Description
A collection of six easy Christmas chocolate treats perfect for gift-giving or family gatherings.
Ingredients
Scale
- 1 cup light corn syrup
- 1 teaspoon peppermint extract
- 4 cups powdered sugar (sifted)
- 10 ounces white chocolate chips
- red and green gel food coloring (optional)
- 1 tablespoon shortening
- 24 pieces Oreo cookies (finely crushed)
- 8 ounces cream cheese (softened)
- 12 ounces green candy melts or white chocolate tinted green
- sprinkles for decoration
- 1 cup pecan halves
- 1 cup caramel bits or chopped caramels
- 8 ounces semi-sweet chocolate chips
- 1 teaspoon vegetable oil
- flaky sea salt for garnish
- 8 ounces milk chocolate chips
- 8 ounces white chocolate chips
- 1 cup roasted unsalted peanuts
- 1 tablespoon coconut oil
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 10 ounces semi-sweet chocolate chips
- 1 tablespoon shortening
- green sprinkles for decoration
- 8 ounces white chocolate chips
- 8 ounces dark chocolate chips
- 1 cup crushed candy canes
- 1 tablespoon coconut oil
Instructions
- Combine corn syrup and peppermint extract in a saucepan over low heat until warm; remove from heat and stir in sifted powdered sugar to form a dough. Knead briefly, roll into 1-inch balls, and freeze for 15 minutes. Melt white chocolate chips with shortening in 30-second intervals until smooth, tint if desired, then dip frozen balls and place on parchment paper. Let set at room temperature or in the refrigerator until hard.
- Mix crushed Oreos and softened cream cheese until incorporated. Shape into small cones or triangles, place on a tray, and freeze for 20 minutes. Melt green candy melts, dip frozen shapes ensuring full coverage, tap off excess, and immediately top with sprinkles while wet. Allow to set completely before serving.
- Preheat oven to 350°F (175°C) and toast pecans for 5-7 minutes until fragrant. Arrange toasted pecans on a tray topped with caramel bits. Melt chocolate chips and vegetable oil together stirring every 30 seconds until smooth, then drizzle generously over the clusters. Sprinkle with flaky sea salt and refrigerate for 15-20 minutes until firm before breaking into individual clusters.
- Melt milk chocolate chips with half the coconut oil in one bowl and white chocolate chips with the remaining oil in another. Spread a layer of milk chocolate on parchment, sprinkle half the peanuts, then drizzle white chocolate in a zigzag pattern. Sprinkle remaining peanuts on top and allow to set at room temperature or in the fridge for 30 minutes before breaking into irregular chunks.
- Mix peanut butter, powdered sugar, and vanilla extract until a stiff dough forms. Roll into 1-inch tall cones, place on a tray, and freeze for 30 minutes. Melt chocolate chips and shortening until smooth, dip frozen cones partially or fully, place back on the tray, and immediately add green sprinkles to the top while wet. Chill until the chocolate is set.
- Melt white chocolate chips with half the coconut oil and spread evenly on a parchment-lined tray. Sprinkle half the crushed candy canes over the white layer. Melt dark chocolate chips with the remaining oil and drizzle over the white layer and candy canes. Sprinkle remaining candy canes on top and refrigerate for 20-30 minutes until hardened before breaking into bite-sized pieces.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Peppermint Patties Tips: If the filling becomes too sticky while rolling, chill the dough for another 10 minutes. Ensure the patties are completely frozen before dipping to prevent the chocolate from melting the center.