51 Best Christmas Candy Recipes

Looking for festive and fun Christmas candy recipes to make this holiday season unforgettable? You’re in the right place! Whether you’re looking to create sweet treats to gift or delicious candies to enjoy with loved ones, these Christmas candy recipes will inspire you. From traditional favorites like peppermint bark to new and exciting candy creations, our collection of Christmas candy recipes offers something for everyone. These easy-to-follow recipes are perfect for anyone, whether you’re a seasoned baker or just getting started in the kitchen.

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As the holidays approach, making Christmas candy recipes is a great way to spread joy and fill your home with the irresistible aromas of homemade sweets. These Christmas candy recipes will not only bring smiles to the faces of your family and friends, but they also make the perfect additions to any holiday party or festive gathering. Indulge in the flavors of the season by creating candies like chocolate truffles, homemade fudge, and caramelized nuts. The beauty of Christmas candy recipes is that you can personalize them to fit your taste preferences, adding your special twist to every batch.

No matter your skill level, these Christmas candy recipes are simple enough for anyone to try, yet they offer impressive results. You’ll find everything from classic Christmas candy recipes to creative new ideas that will make your holiday season even sweeter. So grab your apron and get ready to explore these delicious Christmas candy recipes that will have everyone coming back for more. This Christmas, make your celebrations extra special with the perfect batch of homemade holiday candy!

Christmas Candy Recipes

51. Melted Snowman Bark

Ingredients:

• 1 package White Melting Chocolate
• 12 Mini Reese’s Peanut Butter Cups
• 24 Wilton Candy Eyes
• Orange Jimmies (or select rainbow jimmies)
• 36 Red Hot Candy
• 12 Pretzel Sticks

Instructions:

• Line a cookie tray with a silicone baking mat or wax paper.
• Melt the white chocolate according to package instructions.
• Cut the bottom of the peanut butter cups off and reassemble them slightly misaligned to create a “hat” effect.
• Pour melted chocolate onto the tray and spread evenly with a spatula.
• Arrange the snowman parts (peanut butter cups, candy eyes, red hots, pretzels, and jimmies) on top.
• Refrigerate for 10 minutes to set.
• Break into pieces, using a knife to guide the breaks.
• Enjoy your festive treat!

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50. 20 Minute Crack Candy

Ingredients:

• 1 cup butter (no substitutes)
• 1 cup brown sugar
• 48 saltine crackers
• 1 1/2 cups semi-sweet chocolate chips
• Optional: Sprinkles, chopped almonds or walnuts

Instructions:

• Preheat oven to 400°F (200°C).
• Line a baking sheet with aluminum foil and spray with cooking spray.
• Arrange saltine crackers in a single layer on the foil, salt side up.
• In a medium saucepan, melt butter and brown sugar over medium heat, stirring constantly until it reaches a gentle boil.
• Once boiling, let it simmer for 3 minutes on low heat (don’t raise the heat too high).
• Pour the mixture evenly over the crackers, spreading gently with the back of a spoon.
• Bake for 5 minutes.
• Remove from oven, sprinkle with chocolate chips, and let sit for a few minutes to melt. Spread with a spoon.
• Optional: Decorate with sprinkles, chopped nuts, or colored chocolates.
• Let cool completely, then break or cut into pieces.

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49. Peppermint Bark Candy Cane Hearts

Materials

• 24 large candy canes
• 12 oz dark chocolate candy coating
• 12 oz white candy coating
• 1½ cups miniature candy canes
• Nonstick cooking spray or silicone liners
• 2 baking sheets
• Zip-top plastic bag
• Rolling pin or meat mallet
• Toothpick

Instructions

• Preheat oven to 250°F (120°C). Line baking sheets with foil (sprayed with nonstick spray) or silicone liners.
• Unwrap the large candy canes. Pair them on a baking sheet to form heart shapes.
• Bake for 5-8 minutes, checking often until soft but not melting.
• Gently press candy canes into heart shapes, fusing the points together. Let cool on the baking sheet.
• If candy canes cool too fast, return to the oven for a few more minutes to soften.
• Once cool, unwrap miniature candy canes and crush them in a zip-top bag using a rolling pin or meat mallet.
• Melt dark and white candy coatings in separate microwave-safe bowls, stirring frequently.
• For single-flavor bark: Fill heart-shaped canes with one type of chocolate and top with crushed candy canes.
• For swirled bark: Drop alternating spoons of dark and white chocolate inside hearts, swirl with a toothpick, and sprinkle crushed candy canes on top.
• Refrigerate until set. Store in an airtight container for up to a month.

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48. Festive Peppermint Bark

Ingredients:

• 12 oz container of peppermint frosting (or vanilla frosting with peppermint extract as a substitute)
• 2 cups white chocolate chips
• ½ cup finely crushed Oreos (red filling preferred)
• 1 cup roughly chopped Oreos (red filling preferred)

Equipment:

• Glass mixing bowl
• Microwave
• 9×9-inch square pan
• Aluminum foil
• Spatula

Instructions

1. Prepare the chocolate:
   Melt 2 cups of white chocolate chips in a glass mixing bowl using the microwave. Heat in short intervals, stirring frequently, until fully melted.
2. Mix the base:
   Add the peppermint frosting and ½ cup of finely crushed Oreos to the melted chocolate. Stir until well combined.
3. Prepare the pan:
   Line a 9×9-inch square pan with aluminum foil and lightly grease it. Spread the fudge mixture evenly into the pan using a spatula.
4. Add the toppings:
   Sprinkle the roughly chopped Oreos on top of the fudge and gently press them into the mixture.
5. Set the fudge:
   Place the pan in the refrigerator and allow the fudge to cool and set completely.
6. Cut into squares:
   Once set, lift the fudge out of the pan using the foil. Carefully peel the foil off the fudge and cut it into squares.

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47. Easy Peppermint Bark

Materials:

• 9″ x 9″ square baking pan
• Non-stick aluminum foil
• Double boiler (or metal bowl and pot for boiling water)
• Heat-proof spatula
• Icing spatula
• Knife or cookie cutter (optional)

Ingredients:

• 6 oz dark chocolate
• 12 oz white chocolate
• 3 tsp vegetable oil
• 10–12 crushed candy canes

Instructions:

1. Prepare the Pan:
   • Line the bottom and sides of a 9″ x 9″ square baking pan with non-stick aluminum foil.
2. Melt White Chocolate (First Layer):
   • In a double boiler, melt half the white chocolate with 1 tsp vegetable oil, stirring constantly.
   • Mix in 1/3 of the crushed candy canes.
3. First Layer:
   • Spread the melted white chocolate evenly in the lined pan.
   • Freeze for 20 minutes.
4. Melt Dark Chocolate (Second Layer):
   • Melt the dark chocolate with 1 tsp vegetable oil using the same method.
   • Spread the melted dark chocolate in an even layer over the first white chocolate layer.
   • Freeze for 20 minutes.
5. Melt White Chocolate (Top Layer):
   • Melt the remaining white chocolate with 1 tsp vegetable oil.
   • Spread evenly over the dark chocolate layer.
6. Add Candy Canes:
   • Immediately sprinkle the remaining crushed candy canes over the top white chocolate layer.
   • Gently press down to stick them into the chocolate.
7. Set and Serve:
   • Freeze for 20 minutes or until fully set.
   • Remove from the pan by lifting the foil edges.
   • Break into chunks or cut into squares using a hot knife or cookie cutter.
   • Store in the fridge for up to 2 weeks.

