There is something magical about peppermint and chocolate together, especially this time of year, during the holiday season. With only a handful of ingredients and 10 minutes of prep time, you will have something that’s pleasing to the eye and the chocolate lovers’ taste buds!

Every year, at least one of my friends gives out cookie trays as Christmas gifts. There are usually several different types of cookies and other things like fudge & snacks, too. Last year, one of those friends included some peppermint fudge, and it was to die for! I knew I had to recreate it for you.

Ingredients for Easy Peppermint Bark Fudge

You only need a few simple ingredients to make this easy recipe for holiday fudge:

• Semi-sweet Chocolate Chips (dark chocolate chips also work for a richer fudge)
•  White Chocolate Chips Sweetened
• Condensed Milk
• Peppermint Extract
• Crushed Candy Canes (or other candy peppermint pieces)
• Pinch of salt

Check out the printable recipe card at the bottom of the post for a detailed ingredient list!

How to Make this Peppermint Bark Fudge Recipe

Fudge is so easy to make, you’ll want to make a batch for every Christmas party you attend this season! There’s no candy thermometer or fancy equipment required to make this easy recipe!

1. Line an 8-inch square pan with parchment paper, leaving an overhang for easy removal.

2. In a microwave-safe bowl, combine semisweet chocolate chips, ½ can of sweetened condensed milk, and a pinch of salt. Microwave in 30-second intervals, stirring until smooth. Spread evenly into the prepared pan. Refrigerate for 10 minutes to set slightly.

3. In another microwave-safe bowl, combine white chocolate chips with the other half of the can of sweetened condensed milk. Microwave in 30-second bursts until melted and smooth. Stir in the peppermint extract.

 4. Pour the white chocolate mixture over the chilled layer of chocolate fudge. Smooth the top of this second layer with a spatula. Immediately sprinkle crushed candy canes evenly over the surface of the white chocolate layer, pressing the candy canes lightly into the top layer so they stick.

5. Refrigerate for 2 hours or until the mixture is firm. Lift the fudge out of the baking pan using the parchment paper, then cut it into 1-inch squares.

Recipe Tips

• Crush candy canes just before sprinkling onto the fudge. This way, they will stay crunchy and won’t get sticky.
• Use high-quality chocolate chips for the smoothest texture.
• You can add holiday nonpareils for decoration, too!
• Fudge makes a great edible gift! Wrap it in waxed paper or a cute box, tied with twine and a homemade fudge tag!

FAQS

How do I store Peppermint Bark Fudge?

Store your fudge in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.

Can I freeze peppermint fudge?

Yes. Wrap it tightly in plastic wrap, then aluminum foil, or store it wrapped in a freezer bag for up to 2 months. Thaw in the fridge before serving.

What is the best way to crush candy canes or peppermint candy?

Place them in a zip-top bag and crush with a rolling pin or mallet. Leave some bigger pieces for crunch and smaller ones for peppermint dust.

Can I leave out the peppermint extract?

Yes, but the peppermint flavor will be lighter because it will be just from the candy canes.

More Christmas Candy Recipes

These new recipes make lovely candy and snacks for Christmas Day and beyond:

• Christmas Buckeye Recipe– these peanut butter treats are delicious additions to your cookie tray!
• 3 Ingredient Pretzel Hugs are sweet and salty, gooey and chocolatey, all at once!
• 3 Ingredient Grinch Bark is the perfect snack to make for a Christmas Movie night!
• Gingerbread Truffles are filled with warm spices and covered in a crisp white chocolate coating!

​If you loved this Peppermint Bark Fudge, leave a comment or review below, and don’t forget to Pin or print the recipe so you’ll have it for next time!

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Peppermint Bark Fudge

Peppermint Bark Fudge is a fun twist on classic peppermint bark. This fudge has a layer each of chocolate, and white chocolate, and is sprinkled with crushed candy canes for the perfect holiday treat!

Course Dessert

Cuisine American

Keyword Peppermint Bark Fudge

Prep Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 20 squares

Calories 265kcal

Author Lynne Feifer

Ingredients

• 2 cups semi-sweet chocolate chips
• 14 ounce sweetened, condensed milk divided
• 2 cups white chocolate chips
• ½ teaspoon peppermint extract
• ½ cup crushed candy canes
• pinch of salt

Instructions

• Line an 8-inch square baking dish with parchment paper, leaving an overhang for easy removal.
• In a microwave-safe bowl, combine semisweet chocolate chips, ½ can (7 oz) sweetened condensed milk, and a pinch of salt. Microwave in 30-second intervals, stirring until smooth. Spread evenly into the prepared pan. Refrigerate for 30 minutes to set slightly.
• In another microwave-safe bowl, combine white chocolate chips with the other ½ can of sweetened condensed milk. Microwave in 30-second bursts until melted and smooth. Stir in peppermint extract.
• Pour the white chocolate mixture over the chilled chocolate layer. Smooth the top with a spatula. Immediately sprinkle crushed candy canes evenly over the surface, pressing them lightly so they stick.
• Refrigerate for 2 hours, or until the mixture is firm. Lift the fudge out of the pan using the parchment paper, then cut it into squares.

Notes

This fudge keeps well in an airtight container in the fridge for up to 2 weeks!

Nutrition

Calories: 265kcal | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 43mg | Potassium: 227mg | Fiber: 1g | Sugar: 28g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg

The post Peppermint Bark Fudge appeared first on 365 Days of Baking.

Day 1 – Chocolate Peanut Butter No Bake Cookies
Day 2 – Cherry Thumbprint Cookies
Day 3 – Pecan Cookies
Day 4 – Grinch Cookies
Day 5 – Chai Pizzelles
Day 6 – Chocolate Mint Cake Mix Cookies
Day 7 – Cranberry Orange Blondies
Day 8 – Peppermint Meltaways
Day 9 – Red Velvet Crinkle Cookies
Day 10 – You’re on it!
Day 11 – Peppermint Bark Cookies
Day 12 – Thumbprint Cookies

Can you count a cake ball as a cookie? It might not technically be a cookie, but since it’s going on my cookie table, I count it! These truffles are made from baked cake that’s crumbled and mixed with frosting, then dipped in white chocolate melting wafers and topped with festive sprinkles. They taste and look so festive. I bet you won’t be able to eat just one because I sure didn’t!

I love to include some sort of cake ball or truffle on the cookie plates that I gift to family and friends, or for cookie exchanges. Usually, I make Oreo Truffles or Chocolate Caramel Macchiato Cake Balls, but I wanted to try a different flavor this time. Gingerbread seemed like the perfect place to start!

Ingredients for Delicious Gingerbread Truffles

You’ll need the following simple ingredients to make these gingersnap balls:

• Gingerbread Cake Mix
• Large egg
• Water
• Cream Cheese Frosting (make it easy with the canned version!)
• White Chocolate Melting Wafers
• Christmas Sprinkles

Review the full recipe card at the end of the post for the exact amounts of each ingredient!

How to make White Chocolate Gingerbread Truffles

These truffles are easy to make and great for little hands if you have little ones who want to help in the kitchen!

1. First, preheat your oven to 350°F, and prepare a 9 x 9-inch baking pan by spraying it with cooking spray. Line two baking sheets each with a piece of parchment paper.
2. Prepare the gingerbread cake mix according to the manufacturer’s instructions with the egg and water. Bake the cake in the pan according to the package directions.
3. Allow the cake to cool on a wire rack so that it is cool enough to handle, then crumble the warm cake with two forks or a hand mixer into a large bowl until it has the texture of fine crumbs, and add the cream cheese frosting. Mix until well combined. Feel free to use more or less frosting to your taste.
4. Using a #60 cookie scoop or 1 tablespoon of truffle dough, form cake balls and place them onto a parchment-lined baking sheet. Place them into the freezer for at least 15 minutes to set.
5. Place white chocolate wafers in a microwave-safe bowl and heat for 30 seconds, then stir. Continue to melt chocolate in 15-second increments, stirring in between until completely melted. Be careful not to overheat as the chocolate will seize and cannot be melted again.
6. Using a fork or toothpick, dip the truffle balls in the white chocolate coating, then place them on the second prepared baking sheet. If you use a toothpick, remove the toothpick and drizzle a bit of chocolate over the hole to cover it. Immediately add sprinkles and set aside so the chocolate can set.

Recipe Variations

• Use vanilla almond bark instead of white chocolate melting wafers. Or mix it up and use milk chocolate or dark chocolate!
• Use less frosting if you find cake balls to be to sweet, or you can even omit it and just mix long enough for the cake to come together into a sort of dough to make the cake balls.
• Make them into cake pops by using lollipop sticks!

