Here you will find lots of easy tips and ideas for how to save money and make your money go a lot further!
If you don’t know where all of your money is going, you will be able to save a lot of money using just some of these tips. Most people don’t realize it, but little expenses tend to be the biggest drain on your family budget and we include lots of easy articles full of tips to save.
You’ll find lots of easy ideas to save money on groceries, manage your money better, make a budget, pay off debt, spend a lot less money on the things that don’t really matter to you and more!
This category also includes lots of ideas for how to save money around the home, with easy organizing ideas, cleaning ideas to make cleaning easier and more effortless, laundry tips, decorating ideas and more.
There are easy recipes and tips for how to save money on bath and beauty products and making your own luxurious homemade bath and beauty products for a lot less money!
If you’d like to be a stay at home mom, there are lots of great ideas to help you and if you have kids, we have a lot of ideas how to save money when you have kids and how to make raising children easier.
Just to top it all off, you will find other ideas for how to save money with gardening advice, tips on moving and recipes and ideas to make your holidays more enjoyable and stress less!
We invite you to browse all of these ideas and choose to implement the ones that will make your life easiest first!
These easy gourmet chocolate recipes are delicious recipes for fudge, truffles, candy bark and more made with luxurious gourmet chocolate. These recipes are perfect for when you want something elegant, indulgent, and impressive that resembles something from a candy shop, but only requires a few minutes of work.
If you love rich, creamy chocolate and simple recipes that deliver truly impressive results, this collection of Easy Gourmet Chocolate Recipes is for you! Every recipe in this post is made with high-quality gourmet chocolate — including ruby chocolate and blonde chocolate — which have a smoother texture, deeper flavor, and more luxurious melt than regular baking chips or candy melts. The result is candy that tastes like it came straight from a specialty chocolate shop, even though the methods are surprisingly easy.
These recipes are perfect when you want something a little more special than everyday desserts. While many of my other candy recipes focus on using more budget-friendly, everyday ingredients, this collection highlights what happens when you start with premium chocolate. You’ll find truffles, fudge, and candy bark that are rich, creamy, and beautifully indulgent, yet still approachable for home cooks of any skill level.
Even though the ingredients feel upscale, the process stays simple — no candy thermometers, no complicated techniques, and no stress. These treats are ideal for gifting, holidays, special occasions, or anytime you want to enjoy chocolate that truly tastes gourmet. If you’ve ever wanted to make candy that feels luxurious without being difficult, these easy gourmet chocolate recipes are the perfect place to start!
This ruby chocolate candy bark recipe makes a stunningly pink, sweet-and-salty treat that looks fancy but takes just minutes to make. With creamy ruby chocolate, crunchy pistachios, and a sprinkle of sea salt, it’s perfect for gifting or snacking.
Author:Tawra Kellam
Ingredients
1-2 cups ruby chocolate chips
1/2 cup shelled pistachios (to taste)
Sea salt (optional)
Instructions
Preheat oven to 170°F. Line a baking sheet with parchment paper.
Spread the ruby chocolate chips in an even layer on the parchment.
Place in the oven for 5–10 minutes, just until the chocolate is soft and glossy (not fully melted).
Use a spatula to gently spread the softened chocolate into an even layer.
Sprinkle with pistachios and sea salt, if using.
Let the bark cool and harden completely at room temperature or in the refrigerator.
Once set, break into pieces and serve or store in an airtight container.
This ruby chocolate truffles recipe makes rich, creamy candy truffles with a naturally pink color that feel fancy but are shockingly easy to make. Perfect for gifting, holidays, or treating yourself without a lot of effort!
Author:Tawra Kellam
Ingredients
3 cups ruby chocolate chips 2 Tbsp. whipping cream 2 Tbsp. butter. 1/4 cup cocoa powder or powdered freeze-dried fruit (for coating)
Instructions
In a microwave-safe bowl, combine the ruby chocolate, whipping cream, and butter.
Microwave in 30-second intervals, stirring well between each round, until completely melted and smooth.
Refrigerate for 1–2 hours, or until the mixture is firm enough to scoop and roll.
Scoop out small portions and roll into balls using your hands.
Roll each truffle in cocoa powder or powdered freeze-dried fruit until coated.
Store truffles in an airtight container in the refrigerator until ready to serve.
Notes
For easier rolling, lightly dust your hands with cocoa powder.
Try coatings like crushed freeze-dried raspberries, strawberries, or powdered sugar for different flavors.
These truffles also make great gifts when packed in small boxes or jars.
This ruby chocolate fudge recipe makes rich, creamy, and naturally pink fudge — an impressive treat that comes together with minimal effort. Made with just a few simple ingredients, it’s perfect for gifting, holidays, or quick sweet cravings!
Author:Tawra Kellam
Ingredients
3 cups ruby chocolate, chopped or chips
1 (14 oz.) can sweetened condensed milk
1 Tbsp. butter (optional, for extra creaminess)
1 tsp. vanilla (optional)
Instructions
Line an 8×8-inch pan with parchment paper, leaving a little overhang for easy removal.
In a microwave-safe bowl, combine the ruby chocolate, sweetened condensed milk, and butter.
Microwave in 30-second intervals, stirring well between each round, until completely melted and smooth.
Mix in the vanilla.
Pour the mixture into the prepared pan and spread evenly.
Refrigerate for 2–3 hours, or until firm.
Lift out using the parchment, cut into squares, and serve.
Notes
For clean cuts, chill well and use a sharp knife wiped between slices.
Add chopped pistachios, freeze-dried fruit, or a sprinkle of sea salt on top before chilling.
Store fudge in an airtight container in the refrigerator.
This blonde chocolate cream cheese truffles recipe makes rich, creamy candy shop quality truffles with a smooth center and a silky blonde chocolate shell. They look fancy enough for gifts or parties but are surprisingly easy to make!
Author:Tawra Kellam
Ingredients
4 oz, cream cheese, softened 1 Tbsp. powdered sugar 8 oz. blonde chocolate, melted 1 Tbsp. butter Optional toppings: sea salt flakes or toasted nuts
Instructions
In a small bowl, mix the softened cream cheese and powdered sugar until smooth and creamy.
Chill the mixture for 15–20 minutes, just until firm enough to handle.
Scoop and roll into small balls (about ½ inch) and place on a parchment-lined tray.
Freeze for 20–30 minutes, or until very firm.
In a microwave-safe bowl, melt the blonde chocolate and butter together in 30-second intervals, stirring until smooth.
Dip each frozen cream cheese ball into the melted chocolate, coating completely, then place back onto the parchment.
Sprinkle with sea salt or nuts before the coating sets.
Chill until firm, then store in the refrigerator until ready to serve.
Notes
Use a fork or dipping tool to make coating easier and neater.
For extra flavor, add a splash of vanilla or a pinch of salt to the cream cheese mixture.
These truffles make great holiday or gift-box treats when stored chilled.
This blonde chocolate fudge recipe makes a rich, creamy, and unbelievably easy gourmet fudge that is decadent and delicious! With its smooth texture and sweet vanilla flavor, it’s the kind of treat that disappears fast.
Author:Tawra Kellam
Ingredients
3 cups blonde chocolate chips or wafers
1 (14 oz.) can sweetened condensed milk
1 container marshmallow fluff
1 tsp. vanilla
Pinch of salt (optional)
Instructions
Line an 8×8-inch pan with parchment paper, leaving overhang for easy removal.
In a microwave-safe bowl, combine the blonde chocolate and sweetened condensed milk.
Microwave in 30-second intervals, stirring well between each, until completely melted and smooth.
Stir in the marshmallow fluff, vanilla, and salt until fully combined.
Pour the mixture into the prepared pan and spread evenly.
Refrigerate for at least 2 hours, or until firm.
Lift out using the parchment, cut into squares, and store in the refrigerator.
Notes
For extra flavor, sprinkle flaky sea salt or chopped nuts over the top before chilling.
For cleaner cuts, wipe your knife between slices.
This fudge makes a great make-ahead dessert or giftable treat.
Why spend a fortune on desserts when you can make 7 Easy & Delicious No Bake Peanut Butter Dessert Recipes right at home? These quick and delicious treats deliver rich, bakery-quality flavor with simple ingredients—grab some peanut butter and start mixing up something sweet today!
Why spend a fortune at the bakery when you can make easy, irresistible peanut butter desserts right at home—no oven required? This collection of 8 Easy Peanut Butter Dessert Recipes is perfect for busy days, tight budgets, and anyone who loves rich, creamy peanut butter treats. Each recipe is simple to make, uses everyday ingredients, and delivers that indulgent, bakery-quality flavor without the hassle or high price tag.