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46. Homemade Peanut Brittle

Materials Needed

• 2 baking sheets
• Silicone mats or parchment paper
• Large saucepan
• Wooden spoon or spatula

Ingredients

• 2 cups sugar
• 1 cup corn syrup
• 1/2 cup water
• 1 cup butter
• 16 oz roasted peanuts
• 1 tsp baking soda
• 1 tsp vanilla extract

Instructions

• Line baking sheets with silicone mats or parchment paper.
• Combine sugar, corn syrup, and water in a saucepan. Heat over medium until boiling (10–12 minutes).
• Add butter and cook until soft crack stage (15–25 minutes).
• Stir in peanuts and cook until hard crack stage (10–12 minutes).
• Remove from heat, stir in vanilla and baking soda.
• Pour onto prepared sheets and spread to 1/4-inch thick.
• Cool completely, then break into pieces.

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45. Reindeer Peppermint Crunch

Materials:

• Parchment paper
• Microwavable pan (e.g., 11 x 7 x 2 inches, or any size)
• Spatula
• Microwave

Ingredients:

• Half package of white almond bark (or white chocolate)
• Half package of Mint Oreos (or cookies and cream alternative)
• White Peppermint M&M’s
• Red and green sprinkles

Instructions:

1. Prepare the pan:
   • Line a microwavable pan with parchment paper.
2. Melt the chocolate:
   • Place almond bark on the parchment paper.
   • Microwave for 1 minute, stir, and heat for an additional 30 seconds until fully melted.
   • Spread the melted chocolate evenly with a spatula.
3. Mix in Oreos:
   • Crumble Mint Oreos and mix most of them into the melted chocolate.
   • Spread the mixture flat again and sprinkle the remaining crumbled Oreos on top.
4. Add toppings:
   • Sprinkle White Peppermint M&M’s and red and green sprinkles evenly over the top.
5. Harden the bark:
   • Refrigerate the pan until the bark hardens (this usually takes just a few minutes).
6. Serve:
   • Remove the hardened bark from the pan by lifting the parchment paper.
   • Break the bark into rugged pieces and serve on a plate.

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44. Cranberry Pistachio White Chocolate Bark

Materials

• Baking sheet
• Parchment paper
• Mixing bowl
• Spatula

Ingredients

• 8 ounces white chocolate (melted and cooled)
• 1/3 cup dried cranberries
• 1/3 cup pistachios (roughly chopped)
• 1/2 cup mini dark chocolate chips

Instructions

1. Mix half of the dried cranberries and pistachios with the melted white chocolate.
2. Spread the mixture onto a parchment-lined baking sheet.
3. Sprinkle the remaining cranberries, pistachios, and mini dark chocolate chips on top.
4. Gently press toppings into the chocolate to ensure they stick.
5. Freeze for 20–30 minutes until fully set.
6. Break into pieces and enjoy!

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43. Cookies and Cream Bark

Ingredients

• 24 ounces white chocolate (chips work best)
• 2 tablespoons vegetable shortening (e.g., Spectrum)
• 1 cup chocolate cookie crumbs

Instructions

1. Line a cookie sheet with foil or parchment paper.
2. Stove Top Method:
   • Place white chocolate and shortening in a double boiler.
   • Heat and stir until melted.
3. Microwave Method:
   • Melt 12 ounces of white chocolate chips and 1 tablespoon shortening in a microwave-safe bowl.
   • Repeat with the remaining chocolate and shortening.
4. Stir in cookie crumbs until just combined. Avoid over-stirring.
5. Spread the melted mixture evenly over the prepared cookie sheet using a spatula.
6. Let it set for 2 hours at room temperature or freeze for 30 minutes until firm.
7. Break into pieces and store in an airtight container.

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42. Reese’s Christmas Tree Peanut Butter Cups

Materials Needed:

• Tools: 8×8-inch dish, parchment paper, mixing bowl, spatula, Christmas tree cookie cutter, fork, tray
• Ingredients:
  • 1 cup creamy peanut butter
  • ¼ cup unsalted butter, melted
  • 2 tablespoons brown sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 2 cups powdered sugar
  • 10–12 oz. chocolate chips (half semi-sweet, half milk chocolate)

Instructions:

1. Line an 8×8-inch dish with parchment paper, leaving some overhang for easy lifting.
2. In a mixing bowl, combine peanut butter, melted butter, brown sugar, vanilla, and salt until smooth.
3. Gradually mix in powdered sugar until fully combined.
4. Press the mixture evenly into the prepared dish, flattening it to about ½ inch thick.
5. Freeze until firm enough to cut (about 30 minutes).
6. Line a tray with parchment paper.
7. Use a Christmas tree cookie cutter to cut shapes from the chilled mixture and place them on the tray.
8. Freeze the cutouts for 45–60 minutes until firm.
9. Melt the chocolate in a microwave or over a double boiler. Line another tray with parchment paper.
10. Dip each frozen tree into the melted chocolate using a fork, ensuring full coverage. Tap gently to remove excess chocolate.
11. Place coated trees on the lined tray and refrigerate until the chocolate sets.
12. Store in the fridge for up to a week or freeze for longer storage.

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41. Peanut Butter Balls

Ingredients:

• 1 ½ cups (12 oz) creamy peanut butter
• ½ cup butter, softened
• 1 teaspoon vanilla extract
• 4 cups (1 lb) powdered sugar
• 16 oz semi-sweet chocolate or dark chocolate chips
• ¼ cup shaved paraffin wax (optional for a glossy finish)

Instructions:

1. In a mixer, combine peanut butter and softened butter until smooth.
2. Stir in vanilla extract.
3. Gradually add powdered sugar and mix on low speed until smooth (this may take a few minutes).
4. Roll the mixture into 1-inch balls and freeze for at least 1 hour.
5. Melt chocolate and paraffin wax in a deep bowl using 10-15 second microwave intervals, stirring between, or use a double boiler.
6. Dip chilled peanut butter balls three-fourths into the melted chocolate.
7. Place dipped balls on a wax paper-lined cookie sheet until the chocolate sets.
8. Store in the refrigerator or freezer.