Tips for Easy Dipping

Make sure your white chocolate melts completely: If it starts to cool down, the gingerbread cake balls are more difficult to dip. Pop the white chocolate back into the microwave for another 15-30 seconds and stir.

Cold cake balls give the best results! If you’re finding it difficult to dip them without crumbling, pop the truffles back into the freezer until firm.

To remove excess chocolate, use your free hand to tap the hand holding the dipped cake ball. This will help shake the extra chocolate back into the bowl.

Add sprinkles immediately: sprinkles cover a wealth of sins! The white chocolate will set quickly, so dip a few truffles, then sprinkle, and repeat until they are all done.

If your chocolate is too thick: heat it up to thin it out.

FAQs

How do you store Gingerbread Truffles?

Keep these no-bake treats in the refrigerator in an airtight container for up to 5 days. Serve them straight from the fridge or let them warm up for 10-15 minutes first.

Can you freeze Gingerbread Cake Balls?

Yes, you can freeze them before or after you dip them. This is so handy if you need to prepare some treats ahead of time.

Before Dipping: Once you’ve made the cake balls and they’ve firmed up in the freezer as directed in the recipe, transfer them to a freezer-safe bag or container and store them for up to 3 months. Then dip when you are ready to serve them!

After Dipping: Store dipped white chocolate truffles by sticking them on a plate or tray in the freezer for about 15 minutes to firm up. Then wrap them individually in plastic wrap so they don’t stick to each other, and place them in a freezer bag or container.

I like to let them sit in the fridge for a few hours before serving them.

Looking for More Ginger Treats?

You can do so much more with ginger than just make gingerbread cookies! Here are some great recipes that are perfect for the Christmas season:

• Chewy Ginger Cookies
• Apple Ginger Galette
• Cranberry Ginger Cookies
• Eggnog Dream Bars

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No Bake Gingerbread Truffles

Gingerbread Truffles are easy to make with a boxed cake mix, ready-made frosting, and a few other ingredients. You’ll love how the holiday flavors and presentation make these perfect for cookie trays!

Course Dessert

Cuisine American

Keyword Gingerbread Truffles

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Freezer 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 59 truffles

Calories 77kcal

Author Lynne Feifer

Ingredients

• 14.5 ounces Gingerbread Cake Mix
• 1 large egg
• 1 ¼ cup water
• 1 cup canned Cream Cheese Frosting
• 20 ounces white chocolate melting wafers I used (2) 10 ounce Ghirardelli White Chocolate Melting Wafers
• Christmas sprinkles

Instructions

• Preheat oven to 350°F, and prepare a 9 x 9-inch baking pan by spraying it with cooking spray. Line two baking sheets each with a piece of parchment.
• Prepare the gingerbread cake mix according to the manufacturer's instructions with the egg and water. Bake according to package directions.
• Allow cake to cool so that it is cool enough to handle then crumble the warm cake into a mixing bowl and add the cream cheese frosting. Mix well until blended.
• Using a #60 cookie scoop or 1 tablespoon of dough, form into balls and place onto one of the parchment lined trays. Place into the freezer for at least 15 minutes to set.
• Melt white chocolate wafers in a microwave-safe bowl for 30 seconds, and stir. Reheat in 15 second increments, stirring in between and until completely melted. Be careful not to overheat as chocolate will seize and cannot be melted again.
• Using a fork or toothpick, dip balls in melted chocolate, and place on second parchment lined baking sheet. If using a toothpick, remove the toothpick and drizzle a bit of chocolate over the hole to cover. Immediately add sprinkles and set aside for chocolate to set.

Notes

See the post for tips and tricks for making these Gingerbread Truffles.

Nutrition

Serving: 1truffle | Calories: 77kcal | Carbohydrates: 12g | Protein: 0.4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 63mg | Potassium: 27mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 0.4mg

The post Gingerbread Truffles appeared first on 365 Days of Baking.

These bite-sized pumpkins are perfect for a Halloween party, Thanksgiving dessert, or simply as a sweet treat to enjoy on a crisp autumn afternoon. Get ready to impress your friends and family with these irresistible and Instagram-worthy pumpkin spice meringue cookies shaped like pumpkins – a true fall delight.

Why Pumpkin Spice is a Fall Favorite

Pumpkin spice has become synonymous with fall, evoking warm memories of cozy sweaters, crackling fires, and the aroma of spices permeating the air. This classic combination of cinnamon, nutmeg, ginger, allspice, and cloves is the perfect way to add a touch of warmth and comfort to any recipe. The earthy pumpkin flavor pairs perfectly with these spices, creating a flavor profile that is irresistible during the fall season. Whether it’s in the classic pumpkin spice latte, seasonal baked goods, or desserts, pumpkin spice is everywhere this time of year!

Equipment for Meringue Pumpkins

In this recipe, I used the following tools to form the perfect pumpkins:

• Kitchen Aid Mixer
• 12-inch disposable piping bags
• Wilton Tip #22 for pumpkins
• Wilton Tip #1 for the stems
• Wilton Tip #67 for leaves

I do have this full decorating set, but felt the tips above would give me the best results. Feel free to use different tips if you have them and they work well!

Ingredients Needed for Pumpkin Spice Meringue Pumpkins

To make these delightful pumpkins, you will need the following ingredients:

• 5 egg whites (room temperature)
• 1 cup granulated sugar
• A pinch of cream of tartar
• ½ teaspoon pure vanilla extract
• 1 teaspoon pumpkin pie spice (use store-bought or use my Homemade Pumpkin Spice)
• Orange gel food coloring
• Green liquid food coloring ( Though I prefer gel food coloring for best results)

How to make Pumpkin Meringues with Pumpkin Spice

Making the Meringue

1. Preheat your oven to 175 degrees F. and prepare a large baking sheet(s) by lining it with parchment paper.
2. In a medium bowl over a pot with an inch of simmering water, combine the egg whites, sugar, and cream of tartar. Whisk constantly for 7 minutes until the sugar is completely dissolved. You’ll be able to tell when you rub a little of the contents between your thumb and finger and it doesn’t feel granular.
3. Gently pour the mixture into a large bowl and fold in the vanilla and pumpkin pie spice.
4. With a whisk attachment or an electric mixer, beat on low, gradually increasing to high for 7 minutes until stiff peaks form.

Piping the Pumpkins

1. Place 2/3 cup of the meringue into a mixing bowl and color with green food coloring until the desired hue is reached, mixing with a rubber spatula.
2. Pour the desired amount of orange food coloring into the remaining meringue in the mixing bowl and beat until well mixed.
3. Place the orange meringue into a piping bag fitted with the #22 piping tip. See recipe card below for how to fill the bag.
   Create the pumpkins by piping them in one place on the parchment and pull up. The meringues will not spread, so can be placed about 1 inch or so apart on the baking sheet. You can make them large or small, or even pipe cute mini pumpkins!
4. Place 1/3 of the green meringue into a piping bag fitted with the Wilton #1 tip to add the stem. Place the remaining green meringue into a piping bag fitted with the Wilton Tip #67.
5. Pipe the stem with the Wilton #1 tip by piping a small amount of green meringue on the top of the pumpkin and pulling over.
6. Use the Wilton #67 tip to pipe leaves onto each pumpkin.

See recipe card below for the complete ingredient list and full instructions.

Baking the Pumpkin Meringues

1. Place the meringues into the preheated oven and bake for 2 hours.
2. Next, turn the oven off and leave the meringues inside for an additional 4 hours to set.
3. Remove from the oven to cool. Transfer them to a platter to serve to your friends and family!

Tips for Achieving the Perfect Meringue Texture

Making meringue can be intimidating, but with a few tips and tricks, you can achieve the perfect texture every time. Here are some pointers to keep in mind:

• Start with clean utensils and bowls. Any trace of oil or grease can prevent the egg whites from reaching their full volume.
• Use fresh egg whites at room temperature. Cold eggs take longer to whip and may not achieve the desired volume.
• Beat the egg whites until stiff peaks form. This means that when you lift the beaters, the meringue should hold its shape and not collapse.
• Be gentle when folding in the flavorings. Overmixing can deflate the meringue and result in a dense texture.

Decorating Ideas for Pumpkin Spice Meringue Pumpkins

Here are a few decorating ideas to make them even more enticing:

• Dust the finished pumpkins with a sprinkle of cinnamon or pumpkin spice for an extra pop of flavor.
• Use edible gold or orange glitter to add a touch of sparkle to the pumpkins.
• Place the meringue pumpkins on a bed of crushed graham crackers to mimic a pumpkin patch.

How to Store Leftover Pumpkin Spice Meringues

Store these treats in an airtight container at room temperature for up to 4 days.

