50 Christmas Candy Recipes (4 page)

Cocoa powder

Directions

Place the irish cream and chocolate chips in a saucepan and heat on low. Stir to mix evenly and then add the heavy cream and egg yolks,

Stir until blended well. Remove from heat.

Refrigerate overnight.

Use a candy scooper or teaspoon to scoop, and use your hands to form balls. Coat with cocoa powder and place on a cookie sheet and refrigerate again to harden into balls.

Dark Chocolate Truffles

Ingredients:

8 ounces of semisweet chocolate

4 ounces of unsweetened chocolate

2/3 cup of heavy cream

unsweetened cocoa, sifted

confectioners' sugar, sifted

Directions:

Cut semisweet chocolate and unsweetened chocolate in a large bowl, set aside.

Put heavy cream in a medium saucepan and bring to a boil. Remove from heat. Pour cream over chocolate and stir until chocolate is melted.

Chill for one hour.

Using a teaspoon or a candy scooper, scoop the chocolate and shape into balls using your hands. Dip in cocoa, followed by confectioners’ sugar to coat. Place on a baking sheet, and chill again to maintain its shape.

Bark Recipes

Peppermint Bark

Ingredients:

12 ounces of white chocolate chips

1 cup of crushed peppermint candies

1 teaspoon of peppermint extract

Directions:

Using a baking pan, Line the pan with a foil or parchment paper then spread evenly the crushed peppermint into the pan. Melt in the chocolate in a microwave oven, stir evenly in order not to overheat the chocolate. Mix in the peppermint extract.

Pour the melted chocolate into the pan with with the crushed peppermint candies.

Let it firm and harden by using a spoon to press slightly down. Set aside and let it cool for few hours.

Cut into pieces and serve cold.

Almond Bark Candy

Ingredients:

8 ounces of almond halves

2 teaspoons of almond extract

24 ounces of milk chocolate chips

Directions

Preheat oven to 350 degrees. Place almond halves on baking sheet and bake for 10 minutes to toast. Set aside.

Line a baking sheet with wax paper, set aside.

Place chocolate in a microwave safe bowl and melt. Stir every 30 – 45 seconds to ensure it does not burn. Do not overheat.

Stir almonds in melted chocolate and then spread the candy on the prepared baking sheet. Cool in fridge for 2 hours.

Cut into pieces and serve cold.

Cranberry Cashew Chocolate Bark

Ingredients:

12 ounces of semi-sweet chocolate chips

12 ounces of white chocolate chips

1 cup of dried cranberries

1 cup of cashews

Directions

Preheat oven to 350 degrees. Place almonds on a baking dish and bake 10 – 12 minutes to toast. Remove from oven and coarsely chop.

Mix chopped almonds and dried cranberries in a bowl, set aside.

Prepare a baking dish with wax paper, set aside.

Place the semi-sweet chocolate chips and the white chocolate chips in a large microwave bowl and melt the chocolate, stirring frequently (every 30 seconds or so) to ensure the chocolate does not burn.

Stir in the cranberries and the almonds.

Pour into prepared baking dish and chill for two hours.

Cut into pieces and serve cold.

Peanut Butter Cup Bark

Ingredients:

12 ounces of chocolate chips

1/2 cup of peanut butter

1 cup of peanut butter sandwich cookies, chopped

12 ounces of peanut butter chips

8 mini peanut butter cups, unwrapped and coarsely chopped

Ingredients:

Prepare a baking sheet with waxed paper, set aside.

Place chocolate chips in a microwave safe bowl and melt, stir often to prevent burning. Remove from microwave and stir in chopped peanut butter cookies. Pour into baking sheet, and use a spatula to spread evenly. Place in fridge to cool.

In a separate microwave safe bowl, place the peanut butter chips and peanut butter, melt stirring often to prevent burning. Pour on top of chocolate layer.

Take the coarsely chopped peanut butter cups and scatter on top of peanut butter layer. Use a spoon to press down. Chill for two hours.

Cut into pieces and serve cold.

Cookies and Cream Bark

Ingredients:

12 ounces of white chocolate chips

18 chocolate crème filled cookies

Directions

Chop the sandwiches into small pieces, but not into crumbs. Set aside.

Prepare a baking sheet with parchment paper or waxed paper.

Put the white chocolate chips in a microwave safe bowl and melt, stirring often  to prevent burning.

Stir in half of the chopped chocolate cookies. Spread in prepared cookie sheet. Top with the other half, using a spoon to push down the cookies.

Chill for two hours and then cut. Serve cold.

Chocolate Chip Cookie Dough Bark

Ingredients:

6 ounces of white chocolate chips

12 ounces of dark chocolate chips

16 store bought chocolate chip cookies

3 ounces of mini milk chocolate chips

Directions

Prepare a cookie sheet with wax paper, set aside.

Break the chocolate chip cookies into chunks, set aside.