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40. Homemade Peppermint Patties

Materials Needed:

• Mixer
• Parchment paper
• Rolling pin
• 1–1.5 inch round cookie cutter
• Baking sheet
• Microwave-safe bowl
• Fork
• Cooking spray

Ingredients:

• 14 oz can sweetened condensed milk
• 1 1/4 tsp peppermint extract (adjust to taste)
• 1/8 tsp vanilla extract
• 4 3/4 cups powdered sugar (plus extra for sprinkling)
• 3 cups dark chocolate candy melts
• 1/2 cup holiday sprinkles

Instructions:

1. Mix condensed milk, peppermint extract, vanilla extract, and half the powdered sugar on low speed.
2. Gradually add the remaining powdered sugar until a smooth dough forms.
3. Adjust dough consistency if needed (add powdered sugar if sticky, or water if dry).
4. Sprinkle powdered sugar on parchment paper and roll dough into a 1/2-inch-thick circle.
5. Coat cookie cutter with cooking spray and cut dough into circles.
6. Freeze peppermint rounds on a parchment-lined baking sheet for 20 minutes.
7. Melt chocolate candy melts in a microwave-safe bowl, stirring every 30 seconds.
8. Dip frozen rounds in melted chocolate using a fork and place them on parchment paper.
9. Add sprinkles immediately and let cool until chocolate is set.
10. Serve or store in the refrigerator.

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39. Peppermint Crunch White Chocolate Covered Graham Crackers

Materials:

• 10 oz. Ghirardelli White Chocolate Melting Wafers (or similar)
• 8 graham crackers
• Crushed peppermint
• Microwave-safe container
• Fork
• Parchment paper

Instructions:

1. Place white chocolate wafers in a microwave-safe container.
2. Microwave for 1 minute, then stir thoroughly.
3. If not fully melted, microwave in 15-second intervals, stirring after each.
4. Dip each graham cracker into the melted chocolate, coating both sides.
5. Use a fork to lift the cracker and place it on parchment paper.
6. Sprinkle crushed peppermint on top immediately.
7. Let sit at room temperature until fully set.

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38. Pretzel Turtles (3 Ingredients)

Materials Needed

• Baking sheet
• Parchment paper
• Airtight container

Ingredients (Servings: 50)

• 1 (11 oz) bag Rolo candies (50 Rolo’s)
• 50 mini pretzels
• 50 pecan halves

Instructions

• Preheat oven to 300°F (150°C).
• Line a baking sheet with parchment paper.
• Arrange mini pretzels in a single layer on the baking sheet.
• Place one Rolo candy in the center of each pretzel.
• Bake in preheated oven for about 4 minutes, until the candies soften.
• Remove from oven and press one pecan half into each softened Rolo.
• Chill the baking sheet in the refrigerator until the chocolate sets.
• Store in an airtight container at room temperature, preferably in a single layer.

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37. Rocky Road Peanut Clusters

Ingredients:

• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips
• 1 tbsp vegetable oil or shortening
• 1½ cups roasted, lightly salted peanuts
• 1½ cups miniature marshmallows

Instructions:

1. Prepare a baking sheet by lining it with waxed paper.
2. Combine chocolate chips, butterscotch chips, and vegetable oil in a large microwave-safe bowl.
3. Microwave on high for 30 seconds, stir, and repeat until smooth.
4. Mix in the peanuts and marshmallows until evenly coated.
5. Drop spoonfuls of the mixture onto the prepared baking sheet, adjusting the size to your preference.
6. Chill in the refrigerator for 15 minutes to set.
7. Store in an airtight container once set.

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36. Crockpot Candy

Materials Needed:

• Slow cooker
• Spoon
• Wax paper
• Measuring cups (optional for portioning)

Ingredients:

• 2 pounds white almond bark
• 4 ounces German chocolate bar
• 12-ounce bag semisweet chocolate chips
• 24 ounces dry roasted peanuts

Instructions:

1. Place white almond bark, German chocolate bar, semisweet chocolate chips, and peanuts in the slow cooker.
2. Set the slow cooker to low and cook for 1 hour without stirring.
3. After 1 hour, stir the ingredients until well combined.
4. Continue cooking on low for another hour, stirring every 15 minutes.
5. Drop spoonfuls of the candy mixture onto wax paper.
6. Let the candy cool completely before storing or serving.

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35. Hot Chocolate Spoons

Materials:

• Milk chocolate chips (e.g., Ghirardelli)
• White chocolate chips
• Festive sprinkles
• Crushed peppermint
• Heavy-duty plastic spoons

Instructions:

1. Melt chocolate chips according to the package instructions.
2. Place spoons on a flat, stable surface (a beveled plate works well).
3. Pour a teaspoon of melted chocolate into each spoon.
4. Gently shake each spoon side-to-side to smooth the chocolate.
5. Decorate with festive sprinkles and crushed peppermint.
6. Refrigerate spoons until the chocolate hardens.
7. Use to stir into hot chocolate, coffee, or warm milk for a festive touch!

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34. Holiday Truffles

Ingredients

• 3 cups semi-sweet chocolate chips
• 14 ounces canned sweetened condensed milk
• 1 tablespoon vanilla extract
• ½ cup sprinkles

Instructions

1. Melt chocolate chips, condensed milk, and vanilla in a double boiler until smooth.
2. Refrigerate the chocolate mixture for 1 hour until slightly firm.
3. Scoop out the mixture using a 2-teaspoon scoop for even-sized truffles.
4. Roll the portions into balls and coat with sprinkles.
5. Arrange truffles on a parchment-lined baking sheet.
6. Refrigerate for 1 hour to set.

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33. Peppermint Patties

Materials Needed

• Ingredients:
  • 3–4 tablespoons half-n-half (divided)
  • 1 tablespoon melted coconut oil
  • 1 tablespoon light corn syrup
  • 1 ½ teaspoons peppermint extract
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • 3 ¾ cups powdered sugar
  • 16 oz chocolate candy coating or chocolate bark
  • ⅔ cup crushed peppermint candy canes
• Tools:
  • Mixing bowls
  • Silicone mat
  • Rolling pin
  • Small circle cookie cutter (2-inch size recommended)
  • Freezer
  • Microwave-safe bowl

Instructions

1. Mix 2 tablespoons of half-n-half, coconut oil, corn syrup, peppermint extract, lemon juice, and vanilla in a bowl.
2. Gradually add powdered sugar, one cup at a time, until combined.
3. Add 1–2 more tablespoons of half-n-half if the dough is too crumbly.
4. Form the dough into a ball and roll it out to ¼-inch thickness on a silicone mat.
5. Freeze the dough for 15 minutes until firm.
6. Use a small cookie cutter to cut out patties.
7. Freeze the cutouts for another 10 minutes.
8. Gather leftover dough, re-roll, and repeat the freezing and cutting process.
9. Melt chocolate in the microwave.
10. Coat a few frozen patties in chocolate at a time.
11. Place coated patties on a silicone mat and sprinkle with crushed peppermint candy canes.
12. Repeat until all patties are coated.