Try these Fall Treats:

If you like these Pumpkin Spice Meringue Pumpkins, then you’ll love these sweet treats:

• Halloween Ghost Meringues
• No-Bake Pumpkin Nutella Cheesecake
• Pumpkin Chocolate Chunk Cake
• Halloween Pumpkin Spider Cupcakes
• Pumpkin Spice Cream Cheese Cookies

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Pumpkin Spice Meringue Pumpkins

These adorable Pumpkin Spice Meringue Pumpkins are not only a feast for the eyes but also a delight for the taste buds. This simple recipe brings you the comforting flavors of Fall in a festive treat, and they’ll be the perfect addition to your Halloween or Thanksgiving dessert tables!

Course Dessert

Cuisine American

Keyword Pumpkin Spice Meringue Pumpkins

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Resting Time 4 hours hours

Total Time 6 hours hours 30 minutes minutes

Servings 108 servings

Calories 8kcal

Author Lynne Feifer

Ingredients

• 5 egg whites room temperature
• 1 cup granulated sugar
• 1 pinch Cream of Tartar
• ½ teaspoon pure vanilla extract
• 1 teaspoon pumpkin pie spice
• orange gel food coloring I used an orange gel food coloring and added about 30 drops
• green liquid food coloring I used liquid green food coloring and used 15 drops.
• 3 12-inch disposable piping bags
• Wilton Tip #22 for pumpkins
• Wilton Tip #1 for the stems
• Wilton Tip #67 for leaves

Instructions

• Preheat your oven to 175 degrees F. and prepare a baking sheet by lining it with parchment.
• In a medium bowl over a pot with an inch of simmering water, combine the egg whites, sugar and cream of tartar.
• Whisk constantly for (7 minutes) until sugar is completely dissolved. You’ll be able to tell when you rub a little of the contents between your thumb and finger and it doesn’t feel granular.
• Gently pour the mixture into a mixing bowl.
• Add the vanilla and pumpkin pie spice.
• With a whisk attachment or a hand beater, beat on low, gradually increasing to high for (7 minutes) until stiff, shiny peaks are formed.
• Place 2/3 cup of the meringue into a mixing bowl and color with green food coloring until desired hue is reached, mixing with a rubber spatula.
• Pour the desired amount of orange food coloring into the contents of the mixing bowl and beat until well mixed.
• SEE NOTE. Place the orange meringue into a piping bag fitted with the #22 tip. Create the pumpkins by piping in one place on the parchment and pull up. The meringues will not spread, so can be placed about 1-inch or so apart on the baking sheet.
• Place 1/3 of the green food coloring into a piping bag fitted with the Wilton #1 tip to add the stem. Do so by piping a small amount on the top of the pumpkin and pulling over.
• Place the remaining 1/3 cup of the green food coloring into the piping bag fitted with the Wilton Tip #67 and pipe a leaf or leaves onto each pumpkin.
• Bake for 2 hours.
• Turn oven off and allow the pumpkins to remain in the oven for an additional 4 hours to set.
• Store covered in an airtight container for up to 4 days.

Notes

• I find it easiest to fill the bag with the tip attached by placing it into a tall glass as pictured above. Bend the tip up and then fold the bag down around the rim of the glass. This way you can use two hands to hold the bowl and use a spatula to put the meringue into the bag. then just remove the bag from the glass and squeeze the meringue down towards the top. Don’t overfill the bag, and be sure to twist the top to close the opening so that nothing leaks out as you pipe.
• Refer to the process photos in the post for clarification on filling the bags and piping. 
• Of course, depending how small or large you make them, will change the amount and nutritional value. 

Nutrition

Serving: 1serving | Calories: 8kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.01g | Saturated Fat: 0.001g | Sodium: 2mg | Potassium: 4mg | Fiber: 0.003g | Sugar: 2g | Vitamin A: 0.05IU | Vitamin C: 0.004mg | Calcium: 0.2mg | Iron: 0.01mg

This recipe was originally published September 13, 2016. It has been updated in format and with photos on October 25, 2024.

The post Pumpkin Spice Meringue Pumpkins appeared first on 365 Days of Baking.

Candy Bark is one of the easiest treats you can make. It doesn’t take any special skill or equipment, and the hands-on time is only about ten minutes! It’s the perfect treat to hand out as a gift this holiday season, or it makes a great addition to your holiday cookie tray!

This particular bark recipe is made in homage to a classic Christmas movie, How the Grinch Stole Christmas. We use vibrant green candy melts as a nod to the Grinch himself, as well as red hearts and sprinkles to remind us how his heart “grew three sizes that day.” What a great, classic movie!

What equipment do I need to make Christmas Grinch Bark?

You don’t need any specialized equipment to make this easy recipe, so gather up these classic baking supplies:

• Measuring spoons
• 13×9-inch baking sheet
• Parchment paper
• Microwave-safe bowl
• Rubber spatula

Ingredients for Holiday Grinch Bark

You only need three simple ingredients for this festive treat:

• 2 12-ounce bags of light green candy melts
• 2 tablespoons green sprinkles (not sanding sugar)
• Red candy hearts

Variations

If you have a hard time finding the right color of candy melts, you can substitute vanilla almond bark and one or two drops of green food coloring. You can also use white chocolate chips with a little bit of coconut oil for smooth melting.

How to make easy 3 Ingredient Grinch Bark

This bark recipe is so quick and easy!

1. First, prepare a baking sheet by lining it with parchment paper.
2. Next, melt both bags of candy melts in a microwave-safe bowl at 50% power for one minute. Stir, then continue to heat the candy in 30-second increments, stirring in between, until the candy melts completely. You can also use a double boiler if you prefer that method.
3. Pour the melted green candy onto the parchment-lined cookie sheet, spreading it evenly with a rubber or offset spatula. Use a toothpick to create a design by dragging it gently through the melted chocolate.
4. Now it’s time to decorate your Grinch bark! Sprinkle the green sprinkles and red candy hearts across the melted candy in an even layer. Then, place the baking sheet in the refrigerator to harden for at least 30 minutes. You can also leave it at room temperature for at least an hour.
5. Once the candy sets, break it up into pieces with a sharp knife, serve, and enjoy!

Recipe Notes

• Work quickly to put your decorations on the candy, as it sets up pretty quickly.
• Be sure the bark is completely set before breaking it into pieces.
• This treat is great to give as a gift for Christmas. Just place it into a jar or tin to give away! Grinch lovers will adore it!

How to store Grinch Bark

Store this 3-ingredient dessert at room temperature in an airtight container for up to 5 days. Keep it out of direct sunlight so it doesn’t melt.

More Bark Recipes to Enjoy

Peppermint Bark is a classic Christmas candy with just three ingredients! This easy candy bark with white chocolate, dark chocolate, and a touch of peppermint is a great gift for everyone on your list.

Lucky Charms Bark is easy to make with white chocolate, sprinkles, and colorful marshmallows! It’s the perfect bark candy recipe for St. Patrick’s Day, or anytime you’re in the mood for a magically delicious treat.

Biscoff Toffee Bark is made of creamy Biscoff cookie spread, toffee bits, and melted white chocolate chips. This easy and delicious treat is wonderful for gift-giving or snacking on yourself!

Christmas Desserts to Make

If you need a great recipe for the Christmas season, try one of these next time:

• ​Christmas Sprinkle Cookies
• Christmas Meringue Trees
• Christmas Buckeye Treats
• Christmas Cherry Hand Pies
• Chocolate M&M Christmas Cookies

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3 Ingredient Grinch Bark

Holiday recipes don’t get easier than this 3 Ingredient Grinch Bark! If you’re looking for fun Grinch desserts to accompany your Grinch Movie Night, you have to try this one! It’s so easy that your kids can make it with you, and the whole family will love eating this sweet treat!

Course Dessert

Cuisine American

Keyword 3 Ingredient Grinch Bark

Prep Time 8 minutes minutes

Cook Time 2 minutes minutes

Hardening Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Calories 132kcal

Author Lynne Feifer

Ingredients

• 24 ounces light green candy melts (2) 12 ounce bags
• 2 tablespoons green sprinkles
• red candy hearts

Instructions

• Prepare a 9×13 baking sheet by lining it with parchment paper.
• In a microwave-safe bowl, melt both bags of candy melts in the microwave on 50% power for one minutes. Stir, then continue to heat in 30 second intervals, stirring in between, until candy melts completely.
• Pour the candy over the parchment paper lined sheet and spread it evenly with a rubber or offset spatula. Use a toothpick to create a design by gently dragging it through the melted chocolate.
• Sprinkle the green sprinkles and red candy hearts evenly over the top of the melted chocolate.
• Place the cookie sheet in the refrigerator for 30 minutes to harden, or leave it a room temperature for at least an hour.
• When candy sets completely, break it into smaller pieces, serve, and enjoy!