Inside this post, you’ll find a mouthwatering mix of classics and crowd-pleasers, including homemade peanut butter cups, peanut butter balls, and a decadent No-Bake Reese’s Peanut Butter Cup Cheesecake that looks impressive but couldn’t be easier. Craving something quick? Try the 3-Ingredient Peanut Butter Fudge or 3-Ingredient Peanut Butter Candy—perfect for last-minute desserts or sweet cravings. There’s also peanut butter cookie dough, a creamy no-bake peanut butter pie, and rich no-bake fudge cookies with peanut butter that come together in minutes.
Whether you’re making desserts for holidays, potlucks, or just a cozy night at home, these recipes prove that homemade can be easy, affordable, and incredibly delicious. Grab a jar of peanut butter and start mixing—your sweet tooth will thank you!
Almond- Use almond butter instead of peanut butter
Another Fun Variation: Giant Peanut Butter Cup!
If you are having a hard time finding a gift for that teenage boy or a certain man in your life, make one of these homemade peanut butter cups in a pie pan and give him a giant one as his gift.
Instead of making them in small paper holders:
line a pie pan with foil, plastic wrap or wax paper.
Then spread half of the melted chocolate over the bottom of the pie pan.
Freeze in the freezer for 3-5 minutes until the chocolate is partially set up.
Spread the peanut butter filling over the chocolate.
If necessary, re-melt the remaining chocolate as above, stirring frequently.
Pour the remaining melted chocolate over the peanut butter filling and spread evenly over the top.
Freeze for one minute or a little longer to make the chocolate set.
Once it is firm, you can remove it from the foil, plastic or wax paper. Then wrap in foil or plastic wrap and decorate any way you like for a gift. I have frequently made these for hard to buy for guys, especially teenagers and they have all absolutely loved the giant peanut butter cup!
This cream cheese peanut butter balls recipe makes the perfect no-bake treat! Smooth, creamy peanut butter, tangy cream cheese, and your favorite toppings make a rich, melt-in-your-mouth treat that’s irresistible! Perfect for parties, holidays, or a quick snack to keep in the fridge.
Author:Tawra Kellam
Ingredients
1 cup creamy peanut butter 6 oz. cream cheese, softened 2 cups powdered sugar
Instructions
In a large bowl, beat the cream cheese and peanut butter together until smooth and fluffy.
Add the powdered sugar gradually, mixing on low speed until combined. Then increase to medium-high speed and beat until light and fluffy.
Cover and refrigerate the mixture for 1 hour to firm up slightly.
Line a baking sheet with parchment paper. Lightly grease your hands with cooking spray.
Using a small cookie scoop, shape the mixture into bite-sized balls and place them on the prepared baking sheet.
Chill for about 4 hours, or until firm.
Roll in your favorite toppings (such as crushed nuts, coconut, or sprinkles) or dip in melted chocolate.
Store in the refrigerator until ready to serve.
Notes
These cream cheese peanut butter balls make a perfect no-bake treat for holidays, parties, or anytime you want something sweet and simple!
This no-bake Reese’s Peanut Butter Cup Cheesecake recipe makes a rich, ultra-creamy cheesecake, loaded with peanut butter cup goodness—yet it’s incredibly easy to make with no oven required. Every bite tastes like a decadent, bakery-quality dessert, perfect for special occasions or an effortless crowd-pleaser at home.
Author:Tawra Kellam
Yield:1 cheesecake (springform pan)
Ingredients
1 chocolate or graham cracker pie crust (homemade or store-bought)*
1 tsp. vanilla 1 tub whipped topping or 1 1/4 cups heavy whipping cream, whipped
20 mini Reese’s Peanut Butter Cups, chopped (for the filling)
Topping
1/4-1/2 cup hot fudge ice cream topping
15 mini Reese’s Peanut Butter Cups, chopped (for the topping)
Instructions
Prepare a homemade chocolate or graham cracker crust in a springform pan, or use a store-bought crust.*
In a large mixing bowl, beat the cream cheese, powdered sugar, peanut butter, and vanilla until smooth and creamy.
Gently fold in the whipped topping until fully combined.
Fold in the 20 chopped Reese’s Peanut Butter Cups listed in the filling ingredients.
Scoop the cheesecake filling into the prepared pie crust and spread evenly.
Refrigerate for at least 4 hours, or overnight, until fully set.
Before serving, drizzle the hot fudge over the top.
Sprinkle the remaining chopped Reese’s Peanut Butter Cups (the 15 chopped Reese’s Peanut Butter Cups from the topping ingredients) over the cheesecake.
Slice, serve, and enjoy!
Notes
*If using a store bought pie crust, make only a 1/2 batch of the pie filling.
(This recipe was inspired by and adapted from an original recipe on LiveLoveAndSugar.com )
Need an easy dessert in a hurry? This 3 Ingredient Peanut Butter Fudge recipe is creamy, melt-in-your-mouth delicious, and comes together in minutes with just three simple ingredients—making it perfect for Christmas candy trays, parties, and peanut butter cravings all year long!
1/2 cup all-purpose flour dash of salt 1/4 cup butter, softened 3 Tbsp. sugar 3 Tbsp. brown sugar 1/2 tsp vanilla extract 1 Tbsp. milk 1/4 cup peanut butter 1/4 cup chocolate chips, optional
Instructions
Add the salt to the flour; Whisk to combine.
In a separate bowl, combine butter, sugar, and brown sugar.
Press into a 9×13 inch pan or deep dish pie plate.
Beat cream cheese, peanut butter and powdered sugar.
Fold in whipped topping.
Pour into crust and spread.
Chill for at least 3 hours. You can freeze, but thaw before serving.
Notes
*You can use store bought crust if you prefer (but the homemade tastes better).
Variations:
You can add less peanut butter if the flavor is overpowering.
Use a graham cracker crust for a less rich dessert.
Try making a pretzel crust for a sweet-and-salty twist.
Add a Layer of Chocolate: For an extra decadent treat, consider adding a layer of melted chocolate over the crust before adding the peanut butter filling. Simply melt some chocolate chips and spread them over the crust, then refrigerate until set before adding the filling.
Add chopped peanuts or walnuts to the filling.
Spread more whipped cream over the top of the peanut butter filling.
Sprinkle mini chocolate chips or chocolate shavings on top.
If desired, add chopped peanuts, walnuts or peanut butter cups for extra garnish.
Drizzle with chocolate ice cream topping.
Leave out the peanut butter altogether and add a couple tablespoons of cocoa. Then serve with fresh fruit like strawberries, raspberries or bananas.
Add chocolate chips along with the peanut butter.
Leave out the peanut butter and just use chocolate chips, sprinkles or crushed candies.
Peanut Butter Banana Pie: Layer sliced bananas over the crust before adding the peanut butter filling. The bananas add a fresh, fruity contrast to the rich peanut butter.
Nutella Swirl Peanut Butter Pie: Swirl in 1/2 cup of Nutella into the peanut butter filling for a delightful chocolate-hazelnut twist.
Salted Caramel Peanut Butter Pie: Drizzle salted caramel sauce over the top of the pie before chilling. Sprinkle with a pinch of sea salt for an irresistible sweet-and-salty combination.
This no bake fudge cookies recipe is rich and amazingly delicious! These fudge cookies are easy to make in just a few minutes and it’s so simple that older kids can make it themselves! If you’re not a fan of peanut butter, you can leave it out and they are just as wonderful!
Author:Jill
Ingredients
1/2 cup milk 2 cups sugar 1/2 cup baking cocoa 1/2 cup butter or margarine 1/2 cup peanut butter 1 tsp. vanilla 3 cups oatmeal 1/2 cup nuts (optional)
Instructions
Before you start, cut about a 20 inch piece of wax paper. Lay it on the counter. This serves as something to drop the cookies on.
In a saucepan, mix milk, sugar, cocoa, and butter.
Bring to a boil.
Boil 1 minute. (For high altitude, let them cook 30 seconds to a minute longer.)
Remove from heat.
Stir in peanut butter, vanilla, and nuts.
Mix until peanut butter is mixed in.
Add oatmeal.
Drop by spoonfuls on the wax paper.
Let cool until set.
This process must be done a little quickly because the cookies start hardening pretty fast. If the humidity is high or you don’t boil them the right amount of time, they may not harden. Don’t panic! Just pour the mixture into a container and use as fudge sauce for ice cream. …Although my kids love eating these homemade no bake fudge cookies with spoons if they don’t get hard enough to eat as cookies!