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32. Candy Cane Oreo Truffles

Materials Needed

• Ingredients:
  • 3–4 tablespoons half-n-half (divided)
  • 1 tablespoon melted coconut oil
  • 1 tablespoon light corn syrup
  • 1 ½ teaspoons peppermint extract
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • 3 ¾ cups powdered sugar
  • 16 oz chocolate candy coating or chocolate bark
  • ⅔ cup crushed peppermint candy canes
• Tools:
  • Mixing bowls
  • Silicone mat
  • Rolling pin
  • Small circle cookie cutter (2-inch size recommended)
  • Freezer
  • Microwave-safe bowl

Instructions

1. Mix 2 tablespoons of half-n-half, coconut oil, corn syrup, peppermint extract, lemon juice, and vanilla in a bowl.
2. Gradually add powdered sugar, one cup at a time, until combined.
3. Add 1–2 more tablespoons of half-n-half if the dough is too crumbly.
4. Form the dough into a ball and roll it out to ¼-inch thickness on a silicone mat.
5. Freeze the dough for 15 minutes until firm.
6. Use a small cookie cutter to cut out patties.
7. Freeze the cutouts for another 10 minutes.
8. Gather leftover dough, re-roll, and repeat the freezing and cutting process.
9. Melt chocolate in the microwave.
10. Coat a few frozen patties in chocolate at a time.
11. Place coated patties on a silicone mat and sprinkle with crushed peppermint candy canes.
12. Repeat until all patties are coated.

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31. Peppermint Truffles

Ingredients

• ¼ cup heavy cream
• ½ tsp peppermint extract
• 12 ounces white chocolate (divided: 8 oz for ganache, 4 oz for drizzling)
• 8 ounces semi-sweet chocolate

Instructions

Prepare the Ganache

• Chop 8 ounces of white chocolate and place in a heat-safe bowl.
• Heat heavy cream and peppermint extract in a small saucepan until it starts to simmer. Remove from heat.
• Pour the cream over the chopped chocolate and let sit for 2-3 minutes.
• Stir until smooth. Microwave in 5-second intervals if lumps remain, but avoid overheating.
• Cover and refrigerate for at least 2 hours or until solid (can be chilled overnight).

Shape the Truffles

• Remove the ganache from the refrigerator and let it sit for 5 minutes.
• Scoop and roll into 1-inch balls using a melon baller, cookie scoop, or spoon.
• Place the balls on a wax or parchment-lined cookie sheet and refrigerate for 20-30 minutes.

Coat the Truffles

• Melt the semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring in between.
• Dip each ganache ball into the melted chocolate, remove excess by tapping the fork on the bowl, and place back on the lined sheet.
• Refrigerate for 20 minutes to set.

Add the Drizzle

• Melt the remaining 4 ounces of white chocolate.
• Use a spoon to drizzle the melted chocolate over the truffles.

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30. Ice Cube Tray Chocolates

Materials Needed

• Ice cube tray
• Cooking spray
• Pastry brush
• Microwave-safe bowl or measuring cup
• Sheet tray lined with wax/parchment paper

Ingredients

• 2 ½ cups milk or dark chocolate chips
• 2 ½ tbsp coconut oil
• 2 tbsp chunky peanut butter
• 6 soft caramel chews
• 2 tbsp chopped, salted, roasted peanuts
• 2 large marshmallows (cut in half, sides trimmed)

Instructions

1. Prepare Chocolate Coating:
   • Combine chocolate chips and coconut oil in a microwave-safe bowl.
   • Microwave in 30-second intervals, stirring between, until melted (~90 seconds).
2. Prep the Tray:
   • Lightly spray the ice cube tray with cooking spray.
   • Use a pastry brush to coat all sides up to the top; remove excess spray.
3. First Chocolate Layer:
   • Pour chocolate into each tray compartment, filling it ⅓ full.
   • Tilt and rotate the tray to coat sides evenly.
   • Freeze for 1-2 minutes until the chocolate thickens but remains slightly liquid.
4. Second Chocolate Layer:
   • Rotate the tray again to create a thicker chocolate coat.
   • Let sit for 2-3 minutes to mostly set.
5. Prepare Fillings:
   • Mash each caramel with 1 tsp chopped peanuts.
   • Trim marshmallows to fit the tray compartments.
6. Add Fillings:
   • Add caramel, peanuts, peanut butter, or marshmallows to the center of each compartment.
   • Keep fillings from touching the tray sides.
7. Seal Chocolates:
   • Reheat chocolate if needed (20-second microwave intervals).
   • Cover fillings with melted chocolate until fully sealed.
   • Tap the tray to release air bubbles and settle chocolate.
8. Clean & Freeze:
   • Clean excess chocolate from tray edges for easier release.
   • Freeze on a flat surface for 1 hour until hardened.
9. Unmold Chocolates:
   • Let tray sit at room temperature for 5-10 minutes.
   • Twist tray gently and tap upside down over lined sheet tray to release chocolates.

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29. English Toffee Bites

Ingredients

• ½ cup unsalted butter
• ½ cup margarine
• 1 cup granulated sugar
• ¼ teaspoon kosher salt
• ½ teaspoon vanilla extract
• 12 ounces milk chocolate, melted
• 1 cup unblanched whole almonds
• 1 cup finely ground walnuts

Equipment

• Wilton Bite-Size Brownie Squares Silicone Mold (24-cavity) or an 11×7 foil-lined baking dish
• Wooden spoon
• Heavy-bottomed saucepan
• Small metal scoop (if using a silicone mold)

Instructions

1. Prepare the Base
   • Line an 11×7 baking dish with foil or use a 24-cavity silicone brownie bite pan.
   • Arrange almonds in a single layer at the bottom and set aside.
2. Make the Toffee
   • Combine butter, margarine, sugar, salt, and vanilla extract in a heavy saucepan.
   • Cook over medium-high heat, stirring constantly with a wooden spoon until the butter melts and the mixture comes to a rolling boil.
   • Continue stirring and boiling for an additional 5–7 minutes, or until the candy reaches 300°F and turns the color of almonds.
3. Pour the Toffee
   • Quickly pour the hot toffee mixture over the almonds in the prepared pan.
   • If using a silicone mold, scoop the toffee into each cavity immediately to ensure even distribution.
4. Cool and Set
   • Let the toffee cool completely until fully set (about 2 hours).
5. Add Chocolate and Walnuts
   • Spread melted chocolate over the cooled toffee.
   • Sprinkle generously with ground walnuts.
   • If coating both sides, use half the chocolate and walnuts for the top, allow it to set, then flip the toffee and repeat on the bottom.
6. Finish and Store
   • Once fully set, pop the toffee out of the silicone mold or cut it into pieces if using a baking dish.
   • Store in an airtight container.