In a small microwave safe bowl, melt the white chocolate chips, stirring often. Pour into prepare cookie sheet and place in fridge to chill.

In a medium microwave safe bowl melt the dark chocolate, stirring often to prevent burning. Pour on top of white chocolate.

Put pieces of chocolate chip cookies on top of dark chocolate and place mini chocolate chips in between cookie pieces.

Chill for at least two hours. Cut into pieces and serve.

Mint Chocolate Bark

Ingredients:

12 ounces of milk chocolate chips

6 ounces of white chocolate chips

Green food coloring

5 teaspoons of mint extract

Directions

Prepare a cookie sheet with wax paper, set aside.

In a large microwave safe bowl, melt the milk chocolate chips, stirring often to prevent burning. Remove from microwave and pour into prepared cookie sheet. Use a spatula to create an even layer. Set aside.

In a medium sized microwave safe bowl melt the white chocolate chips. Remove from microwave and stir in mint extract. Once well combined, stir in green food coloring.

Pour white chocolate on top of milk chocolate. Use a butter knife to drag through both chocolate layers and swirl the colors together.

Cool in fridge for 2 hours, then cut or break into pieces to serve. 

Coffee Toffee Bark

Ingredients:

12 ounces of semi sweet chocolate chips

4 ounces of white chocolate chips

2 teaspoons of finely ground coffee

6 ounces of toffee bits or chips

Directions

Prepare a cookie sheet with waxed paper, set aside.

In a medium microwave safe bowl, melt the semi sweet chocolate chips, Pour into the cookie sheet.

In a small microwave safe bowl, melt the white chocolate chips. Remove from microwave and stir in the coffee and the toffee. Pour on top of semisweet layer and use a butter knife to drag through both layers and swirl together.

Cool in fridge for two hours, then cut or break into pieces to serve.

Chunky Chocolate Peanut Butter Bark

Ingredients:

12 ounces of semi sweet chocolate chips

12 ounces of peanut butter chips

6 ounces of salted peanuts

6 ounces of  small pretzels, chopped

1 dozen miniature peanut butter cups, unwrapped and coarsely chopped

Directions

Prepare a cookie sheet with wax paper, set aside.

In a large microwave safe bowl, melt the chocolate chips, Remove from microwave and stir in the peanuts. Pour into prepared cookie sheet, set aside.

In another large bowl, melt the peanut butter chips. Remove from microwave and mix in the pretzels. Pour on top of chocolate layer.

Press the chopped mini peanut butter cups on top. Place cookie sheet in fridge to cool for two hours.

Cut or break into pieces and serve.

Toasted Coconut Bark

Ingredients:

12 ounces of semi-sweet chocolate chips

12 ounces of dark chocolate chips

18 ounces of toasted coconut flakes

Directions

Prepare a cookie sheet with waxed paper, set aside.

In a large microwave safe bowl melt the semi sweet chocolate and the sark chocolate, stirring often to prevent burning. Remove from microwave.

Stir in half of the coconut and then pour into prepared cookie sheet.

Top the bark with the remaining coconut and chill in fridge for two hours.

Cut or break into pieces to serve.

Caramel Recipes

Old Fashioned Caramels

Ingredients:

1 tablespoon plus 1 cup of butter, divided

2 cups of sugar

1-3/4 cups of  light corn syrup

2 cups of  half-and-half cream

1 teaspoon of vanilla extract

1 cup of Diamond of California Chopped Pecans, optional

Directions

Prepare a saucepan; add in the sugar, corn syrup and butter. Heat in a medium fire then let it boil stirring constantly for few minutes or until such time it melted evenly. Take off from the heat then stir in the cream, vanilla and the pecans into the mixture. Pour in the mixture into the separate foiled pan then set aside to set to cool the mixture. Once firm and hard, break the candy into pieces

Toasted Almond Caramels

Ingredients:

13 teaspoon of Butter

 2 cups of sugar

1 cup of light corn syrup

¼ teaspoon of salt            

1 cup of Whipping cream          

1 teaspoon of  Vanilla extract  

1 cup of  Chopped almonds    

Directions:

Prepare the almonds and toast in a low medium heat fire until golden brown in color and aroma scent begin to smell. Bring to boil in a saucepan the sugar, corn syrup, salt and the butter. Stir well to evenly mix.

Take off the pan from the heat and stir in the cream into the mixture. Stir to mix evenly, Return the pan to the medium heat and add the vanilla and almonds. Cook and bring to boil. Pour the mixture into a separate prepared pan and let it cool in a fridge. When firm, cut into pieces or square size shape.

Soft Rum Caramels

Ingredients:

1 teaspoon plus 1/4 cup of butter, softened and divided

1 cup of heavy whipping cream

1 cup of packed brown sugar

1 cup of light corn syrup

1/4 cup of sugar

1/4 teaspoon of salt

1 to 2 teaspoons of rum extract