This 3-Ingredient Peanut Butter Candy recipe is incredibly easy to make—just melt, mix, and mold for a quick homemade treat. Rich, creamy, and chocolatey, it tastes like a special candy-shop indulgence with almost no effort at all. Perfect for any peanut butter lover!
Author:Tawra Kellam
Ingredients
1 cup peanut butter
1 (12 oz.) bag chocolate chips
1/2 package (12 oz.) white chocolate almond bark
Instructions
Add the peanut butter, chocolate chips, and white chocolate almond bark to a microwave-safe bowl.
Microwave in 30-second increments, stirring well between each, until fully melted and smooth.
Spoon or pipe the mixture into silicone candy molds.
Gently tap the molds on the counter to release any air bubbles.
Let the candy harden at room temperature, or for faster setting, place the molds on a baking sheet and freeze until firm.
Optional Decoration
Once the candies are fully hardened, remove them from the molds and place on a wire rack set over parchment paper.
Spoon a small amount of melted chocolate over the top of each candy.
Add sprinkles while the chocolate is still wet.
Allow the chocolate to fully set before serving or storing.
Notes
This recipe is a great way to use leftover chocolate.
Store candies in an airtight container in the refrigerator for best texture.
These make great gifts, party treats, or freezer snacks!
Easy recipes to use all of those Christmas leftovers and New Year’s recipes that your party guests will love! Make your holiday leftovers delicious!
Using Christmas Leftovers and New Year’s Party Recipes!
Here are some extra recipes to use those Christmas dinner leftovers and other holiday leftovers and also some dips to serve at your New Year’s get together.
Leftover and Holiday Party Tips:
This is an unexpected canape and a handy little finger food:
Roll about 1 teaspoon full your favorite cream cheese dip into a ball. Press it between two walnut halves. Lay on a platter to serve.
Save dry cereal odds and ends to add to your Chex mix when you make it.
Wrap celery in aluminum foil when putting it in the fridge. It will keep much longer.
This cheesy mashed potatoes recipe is a quick and easy recipe that makes mashed potatoes extra special and includes cream cheese and garlic! It takes just a few minutes to throw together and then 3-4 minutes under the broiler!
Author:Tawra Kellam
Ingredients
Units
3–4 cups mashed potatoes 4oz. cream cheese, softened in microwave 1 clove of garlic or 1 tsp. garlic powder, to taste 1cupMexican cheese blend, shredded
Instructions
Mix potatoes, cream cheese and garlic.
Place in a 1-quart greased baking dish.
Sprinkle with cheese.
Place under a broiler for 3-4 minutes until cheese is melted.
Be very careful removing this from the broiler as it will be very hot!
This 3-Ingredient Easy Cheese Ball Recipe is a holiday favorite in our family! Made with tangy cheese, cream cheese, and optional nuts, it’s the perfect quick and delicious dip for Christmas, New Year’s, or any occasion. Whip it up in minutes for a crowd-pleasing appetizer everyone will love!
Author:Jill Cooper
Ingredients
1 jar Kraft Old English cheese spread 1 (8 oz.) pkg. cream cheese, softened 1/4 cup nuts, chopped
Instructions
Mix ingredients.
Roll into a ball.
Wrap in plastic wrap. (Most of the time we just mix it and serve in a bowl without wrapping it.)
Serve with chips or crackers.
Notes
We leave the nuts out because no one around here but mom, my sister in law and I would eat it.
This rich and creamy Homemade Herb Dip Recipe tastes like the gourmet party dips sold in specialty shops at a fraction of the price! Be sure to use dried herbs—not powdered seasoning—for the best texture and flavor. Perfect for holidays, parties, and make-ahead snacking.
Author:Tawra Kellam
Ingredients
1 clove garlic, crushed or or 1/2 tsp. garlic powder (to taste) 2 (8 oz.) packages cream cheese, softened 1 cup (2 sticks) butter or margarine, softened 1 tsp. dried oregano 1/4 teaspoon each dried basil, dill weed, marjoram, thyme, and black pepper
Instructions
In a mixing bowl, combine the cream cheese, butter, garlic, and all dried herbs.
Mix with a hand mixer or beat vigorously by hand until smooth, creamy, and fully combined.
Serve immediately, or transfer to a jar or airtight container and refrigerate.
Storage:
Refrigerate up to 1 week.
Freeze up to 3 months; thaw overnight in the refrigerator before serving.
Here’s a recipe for you fruit lovers! It’s a great recipe to make to use all of those fruit plate Christmas leftovers!
1/4 cup sour cream 2 tsp. sugar 1/8 tsp. cinnamon Dash of nutmeg
Instructions
Mix ingredients.
Serve with fresh fruit.
Notes
You can use this as a fruit salad dressing. too. If used as a dressing, then you can use canned fruit and garnish with coconut and/or toasted chopped almonds or nuts.
Here’s an easy popcorn balls recipe you can dress up for just about any holiday! They’re inexpensive, delicious, and simple enough to make with kids — plus you can customize them with fun mix-ins to match the season.
Homemade Popcorn Balls Recipe
Everyone loves popcorn balls, especially the soft, chewy kind made with marshmallows. If you don’t feel like rolling them into balls, you can press the mixture into a pan (just like Rice Krispie treats) and cut it into squares instead — same great taste, less effort.
Popcorn balls aren’t just for Halloween! You can easily turn them into treats for Christmas, Easter, birthdays, Valentine’s Day, or even Thanksgiving by changing the colors or mix-ins. (See the variations below.)
Popcorn balls are great fun for birthday parties, hay rides, and snacks for the kids!
Popcorn balls are also a great way to use up leftover or clearance candy after Halloween and other holidays.
Easy Popcorn Ball Variations (Add-Ins)
Mix in any of these to match the holiday or occasion:
Red Hots – Valentine’s Day or the 4th of July
Spice drops – Christmas or winter parties
Crushed candy canes – Christmas
Jelly beans – Easter
Peanuts – especially good for caramel-style popcorn
Candy corn – Halloween
Sprinkles ( birthday parties or sprinkles that match the colors of the different holidays)
Soft, sweet, and perfectly chewy, this easy homemade popcorn balls recipe makes a treat that tastes just like the ones you remember. Make them classic or turn them into caramel-style popcorn balls with one simple upgrade!
In a large pot, melt the butter over medium-low heat. (If making the caramel-style version, add the brown sugar now and stir until dissolved.)
Add the marshmallows and stir constantly until completely melted and smooth.
Remove from heat and stir in the vanilla, if using.
Add the popped popcorn (and any optional candies or nuts). Gently stir until everything is evenly coated.
Butter your hands well. Scoop and shape the mixture into balls, or press it into a well-buttered 9×13-inch pan.
Place popcorn balls on wax or parchment paper and let cool until set.
Store in an airtight container or wrap individually in plastic wrap.
Notes
For a caramel-corn flavor, add ½ cup brown sugar + ½ tsp vanilla when melting the butter.
To remove unpopped kernels, dump the popcorn onto a clean surface first. Scoop it back into the bowl by handfuls, leaving the unpopped “old maids” behind.
These popcorn balls are great for parties, lunchbox treats, or holiday gifting.
* Popcorn guide:
¼ cup unpopped kernels = about 2 quarts popped popcorn.
These are great things to WANT to do but I’m afraid that about 90% of us won’t keep these resolutions. Here are a couple of things to think about that will hopefully give you greater success in keeping your resolutions.
I can’t, in this one sitting, give you all the details about how to handle every situation but I can give you some things to think about that will help you in all of these areas. Then for more details check out LivingOnADime.com, or our e-books to help you in each specific area and to give you practical ways on how to accomplish what you want to do.
It helps to understand why we do the things we do. Most of us want to lose weight and eat healthy on New Year’s Day because we have just spent the past month gorging ourselves so that we now feel bloated and sick and can’t fit into our clothes anymore. Like a pendulum that swings from one extreme to another, we think that the answer is to eat carrot sticks for the rest of our lives. That usually lasts about 3 days and then we give up.
The same applies to the idea of getting out of debt. Most of us have just spent the past few weeks spending more money than we had planned and now we feel guilty. We’re determined that we are not going to spend a penny on anything. Then we will panic every time we have to buy something like food or gas because the price is so high.
Then there is the thought of getting organized. Right now you are probably surrounded by a Christmas tree and decorations that are starting to accumulate a thin layer of dust, which is giving a dingy look to everything. The once bright and cheery look of the Christmas lights have dulled. The candles on the mantle have burned down to nubs and look more like they belong in a haunted house or in a horror movie.