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28. Slow Cooker Sea Salt Chocolate Almond Clusters

Materials Needed

• Slow Cooker: 3-quart or larger
• Wax Paper: For lining trays
• Spoon or Scoop: For portioning clusters
• Timer: To track cooking intervals

Ingredients

• 12 oz Ghirardelli semi-sweet chocolate chips
• 2 ½ cups roasted, unsalted almonds
• 1 tsp vanilla extract
• Coarse sea salt (for sprinkling)

Instructions

1. Preparation:
   • Gather all ingredients and equipment.
   • Line trays or baking sheets with wax paper for easy cleanup.
2. Combine Ingredients:
   • Add the chocolate chips, almonds, and vanilla extract to your 3-quart or larger slow cooker. Stir to coat the almonds with the chocolate.
3. Cooking Process:
   • Set the slow cooker to LOW and cover.
   • Stir the mixture every 10 minutes for a total of 30 minutes.
     • Tip: Ensure the chocolate melts evenly and doesn’t burn.
4. Form Clusters:
   • Once the chocolate is fully melted and smooth, use a spoon or scoop to drop small portions of the chocolate-almond mixture onto the wax paper-lined trays.
5. Sprinkle with Sea Salt:
   • Lightly sprinkle coarse sea salt on each cluster before the chocolate sets. Adjust the amount to your taste preference.
6. Chill and Set:
   • Place the trays in the refrigerator until the clusters are firm.
7. Serve and Enjoy:
   • Serve the clusters at your holiday party or add them to cookie trays for gifting.

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27. Chocolate Covered Cherries

Materials Needed:

• Kitchen Tools:
  • Paper towels
  • Cookie sheet
  • Parchment paper
  • Mixing bowl
  • Spoon for mixing
  • Fork for dipping
  • Microwave-safe bowl
  • Knife

Ingredients:

• 10 oz maraschino cherries
• 2 tbsp softened butter
• 1 tsp corn syrup
• 1 tbsp liquid from maraschino cherries
• 1/2 tsp invertase (optional but helps liquefy sugar)
• 1 1/2 cups powdered sugar
• 12 oz semi-sweet chocolate

Instructions

1. Prep the Cherries:
   • Remove cherries from their liquid.
   • Place cherries on a paper towel-lined cookie sheet to drain.
2. Prepare the Cookie Sheet:
   • Line a cookie sheet with parchment paper.
3. Make the Cherry Coating:
   • Combine butter, corn syrup, 1 tablespoon of cherry liquid, and invertase in a mixing bowl.
   • Stir the mixture until well blended.
   • Gradually add powdered sugar, mixing until the dough forms and is not sticky.
4. Wrap the Cherries:
   • Take small portions of the mixture and roll into 1/2-inch balls.
   • Flatten each ball, place a drained cherry in the center, and wrap the mixture around the cherry to cover it completely.
   • Roll gently to form a smooth ball.
   • Place the wrapped cherries onto the prepared cookie sheet.
5. Freeze:
   • Place the cookie sheet in the freezer for at least 30 minutes to firm up.
6. Melt the Chocolate:
   • Microwave the semi-sweet chocolate in a microwave-safe bowl for 45 seconds.
   • Stir and repeat in 15-second intervals until the chocolate is smooth and melted.
7. Dip the Cherries:
   • Using a fork, dip each cherry ball into the melted chocolate.
   • Shake off the excess chocolate and return the dipped cherries to the cookie sheet.
8. Set the Chocolate:
   • Refrigerate the dipped cherries for 15 minutes to allow the chocolate to set.
9. Trim Excess Chocolate:
   • Use a knife to carefully trim any excess chocolate for a clean look.
10. Finish and Wait:

• Store the cherries in a sealed container.
• Let them sit for about a week to allow the invertase to liquefy the sugar for a gooey center.

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26. White Chocolate Peanut Butter Krispies

Materials Needed:

• 8-quart mixing bowl
• Microwave-safe bowl
• Medium cookie scoop
• Waxed paper

Ingredients:

• 2 cups Rice Krispies cereal
• 2 cups dry roasted peanuts
• 2 cups miniature marshmallows
• 1 cup peanut butter
• 2 pounds white chocolate chips

Instructions:

1. Prepare the Cereal Mix
   • In a large mixing bowl, combine:
     • 2 cups of Rice Krispies cereal
     • 2 cups of dry roasted peanuts
     • 2 cups of miniature marshmallows
2. Melt the Chocolate and Peanut Butter
   • In a microwave-safe bowl, combine:
     • 2 pounds of white chocolate chips
     • 1 cup of peanut butter
   • Microwave on high for 1 minute. Stir, then continue microwaving in 30-second intervals until fully melted.
3. Mix and Combine
   • Pour the melted chocolate and peanut butter mixture into the cereal mix. Stir until evenly combined. The mixture will be slightly runny.
4. Form the Krispies
   • Using a medium cookie scoop or a tablespoon, drop spoonfuls of the mixture onto waxed paper.
5. Set and Store
   • Let the candy set until firm (about 2 hours).
   • Store in an airtight container to maintain freshness.

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25. Butterscotch Squares

Materials Needed:

• 9×9” baking pan
• Aluminum foil
• Nonstick cooking spray
• Medium saucepan
• Candy thermometer
• Large kitchen knife
• Wax paper
• Cookie sheet

Ingredients:

• 2 cups (400g) packed brown sugar
• ¾ cup (177ml) heavy whipping cream
• 6 tablespoons (84g) unsalted butter
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• 1 cup (113g) powdered sugar
• 16 ounces chocolate melts

Instructions:

1. Prepare the Pan:
   • Line a 9×9” baking pan with aluminum foil.
   • Spray the foil with nonstick cooking spray.
2. Cook the Butterscotch Filling:
   • Combine brown sugar, heavy whipping cream, and butter in a medium saucepan.
   • Heat over medium-high, stirring until the mixture melts.
   • Bring to a rolling boil, then reduce heat to low.
   • Place a candy thermometer in the saucepan.
3. Monitor and Mix:
   • Stir occasionally and let the mixture simmer until it reaches 236°F (about 7-8 minutes).
   • Turn off the heat and stir in vanilla and salt.
   • Whisk in powdered sugar until smooth.
4. Set the Filling:
   • Pour the mixture into the prepared pan.
   • Let it set at room temperature for a few hours (or overnight if preferred).
5. Cut the Squares:
   • Once set, remove the filling from the pan.
   • Use a large kitchen knife to cut it into quarters.
   • Cut each quarter into 16 smaller squares.
6. Dip in Chocolate:
   • Melt the chocolate melts following the package instructions.
   • Dip each square into the melted chocolate, tapping off any excess.
   • Place dipped squares on a wax paper-lined cookie sheet.
7. Chill and Serve:
   • Chill the truffles until the chocolate sets.
   • Enjoy your homemade butterscotch squares!

