light molasses
– 1 tbsp white vinegar
– 1 tsp baking soda
– 2 tsp ground ginger
– 1/2 cup powdered sugar
Instructions
1. Line an 8×8-inch baking pan with parchment paper and lightly grease it with butter or cooking spray.
2. Combine 1 cup granulated sugar, 1 cup light molasses, and 1 tbsp white vinegar in a heavy-bottomed saucepan.
3. Cook the mixture over medium heat, stirring constantly with a wooden spoon until the sugar fully dissolves.
4. Attach a candy thermometer to the side of the pan, ensuring the tip doesn’t touch the bottom.
5. Continue cooking without stirring until the thermometer reads 300°F (hard crack stage).
6. Immediately remove the saucepan from the heat and stir in 1 tsp baking soda—the mixture will bubble vigorously.
7. Quickly whisk in 2 tsp ground ginger until fully incorporated.
8. Pour the hot candy mixture into the prepared pan and let it cool at room temperature for 10 minutes.
9. Score the partially set candy into 1-inch squares using a sharp knife.
10. Allow the candy to cool completely for 1 hour until firm and brittle.
11. Break the candy along the scored lines into individual pieces.
12. Dust each piece with 1/2 cup powdered sugar to prevent sticking. Chewy with a satisfying snap, these candies deliver an intense ginger heat that mellows into deep molasses sweetness. I love packing them in little tins as holiday gifts or crushing them over vanilla ice cream for a spicy-sweet crunch.
Christmas Popcorn Crunch
Holiday baking always brings back memories of my grandmother’s kitchen, where the scent of caramel and popcorn would fill the air every December. I’ve put my own spin on her classic recipe to create this Christmas Popcorn Crunch that’s become a staple at our family gatherings. Honestly, it’s so addictive that I have to make double batches just to ensure some makes it to Christmas Day!
Ingredients
– 10 cups popped popcorn
– 1 cup granulated sugar
– 1/2 cup unsalted butter
– 1/4 cup light corn syrup
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1 cup red and green M&Ms
– 1/2 cup holiday sprinkles
Instructions
1. Preheat your oven to 250°F and line a large baking sheet with parchment paper.
2. Spread 10 cups of popped popcorn evenly across the prepared baking sheet, removing any unpopped kernels.
3. Combine 1 cup granulated sugar, 1/2 cup unsalted butter, 1/4 cup light corn syrup, and 1/4 teaspoon salt in a medium saucepan.
4. Cook the mixture over medium heat, stirring constantly with a wooden spoon until the sugar completely dissolves.
5. Bring the mixture to a boil and continue cooking without stirring for exactly 4 minutes until it reaches a light golden color.
6. Remove the saucepan from heat and immediately stir in 1/2 teaspoon vanilla extract.
7. Carefully pour the hot caramel mixture evenly over the popcorn on the baking sheet.
8. Use two large spoons to gently toss the popcorn until every piece is coated with caramel.
9. Bake the popcorn at 250°F for 45 minutes, stirring every 15 minutes to ensure even cooking.
10. Remove the baking sheet from the oven and let the popcorn cool for 10 minutes.
11. Sprinkle 1 cup red and green M&Ms and 1/2 cup holiday sprinkles over the warm popcorn.
12. Gently mix the additions into the popcorn using clean hands or spoons.
13. Allow the Christmas Popcorn Crunch to cool completely for about 1 hour before breaking it into clusters.
The caramel creates this wonderful brittle coating that shatters with each bite, while the M&Ms add little pockets of chocolatey surprise. I love serving it in decorative holiday tins or using it as a festive topping for ice cream sundaes—it brings such cheerful crunch to every spoonful!
Toasted Coconut Haystacks
During my recent trip to Florida, I stumbled upon the most delightful coconut treat at a tiny beachside bakery, which inspired me to create my own version of these toasted coconut haystacks. I’ve been making them weekly ever since – they’re that addictive!