Notes

See post for more tips!

Nutrition

Serving: 1serving | Calories: 132kcal | Carbohydrates: 17g | Fat: 7g | Saturated Fat: 6g | Sodium: 26mg | Sugar: 17g

The post 3 Ingredient Grinch Bark appeared first on 365 Days of Baking.

It’s the perfect time of year for these homemade buckeyes! Whether you need a treat for a cookie exchange or for your holiday gathering, these no-bake treats are the perfect choice. They taste like homemade Reese’s peanut butter cups, but are even better in my opinion!

Welcome to 2023’s 12 Days of Cookies!
This Christmas Buckeye Recipe is Day 11 of our 12 Days of Cookies!
Be sure to check out all of the other days for more goodies!

Day 1 – Cherry Biscotti
Day 2 – Sour Cream Cookies
Day 3 – Chai Spritz Cookies
Day 4 – Millionaire Bars
Day 5 – Chocolate Chip Potato Chip Cookies
Day 6 – Nana’s Oatmeal Cookies
Day 7 – No Bake Peanut Butter Cookies
Day 8 – Coffee Cake Cookies
Day 9 – Meringue Christmas Trees
Day 10 – Cookie Sticks
Day 11 – You’re on it!
Day 12 – Melted Snowman Cookies

Why are these called Buckeyes?

These peanut butter buckeyes look a lot like the nut from the American Buckeye tree. This tree is the state tree of Ohio, and THE Ohio State University even named its mascot after the buckeye nuts. These sweet peanut butter balls are popular with Ohio State fans for that reason, but hey, anyone can make them (even Michigan fans!)

Why you’ll love this Buckeyes Recipe

• You don’t need anything fancy to make these tasty treats!
• They are quick and easy to make (though they do take some time to chill!)
• These are fun to make with your kids! Get the whole family involved with making these treats!
• They are perfect for peanut butter lovers!
• Buckeye balls are the perfect mix of sweet and salty.

Ingredients for Christmas Buckeyes

You’ll need just a handful of simple ingredients to make these holiday buckeye balls.

• 16 ounces creamy peanut butter
• 1 cup (2 sticks) butter, room temperature
• 6 1/2 cups powdered sugar, plus more if needed
• 1 teaspoon pure vanilla extract
• 3 cups semisweet chocolate chips
• 2 tablespoons coconut oil (or vegetable oil)
• Holiday sprinkles and/or chopped nuts for decoration

How to make Peanut Butter Buckeyes

While this recipe is quick and easy, it does require time to chill, so plan ahead!

1. First, prepare a baking sheet by lining it with parchment paper.
2. In a large mixing bowl, combine the peanut butter, softened butter, and vanilla extract. Mix until well combined.
3. Next, add the powdered sugar a little at a time. Scrape down the sides and bottom of the bowl as needed and mix completely. Adding the confectioners’ sugar in batches helps to keep your peanut butter mixture smooth instead of dry and crumbly.
4. Use a medium cookie scoop to form the dough into balls. Place each buckeye ball on the prepared cookie sheet, then place a toothpick into the center of each one. Refrigerate the peanut butter balls for at least two hours or overnight. I find overnight is best.

Make the Chocolate Coating

Now, before you remove the dough from the fridge, you need to make the chocolate coating.

1. Combine the chocolate chips and coconut oil in a medium bowl and microwave in 30-second intervals, stirring in between. Repeat until the chocolate is completely melted and smooth. You can also melt your coating in a small crockpot set to low, which keeps the chocolate warm and smooth for dipping.
2. Dip the chilled peanut butter balls into the chocolate coating, gently swirling them to coat, but make sure to leave about ¼ of the creamy peanut butter center exposed so that they resemble the classic buckeye nuts! Let the excess chocolate drip off or gently scrape the bottom along the side of the bowl, then return each ball to the parchment paper and let it set.
3. If you want to decorate with holiday sprinkles or nuts, place them in a small bowl, then roll each chocolate-covered ball in the sprinkles while the chocolate is still wet. Place it on the parchment paper to set.
4. Remove the toothpicks by gently twisting, and if desired, use an offset spatula or small knife to smooth the peanut butter dough over the toothpick hole.

You can serve these at room temperature or right out of the fridge! They are delicious either way, but I like them best served cold!

Buckeye Recipe Notes

• You can make these with crunchy peanut butter if you prefer, but they will have a different texture. You can also use natural peanut butter as long as you stir it well to combine before using it.
• It is worth it to take the extra time to sift your powdered sugar. This helps get any clumps out and keeps your peanut butter mixture nice and smooth.
• You can substitute milk chocolate chips, dark chocolate chips, or white chocolate chips for the semisweet chips I used in this recipe. But WATCH that white chocolate when melting as it can seize (harden) a lot quicker than regular chocolate does!
• My favorite nuts to use for decoration are chopped peanuts, but you could also use chopped pecans or almonds.

How to store Christmas Buckeyes

Store buckeyes in an airtight container in the refrigerator for up to 5 days.

Can you freeze Buckeyes?

This buckeye recipe is perfect for freezing! Make these ahead of time and keep them in an airtight container in the freezer for up to 2 months. It sure makes holiday baking easier!

What if my dough is too sticky?

If your peanut butter dough is sticky, add more powdered sugar a tablespoon at a time, and stir well.

Why is my buckeye dough crumbly?

This can happen if you add the powdered sugar too quickly, as peanut butter has trouble absorbing it all at once. You also may have too much sugar, so make sure you measure carefully. Generally, the answer is to just keep mixing until the ingredients combine and smooth out.

More No-Bake Treats

Here are some more popular no-bake treats for your dessert table:

• No-Bake Bourbon Balls are a festive holiday treat that you won’t have to turn the oven on to make.
• No-Bake Chocolate Peanut Butter Cornflake Cookies are chewy, crunchy no-bake cookies that everyone will be enjoying in just 20 minutes with just a few simple ingredients.
• This No-Bake Lemon Cheesecake is one of the most popular recipes on the blog! 
• This No Bake Pumpkin Lush recipe will be your new go-to Fall and Thanksgiving dessert. With a gingersnap cookie crust, pumpkin cheesecake, pumpkin spice pudding, and Cool Whip, you’ll enjoy the delicious pumpkin flavor and layer combination in every bite.

Desserts for Peanut Butter Fans

I have so many great treats for the peanut butter lovers. Here are just a few of my favorites:

• Peanut Butter Brownies– a fun twist on the classic brownie recipe.
• Peanut Butter Sandwich Cookies– I love peanut butter cookies, but the creamy filling takes them to a new level!
• No-Bake Peanut Butter Pie– this creamy, no-bake filling in the crispy cookie crust can’t be beat!
• Frosted Peanut Butter Cookie Cups– you’ll love these delightful bites topped with luscious chocolate frosting.
• Chocolate Peanut Butter Pudding Cake– chocolate and peanut butter go perfectly well together in this easy cake recipe!

Which one are you going to make first? Let me know in the comments below. Happy baking!

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Christmas Buckeyes Recipe

This chocolate-dipped peanut butter Buckeye recipe is a family favorite holiday treat! These easy Christmas buckeyes consist of sweet, creamy peanut butter balls wrapped in melted chocolate.

Course Dessert

Cuisine American

Keyword Buckeye Recipe

Prep Time 45 minutes minutes

Refrigeration 8 hours hours

Total Time 8 hours hours 45 minutes minutes

Servings 70 servings

Calories 151kcal

Author Lynne Feifer

Ingredients

• 1 cup butter room temperature
• 6 ½ cups powdered sugar
• 16 ounces creamy peanut butter can substitute crunchy
• 1 teaspoon pure vanilla extract
• 3 cups semi-sweet chocolate chips can use milk chocolate or dark chocolate chips
• 2 tablespoons coconut oil

Instructions

• Prepare a cookie sheet by lining it with parchment.
• In a large mixing bowl, combine the softened butter, peanut butter, and vanilla. Mix until well combined.
• Add the powdered sugar in batches, scraping down the sides and bottom of the bowl as needed, and mix completely.
• Using a medium cookie scoop, roll tablespoon-size balls in your hands and place onto cookie sheet. The dough should not be sticky. if it is, mix in a bit more confectioner's sugar until it can be easily rolled. Place a toothpick into the top of each one and place the cookie sheet into the refrigerator for at least two hours, but I've found it best to refrigerate them overnight.
• Before removing the dough from the refrigerator, combine the chocolate chips and coconut oil in a medium mixing bowl and microwave for 30 second increments, stirring between each, until chocolate is completely smooth and melted. Alternately, you can use a small crockpot set to low for melting which will also help to keep the chocolate smooth and at a constant temperature for dipping.
• Dip each ball into the chocolate, swirling it to coat and leaving about a ¼ of the peanut butter exposed so that it resembles a Buckeye Nut for which these treats are named. Allow excess chocolate to drip off or gently scrape the bottom on the rim of the bowl before returning to the parchment and allowing chocolate to set.
• Remove the toothpicks by gently twisting, and if desired, use an offset spatula or knife to smooth over the hole.
• Store in an airtight container in the refrigerator for up to 5 days. Can be frozen up to two months.