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24. Coconut Cream Truffles

Ingredients

• ¼ cup (57g) butter: softened
• 1 ½ cups (170g) powdered sugar
• Pinch of salt: adjust to taste
• ½ teaspoon vanilla extract
• ½ teaspoon coconut extract
• 3-4 tablespoons cream of coconut (e.g., Coco Real)
• 1 cup shredded coconut
• 8 ounces chocolate candy melts
• Toasted coconut: optional, for topping

Instructions

Prepare the Coconut Filling

• Beat softened butter using a hand mixer until smooth.
• Gradually add powdered sugar and salt, mixing until crumbly.
• Add vanilla extract, coconut extract, and 2 tablespoons cream of coconut. Mix until thick and smooth.
  • Add up to 2 more tablespoons of cream of coconut if the mixture is too stiff (depending on your mixer type).
• Fold in the shredded coconut.

Shape the Truffles

• Scoop out tablespoon-sized portions of the mixture and place them on a wax-paper-lined cookie sheet.
• Roll each portion into a smooth, uniform ball.
• Chill the truffles:
  • Refrigerator: at least 1 hour.
  • Freezer: 30 minutes for faster results.
  • You can also chill overnight by covering the cookie sheet with plastic wrap.

Coat with Chocolate

• Melt the chocolate candy melts according to the package instructions.
• Dip each chilled truffle into the melted chocolate, tapping off any excess.
• Place the coated truffles on a clean wax-paper-lined cookie sheet.
• If desired, sprinkle with toasted coconut or sprinkles before the chocolate sets.
• If the truffles soften while coating, return them to the freezer for a few minutes.

Set and Serve

• Let the truffles chill until the chocolate is fully set.
• Store the truffles in the refrigerator.
• For the best flavor, serve them at room temperature.

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23. Salted Caramel Pretzel Pecan Bon Bons

Materials:

• Baking Tools:
  • Large baking sheet
  • Parchment paper or silicone baking mat
  • Microwave-safe bowl or small pot for melting chocolate
  • Spoon or fork for dipping

Ingredients:

• 40 mini-pretzels (ensure they are whole and unbroken)
• 40 Kraft caramels, unwrapped
• 10 ounces Baker’s semi-sweet chocolate
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1 tablespoon coconut oil
• 40 toasted pecan halves
• 1/2 cup toasted Baker’s shredded coconut (optional)

Instructions:

1. Prepare Baking Sheet
   • Preheat the oven to 325°F (163°C).
   • Line a large baking sheet with parchment paper or a silicone baking mat.
2. Assemble Pretzels and Caramels
   • Arrange pretzels in neat rows on the prepared baking sheet.
   • Top each pretzel with an unwrapped caramel.
3. Soften Caramels in Oven
   • Bake the pretzel-caramel arrangement for 6 minutes, or until caramels are softened.
   • Remove the pan from the oven.
4. Add Pecan Halves
   • Gently press a toasted pecan half onto each softened caramel.
   • Set aside to cool completely.
5. Melt Chocolate Mixture
   • In a microwave-safe bowl or small pot, combine chocolate, coconut oil, cinnamon, and vanilla.
   • Melt the mixture in the microwave in 15-second intervals, stirring after each interval, or use the stovetop over low heat.
6. Coat Pretzels in Chocolate
   • Once the caramel-covered pretzels are cool, dip a few at a time into the melted chocolate.
   • Stir to coat completely, then remove one at a time, letting excess chocolate drip off.
7. Add Optional Coconut Topping
   • Place the dipped pretzels on a parchment-lined baking sheet.
   • Sprinkle with toasted coconut, if desired, before the chocolate sets.
8. Cool and Serve
   • Allow the chocolate coating to cool and harden completely.
   • Enjoy your homemade bon bons!

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22. Chocolate Caramel Marshmallows

Ingredients

• Marshmallows
• Toothpicks or Lollipop Sticks
• Caramel Bits
• Dark Chocolate Melting Wafers
• Toppings: Sea salt, chocolate sea salt, or sprinkles

Instructions

1. Prepare the marshmallows
   • Insert a toothpick or lollipop stick into the top of each marshmallow.
   • Place them on a tray lined with wax paper to prevent sticking.
2. Melt the caramel
   • Follow the melting directions on the caramel bits packaging.
   • Let the melted caramel cool slightly to avoid burning your fingers.
3. Coat marshmallows with caramel
   • Dip each marshmallow into the melted caramel, ensuring it’s evenly coated.
   • Place them back on the wax paper and let the caramel harden.
4. Melt the chocolate
   • Melt the dark chocolate wafers according to the package instructions.
5. Dip in chocolate and decorate
   • Dip each caramel-coated marshmallow into the melted chocolate.
   • Immediately sprinkle with your chosen toppings: sea salt, chocolate sea salt, or sprinkles.
6. Allow to harden
   • Let the chocolate coating set and harden completely before serving.
7. Enjoy your sweet creation!

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21. Candy Cane Marshmallow Pops

Materials Needed:

• Large marshmallows
• Mini candy canes
• Melted chocolate (e.g., Trader Joe’s Dark Chocolate block)
• Crushed candy canes
• Waxed paper
• Baking sheet

Instructions:

1. Insert a mini candy cane into each large marshmallow to create a handle.
2. Dip the marshmallow into the melted chocolate.
   • Allow any excess chocolate to drip off for a smooth coating.
3. Roll the chocolate-coated marshmallow in the crushed candy canes until fully covered.
4. Place the finished pops on a waxed paper-lined baking sheet.
5. Allow the pops to set until the chocolate hardens.

