BY MELISSA SPELTS
This is super easy and so yummy! This was my first time making this, and as you can see, I made it super thick. It was still tasty, but thinner is better.
1⁄2 cup of crushed candy canes
1 package of dark chocolate candy melts
1 package of white candy melts
- Unwrap the candy canes and place in a zip lock baggie. Place the bag of candy canes between a dish towel and crush them with a rolling pin or hit them against the counter. Be sure to break up the candy, but do not crush them too much. The big chunks of peppermint make the bark look pretty.
- Line a cookie sheet with a large sheet of waxed paper, about 10 inches by 24 inches.
- Melt the dark chocolate candy melts in a large bowl for 30 seconds at a time, stirring frequently. To prevent burning, stop heating them when things are mostly melted but a few chunks of chocolate remain. Stir, and they will melt.
- Pour melted chocolate in a thin layer on the wax paper. Work quickly because the candy gets hard fast.
- Once the chocolate is set, melt the white chocolate melts in the microwave in the same way as the dark chocolate. Once it is all melted, add 2 to 4 drops of peppermint oil and stir in. The peppermint is strong stuff so add slowly. Taste and add more if needed.
- Pour the white candy melts over the chocolate layer and spread thin. Work quickly so the chocolate layer won’t melt through.
- Top with crushed peppermint candy and allow to set. Then, break into pieces and serve on a fun plate or plater.
1⁄3 cup softened butter
1 cup brown sugar
1 1⁄2 cup dark molasses
1⁄2 cup cold water
6 cup flour
1 tsp. salt, allspice, ginger, cloves, and cinnamon
2 tsp. soda
3 Tbsp. water
- Mix all together and chill dough for 3 hours. Roll out dough on floured counter and cut into desired shapes. Bake at 350 degrees for 8 minutes. Do not over bake.
- Once they come out of the oven, carefully bend their arms so they cool with their arms ready to hold a candy cane.
- Once they are cool, pipe frosting to make them festive. Add candy canes and a sign in preparation to share with neighbors, co-workers, and friends. The sign can read: “Tis the season for catching gingerbread men and candy canes.”
Rolo Pretzel Reindeer
These little guys are yummy and easy to make. I shared a few of them with a friend, and she said, “Hmm, this tastes like Christmas!” This is a fun treat to make with your little helpers.
50 mini pretzels
25 red M&Ms
50 candy eyes (found in the baking section)
- Preheat the oven to 350 degrees.
- Line a cookie sheet with parchment paper and place pretzels on top.
- Unwrap the Rolos and place one on top of each pretzel on the cookie sheet.
- Cut the remaining pretzels in half, down the middle, for the antlers. A bunch of my pretzels broke so make sure to have extras.
- Place the cookie sheet in the oven and bake for 1 1⁄2 to 2 minutes, until the Rolos are soft.
- Remove the cookie sheet from the oven and add the antlers, nose, and eyes to each reindeer while the Rolos are still soft.
- Let the reindeer cool. We placed ours in the refrigerator for 5 minutes.
- Enjoy this fun treat with friends or family. They are a great conversation-starter at holiday get-togethers!
Christmas Tree Charcuterie
I love charcuterie boards. They let you turn on your creative side, and, in the end, you have something yummy to eat. I found this one on Pinterest and, after that discovery, I also found many other options. Open up your creative side and see what you can come up with for your own unique Christmas Tree Charcuterie Board!
Ingredients for the Charcuterie Board as pictured:
mozzarella cheese cubes
cheddar cheese cubes
pepper jack cheese cubes
peppermint candy balls