There is leftover wrapping paper strewn here and there. Piles of Christmas dinner platters and dishes sit on every counter. You close your eyes every time you open the fridge so you don’t have to look at the piles of leftovers inside it. Then there are all the mounds of new toys, clothes and gifts. How do you stuff them into the already full closet? No wonder you have the urge to clean and get organized. You wonder, “Where do I even start?” Getting organized is a way to give yourself a fresh start.
As I’ve said before, too much of even a good thing can make us sick and frustrated.
Here’s my point: You can get organized and do everything you resolve to do, but you need topace yourself. It’s like running a long distance marathon. You don’t just shoot out of the starting line going as fast and hard as you can. You will never make the distance that way, so you pace yourself. In the same way, pace yourself in everything and do a small amount at a time, breaking things into manageable pieces.
Have a plan, whether it is writing menus for good balanced meals for each week, making a budget or, even more important, being bold enough to write down and acknowledge what your debts are. Make a plan. Plan where to cut your spending or to start to get organized, try making a list of 1-2 areas of your home you are going to organize each day.
Next prepare. When you are preparing for a race, you would ask yourself, “Do I have the right shoes”, “Are there water stations?”, “Have I slowly worked my muscles into shape?”, “Am I prepared for some pain?” and “When it hits, will I not be afraid of it but keep going in spite of the discomfort?” In the same way, you may have to spend some time preparing things like planning good meals or making sure you have cleaning supplies and boxes for when you start to get organized.
Pace Yourself Plan Prepare
One thing you must remember – discouragement and a sense of being overwhelmed will hit most of us once we start. Pacing will help but it is especially important to have a plan and be prepared when discouragement sets in so you can overcome it and keep going. Here are some things to think about when you start feeling discouraged:
Have you ever looked up the definition of resolution? I did. It means to have firm determination, to be bold and steady and to reduce something to a simpler form. You need to be steady and pace yourself. Little by little and piece by piece, reduce your mess to something simpler and more manageable. You can’t accomplish any of it in a week or two. You took a long time to make the mess and you may have to take just as long to clean it up but like the tortoise in the tortoise and the hare, keep a slow but steady pace and you will win the race and succeed.
Lastly, get up and do it. Stop blaming everyone and making excuses. You won’t even get out of the starting gate if you spend all your time standing there telling everyone why you can’t run. Even if you have a real excuse for not running then at least start taking baby steps and walk. You’ll at least be getting somewhere but if you just stand bemoaning your lot in life and how miserable the world is in these hard economic times, you will get nowhere.You may fall (or eat that piece of chocolate cake, spend more than you should have or leave dirty dishes in the sink one day) but pick yourself up, brush yourself off and keep going. The only thing that will keep you from getting there is if you stop (quit and give up), so keep at it.
We will try to do the same and keep plugging along with ideas on how to accomplish all of the above. Now I must quit because I have a messy room that I really need to deal with today! : ) : )
This homemade gluten free Chex mix recipe is super easy to make and great for holiday get togethers and our family and kids LOVE it! We love to make it at Christmas and Thanksgiving!
We LOVE Chex Mix at our house! We make several big batches of this Chex mix recipe at Christmas every year and each time it goes…quickly! We do leave out the nuts because no one in our family like nuts but mom and me.
This homemade Chex mix is best when it is baked in the oven. There is just something about baking that really brings out the flavor in our opinion.
If you use generic ingredients or a different brand than I’ve included, you should read the ingredients if you’re trying to keep it gluten free.
3 1/2 cups Rice Chex (I use generic) 3 1/2 cups Corn Chex (I use generic) 2 cups gluten-free O’s cereal (I use Cheerios) 1 cup gluten-free peanuts (optional) 6 Tbsp. butter or margarine, melted (You may use ghee if you’re dairy free.) 1/4 cup gluten free Worcestershire sauce (Lea & Perrins) 2 tsp. seasoned salt 1/2 tsp. garlic powder 1/2 tsp. onion powder 1 cup bite-sized gluten free pretzels (Synder’s or Glutino) 1 cup gluten free bagel chips (Glutino)
Instructions
To Microwave:
Mix the cereals, nuts, pretzels and bagel chips in a large microwavable bowl. Set aside.
In a small microwavable bowl, microwave the butter, uncovered, on high about 40 seconds or until melted.
Stir in seasonings.
Pour over the cereal mixture. Stir until evenly coated.
Microwave the Chex mix, uncovered, on high 5 to 6 minutes, thoroughly stirring every 2 minutes.
Spread on paper towels to cool. Store in airtight container.
To Bake In The Oven:
Preheat the oven to 250°.
Put the cereal and seasoning mixture into an ungreased roasting pan.
Bake for 1 hour, stirring every 15 minutes.
Spread on paper towels to cool for about 15 minutes.
Chex Mix Tips:
This homemade Chex mix recipe is an easy make ahead recipe that can be stored 2-3 weeks. In our house, it doesn’t last that long but it can be done. :-)
Substitutions: You can mix and match to suit your taste—just use a total of 9 cups of cereal. Honey Nut Cheerios adds a touch of sweetness. You can add more pretzels or bagel chips and, of course, if you aren’t gluten free, use any “regular” items.
Other Add Ins For Homemade Chex Mix:
oyster crackers
cheese crackers (like Cheez-Its)
cashews
almonds
sunflower seeds
Ranch Seasoning Packet (instead of seasonings)
a couple of dashes hot sauce
or leave out the seasonings and add:
drizzled chocolate or caramel
cinnamon and sugar
drizzle buttercream frosting that has been thinned with some milk
This easy homemade gluten free Chex mix recipe is modified from the Chex mix recipe in volume 2 of our cookbook. We substituted the gluten ingredients for ones not containing gluten.
For more easy gluten free recipes, check out our gluten free dairy free cookbook:
What do you do with leftover eggnog?! Here are a bunch of leftover eggnog recipes and tips to help you find ways to use all that extra eggnog!
Eggnog is one of those tasty treats that many of us love to indulge in during the Christmas holidays but it’s easy to end up with a lot of it left when the party is over! The good news is that eggnog makes a tasty addition to a lot of other recipes! Here are 7 great ways to use leftover eggnog!
7 Ways to Use Leftover Eggnog
I started to post these tips after Christmas but I just realized there will be a lot of eggnog served at Christmas parties over the next week or two. Instead of saving these leftover eggnog tips until after Christmas, here are a couple more ways to use leftover eggnog now:
Use leftover eggnog in place of milk in your bread or rice pudding.
Use eggnog in your coffee to make an eggnog latte
Freeze any extra eggnog and make ice cream if you need more just add some more whole milk.
Pour leftover eggnog on hot cereal in place of milk.
Use eggnog in place of milk in your favorite pancake mix.
Use eggnog in place of milk in a yellow cake for a really nice rich cake.
Use in place of milk to make a yummy frosting on ginger cookies or gingersnaps
Use in smoothies
Use eggnog in place of milk in muffins especially good in spice or that type of muffin.
Use eggnog for French toast.
Leftover Eggnog Recipes
Here are some yummy recipes you can make with that leftover eggnog so you’ll get a yummy treat and keep from wasting all that eggnog that didn’t get used!
One great way to use leftover eggnog is to make this delicious eggnog pound cake recipe! It’s so good, you might even buy leftover eggnog on clearance just to make it! I hope you enjoy it as much as we did.
4 Tbsp. sugar 2/3 cup milk 1 1/3 cups eggnog 1 cup prepared unflavored coffee at double concentration or 2 shots espresso Pinch of ground nutmeg, optional
Instructions
Pour the milk, eggnog and sugar into a microwave-safe jar or cup.
Using either a stick blender or your hands, shake/mix the milk mixture vigorously for 30-45 seconds. Stop when the mixture appears to have doubled in volume due to air bubbles.
Place the mixture into the microwave; Heat on high for 30-45 seconds, or until the mixture starts to bubble up almost to the top of the jar. Do not let the milk overflow the jar or bubble too much and then fall flat.
Repeat these two steps a second time until the milk is frothy.
Pour the hot prepared coffee (or espresso) into the bottom of a deep mug.
Holding back the milk foam with a spoon, carefully pour the milk mixture into the coffee. Do not stir.
Gently spoon the foam over the top.
Sprinkle with some freshly grated (or ground) nutmeg if desired.
(Eggnog AND fruitcake! My two FAVORITE Christmas foods together!)