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20. Chocolate Peanut Butter Stacks

Ingredients

• 48 Ritz crackers (or buttery golden round crackers)
• ½ cup creamy peanut butter
• ½ cup marshmallow creme
• 1 pound chocolate (coarsely chopped and melted for dipping; check recommendations in the blog post)
• Holiday sprinkles (optional but recommended)

Instructions

1. Prepare the Baking Sheet
   • Line a baking sheet with parchment or wax paper.
2. Assemble the Crackers
   • Lay 24 Ritz crackers on the prepared baking sheet.
   • In a medium bowl, combine the peanut butter and marshmallow creme until smooth.
   • Spread a thin layer of the peanut butter-marshmallow mixture onto each of the 24 crackers on the baking sheet.
   • Top with the remaining 24 crackers to create sandwich stacks.
3. Melt the Chocolate
   • Place the chopped chocolate in a medium microwave-safe bowl.
   • Heat in 15- to 30-second intervals in the microwave, stirring after each burst, until smooth.
4. Dip the Stacks
   • Use one or two forks to dip each sandwich stack into the melted chocolate.
   • Let any excess chocolate drip off before placing the coated stacks back onto the baking sheet.
5. Decorate and Set
   • Optionally, add sprinkles to each chocolate-coated stack for a festive touch.
   • Place the baking sheet in the fridge or freezer until the chocolate hardens.

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19. Millionaire’s Bars

Ingredients

For the Base:

• 125g (1 cup) flour
• 1 tsp baking powder
• 1/4 tsp salt
• 113g (1/2 cup) unsalted butter, room temperature
• 50g (1/4 cup) sugar

For the Caramel Filling:

• 1/2 cup unsalted butter, cut into pieces
• 1/2 cup sugar
• 2 tbsp light corn syrup
• 1 (14 oz) can sweetened condensed milk

For the Chocolate Topping:

• 100g (3.5 oz) milk or semisweet chocolate, finely chopped
• 1/2 tsp light corn syrup
• 30g (2 tbsp) unsalted butter, cut into pieces

Instructions

1. Prepare the Shortbread Base

• Preheat oven to 160°C (325°F). Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
• Mix dry ingredients: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
• Cream butter and sugar: In a large bowl, beat the butter and sugar with a mixer until light and fluffy.
• Combine ingredients: Gradually add the flour mixture to the butter mixture and stir until just incorporated.
• Bake: Spread the dough evenly in the prepared pan. Bake for 15–18 minutes or until lightly golden brown. Let it cool completely.

2. Make the Caramel Filling

• Combine ingredients: In a saucepan, combine the butter, sugar, corn syrup, and sweetened condensed milk.
• Cook: Heat over medium-low, stirring occasionally, until the butter melts and the mixture is smooth.
• Thicken the caramel: Bring the mixture to a gentle boil and cook over low heat, stirring constantly, until it thickens and turns an amber color.
• Spread and chill: Pour the caramel over the cooled shortbread base. Let it cool to room temperature, then refrigerate for a few hours or overnight.

3. Prepare the Chocolate Topping

• Melt ingredients: In a small saucepan, heat the butter and corn syrup until the butter is melted.
• Add chocolate: Remove from heat and stir in the chopped chocolate until fully melted and smooth.
• Spread over caramel: Immediately pour the chocolate glaze over the chilled caramel layer. Smooth with a spatula.
• Cool and slice: Let the bars cool completely before slicing. For clean slices, chill in the fridge for a few hours before cutting into squares.

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18. Crock Pot Crack Candy

Ingredients:

• 1 lb unsalted peanuts
• 1 lb salted peanuts
• 12 oz semi-sweet chocolate chips
• 12 oz milk chocolate chips
• 20 oz peanut butter chips
• 2 lb white almond bark or vanilla candy coating

Instructions:

1. Layer all ingredients (except the almond bark) in a large slow cooker, starting with the peanuts.
2. Break the almond bark into chunks and add it as the final layer on top of the ingredients.
3. Set the slow cooker to low. Cover with the lid and let it cook for 1 hour.
4. After 1 hour, remove the lid and stir everything together to combine.
5. Replace the lid and cook for another 30 minutes, stirring occasionally and keeping an eye on it to prevent burning.
6. Once fully melted and combined, spoon the mixture into small piles on wax paper or non-stick aluminum foil.
7. Allow the candy to cool and harden for at least 1 hour. Then, enjoy your homemade Crock Pot Christmas Crack!

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17. Martha Washington Candies

Materials Needed:

• Large mixing bowl
• Paper towels
• Baking sheet
• Parchment paper
• Dipping tools (optional)
• Microwave or double boiler (for melting candy coating)
• Airtight container (for storage)

Ingredients:

• 1 cup butter, melted
• 1 pound powdered sugar
• 1 tablespoon vanilla extract
• 14 ounces shredded coconut (sweetened)
• 14 ounces sweetened condensed milk
• 10 ounces maraschino cherries, drained and chopped
• 3 cups finely chopped pecans
• 16 ounces candy coating (e.g., Ghirardelli melting wafers, Almond bark)

Instructions:

1. Prepare the Cherries
   • Chop the maraschino cherries into small pieces.
   • Place the chopped cherries on paper towels and blot with additional paper towels to remove excess liquid.
2. Mix the Filling
   • In a large mixing bowl, combine the following ingredients:
     • Melted butter
     • Powdered sugar
     • Vanilla extract
     • Shredded coconut
     • Sweetened condensed milk
     • Chopped cherries
     • Finely chopped pecans
   • Mix well until thoroughly combined.
3. Chill the Mixture
   • Refrigerate the mixture for at least two hours. This helps the filling set and makes it easier to work with.
4. Form the Candy Balls
   • Roll the mixture into balls about 1 inch in diameter (approximately the size of a walnut).
   • Place the balls on a baking sheet lined with parchment paper.
   • Refrigerate the balls for 20 minutes to firm them up.
5. Melt the Candy Coating
   • Melt the candy coating according to the package instructions, using either a microwave or double boiler.
6. Dip the Candy Balls
   • Dip each chilled ball into the melted candy coating, ensuring it is fully covered.
   • Use dipping tools (if available) and tap off the excess chocolate to avoid pooling.
   • Place the coated candies back on the parchment-lined baking sheet to set.
7. Let the Candies Set
   • Allow the chocolate coating to harden. Repeat the dipping process for all candy balls.
8. Store and Serve
   • Store the candies in an airtight container at room temperature. They will stay fresh for up to two weeks.

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16. Rolo Pretzel Sandwiches

Ingredients

• 25 small square pretzels
• 25 Rolo candies
• 25 M&M’s

Optional Variation: Substitute M&M’s with pecans or use another pretzel as the topping.

Instructions

1. Preheat the oven: Set your oven to 250°F.
2. Prepare the baking sheet: Line a baking sheet with parchment paper or aluminum foil.
3. Arrange pretzels: Lay out the square pretzels evenly on the prepared baking sheet.
4. Add Rolo candies: Place one Rolo candy on top of each pretzel.
5. Bake: Put the baking sheet in the oven and bake for 3 minutes, or until the Rolo candies have softened.
6. Top with M&M’s: Remove the baking sheet from the oven and gently press an M&M on top of each softened Rolo.
   • Optional: For a variation, press a pecan or another pretzel instead of an M&M.
7. Cool completely: Allow the pretzels to cool until the chocolate has fully set.