Nutrition

Serving: 1serving | Calories: 151kcal | Carbohydrates: 16g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 50mg | Potassium: 79mg | Fiber: 1g | Sugar: 14g | Vitamin A: 85IU | Calcium: 9mg | Iron: 1mg

The post Christmas Buckeye Recipe appeared first on 365 Days of Baking.

This candy recipe is easy to make and can be customized to your liking with different toppings and variations. So, what are you waiting for? Get ready to indulge in a treat that’s sure to become your new favorite.

What is Peanut Butter Toffee?

Peanut Butter Toffee is made of saltine crackers topped with melted butter and dark brown sugar mixture and topped with creamy peanut butter chips. I’ve also heard this sweet treat called Christmas Crack, though that usually uses a bag of chocolate chips. Whatever you call it, it’s delicious!

Ingredients for Peanut Butter Toffee

To make our this delectable treat, you’ll need the following simple ingredients:

• 30 Saltine crackers
• 1 cup unsalted butter (2 sticks)
• 1 cup packed dark brown sugar
• ½ teaspoon vanilla extract
• 10 ounces Reese’s Peanut Butter Chips

Instructions for making Saltine Cracker Peanut Butter Toffee

This easy candy recipe comes together in just a few simple steps:

1. First, heat oven to 350 degrees F. Prepare a 9 X 13-inch cake pan or regular sheet pan by lining it with aluminum foil or parchment paper and generously coating it with cooking spray.
2. Put the saltine crackers in the bottom of the prepared baking dish, making sure they are in a single even layer.
3. Place the butter and the brown sugar in a medium saucepan. Stir constantly over medium heat as you bring the mixture to a boil. Then simmer over low heat for 3-5 minutes, stirring frequently, until the mixture has slightly thickened. This is important to keep it from burning.
4. When the golden brown mixture has thickened, remove it from the heat and wait for 30 seconds before stirring in the vanilla extract.
5. Pour the mixture over the saltines and spread so that they are completely covered. Bake for 5-7 minutes, or until the brown sugar mixture begins to bubble. 
6. Remove the baking sheet from the oven and allow it to sit for 3 minutes before sprinkling peanut butter chips over the toffee mixture.
7. Let the chips sit for 3-5 minutes so that they begin to soften and melt. Smooth peanut butter chips with an offset spatula to cover the layer of toffee.
8. Allow the peanut butter toffee to cool completely and harden in the refrigerator for 2 hours before breaking apart to serve. These are best served at room temperature.

How to store Peanut Butter Toffee with Saltines

Store the toffee in an airtight container at room temperature for up to 2 weeks.

Recipe Variations

If you’re looking to switch up the classic Peanut Butter Toffee recipe, try adding one of these variations:

Chocolate Peanut Butter Toffee: Use equal parts milk chocolate or dark chocolate chips, and peanut butter chips, and spread them over the top of the cooled toffee. Sprinkle chopped peanuts on top and let the melted chocolate harden before breaking the toffee into pieces.

Nutty Peanut Butter Toffee: Add 1 cup of chopped nuts (such as almonds or pecans) to the buttery toffee mixture as a finishing touch before pouring it into the baking dish.

Sea Salt Peanut Butter Toffee: Sprinkle flaky sea salt over the top of the cooled toffee before breaking it into bite-sized pieces.

Is this toffee recipe gluten-free?

As written, this recipe is not gluten-free. There are gluten-free substitutes for saltine crackers, and though the label says Reese’s peanut butter chips are gluten-free, you may want to check the ingredients yourself to be sure.

More Toffee Recipes

If you love crunchy toffee as I do, you need to try one of these delicious recipes:

This Condensed Milk Toffee with chopped almonds is an easy sweet, chewy treat. There’s a touch of crunch, chewiness, and chocolate in every bite.

Biscoff Toffee Bark – I love creamy Biscoff cookie spread! Mixed with toffee bits and melted white chocolate chips, this easy and delicious treat is the perfect addition to your dessert tray!

These delicious spiked Bourbon Toffee Cookies have the perfect balance of bourbon flavor with your favorite toffee candy and nuts. If you’re a bourbon lover, enjoy one of these at the end of a long day for a special treat! Or make these Double Chocolate Toffee Cookies – rich chocolate cookies with dark chocolate chips and crunchy bits of toffee candy.

Sweet Candy Recipes

If you like to make your own candy for gift-giving (or snacking!), you’ll love these easy recipes:

• Candy Corn Fudge
• 3-Ingredient Peppermint Bark
• Rolo Pretzel Turtles
• Lucky Charms Bark
• Easter Fudge

Happy baking!

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Peanut Butter Toffee

This Peanut Butter Toffee is the perfect combination of creamy peanut butter, crunchy toffee and saltine crackers. It's an easy dessert or snack recipe that will impress guests or makes a great gift!

Course Dessert

Cuisine American

Keyword Peanut Butter Toffee

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Refrigeration 2 hours hours 6 minutes minutes

Total Time 2 hours hours 26 minutes minutes

Servings 35 servings

Calories 81kcal

Author Lynne Feifer

Ingredients

• 30 saltine crackers
• 1 cup unsalted butter
• 1 cup packed dark brown sugar
• ½ teaspoon vanilla
• 10 ounces Reese’s Peanut Butter Chips

Instructions

• Preheat oven to 350 degrees F. Prepare a 9 X 13-inch baking dish by lining it with tin foil and generously coating it with cooking spray.
• Put the saltine crackers in the bottom of the prepared baking dish, making sure they are in a single layer.
• Place butter and the brown sugar in a small saucepan. Stir constantly as you bring the mixture to a boil.
• Upon reaching a boil, lower the heat and allow to simmer for 3-5 minutes, uncovered until mixture has slightly thickened.
• Stir mixture frequently to prevent it from burning or scorching. When the mixture has thickened, remove it from heat and wait for 30 seconds before stirring in the vanilla extract.
• Pour mixture over the saltines and spread so that they are completely covered.
• Bake for 5-7 minutes, or until brown sugar mixture begins to bubble. Upon removing from the oven, allow to sit for 3 minutes before sprinkling peanut butter chips over the toffee mixture.
• Then allow the chips sit for about 3 minutes so that they may soften. Spread to cover toffee mixture and refrigerate for at least 2 hours to cool completely and harden before breaking apart to serve.

Nutrition

Serving: 1serving | Calories: 81kcal | Carbohydrates: 8g | Protein: 0.3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 27mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 162IU | Calcium: 7mg | Iron: 0.2mg

This post was originally published February 14, 2014. It has been updated in format and with pictures on November 17, 2023.

The post Peanut Butter Toffee appeared first on 365 Days of Baking.

Easter will be here before you know it! I think I prefer Easter in April only because I feel as if time is flying, and when it happens in March, my mental calendar is all messed up.

I love making a sweet treat or two leading up to the holiday, and this fudge is the perfect Easter treat! It’s so rich and sugary sweet that I can only eat a little at a time, and I have a major sweet tooth! But each bite of this homemade fudge is a party for my mouth!

Easy Easter Fudge

This tasty treat is so easy to make. It only takes a handful of ingredients and comes together quickly. All you do is combine the ingredients, then leave the fudge in the refrigerator to set!

This recipe has a similar base to my Candy Corn Fudge. Wouldn’t it be fun to make other themed fudge, like Christmas Candy fudge or Leprechaun Fudge for St. Patrick’s Day? Just switch out the candy and sprinkles, and you can make just about any festive treat!

What ingredients do I need for this white chocolate fudge?

The fudge base only takes six simple ingredients. Add in a few items for fun, and you’ve got delicious Easter-themed fudge!