Yield:Makes 1 loaf (16 slices)
Ingredients
1 egg 1 cup sugar 1 tsp. vanilla 1 stick (1/2 cup) butter, softened 2 cups all-purpose flour 1/2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 cup eggnog 1/2 cup chopped red and green candied cherries 1/2 cup chopped pecans 1/2 cup raisins
Instructions
Preheat oven to 350°.
Grease a 8×4 inch loaf pan.
In a large bowl, beat the egg, sugar, vanilla and softened butter until well blended.
In another bowl, whisk the flour, baking powder, baking soda and salt.
Beat into the egg mixture alternately with eggnog, beating well after each addition.
Fold in the cherries, pecans and raisins.
Transfer to the greased loaf pan.
Bake 50-60 minutes or until a toothpick inserted in center comes out clean.
Cool in the pan 10 minutes before removing to a wire rack to cool.
1 Tbsp. plus 3/4 cup butter, softened and divided 3 cups sugar 2/3 cup eggnog 2 Tbsp. heavy whipping cream 1 (10 to 12 oz.) pkg. vanilla or white chips 1 cup marshmallow creme 1 cup finely chopped walnuts 2 tsp. vanilla extract
Instructions
Line a 9×13 inch inch pan with parchment paper and grease with 1 tablespoon butter. Set aside.
In a large saucepan, combine the sugar, eggnog, whipping cream and remaining butter.
Bring to a boil over medium heat, stirring constantly. Reduce heat.
Cook until a candy thermometer reads 238° (soft-ball stage), stirring occasionally.
Remove from the heat. Stir in the chips until melted.
Stir in the marshmallow creme, walnuts and vanilla.
Spread into the prepared pan.
Cool to room temperature.
Using the parchment, lift the fudge out of the pan.
Cut the fudge into 1 inch squares.
Store in an airtight container in the refrigerator.
Are you drowning in leftover candy canes? Did you find some at your after Christmas sales and, now that you’ve bought boxes and boxes of candy canes, you haven’t a clue about what to do with them? (Hint: if you wait until around Jan. 1 you can get them for about 10 cents a box! WhooHoo!) Here are 10 easy ways to use those leftover candy canes.
10 Ways To Use Leftover Candy Canes
It’s easy to end up with an overabundance of candy canes after the holidays, but they have a lot of tasty uses besides filling stockings and decorating trees! These ideas will help you make use of those tasty candy canes!
Grind them into peppermint sugar. Keep it in a handy container and then sprinkle in or on things like:
These easy make ahead breakfast recipes and Christmas breakfast ideas make it easy to get your holiday breakfast on the table with the least amount of work possible! These recipes are tasty and are sure to satisfy your family! (more…)
Here are 7 of the BEST homemade hot chocolate recipes that’ll give you lots of yummy choices this time of year! Most of them also make easy gifts in a jar!
7 Of The BEST Hot Chocolate Recipes!
We absolutely love hot chocolate at our house! Nothing is as wonderful while sitting in front of a cozy fire as having a nice warm cup of rich hot chocolate!
It is also a fond family tradition of ours to have hot chocolate and maybe popcorn or a sweet treat while we watch our favorite family holiday movies together like Charlie Brown Thanksgiving or Christmas specials. (Our kids absolutely love Snoopy’s popcorn and toast Thanksgiving dinner after his fight with the lawn chair!)
I also usually have some prepared hot chocolate ready for my husband and the kids after they come in from an afternoon of sledding out in the cold. They are usually worn out and partially frozen, but between mom’s kisses and a nice cup of hot chocolate, they warm right up!
In this post, I’ll share my “standard” hot chocolate mix recipe, along with some other tasty variations like hot strawberry drink, red velvet hot chocolate, gingerbread hot chocolate and a variety of white chocolate hot drinks!
Whether you prefer regular hot chocolate or you’re feeling a little more adventurous, one of these tasty hot chocolate recipes will be sure to satisfy your sweet tooth!
This homemade hot chocolate mix recipe is easy to make with ingredients you already have at home and saves money. It also includes jar mix instructions to make it perfect for gift giving! I love to make this hot chocolate mix and keep it on hand so it is handy to make hot chocolate when we’re watching a family movie. The kids also love to make it for themselves.
You can make this for your family or as a jar mix gift. If you are making it for a gift:
Attach this to the jar:
Hot Chocolate
5 Tbsp. (1/3 cup) Hot Chocolate Mix 1 cup hot water (not boiling) marshmallows or whipped cream
Place the Hot Chocolate Mix into a mug. Add water. Stir until Hot Chocolate mix is dissolved. Garnish as desired with marshmallows or whipped cream. Serves 1.
Hot chocolate is a yummy drink to warm you on a cold day, especially during the holidays! Here’s an easy jar mix recipe for hot chocolate or hot strawberry!
There is nothing to warm you on a cold day like the old stand-by, hot chocolate! If you like to try something new every once in a while or if you have family or friends who don’t like chocolate (Is there such a person? : ) ) on your gift list, here is something different– Strawberry hot chocolate. Try dipping the rim of the glass in some melted white chocolate chips for a more festive look.
Take your favorite hot chocolate mix or use the one I have included below and replace the chocolate Nestle Quik with Strawberry Quik and the chocolate pudding with vanilla pudding. Serve hot with whipped cream or marshmallows, topping it all with red sugar or sprinkles for a really festive look.
10 2/3 cups dry milk 1/3 cup powdered sugar 1 lb. (2 cups) Nestle Quik (chocolate or strawberry)* 1 1/2 cups non-dairy creamer 2 small packages instant chocolate (or vanilla) pudding mix** 1 tsp. salt
Instructions
Sift the ingredients into a large bowl.
Place the mix in airtight containers.
You can make this for your family or as a jar mix gift. If you are making it for a gift:
Attach this to the jar:
Hot Chocolate
5 Tbsp. (1/3 cup) Hot Chocolate Mix 1 cup hot water (not boiling) marshmallows or whipped cream
Place the Hot Chocolate Mix into a mug. Add water. Stir until Hot Chocolate mix is dissolved. Garnish as desired with marshmallows or whipped cream. Serves 1.
Notes
*I am so picky about hot chocolate made with water because, even in the best recipes, it still doesn’t have that made with milk taste so I add an extra 2 cups of Nestle Quik to my recipe on top of what is written above for the perfect taste.
**You might add a package of white chocolate or cheesecake pudding for a different flavor in place of one of the vanilla pudding mixes.
If you don’t have time to make a red velvet cake but want something special for Valentine’s Day or any other special occasion, try this Red Velvet Hot Chocolate Recipe. Red Velvet Hot Chocolate would taste extra special if you’re sipping it while curled up in front of a toasty fire, a nice finishing touch on a nice romantic evening.
Ingredients
4 cups milk 1/4 cup sugar 10 oz. chocolate chips 2 tsp. red food coloring 1 tsp. vanilla Whipped topping
Instructions
Mix all of the ingredients in a saucepan.
Heat over medium heat until it is hot and the chocolate chips are melted.
Pour the hot chocolate into cups and top with whipped topping.
This easy Raspberry White Hot Chocolate Recipe is a different kind of warm and tasty drink that’s great for cool days. Fresh raspberries and white chocolate make a nice change from regular hot chocolate! Try it! I think you’ll like it!
Ingredients
12 oz. raspberries, fresh or defrosted from frozen 2 Tbsp. granulated sugar 2 cups milk 1/2 cup cream 6 oz. white chocolate, finely chopped* 1 tsp vanilla extract Pinch salt
Instructions
Sprinkle the sugar on the raspberries.
Toss to combine.
Let sit for 10-15 minutes, until they start to soften and release their juices.
Blend the raspberries in a blender.
Pour the raspberry puree through a fine mesh strainer or cheesecloth to remove the seeds. You should be left with about 3/4 cup of raspberry puree. If you have more, save it for another use.
Combine the milk and cream in a medium saucepan and bring to a simmer— but don’t bring it to a full boil.
Remove from the heat.
Add the white chocolate.
Whisk until the chocolate is melted.
Add the berry puree, vanilla extract, and salt. Mix.
Serve immediately with whipped cream and fresh berries on top. It can be made ahead of time and kept in the refrigerator for up to a week. Reheat it in the microwave or on the stove top.
Notes
*For the best taste and texture, do not substitute white chips for the chopped white chocolate bar. White chocolate chips tend to be hard to melt.
This gingerbread white hot chocolate recipe makes a delicious hot white chocolate with the taste of gingerbread cookies! If you are in the mood for white chocolate, try this instead delicious hot drink in place of regular hot chocolate!