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15. Peppermint Candies

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14. Salted Chocolate Caramel Pretzel Bars

Ingredients:

• 12 ounces semi-sweet chocolate chips (use good-quality chocolate like Ghirardelli for the best melting results)
• 8 ounces mini pretzel twists (approximately half of a 16-ounce bag)
• 11 ounces Kraft Caramel Bits (or substitute with homemade caramel)
• Sea salt (for sprinkling)

Instructions:

1. Prepare your baking sheet:
   • Line a large, rimmed baking sheet with parchment paper.
2. Melt the chocolate:
   • Measure 8 ounces of chocolate chips and melt them in the microwave.
   • Use low heat and stir every 15 seconds until smooth.
3. Create the chocolate base:
   • Spread the melted chocolate evenly over the parchment-lined baking sheet.
   • Arrange mini pretzel twists on top of the chocolate. It’s okay if they overlap slightly—press them gently into the chocolate.
4. Melt the caramel:
   • Add caramel bits to a microwave-safe bowl along with 2 tablespoons of water.
   • Microwave according to package instructions (typically high heat for 2 minutes).
   • Stir until smooth, then drizzle over the pretzels.
5. Add finishing touches:
   • Melt the remaining 4 ounces of chocolate chips and drizzle it over the caramel layer.
   • Sprinkle sea salt evenly over the top.
6. Chill and serve:
   • Refrigerate the tray until the chocolate and caramel have hardened.
   • Cut or tear into pieces and enjoy!

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13. Salted Chocolate Covered Caramels

Materials

• Homemade Caramels
  • 1/2 cup (113g) butter
  • 1/2 cup (120ml) heavy cream or heavy whipping cream (36-40% butterfat)
  • 3 tablespoons (44ml) water
  • 1/4 cup (60ml) light corn syrup
  • 1 cup (200g) sugar
• Chocolate Coating
  • 1 pound (450g) high-quality chocolate (milk, dark, or white)
  • 2 tablespoons (28g) butter
  • 1/2 teaspoon flaked sea salt (or more as needed)

Instructions

Make Caramels

• Lightly oil a 9×5-inch loaf pan. Cut a piece of parchment paper to fit inside the pan with at least an inch overhang on each side. Lightly oil the parchment paper, place it in the pan, and set it aside.
• Cut the butter into 8 pieces and place in a microwave-safe bowl. Add the heavy cream and heat in the microwave for 1 to 2 minutes, until the butter melts and the mixture is hot. Set aside.
• In a small saucepan, combine water and corn syrup. Add sugar, being careful not to splatter on the sides of the pan. Stir gently to moisten the sugar.
• Heat the mixture over medium heat until the sugar begins to boil. Cover the pan with a lid for 1 minute to create steam that helps melt any sugar stuck on the sides.
• Remove the lid and attach a candy thermometer to the side of the pan. Cook until the sugar reaches 320°F (160°C) and turns light amber around the edges, about 5 to 10 minutes.
• Carefully pour about a sixth of the butter and cream mixture into the sugar, stirring with the thermometer.
• Repeat with the remaining butter and cream, adding it in small batches while stirring in between. The mixture will bubble vigorously.
• After adding the cream and butter, continue cooking until the caramel reaches 240°F (115°C), about 5 to 10 minutes.
• Once it reaches 240°F, carefully pour the caramel into the prepared loaf pan. Let cool completely, about 3 ½ hours.
• Once cooled, unmold the caramel. If too soft, refrigerate for 30-45 minutes to firm it up. Cut the caramel into 1-inch by 1-inch squares.

Dip Caramels in Chocolate

• Line a baking sheet with parchment paper.
• Chop the chocolate into small pieces with a sturdy knife. Reserve 1/3 cup of the chopped chocolate and set aside.
• Place the remaining chocolate in a microwave-safe bowl with the butter. Microwave in 30 to 45-second intervals, stirring each time, until the chocolate is almost fully melted.
• Remove from the microwave and stir in the reserved chocolate pieces. Continue stirring until smooth and glossy.
• Use two forks to dip each caramel into the melted chocolate. Allow excess chocolate to drip off before placing the dipped caramel on the prepared baking sheet.
• Immediately sprinkle a pinch of sea salt on top of each caramel.
• Let the chocolate set completely at room temperature.
• Once set, wrap each caramel in plastic wrap or waxed paper for protection. Enjoy right away, refrigerate for up to two weeks, or freeze for up to one month.

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12. Homemade Ferrero Rocher Hazelnut Truffles

Ingredients

For the filling:

• 3 cups crushed hazelnut wafer cookies
• 3 cups finely chopped toasted hazelnuts
• 1¼ cups (10 ounces) Nutella

For the chocolate coating:

• 1 cup semisweet chocolate chips
• 1 teaspoon coconut oil (or vegetable oil)
• 1½ cups finely chopped toasted hazelnuts

Instructions

• Prepare the filling:
  • Line a baking sheet with parchment paper or a nonstick mat.
  • Crush the hazelnut wafer cookies and add them to a bowl.
  • Combine the chopped hazelnuts and Nutella in the bowl, mixing well (it will be sticky).
  • Refrigerate the mixture for about 30 minutes to firm it up.
  • Shape the mixture into teaspoon-sized balls and place them on the prepared baking sheet.
  • Freeze the balls for 15 minutes.
• Prepare the chocolate coating:
  • In a medium bowl, stir together the semisweet chocolate chips and coconut oil (or vegetable oil).
  • Melt the mixture in the microwave, stirring every 30 seconds until fully melted.
  • Add the finely chopped hazelnuts to the melted chocolate and stir thoroughly to combine.
• Coat the truffles:
  • Once the truffle balls are firm, insert a toothpick into each one.
  • Dip the truffles into the melted chocolate mixture (similar to making Buckeyes).
  • Place the coated truffles back on the baking sheet.
  • Refrigerate the truffles for 15 minutes to set the coating.
• Serve:
  • Once set, place the truffles in mini cupcake liners and enjoy!

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11. Sticky Paws Williams Sonoma Copycat

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10. Homemade Almond Joy Candy Bars

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9. Homemade Gumdrops

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8. White Chocolate Ting-a-Lings

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7. Easy Peppermint Patties

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6. Cream Cheese Mints

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5. Old Fashioned Butter Mints

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4. Holiday Rum Balls

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3. Sea Salt Vanilla Caramels

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2. Caramel Nougat Pecan Rolls

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1. Praline Crack

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