Ingredients
– 3 cups sweetened shredded coconut
– 1/2 cup sweetened condensed milk
– 1/4 cup unsalted butter
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. Spread 3 cups sweetened shredded coconut evenly on the prepared baking sheet in a single layer.
3. Toast the coconut in the preheated oven for 8-10 minutes, stirring halfway through, until golden brown with fragrant aroma.
4. Transfer the toasted coconut to a large mixing bowl and let it cool for 5 minutes to prevent the butter from melting too quickly.
5. In a small saucepan over medium heat, melt 1/4 cup unsalted butter completely, swirling the pan occasionally for even melting.
6. Remove the saucepan from heat and immediately stir in 1/2 cup sweetened condensed milk until fully combined.
7. Add 1/4 teaspoon salt and 1 teaspoon vanilla extract to the butter mixture, stirring vigorously for 30 seconds to incorporate evenly.
8. Pour the warm butter mixture over the cooled toasted coconut and mix with a spatula until every strand is coated.
9. Using a tablespoon measure, scoop portions of the coconut mixture and form into small haystack shapes with your hands, pressing firmly to compact.
10. Arrange the formed haystacks on the parchment-lined baking sheet, spacing them 1 inch apart.
11. Refrigerate the haystacks for at least 45 minutes until firm and set before serving. Golden and crisp on the outside with a chewy center, these haystacks deliver intense coconut flavor that’s perfectly balanced by the creamy sweetness. I love serving them alongside strong coffee or crumbling them over vanilla ice cream for an extra special dessert.
Cinnamon Roll Caramels
When I first tried making homemade caramels, I never imagined I could capture the cozy warmth of cinnamon rolls in candy form until my daughter suggested combining our weekend baking tradition with my candy-making experiments. These cinnamon roll caramels have become my go-to holiday gift—they’re soft, buttery, and filled with that nostalgic spice we all love.
Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1 cup heavy cream
- 5 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- Line an 8×8-inch baking pan with parchment paper, letting the edges hang over for easy removal later.
- Combine 1 cup granulated sugar, 1/2 cup light corn syrup, and 1/4 cup water in a heavy-bottomed saucepan over medium heat, stirring constantly with a wooden spoon until the sugar dissolves completely—this usually takes about 3-4 minutes.
- Attach a candy thermometer to the side of the pan, making sure it doesn’t touch the bottom, and stop stirring once the sugar dissolves to prevent crystallization.
- Cook the mixture without stirring until the thermometer reads 245°F (firm ball stage), which typically takes 10-12 minutes; watch for a light golden color as a visual cue.
- While the sugar cooks, heat 1 cup heavy cream and 5 tbsp unsalted butter in a separate saucepan over low heat until the butter melts, then keep it warm.
- Once the sugar mixture reaches 245°F, slowly pour the warm cream mixture into the saucepan while stirring continuously to avoid splattering.
- Continue cooking over medium heat, stirring occasionally, until the caramel reaches 248°F (firm ball stage), about 8-10 minutes more.
- Remove the pan from heat and immediately stir in 1 tsp vanilla extract, 1 1/2 tsp ground cinnamon, and 1/4 tsp salt until fully incorporated.
- Pour the caramel into the prepared pan and let it cool at room temperature for 2 hours until firm to the touch.
- Lift the parchment to remove the caramel slab, then cut it into 1-inch squares with a lightly oiled knife to prevent sticking.
After cutting, you’ll notice these caramels have a wonderfully soft, chewy texture that melts smoothly without sticking to your teeth. The rich butter and cream base lets the cinnamon shine through, reminding me of a gooey cinnamon roll center without the fuss of baking. I love wrapping these in wax paper twists for holiday parties or crumbling them over vanilla ice cream for an easy dessert upgrade.
Summary
Kickstart your holiday baking with these 20 festive candy recipes! From classic fudge to creative truffles, there’s something sweet for every occasion. We’d love to hear which recipes become your family favorites—leave a comment below and share your creations on Pinterest to spread the holiday cheer!