Ingredients
1 1/2 cups milk 1/2 cup white chocolate chips 2 tsp. molasses 1/2 teaspoon apple pie spice (mix of cinnamon, ginger, nutmeg, allspice and cardamom)
Instructions
Mix all ingredients.
Heat either on the stove or in the microwave.
Top with whipped topping.
Peppermint Hot Chocolate
For a different twist on hot chocolate try pouring your hot chocolate over some peppermint ice cream.
Looking for a sweet treat that’s as budget-friendly as it is impressive? This easy cream cheese mints recipe creates soft, melt-in-your-mouth party mints perfect for weddings, baby showers, bridal showers, and any special occasion! These elegant little bites are sure to delight your guests without breaking the bank.
Not only are these mints quick and simple to make, but they’re also a great way to add a personal, homemade touch to your event. Plus, making them yourself is far more affordable than buying pre-made treats.
If you’re planning a wedding or special event, be sure to explore our Cheap Wedding Ideas series, where we share practical tips to cut costs while creating a memorable day. From DIY décor to budget-savvy catering ideas, you’ll find plenty of inspiration to help you save money without sacrificing style.
This cream cheese mints recipe, known as “Molded Mints” in our Dining On A Dime Cookbook, Volume 1, is just one of the many easy, delicious, and affordable recipes included in the book. With step-by-step instructions, you’ll be whipping up these crowd-pleasing mints in no time!
Whether you’re hosting a wedding, celebrating the holidays, or throwing a party “just because,” this easy cream cheese mints recipe is the perfect addition to your menu. Give it a try, and watch your guests come back for seconds (and maybe even thirds)!
This Cream Cheese Mints Recipe is called Molded Mints in our Dining On A Dime Cookbook, Volume 1.
This easy cream cheese mints recipe makes soft, wedding-style mints perfect for weddings, Christmas, and other holidays! These mints are super easy to make and your family and friends will love them!
Looking for a delicious sugar-free treat? This easy sugar free cream cheese mints recipe delivers soft, melt-in-your-mouth wedding-style mints that are perfect for weddings, Christmas, and any holiday celebration! Quick to make and irresistibly tasty, these mints will be a hit with family and friends!
Beat ingredients together with a mixer. It should be a thick, but moldable dough consistency. If it is too dry, you can add a tablespoon of milk.
If desired, add food coloring. For more than one color, divide the dough into equal parts in separate bowls.
Mix the food color into the dough with a mixer. If using multiple colors, rinse the beaters between colors.
When mixed, roll into small balls. If the dough is too soft to roll, refrigerate for a few minutes before rolling to harden slightly.
Lay each ball on a baking sheet and press with a fork to decorate, OR pipe into peppermint drops.
Store in an airtight container.
These mints can be frozen or refrigerated.
From A Reader:
Kristina Writes: I wanted to add a tip to your cream cheese mints recipe. If you don’t have candy molds for your mints, you can roll them into balls and use an initial imprint stamp with the first initial of the bride and groom’s last name. Just push the stamp down in the center of the mint and use even pressure. They look like designer mints. If you powder the mints with more sugar, do so before you stamp the mint. Thanks for letting me put in my two cents!
Here are some easy homemade chicken and turkey soup recipes. These soups are super yummy for cold weather days and great comfort foods when you’re sick!
Homemade Chicken and Turkey Soup Recipes
With the onset of cooler weather, one of the best things to learn to make from scratch is a basic homemade chicken soup stock or soup base. Soup base is so easy to make and can be used for many different dishes. We’ll make the basic homemade chicken broth today. Once you have it made, you can mix and match and put your favorite things into it. You can add rice for chicken and rice soup, barley for barley soup, use it to boil noodles for chicken and noodles or make simple Bisquick dumplings for chicken and dumplings. I also like to use it to cook rice in place of water.
It is also helpful to keep some frozen soup base that you can quickly grab and use when you need it for things like broccoli soup or egg flower soup.
Easy Homemade Chicken Soup Recipe
This first version, which is similar to what many people use, is in the Dining on a Dime Cookbook, Volume 1. The second recipe is my own quicker version which I like just as well. It is a little easier and much faster. You choose which you have time for. They are both good.
Place the chicken pieces in a large pot and cover with water. Add optional veggies and bay leaf if you have them.
Sprinkle in seasonings and bouillon.
Cover and simmer gently for 2–5 hours, depending on when you remember it. ;-)
Take out the chicken pieces.
Strain the broth into a clean pot or bowl and let it cool.
Refrigerate until the fat rises to the top and remove it.
Pick any meat from the chicken pieces and return it to the broth. Discard bones.
When reheating or serving, taste and add more salt, pepper, onion powder, garlic powder, or bouillon if needed.
Notes
This recipe is an easy way to use leftover food items. If I have a bay leaf or a couple of carrots on hand, I will throw them in.
This is a perfect starter soup — add noodles, rice, veggies, dumplings, or leftovers to turn it into dinner!
You can make turkey soup the same way. To me, turkey soup is one soup where less is best. The less of the seasonings you use, the more you can get the yummy flavor of the turkey.
Turkey carcass or leftover turkey bones Water (enough to cover the bones) Garlic powder (to taste) Onion powder (to taste) Salt and pepper (to taste)
Instructions
Place turkey bones in a large pot and cover with water. Bring just to a boil.
Skim off and discard any foam that rises to the top.
Reduce heat and simmer uncovered for 2–3 hours, or until the turkey meat is very tender and falling off the bones.
Remove bones and strain liquid through a colander. Let the broth cool and refrigerate until the fat hardens on top (makes skimming easy).
Let the meat cool until it can be handled. Once the bones are cool enough to handle, remove all edible meat and discard the bones.
Skim the fat from the broth
Return broth and meat to the pot. Bring to a boil, then reduce heat and simmer 30 minutes.
Add garlic powder, onion powder, salt, and pepper, to taste. Taste and adjust seasoning before serving.
Here is one last turkey soup recipe, which is a big help if you want to cook your soup right after Thanksgiving because it helps you use many leftovers besides just the turkey.
Leftover turkey bones 5-6 cups water 3 garlic cloves (or garlic powder, to taste) 2 bay leaves 1 tsp. dried thyme 1 tsp. rubbed sage Salt and pepper to taste 1/2 cup barley, uncooked* Leftover veggies — cooked or uncooked
Instructions
Place turkey bones, herbs, garlic, and water in a large pot.
Bring to a simmer and cook for 1½–2 hours.
Take out the bones and pick off any meat. Return the meat to the pot.
Add the barley and any uncooked vegetables, then simmer 45 minutes.
Stir in cooked vegetables during the last 15 minutes of cooking.
Season to taste and ladle into bowls.
Notes
This soup freezes well. Portion into containers for quick meals later.
Replace barley with spaghetti noodles if you prefer. Add noodles in the last few minutes along with cooked vegetables.
This recipe is the perfect way to use up leftovers, like:
Things can be very busy around the holidays and it can create a lot of chaos. Here are some helpful holiday cooking tips to make holiday cooking easier!
10 Cooking Tips To Save The Holidays!
Clean your pantry, freezer and refrigerator.
Get your refrigerator, freezer and pantry cleaned and ready to stock up on the food you will need for your holiday cooking as soon as it comes on sale. Then they’ll be ready for the store bought items and the things you will be cooking.
Fill Canisters
I use canisters to store my flour, sugar and other staple items because the canisters help keep out bugs and humidity and it is less messy to scoop things like flour or sugar out of a large canister than a bag. Get the canisters filled up and ready for your upcoming cooking and baking marathons.
I also fill up my spice containers at this time. I usually buy my spices in bulk and some of the containers they come in are large and are not easy to measure from. I keep smaller spice containers and then just fill them from the bulk packages.
Keep A Trash Can Handy
When doing a lot of baking or cooking be sure to keep the trash can or a brown paper sack near you so it’s easy to throw away trash. I often make 5-6 trips to the trash can so this simplifies the process. It also motivates you to clean as you go along. You might also keep a large bowl on the counter to dump your trash into as you work. Then, when you are done, you can take it all at once to the trash.
Graham Cracker Crumbs
It seems like half the desserts I find call for graham crackers of some sort. To make things easier, crush a whole box or more of graham crackers and store them in an airtight container. Keep a measuring scoop in the container and the next time you have a recipe that calls for graham cracker crumbs, you’ll have no mess or fuss and one less step to do.
Twisted oatmeal cookies
Use pumpkin pie spice or apple pie spice in place of cinnamon in your oatmeal cookies.