• 1 7-ounce canister marshmallow crème
• 1 12-ounce bag of white chocolate chips
• 1 cup of sugar
• ½ cup heavy whipping cream
• ½ teaspoon kosher salt
• ½ cup (8 tablespoons) of unsalted butter

Mix-Ins:

• 24 mini Cadbury crème eggs – I found them to be less expensive at my local grocery store and at Walmart.
• 1 1/3 cup Starburst original jellybeans – I like using these because they’re smaller than regular jelly beans
• 3 tablespoons Spring themed sprinkles

How to make this easy Easter Fudge recipe

• Prepare: Use parchment paper to line an 8×8 square pan (see tips for more information!) Unwrap the Cadbury mini eggs with crème and place them in a small bowl to sit in the freezer while preparing the fudge.
• Easy Fudge base:
  • Place the white chocolate chips and marshmallow crème into a large mixing bowl and set it aside. Combine sugar, butter, whipping cream, and salt in a large saucepan and bring this mixture to a gentle boil over medium heat. Cook for 5 minutes.
  • Pour the contents of the saucepan into the mixing bowl over the marshmallow cream and white chocolate chips. Blend this mixture until smooth using a rubber spatula.
• Add mix-ins: Fold in 1 cup of Starburst jellybeans and the sprinkles with a rubber spatula until spread evenly throughout the fudge. Then gently fold in 20 of the Crème Eggs. Try not to over-stir, as the eggs may begin to melt if the fudge is still warm.
• Let it set: Place the fudge mixture into the prepared pan and smooth the top. Evenly distribute the remaining mini chocolate eggs, jellybeans, and flower sprinkles and gently press them into the top of the fudge. Place the pan in the refrigerator and allow the fudge to set for 3-5 hours before cutting and serving.

How to store Easter fudge

You can keep this delicious fudge at room temperature, but if you want it to last longer, wrap it in aluminum foil or store it in an airtight container in the refrigerator. Stored this way, it will last up to 2 weeks! It will stay fresh longer if you don’t cut it until you need it.

Can I freeze fudge?

Yes, you can freeze this delicious white chocolate fudge! Wrap the uncut fudge in plastic wrap, then place it in a freezer bag or other airtight container. Freeze for up to 2 months.

To serve frozen fudge, let it thaw at room temperature overnight, then slice and enjoy!

Here are more recipes that are perfect easy treats for Easter!

These Easter Egg Hunt Surprise Cookies are so much fun for the whole family!

Carrot is a classic Easter flavor, and these Carrot Cake Mix Cookies are so yummy!

My No-bake Lemon Cheesecake is the perfect dessert for Easter Dinner! Or try this soft, citrusy Lemon Cake.

These recipes also feature candy:

• Lucky Charms Bark
• Butterfinger Rice Krispie Treats
• Easy Funfetti Puppy Chow
• Rolo Pretzel Turtles
• Chocolate Overload Loaded Brownies

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Easter Fudge

Easter Fudge is white chocolate with mini Cadbury Creme Eggs, and Starburst Jelly Beans – the perfect sweet treat to serve your little bunnies for Easter!

Course Dessert

Cuisine American

Keyword Easter Fudge

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Freeze & Refrigeration 5 hours hours 30 minutes minutes

Total Time 5 hours hours 55 minutes minutes

Servings 16 servings

Calories 363kcal

Author Lynne Feifer

Ingredients

• 7 ounces marshmallow fluff
• 12 ounces white chocolate chips
• 1 cup sugar
• ½ cup heavy whipping cream
• ½ teaspoon kosher salt
• ½ cup unsalted butter
• 24 mini Cadbury Creme Eggs reserve 4 for the top
• 1 1/3 cup Starburst Original Jelly Beans separated
• 3 tablespoons Spring themed sprinkles divided

Instructions

• Unwrap the Creme Eggs and place into a small bowl to sit in the freezer for at least 15 – 30 minutes while preparing the fudge.
• Prepare a 8 X 8-inch pan by lining it with parchment. Use a parchment sheet a couple inches larger than the bottom of the pan. Place the pan on top and trace the outline of the bottom onto the paper. DO NOT cut the outline out. Instead, cut from the sides of the parchment just to the edge of each corner. Cut any excess paper off of the top. You will then be able to put the paper into the pan, and have the sides fold up allowing for very easy removal of the fudge once it’s set.
• Place the white chocolate chips and jar of marshmallow creme into a mixing bowl.
• In a medium saucepan over medium heat, place the sugar, butter, whipping cream and salt and bring to a gentle boil. Cook for 5 minutes.
• Pour contents into the mixing bowl containing the chips and creme, and blend with a rubber spatula until smooth.
• Fold in 1 cup of the jelly beans and two tablespoons of the sprinkles. Blend until mixed thoroughly.
• Gently fold in 20 of the Creme Eggs. Try not to over-stir as the eggs may begin to melt if the fudge is still warm.
• Place into prepared pan and smooth the top. Evenly distribute the remaining 1/3 cup of jelly beans on the top along with the remaining sprinkles and gently press into the fudge.
• Place pan into the refrigerator and allow to set for 3 – 5 hours.
• For smooth, even cuts use a warm, dry knife.

Notes

I’ve calculated the nutritional information for 16 servings, but since fudge is very sweet and there are additional delicious ingredients in this, you may want to make all of the pieces even smaller. 

Nutrition

Serving: 1serving | Calories: 363kcal | Carbohydrates: 56g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 105mg | Potassium: 77mg | Fiber: 0.1g | Sugar: 49g | Vitamin A: 297IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 0.1mg

This post was originally published on 3/24/16. It has been updated in format and with pictures on 3/6/23.

The post Easter Fudge appeared first on 365 Days of Baking.

This 3-Ingredient Peppermint Bark Recipe is another delicious and EASY candy idea. Everyone loves finding homemade gifts in their stocking!

Most of the year, my hot beverage of choice is— you guessed it—coffee, and during the winter months, a Peppermint White Chocolate Mocha to be exact!
If you’ve been following me for a while you must know that I’ve never really loved a cup of hot cocoa.
BUT, I am a HUGE fan of peppermint. So, today I bring to you a fun twist on those standard hot chocolate bomb recipes.

Instant cocoa mix is fine, but homemade is just so much better! Have you tried this Cherry Hot Chocolate recipe yet? It tastes like chocolate covered cherries! I love using instant cocoa mix and cherries to make this No Bake Cherry Hot Chocolate Cheesecake too.

If you haven’t made your own Hot Chocolate Bombs yet, you’re in for a treat. Once you learn how to make them, you’ll want to try ALL the flavor variations out there from classic milk chocolate to today’s peppermint version.

What are Hot Chocolate Bombs?

Hot Chocolate Bombs are hollow balls of chocolate with hot cocoa mix inside. You add one to your mug, pour hot milk on top, and stir. The chocolate shell and mix dissolve like magic to create a luscious, creamy cup of cocoa.

This DIY hot chocolate bombs recipe is designed with coffee lovers in mind! Like the Starbucks Peppermint Mocha, it blends rich chocolate with refreshing peppermint and just the right amount of coffee. It’s exactly the drink I want to enjoy when I’m wrapping presents or relaxing with a favorite Christmas movie.

I love to wrap them up and place them in pretty coffee mugs to give away as gifts. You can make a big batch of cocoa bombs in about 30 minutes and have a fun, personalized present for everyone on your list!

What do I need?

To make peppermint hot chocolate bombs, you’ll need these ingredients:

• Peppermint candy melts
• Chocolate melts – Or chocolate almond bark.
• Hot chocolate mix – Make sure to use the instant mix here, not cocoa powder.
  You can even add a homemade hot chocolate mix if you’d like.
• Instant coffee – For a stronger coffee flavor, use instant espresso instead.
• Miniature marshmallows
• Crushed peppermint candy – Crushed candy canes are perfect here!
• And of course, some hot chocolate bomb molds!

The marshmallows are an essential part of the hot cocoa experience, don’t you think? If you like marshmallows in your mug too, you’ll love this Hot Chocolate Brownies recipe!

You’ll also need molds for forming the cocoa bombs. I used two of these silicone molds to create 6 cocoa bombs.

How do I make hot cocoa bombs recipe?

First, melt the peppermint candy melts. Spoon one tablespoon of the melted candy into the bottom of each of the 6 molds.

Use the back of a spoon to smooth the candy all the way up the sides of the silicone mold. Refrigerate for 5 minutes, then check to see if the peppermint layer is firm.

If it looks thin and translucent, add another layer of melted peppermint then refrigerate for another 5 minutes.

Now melt the chocolate and spoon it into the remaining 6 sides of the mold, just like you did with the peppermint.

Once the chocolate halves have hardened, it’s time to put everything together!

How to assemble hot chocolate bombs

Spoon hot cocoa mix, instant coffee and mini marshmallows into 6 of the chocolate spheres. You can toss in a few crushed peppermint pieces if you feel like it, too!

Heat a small frying pan on the stove over medium heat for about 2 minutes. Remove it from heat. Remove the hardened peppermint halves from their molds.

Place each peppermint half on the skillet for a few seconds. Just long enough to soften the edges.

Immediately place it over one of the chocolate halves. Pipe a line of the melted chocolate over the seam to seal. Repeat with the remaining peppermint halves.

You’ll get 6 perfect Christmas Hot Chocolate Bombs!

