5-Ingredient Christmas Treats for the Table

Fool-proof Christmas Treats the kids can help make. Great for gifting or enjoying together. Peppermint bark cookies, toffee cashew clusters, microwave fudge, and Rudolph bites.

Peppermint Bark Cookies:

A few quick tips:

• It is worth a high quality white chocolate for flavor purposes, and for the best possible melt. a reliable white chocolate to use is Guittard or Ghirardelli.
• Line the pan with parchment paper for straightforward removal of these peppermint bark cookies

Christmas Treats Product Links:

• Grasshopper Cookies
• Food Processor
• Peppermint Candy Canes

Christmas Treats: Microwave Fudge

A few quick tips:

• Use high quality chocolate chips for the best flavor. I like Ghirardelli and Guittard.
• Microwave in 30 second bursts and stir well between each one to avoid burning. The mixture keeps heating even after it comes out.
• Line the pan with parchment or foil so the fudge lifts out cleanly.

Product Links:

• Andes Peppermint Crunch Chips

Toffee Cashew Clusters

A few quick tips:

• Use high-quality chocolate chips. My favorites are Ghirardelli® and Guittard. The higher the quality of chocolate, the tastier your fudge will be! (You can use chocolate chips or the baking bars for these toffee cashew clusters.)
• Line the pan for straightforward clean up and removal

Product Links:

• Roasted and Salted Cashews
• Toffee Bits

Christmas Treats: Rudolph Bites

A few quick tips:

• You can also use melted chocolate pipped into a bag or frosting in a bag to pipe on the eyes and nose.

Product Links:

• Red Hot Candys (You can use these in place of the mini M&M’s for noses if needed)
• Mini M&Ms
• Edible Candy Eyes
• Pretzel Twists

More Christmas Treats:

Desserts

Microwave Fudge Recipe

One Pan / One Pot

Candied Walnuts Recipe

Desserts

Turtle Bark

Christmas

Peppermint Sugar Cookies

Ingredients

• 1 (10-ounce) package Grasshopper Cookies
• 1 (11-ounce) bag white chocolate chips (see note 1)
• 2 teaspoons vegetable oil
• 1/2 teaspoon peppermint extract (skippable, not mint)
• 7 candy canes (full-sized)
• 4 tablespoons salted butter (melted)
• 1 (14-ounce) can sweetened condensed milk (see note 1)
• 3 cups milk chocolate chips
• 1 teaspoon vanilla extract (or peppermint extract)
• 1 cup Andes peppermint crunch chips (or crushed peppermint)
• 16 ounces white baking chocolate (chopped, see note 1)
• 14 ounces milk chocolate (chopped)
• 4 cups roasted and salted cashews
• 1-1/4 cups toffee bits
• Vegetable oil (skippable)
• 3 to 4 tablespoons creamy peanut butter
• 20 Miniature Reese’s Cups
• 1 bag pretzel twists
• 20 Miniature Red M&M’s
• 40 candy eyeballs

Method

1. Place the cookies in the fridge just while preparing the chocolate. Crush the candy canes in a blender or food processor to get crumbs. Prepare a large sheet pan by covering it with parchment paper.
2. Pour the chocolate chips into a large, microwave-safe bowl. Add the vegetable oil and peppermint extract. (Add extract for an extra peppermint-y treat!) Mix well.
3. Microwave in bursts of 20 seconds, stirring between each burst for about 10–15 seconds until the chocolate is melted.
4. Patiently and slowly melting the chocolate will ensure you don’t burn it. To make it easier, you can separate the white chocolate into 2 batches and only melt one at a time!
5. Remove the cookies from the freezer and place one cookie on a fork over the bowl of melted chocolate. Use a spoon to spoon chocolate over the cookie and fork.
6. Tap the fork on the side of the bowl to remove excess chocolate.
7. move the dipped cookie onto the prepared sheet pan.
8. Immediately sprinkle the crushed candy canes over top. Repeat for all the cookies.
9. If desired, dip just half a cookie in the melted chocolate for some fun variety!
10. Let the cookies harden at room temperature.
11. Line an 8×8 baking pan with parchment paper and keep nearby.
12. In a large, microwave-safe bowl, add the butter and melt.
13. Pour in the sweetened condensed milk on top of the butter and whisk to combine.
14. Add in the chocolate chips and stir.
15. Microwave in bursts of 15 seconds, stirring between each burst for 10 seconds until the mixture is melted.
16. Remove and add in the extract. Stir.
17. Spoon into the prepared 8×8 pan and smooth to make the fudge even.
18. Top with the crunch chips or crushed peppermint.
19. Cover and place in the fridge for about 2–3 hours until set up.
20. Prepare a large sheet pan with parchment paper and keep nearby.
21. Roughly chop all the chocolate into small pieces using a serrated knife. Place the chocolate in the bottom of a metal or glass heat-proof bowl.
22. While that cooks, fill a large saucepan with about an inch of water and bring to a simmer over a low burner.
23. Place the bowl of chocolates over the simmering water, making sure the bottom of the bowl doesn’t touch the water.
24. Stir the chocolate as it softens. When all but a few small chunks are melted, remove it from the heat and continue to stir until completely melted.
25. If the chocolate is too thick, add in a few teaspoons of vegetable oil to thin. Add slowly and stir until well mixed in.
26. Add in the cashews and toffee bits and stir until well coated.
27. Drop by tablespoonfuls onto prepared sheet pan.
28. Refrigerate 10–15 minutes or until set. Store in an airtight container.
29. Break the pretzel twists in half and further break off pieces to get them to look like antlers. A lot will just break and not work out, but after breaking a few, it gets easier.
30. Find the soft spot in the Reese’s and press the pretzel antlers into that spot.
31. Spread some peanut butter on the back of the mini M&M and attach to the Reese’s.
32. Spread more peanut butter on the back of the edible eyes and attach those.
33. Continue to press and secure any of the pieces that aren’t sticking until firm. Enjoy!