Sliding cutting board
You will probably have that cutting board out all the time during the holiday cooking. To help keep it from sliding around, glue a small piece of waffle rubber shelf liner to the corners.
Butter, Margarine, Or Vegetable Shortening???
Sometimes it gets confusing trying to decide what kind of oil to use in baking – butter, margarine, or shortening?
Butter can give a richer flavor, but will burn more easily. If you’re making cookies or something similar, butter can easily burn so you will want to watch it more closely.
If you use margarine, always use margarine that has at least 80% fat. If you don’t, your baked goods can stick badly to the pan or spread too much and they often turn out too dry. Oils to stay away from in baking (unless otherwise stated in the recipe) are vegetable oil, low fat margarine and tub margarine.
If a recipe calls for vegetable shortening, the shortening serves the purpose of the oil, but also tends to make baking more fluffy. For example, fluffy cookies will usually call for shortening. If you substitute butter for shortening, the fluffy cookies will turn out more flat and crunchy.
Easy Pancakes for a crowd
With out of town guests coming or when you’re preparing holiday brunches, it can mean you’ll be making lots of pancakes. To make things go faster, using about 3 cups of pancake mix to make your batter. Pour the pancake batter into a greased 15×10 inch jelly roll pan and bake at 375 degrees for 10-12 minutes until puffy and brown. Then just cut the “pancakes” into squares with a pizza cutter.
Holiday Banana Nut Bread
Give your regular banana nut bread recipe a holiday flair by adding chocolate chips and maraschino cherries to it.
Ham Juices
Many of you will be baking hams for holiday dinners or parties. Often, we just throw away the ham juice but this year save it. Skim off the fat and then pour the juices into ice cube trays or small containers. The next time you make green beans, pea soup, boiled potatoes or green bean casserole, use a cube for flavoring.
These easy homemade sugar scrub recipes can be made with ingredients you already have at home! They make great gifts and are nice for a luxurious break!
Homemade Sugar Scrub Recipes
If you have problems with dry hands, you have to try these homemade sugar scrub recipes! These are so simple to make and works wonderfully to relieve dry hands in the winter. They also make a great way to relax after a hectic day!
When you make these recipes, you can use salt in place of sugar if you prefer.
Here are 8 Of The BEST Homemade Gingerbread Recipes all in one place! Gingerbread is a yummy treat for all occasions, but especially for holidays like Christmas and Thanksgiving!
Your family and friends will love these easy gingerbread recipes! Whether you’re craving gingerbread cookies, gingerbread cake or a sumptuous gingerbread hot chocolate, you’ll find it here!
8 Of The BEST Homemade Gingerbread Recipes
This basic homemade gingerbread recipe is in Volume 1 of our Dining On A Dime Cookbook. Gingerbread is one of my favorite fall desserts! Nothing says fall like pumpkin and gingerbread and this is a long time family favorite!
If you don’t have whipped topping for your gingerbread, you can use some vanilla frosting on it.
This gingerbread recipe can be made ahead of time and frozen after it is baked.
I absolutely adore this Honey Spice Snaps recipe! It’s got that classic gingerbread taste, but without the overpowering molasses flavor. In fact, my family is not a big fan of molasses, so I make this recipe any time the kids want gingerbread! Every time I make it, they can’t get enough!
Author:Tawra Kellam
Yield:2 dozen
Ingredients
1 cup brown sugar, packed 3/4 cup shortening 1 egg 1/4 cup honey or dark corn syrup 1 tsp. ginger 1/2 tsp. salt 1/2 tsp. cinnamon 1/4 tsp. cloves 1 1/2 tsp. baking soda 2 1/4 cups all purpose four
Instructions
Preheat oven to 350°.
Cream brown sugar and shortening in a mixing bowl.
Add the egg and honey or corn syrup and mix well.
Mix all the dry ingredients in a bowl.
Stir into the sugar mixture until well blended.
Shape into balls.
Dip half the ball in water, then in sugar.
Place sugar side up.
Bake on an ungreased cookie sheet for 12-15 minutes.
Looking for a gingerbread recipe that’s both fail-proof and easy to make? Look no further than this homemade gingerbread recipe! The best part? You can even make it ahead of time and freeze it before baking. While the ingredient list may look long, don’t let that intimidate you – most of it is just spices. In fact, this recipe is incredibly easy to mix together, so you’ll be enjoying delicious gingerbread in no time!
Author:Tawra Kellam
Ingredients
1/2 cup boiling water 1/2 cup shortening 1/2 cup brown sugar 1/2 cup molasses 1 egg, slightly beaten 1 1/2 cups all purpose flour 1/2 tsp. salt 1/2 tsp. baking powder 1/2 tsp. baking soda 3/4 tsp. ginger 3/4 tsp. cinnamon 1/4 tsp. cloves
Instructions
Preheat oven to 350°.
Pour boiling water over shortening.
Add sugar, molasses and egg.
Mix the remaining ingredients together.
Add to the liquids.
Beat with an electric mixer.
Pour into a greased 8×8 inch pan.
Bake for 35 minutes or until a toothpick comes out clean.
Notes
If you want to Freeze the Gingerbread Dough for later:
After mixing the gingerbread dough and placing it in the pan, freeze it. Then when you’re ready to use it, place it in a cold oven. Bake at 350° for about 45 minutes or until toothpick comes out clean.
1/2 cup butter, softened 1/2 cup sugar 1/2 cup packed brown sugar 1 egg 1 tsp. vanilla 1/4 cup molasses 1/2 tsp. cinnamon 1/2 tsp. ground ginger 1/2 tsp. salt 1/8 tsp. cloves 1/8 tsp. nutmeg 1 tsp. baking soda 2 cups all purpose flour
Instructions
Preheat oven to 325°.
Mix butter and sugars until fluffy.
Add egg, vanilla, and molasses
Beat 1-2 minutes until lighter brown.
Add the rest of the ingredients and mix well. The batter will be very thick.
Pour into a 9×13 inch pan or an 8×8 inch pan* lined with parchment paper or foil and sprayed with cooking spray. Because the batter is think, you may have to pat it into the pan.
Bake until it starts to turn a little brown on the edges.
*If you want a thinner bar, use a 9×13 inch pan and bake for 20-22 minutes. For a thicker bar use the 8×8 inch pan and add 2-3 minutes of baking time.
Frosting
4 oz. cream cheese, softened
1/4 cup butter, softened (1/2 stick)
1 cup powdered sugar
1/2 tsp. vanilla
Beat all ingredients together.
Frost bars when cool.
Indulge in a warm and cozy cup of hot chocolate with a delightful twist of gingerbread. These Gingerbread Hot Chocolate and White Chocolate recipes are not only incredibly delicious, but they’re also perfect for cold winter days and holiday gatherings. With a blend of rich cocoa, fragrant spices, and creamy white chocolate, you’ll surely fall in love with this festive treat. Give it a try and let your taste buds take a ride to a winter wonderland!
Indulge in a warm and cozy cup of hot chocolate with a delightful twist of gingerbread. These Gingerbread Hot Chocolate and White Chocolate recipes are not only incredibly delicious, but they’re also perfect for cold winter days and holiday gatherings.
Ingredients
Units
1/4 cup brown sugar
1 Tbsp. molasses
1/4 cup cocoa powder
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1/4 tsp. nutmeg (optional)
1 tsp. vanilla
1/2 teaspoon salt
3cups milk
Instructions
Combine everything but the milk in a saucepan over low heat.
Then add the milk.
Heat, whisking, until hot.
Serve with whipped cream and sprinkle with cinnamon.
1 1/2 cups milk 1/2 cup white chocolate chips 2 tsp. molasses 1/2 teaspoon apple pie spice (mix of cinnamon, ginger, nutmeg, allspice and cardamom)
Instructions
Mix all ingredients.
Heat either on the stove or in the microwave.
Top with whipped topping.
White Chocolate Gingerbread Cookies
It doesn’t get much better than walking in the door to the smell of gingerbread! This gingerbread cookies recipe tastes great any time of year but these cookies can really start getting you in the mood for the holidays now!
This gingerbread cookies recipe is great if you have a hurried schedule and have to get things done with just a few moments here and there. If you need to, you can make the dough ahead of time and let it set in the fridge for a few days before baking. You could also mix the batter in the morning and then bake a few cookies when the kids are arriving home from school.
If you don’t have white chocolate chips on hand, make some vanilla frosting or open a can of vanilla frosting to use on these instead. These cookies are fun to serve at a tea too with a dollop of whipped topping like a small tea cake or just sit down and eat some at the end of a long cold day with a hot cup of tea or coffee.