I like to drizzle chocolate on top of the assembled cocoa bombs, too. Then press a few crushed candy peppermint candies over each one for a festive look.

How to serve hot chocolate bombs in a mug of hot milk

Making hot chocolate from hot cocoa bombs is pretty straightforward:

• Put hot chocolate bomb at the bottom of a mug.
• Pour 6 oz of hot water or milk on top.
• Stir until chocolate is dissolved.

I like to write up the instructions on a little Christmas card and include it with the gift, too. It’s a fun way to gift recipients with the extra personalized and thoughtful touch.

Peppermint Recipes

The holiday season is prime time for peppermint!

I made this Peppermint Brownie Pie recently and it was an instant hit. It tastes a lot like these Easy Peppermint Brownie Bites, another chocolate-peppermint treat my family loves.

If you need an easy way to dress-up chocolate cupcakes for the holidays, try this Peppermint Buttercream Frosting. You can spread it on cookies or cake, too! That homemade frosting is also incredible on these Peppermint Sugar Cookie Cups and Peppermint Frosted Sugar Cookies.

Try all of our popular peppermint recipes this December . . . .

• Peppermint Chocolate Biscotti
• Peppermint White Chocolate Coffee Creamer
• Double Chocolate Peppermint Kisses
• Peppermint Blossom Cookies
• Chocolate Peppermint Cream Pie
• Peppermint Dream Dessert
• Oreo Peppermint Rice Krispies Treats

Chocolate Desserts

Peppermint Hot Chocolate Bombs are a drink and a dessert all in one. Since you can never have too many chocolate dessert recipes, here are just a few of the zillions (well, it seems like zillions!) of chocolatey recipes I’ve created and shared over the years.

• Chocolate Covered Cherries
• Wasabi Chocolate Crinkle Cookies
• Chocolate Spritz Cookies
• Chocolate Cherry Dump Cake
• Chocolate Overload Loaded Brownies
• {Zero Sugar} Dark Chocolate Truffles
• Homemade Chocolate Oreo Cupcakes
• Chocolate Strawberry Bread
• Turtle Parfaits
• Chocolate M&M Christmas Cookies
• Chocolate Cheesecake Dip

Impress your family and friends with these fun and festive DIY Peppermint Mocha Hot Chocolate Bombs! These filled chocolate bombs make great gifts, and they’re a fun treat to enjoy after a day of playing in the snow!

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Peppermint Mocha Hot Chocolate Bombs

 Peppermint Mocha Hot Chocolate Bombs are the perfect DIY holiday gift with simple ingredients. Follow this easy tutorial to make delicious, festive hot chocolate bombs with a caffeinated twist!

Course Drinks

Cuisine American

Keyword Peppermint Mocha Hot Chocolate Bomb

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 228kcal

Author Lynne Feifer

Ingredients

• 6 ounces peppermint candy melts
• 6 ounces chocolate candy melts chocolate almond bark can also be used
• 6 tablespoons hot chocolate mix
• 6 teaspoons instant coffee
• 1 ½ cups miniature marshmallows use about 8-10 marshmallows per hot chocolate bomb
• crushed peppermint candies optional for decoration and/or additional flavor

Instructions

• In a medium bowl, melt peppermint candy melts for 30 seconds. Stir and reheat again for 10 second intervals until completely melted.
• Place 1 tablespoon of the into each of the six half bomb molds. With the back of the tablespoon, smooth the melted peppermint up the sides until the half sphere cavity is completely coated.
• Refrigerate for 5 minutes or until peppermint hardens. If necessary, add a second tablespoon of melted peppermint and smooth until completely coated again. Refrigerate for an additional 5 minutes.
• Gently remove the hardened peppermint out of the molds and set aside.
• Repeat steps 1-4 using the chocolate. Melt in the microwave, smooth into mold, and refrigerate, adding a second coating if desired.
• After the 6 peppermint and 6 chocolate molds have hardened, put one tablespoon of hot chocolate mix in each of the chocolate molds, followed by a teaspoon of the instant coffee, and 8-10 mini marshmallows. You may also add a small amount of crushed peppermint candies if desired.
• To seal the hot chocolate bombs. heat a medium-size skillet on medium heat for 2 minutes and remove from heat. Place each peppermint half one at a time onto the skillet with the edges against the pan for just a few seconds, allowing the chocolate to slightly melt.
• Place the peppermint half of the bomb onto a chocolate side. Put the remaining melted chocolate into a piping bag or Ziploc bag and pipe a thin line around the middle to cover the seam.
• Pipe additional chocolate over the top and decorate with crushed peppermint candies, if desired.
• To serve, place into mugs and cover with hot milk or hot water to enjoy after stirring.

Nutrition

Serving: 1serving | Calories: 228kcal | Carbohydrates: 37g | Protein: 1g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Trans Fat: 0.04g | Sodium: 163mg | Potassium: 36mg | Fiber: 1g | Sugar: 32g | Vitamin A: 2IU | Calcium: 17mg | Iron: 0.3mg

The post Peppermint Mocha Hot Chocolate Bombs appeared first on 365 Days of Baking.

The best gifts are gifts you can eat. Do you agree?

Chocolate Peppermint Bark is one of the easiest Christmas treats to make. You don’t need any special equipment or baking skills. You don’t even need to turn on the stove! It takes 10 minutes to make with 3 simple ingredients

But did I mention yet how delicious this peppermint bark tastes? The combination of rich dark chocolate and sweet white chocolate is totally irresistible—especially paired with crunchy peppermint bits on top.

It’s the perfect Christmas candy to give away as gifts or bring to the office holiday party. Put it in a mason jar tied with a pretty ribbon, decorative cellophane bags or arrange it in Christmas cookie tins and you have an instant homemade gift. That is, if you can resist gobbling up the whole batch yourself.

You won’t be able to eat just one piece. That’s why I love to make a few batches of this recipe. You’ll have plenty to share with family and friends, plus a stash of your own to nibble on while you wrap presents and trim the tree.

This 3 ingredient Old Fashioned Potato Candy will make another great gift for the holidays, too!

What is Peppermint Bark?

Peppermint Bark is a homemade candy made from melted chocolate and topped with crushed candy canes. The most popular versions like Williams Sonoma Peppermint Bark, including today’s candy bark, are made with both white AND dark chocolate for a perfect rich flavor.

What do I need to make bark candy?

Some recipes call for all kinds of extra flavor add-ins and specialty chocolates. For our Peppermint Bark recipe, we keep it simple:

• Dark chocolate chips – you can also use milk chocolate or semi-sweet chocolate chips if you’d prefer.
• White chocolate chips
• Candy canes – Or use any other hard peppermint candies crushed into pieces.

No bells and whistles. Just the pure goodness of chocolate and peppermint!

How do I make this recipe similar to Ghirardelli Peppermint Bark?

It’s easy! Just follow these simple steps.

First step, line a cookie sheet with a sheet of wax paper or a piece of parchment paper.

Place the candy canes or peppermint candy into a zip-top bag and crush with a rolling pin or food processor.

Next, you’re going to melt your chocolate.

Place the dark chocolate chips into a microwave-safe bowl. Microwave the dark or semisweet chocolate for 45 seconds. Stir.

If the chocolate isn’t fully melted after stirring, microwave it for another 10 seconds. Stir and repeat until the chocolate is smooth and combined.

Follow the same method for the white chocolate layer by melting the white chocolate chips. Stir half of the peppermint pieces into the white chocolate.

Now pour the melted dark chocolate onto the parchment in the prepared baking pan. Use the back of your spoon to spread it into an even layer. Pour the melted white chocolate mixture on top, spreading carefully to cover the whole pan.

Sprinkle the remaining candy cane bits on top. Chill the bark in the refrigerator for about 10 minutes. When the chocolate is hardened, slice the bark into smaller pieces and enjoy!

What types of chocolate are best for peppermint bark?

Any kind of chocolate chips, chocolate bark or baking morsels will work well in this recipe. Know that when you use high quality chocolate though, the better your finished candy bark will taste.

I prefer the flavor of the dark or semi-sweet chocolate paired with the sweeter white chocolate. If you want a sweeter tasting bark, feel free to use milk chocolate morsels instead of semi-sweet.

You can also use chocolate melting wafers instead of morsels, if preferred. The peppermint bark will set up a little softer, but still delicious!

How to Store Homemade Peppermint Bark

Chocolate Peppermint Bark is best stored in the refrigerator in an airtight container. It stays good for up to 3 weeks in a cool place. But in my house it always gets eaten a lot sooner!

Need to leave it out at room temperature? No problem. There are no ingredients in this bark prone to spoiling, it just won’t stay tasting fresh as long. The bark is perfectly fine left out at room temperature for a few hours during your holiday party or gift exchange!

