Christmas Candy Recipes

1. Place mini muffin liners into mini muffin pans. (No pan? Arrange liners in a cake pan or on a cookie sheet.)
2. Make the filling: In a small bowl, mix peanut butter, powdered sugar, and softened butter until combined. Set aside.
3. Melt the chocolate: In a small saucepan over low heat, melt 1 bag of milk chocolate chips with vanilla and 2 tablespoons shortening, stirring frequently until smooth. (Or melt carefully in the microwave with adult help.)
4. Spoon a little melted chocolate into each liner. Use the back of a spoon to spread chocolate across the bottom and up the sides. (Or add a spoonful and gently shake/tap to settle.)
5. Chill cups in the freezer or refrigerator until firm.
6. Drop a small spoonful of peanut butter filling into each chocolate cup.
7. Melt more chocolate if needed, then spoon chocolate over the filling to seal the tops. Smooth to the edges.
8. Chill again until fully set. Peel off liners and enjoy!

Kid-Friendly Tips

• Kids can mix the peanut butter filling and spoon it into the cups
• Adults should handle melting chocolate and hot pans
• Tap the tray to level the chocolate- kids love this step
• Use a small cookie scoop or teaspoon for evenly sized cups

Notes

Milk chocolate chips give the best classic "peanut butter cup" flavor. Semisweet chips will taste less sweet and less like store-bought candy. One bag of chocolate chips makes about 45-50 mini cups, plus you may need an additional ½ - ¾ bag to fully cover the tops.

Storage

Store in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.

1. In a mixing bowl, stir peanut butter and marshmallow crème until smooth and well blended.
2. Add crisp rice cereal and stir until evenly coated.
3. In a microwave-safe bowl, melt chocolate chips and shortening in 30-second intervals, stirring each time until smooth.
4. Roll cereal mixture into small balls (about 1 inch).
5. Dip each ball into melted chocolate to coat, then place on waxed paper.
6. Chill until chocolate is set.

Kid-Friendly Tips

• Kids can mix the cereal mixture and roll the balls
• Adults should handle melting chocolate and hot bowls
• Use a spoon or fork to dip and tap off extra chocolate
• For less stickiness, chill the mixture 10 minutes before rolling

Variation Ideas

• Roll in sprinkles, crushed nuts, or coconut while chocolate is wet
• Drizzle with white chocolate for a fancy look
• Use crunchy peanut butter for extra texture

Notes

If melted chocolate thickens while dipping, reheat briefly in the microwave and stir. Store finished treats in the refrigerator for best texture.

1. Preheat oven to 250°F. Line a cookie sheet with foil or parchment paper.
2. Arrange pretzel twists on the prepared pan, spacing slightly apart.
3. Place one unwrapped Rolo candy on top of each pretzel.
4. Bake for about 4 minutes, just until the candies are softened (they will keep their shape).
5. Remove from oven and immediately place a pecan half on each candy, gently pressing so the chocolate spreads over the pretzel.
6. Cool slightly, then refrigerate until fully set.

Kid-Friendly Tips

• Kids can place pretzels, Rolos, and pecans on the pan
• Adults should handle the oven and hot pans
• Press gently- just enough to spread the candy

Variation Ideas

• Use cashews or almonds instead of pecans
• Try square pretzels for a different look
• Sprinkle a little sea salt on top before chilling

Notes

Store pecan turtles in an airtight container in the refrigerator. If making ahead, let them sit at room temperature a few minutes before serving.

1. Grease an 8-inch square pan and set aside.
2. In a saucepan over medium heat, melt the butter.
3. Stir in corn syrup, white sugar, brown sugar, and sweetened condensed milk.
4. Cook over medium-low heat, stirring constantly.
5. Using a candy thermometer, continue cooking until the mixture reaches the soft-ball stage (about 238°F).
6. Carefully pour the hot caramel into the prepared pan.
7. Let set for 20-30 minutes, then cut into bite-size pieces.

Kid-Friendly Tips

• Kids can help measure ingredients before cooking begins
• Adults should handle stovetop cooking and thermometer use
• Explain the soft-ball stage as part of a candy science lesson

Notes

For cleaner cuts, lightly grease your knife before slicing. Wrap individual caramels in wax paper for gifting or storage.

Storage

Store caramels in an airtight container at room temperature for up to one week, or refrigerate for longer storage.

1. Lightly butter a baking sheet or large pan and set aside.
2. In a large saucepan, combine sugar, water, and corn syrup.
3. Cook over low heat, stirring constantly (or cover with a lid) until the sugar dissolves.
4. Increase heat and bring mixture to a boil.
5. Continue cooking until the mixture reaches 260°F on a candy thermometer.
6. Add peanuts and salt, then continue cooking until the temperature reaches 300°F (hard-crack stage).
7. Remove from heat and immediately stir in butter, vanilla, and baking soda.
8. Quickly pour brittle onto the prepared pan and spread thin.
9. Allow to cool completely, then break into pieces.

Kid-Friendly Tips

• Kids can help measure and pour ingredients before cooking begins
• Adults should handle all stovetop cooking and thermometer steps
• Breaking cooled brittle into pieces is a fun kid job
• Explain candy stages as a simple kitchen science lesson

Notes

Work quickly after adding baking soda- the brittle foams and sets fast. For easy cleanup, soak pans in warm water to dissolve hardened sugar.

Storage

Store peanut brittle in an airtight container at room temperature for up to 2 weeks. Keep away from humidity to maintain crunch.

1. In a saucepan, combine sugar, corn syrup, and water.
2. Cook over medium heat, stirring until sugar dissolves.
3. Reduce heat to low and continue cooking without stirring until a candy thermometer reaches 260°F.
4. While syrup cooks, beat egg whites in a mixing bowl on high speed until stiff peaks form.
5. Once syrup reaches 260°F, slowly pour the hot syrup into the egg whites while mixing continuously.
6. Add vanilla extract and food coloring, then continue mixing until the mixture thickens and holds its shape.
7. Drop spoonfuls of candy onto waxed paper to form mounds, or pipe using a piping bag.
8. Let candies cool and set completely before serving.

Kid-Friendly Tips

• Kids can help beat the egg whites and add food coloring
• Adults should handle cooking sugar syrup and pouring hot mixture
• Use piping bags or zip-top bags for fun candy shapes

Variation Ideas

• Use different food coloring colors for holidays
• Add a drop of peppermint or almond extract
• Pipe into swirls, stars, or hearts

Notes

Humidity can affect how well meringue candy sets. Store finished candies in an airtight container at room temperature.

1. Place about ¼ cup chocolate chips or wafers into a microwave-safe bowl. Microwave in 30-second intervals, stirring each time, until completely melted.
2. Lay a sheet of waxed paper on a plate or cookie sheet.
3. Place chocolate-covered cherries onto the waxed paper.
4. Dip the flat side of a chocolate kiss into melted chocolate and attach it to the side of a chocolate cherry to form the mouse's nose.
5. Press two cornflakes into the melted chocolate on top of the cherry to create ears.
6. Using a toothpick, add a small dab of melted chocolate to the kiss and attach candy eyes.
7. Dip the end of a small candy cane into melted chocolate and attach it to the back of the cherry to form the tail.
8. Allow chocolate to set completely until firm.

Kid-Friendly Tips

• Kids can assemble ears, eyes, and tails
• Adults should handle melting chocolate
• Use tweezers or toothpicks for small details

Variation Ideas

• Use almond slices instead of cornflakes for ears
• Add pink frosting dots for noses
• Use white chocolate for a different look

Notes

Store chocolate mice in an airtight container in the refrigerator. Let sit a few minutes at room temperature before serving.