Peppermint Recipes

Christmas isn’t Christmas without plenty of candy canes and peppermint desserts!

Turn ordinary sugar cookies into a festive treat for the season with this recipe for Peppermint Frosted Sugar Cookies. You’ll love these Peppermint Sugar Cookie Cups too.

Chocolate and peppermint are one of my favorite flavor pairings for the winter holidays. These Easy Peppermint Brownie Bites have peppermint patties tucked inside! The combination reminds me of this Chocolate Peppermint Cream Pie, a chilled dessert based on my grandmother’s cream pie recipe.

The holidays give you a great excuse to eat cookies for breakfast. When you make biscotti, you can have cookies for breakfast any day! Try my Peppermint Chocolate Biscotti paired with a Peppermint White Chocolate Mocha for a sweet start to your morning.

When I don’t want to go to the trouble of making a whole peppermint mocha drink, I love having this Peppermint White Chocolate Coffee Creamer on hand. Just a splash can make a simple cup of brewed coffee taste as delicious as a coffee house specialty.

Holiday Favorite Desserts

Need a few more ideas to make your holiday season more delicious? Try a few more of the best reviewed holiday dessert recipes I’ve shared over the years.

• Christmas Sprinkle Cookies
• Chocolate M&M Christmas Cookies
• Stained Glass Cookies
• Peppermint Blossom Cookies
• Lace Cookies
• Viennese Crescents
• Easy Cranberry Pie
• Turtle Parfaits
• Ginger Molasses Snickerdoodles

3-Ingredient Recipes

• 3 Ingredient Peanut Butter Cookies – Ready in Just 13 Minutes!
• Easy 3 Ingredient Chocolate Covered Cherries
• 3 Ingredient Sugar Free Peanut Butter Cookies
• 3 Ingredient Strawberry Sauce
• 2-Ingredient Nutella Cinnamon Rolls

Whatever is on your baking list this year, make some room for this festive Peppermint Bark! You’ll love this easy candy bark recipe for homemade gifts or as a delicious treat to share around the tree. 

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Peppermint Bark Recipe

Peppermint Bark is a classic Christmas candy with just three ingredients! This easy candy bark with white chocolate, dark chocolate and a touch of peppermint is a great gift for everyone on your list.

Course Dessert

Cuisine American

Keyword Peppermint Bark

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Refrigeration 10 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 688kcal

Author Lynne Feifer

Ingredients

• 18 ounces dark chocolate chips can use semi-sweet or milk chocolate chips
• 18 ounces white chocolate chips
• ½ cup crushed candy canes or hard peppermint candies

Instructions

• Line a baking sheet with parchment paper.  Melt dark chocolate in a microwave safe dish for 45 seconds.  Stir, then continue to heat in 10 second intervals, stirring in between, until completely melted.
• Melt white chocolate chips in a separate bowl in microwave following melting instructions above.  Add ¼ cup of the crushed peppermint candies to the white chocolate and stir to combine. 
• Pour melted dark chocolate onto parchment paper and spread evenly to about ¼ inch in thickness. Pour white chocolate on top and carefully spread over dark chocolate. Sprinkle with remaining ¼ cup crushed peppermints. Refrigerate for 10 minutes or until hard. Cut pieces with a sharp knife.

Nutrition

Serving: 1serving | Calories: 688kcal | Carbohydrates: 74g | Protein: 9g | Fat: 41g | Saturated Fat: 31g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 14mg | Sodium: 126mg | Potassium: 586mg | Fiber: 3g | Sugar: 59g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 320mg | Iron: 1mg

The post 3-Ingredient Peppermint Bark Recipe appeared first on 365 Days of Baking.

I love easy treats that require only a handful of items to make. They’re not only delicious, but they’re probably the easiest recipes you’re ever.

Also, I do love the flavor combo of a good turtle recipe. The sweet chocolate, creamy caramel and crunch of the pecans are perfect for a good dessert recipe.
Ok, and the classic Turtle candies are good, too.
They were the inspiration for my No Bake Turtle Dream Bars, and Turtle Parfaits.

What is a Rolo?

Rolos are a chocolate caramel candy that you can find in the candy aisle or at the checkout of all grocery stores.
You can also find them here on Amazon.

They are the perfect blend of chocolate and caramel, making them absolutely perfect for turtle candy when combined with the salty pretzel and crunchy pecans.

Can I use different candies?

While I haven’t made this recipe using candy other than a Rolo you probably could use Hershey’s Kisses, mini Reese’s Peanut butter cups or mini candy bars.

Just make sure to keep an eye on them while they’re in the oven because they may require more or less baking time than the length of time I have suggested for this easy recipe.
Have fun experimenting!

What do I need to make Rolo Turtles?

Are you ready? It seriously doesn’t get much easier than this, folks!

• Square pretzels
• Rolo candies
• Pecan halves

That’s IT!!

How do I make this Rolo Pretzel Turtle recipe?

1. Turn your oven on to 300°F, and make sure that all of the Rolo candies are unwrapped.
2. Line a baking sheet with a piece of parchment paper, and place pretzels in single layer rows, equal distance apart. Put the chocolate candies in the center of each pretzel. Place into your preheated oven, and baking time is 2-3 minutes.
3. When you remove them from the oven, gently press a pecan half into each candy, being careful not to press too hard or to completely flatten the melted Rolos. Allow them to cool on the cookie sheet at room temperature for about an hour.

How can I make just a few of these pecan Rolo pretzels at a time?

Use your toaster oven if you have one!

I haven’t tried it yet, buy you just might be able to put a few pretzels on a plate, top them with the Rolos and put the plate into the microwave for 20-30 seconds. You want a soft caramel, but not one that’s going to be completely melted, so keep an eye on them while they’re in there.

What kind of Pretzels should I use?

My favorite pretzels to use for this quick treat are the small square pretzels as they are a good vessel for the candy on top.
Though you can use mini wheels, you just want to make sure you’re using something that the Rolo will not have a problem sticking to.
So, I definitely wouldn’t go with like, a pretzel rod or the typical pretzel knot.

How do I store these turtle candies?

You can store this sweet treat for up to 1 week in an airtight container.

What can I use if I have a nut allergy?

If you can’t use pecans in this recipe because of an allergy to nuts, substitute them for some colorful M&M’s or mini marshmallows.

3-Ingredient Desserts

If you love recipes with only a few ingredients like today’s Rolo Pretzel Bites, then you may enjoy the following as well.
Take these 3 Ingredient Peanut Butter Cookies, for example. Every time I make them I am amazed that they come together so quickly and don’t require much work on my part. AND, if you want to make them, but are watching your sugar intake or know someone who does, I’ve made a sugar-free version as well!

Looking for more recipes with just 3 ingredients?

Make these Chocolate Covered Cherries. They are SO easy and are great when you want to make a chocolate cherry dessert and a little decorative flair to it.

This 3 Ingredient Strawberry Sauce is perfect on anything from waffles to ice cream, or pancakes.
However, my whole family loves it best on these Cheese Blintzes. I make them every year at Christmas and they NEVER last long!

These little snacks will be perfect for lunch boxes, Christmas time cookie exchanges, Valentine’s Day, or just plain ol’ gift giving. Rolo Pretzel Bites are an easy classic treat that everyone will enjoy!

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Rolo Pretzel Turtles

You just need THREE simple ingredients for these Rolo Pretzel Turtles. Square mini pretzels, Rolo candy, and pecans are all you need for this great recipe. They're one of the quickest and easiest treats to make when you want to satisfy your sweet tooth, and the hardest part is waiting for them to cool so you can enjoy them!

Course Dessert, Snacks

Cuisine American

Keyword Rolo Pretzel Turtles, Turtle Recipe

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Cooling 1 hour hour

Total Time 1 hour hour 8 minutes minutes

Servings 48 pieces

Calories 42kcal

Author Lynne Feifer

Ingredients

• 48 Rolo candies
• 48 square pretzels
• 48 pecan halves

Instructions

• Preheat the oven to 300°F degrees and unwrap the Rolo candies.
• Prepare a cookie sheet by lining it with a sheet of parchment paper. Place the square pretzels in rows, equal distance apart, onto the cookie sheet. Put a Rolo in the center of each pretzel. Put into the oven and bake for 2-3 minutes.
• Remove from the oven and gently press 1 pecan half onto the center of each Rolo candy. Do not press too hard as the chocolate will be soft and could flood over the sides. Set aside to cool for at least 1 hour. Once your turtles are cool and dry, they are ready to serve or store.

Nutrition

Serving: 1piece | Calories: 42kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 13mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.1mg

The post Rolo Pretzel Turtles appeared first on 365 Days of Baking.