3/4 cup (1 1/2 sticks) butter, at room temperature 3/4 cup brown sugar, packed 1/2 cup molasses 1 egg 1 tsp. vanilla 3 cups all purpose flour 2 tsp. ginger 1 tsp. cinnamon 1 tsp. baking soda 1/4 tsp. nutmeg 1/4 tsp. salt 1/4 cup sugar 1 cup white chocolate chips
Instructions
Beat the butter and brown sugar together until light and fluffy.
Add molasses, egg and vanilla; beat well.
Add flour, ginger, cinnamon, baking soda, nutmeg and salt and mix to make a dough.
Press dough into a flat disk.
Wrap in plastic wrap and chill 4 hours or overnight.
Preheat oven to 350°.
Shape the dough into 1-inch balls.
Roll in granulated sugar.
Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until the edges of the cookies just begin to brown.
Immediately press about 5-6 white chocolate chips into the center of each cookie.
Remove to wire racks; cool completely.
Store cookies in airtight container up to 5 days.
White Gingerbread Cake
Our readers are such great cooks and give us some of the best recipes. Here is a white gingerbread cake recipe from Bea that sounded different and interesting. If you don’t like the molasses flavor in regular gingerbread, this recipe may be for you because it has no molasses. It is like a spice cake.
I think it would be delicious for breakfast, dessert or snack and might be good drizzled with a little vanilla or caramel frosting.
Mom’s Homemade Gingerbread Men! Or Cookie Men as the kids call them!
For the last 25 years mom has made these cute gingerbread men for Christmas. She just sells them to friends and family but has made up to 500 dozen of the little ones (yes, that 5,000-7,000 gingerbread men) in November and December. She packages them by the dozen in cellophane bags tied with a piece of red curly ribbon.
A few years ago she came up with the big ones (at the top). They are about 12 inches tall and the kids just loved them. She gives one to each of the grandkids each Thanksgiving and most of it’s gone by the next morning! LOL
The best part is that they taste even better than they look! She found a great recipe years ago in an old cookbook and has used it ever since. (Sorry, we can’t give it out. When we are done with the book business we will go into the gingerbread men business. 🙂
I thought I would share a picture since everyone is always asking about them.
This 3 Ingredient Easy Cheese Ball Recipe makes a tasty cheese dip and is our family’s favorite dip for the holidays! This is a Christmas favorite of my son’s but it can be served at New Year’s or any time you want a quick and easy dip.
This 3-Ingredient Easy Cheese Ball Recipe is a holiday favorite in our family! Made with tangy cheese, cream cheese, and optional nuts, it’s the perfect quick and delicious dip for Christmas, New Year’s, or any occasion. Whip it up in minutes for a crowd-pleasing appetizer everyone will love!
Author:Jill Cooper
Ingredients
1 jar Kraft Old English cheese spread 1 (8 oz.) pkg. cream cheese, softened 1/4 cup nuts, chopped
Instructions
Mix ingredients.
Roll into a ball.
Wrap in plastic wrap. (Most of the time we just mix it and serve in a bowl without wrapping it.)
Serve with chips or crackers.
Notes
We leave the nuts out because no one around here but mom, my sister in law and I would eat it.
Try this easy recipe for homemade clay ornaments you can make with ingredients you already have at home. The kids love making their own holiday ornaments and it will keep them entertained during Christmas break!! (“And mom and dad can hardly wait for school to start again!…..hehehe)
Clay Christmas Ornaments
I have a “holiday tree”. I love the ambiance of a Christmas tree so I decided to keep a small 3 ft. tree up all year and decorate it different each month. I have wanted to do this for years and finally just did it in 2002. I came up with this idea a long time ago before it was the in thing to do. Now I’m in style I guess. :-) I love it! I find little things to decorate it at the thrift store, garage sales or at end of season clearance sales.
Even though I found some really cute small pumpkins and gourds and small leaves for my September fall tree (and at 90+ degrees it hasn’t even come close to feeling like fall), I couldn’t find any Halloween decorations. I love Halloween but I don’t get into the really gory, scary stuff. I decided to make my own Halloween decorations. I used the clay ornament recipe from Dining On A Dime and Not Just Beans.
Mom has some small pumpkin and ghost cookie cutters that she uses for her gingerbread men so I borrowed those and painted them with paints I already had. I will be able to decorate my tree for around $1. (I did find some cute garland that I bought on clearance.)
It’s kind of fun working on the holiday tree and it does bring me joy. I can’t really garden, decorate the house outside for the season (we really get into it!) or do my dried florals at this time in my life so that one little thing does help and is fun being creative with it.
Tawra
This is a fun recipe for the kids to make over the long Thanksgiving weekend.
4 cups all purpose flour 1 cup salt 1 tsp. powdered alum 1 1/2 cups water
Instructions
Mix ingredients well in a large bowl.
If the dough is too dry, work in another tablespoon of water with your hands. The dough can be rolled or molded and can be colored with a few drops of food coloring.
To roll:
Roll dough 1/8 inch thick on a lightly floured board.
Cut with cookie cutters dipped in flour.
Insert wire or make a hole in the top of each ornament about 1/4 inch down for hanging.
To mold:
Preheat oven to 250°.
Shape the dough no more than 1/2 inch thick.
Bake ornaments on ungreased cookie sheet for 30 minutes.
Turn and bake another 1 1/2 hours until hard and dry.
Remove and cool.
When done, paint and seal with spray varnish. You can lightly sand before painting to make the paint adhere better.
*Alum can be found in the spice section of your store.
Try these easy party food ideas and recipes, including tips for how to lay out a buffet dinner table so everyone doesn’t get piled on top of each other.
10 Easy Christmas Party Food Ideas
There will be a lot of us having buffet dinners and parties before and on Christmas and many of us will be looking for easy party food ideas.
Have you ever been to a dinner or party where the buffet was just not laid out right? It took forever for everyone to get through the line and trying to juggle everything was a tremendous challenge.
Here is the proper way to lay out your party food for a buffet dinner so that things go quickly and easily for you and your guests.
If you have room, set the table up so that people can walk down both sides of the table and serve themselves. Regardless of whether they walk down one side or both sides, make sure that at the end of the table it is easy for them to go on to the room where they will be sitting or mingling. Try to arrange it so they don’t have to push their way back through the other people who are trying to make their way down the table to serve themselves.
This is the order in which to set things on the table:
Plates, meats, side dishes, relish dishes, salads, desserts, napkin, silverware and then drinks.Some people put the drinks first. This is a no-no because then everyone has to juggle a plate and a glass while trying to serve himself. This is why it is better to put the salads and desserts at the end if you are using salad or dessert plates too.
If at all possible, put the drinks and desserts at a separate table.This helps reduce the congestion. Guests can then set their plates down after they are filled and go back to get their drinks without having to stand in line again. You’ll also avoid problems with guests trying to hold two plates or a drink and a plate.
If it is going to be an all day get-together, you can wait and put the desserts out a little later with a pot of coffee and some tea to make things easier.
Party Food Recipes:
Here are some party food ideas including “red and green” recipes to use for those holiday parties or Christmas dinners.
These first two are our favorite salads that we serve every year with Christmas dinner. It just wouldn’t be Christmas without them. Our readers love them too, requesting them again every year.
This easy red jello salad recipe is a family favorite and a staple for Christmas! The family says that we can’t celebrate Christmas without the Red Jello Salad! ;-) It adds a beautiful red color to the Christmas table and children and men seem to really love it.
Author:Jill Cooper
Ingredients
1/2 cup boiling water 1 small package cherry Jello 1/4 to 1/2 cup red hot candies 1 1/2 cups applesauce
Instructions
Dissolve Jello and candies in boiling water. I usually do this in a small saucepan so I can keep it on low heat and keep it warm while dissolving the candies.
When the Jello and candies are mostly dissolved, add the applesauce.
Chill until set.
Here is a different and delicious side dish for Christmas that gives you a good variety of veggies for dinner while keeping the Christmas color scheme.
4 cups broccoli, cut into pieces 4 cups cauliflower, cut into pieces 2 cups celery, sliced 1/2 cup green olives, sliced 1 avocado, cut into small cubes 1/4 to 1/2 cup sunflower seeds Italian dressing
Instructions
Put everything into a bowl except the dressing.
Sprinkle with Italian dressing, to taste.
Notes
If you like, you can cut everything the day before you need it except the avocado and the dressing. Then you can add these items just before serving.
Note from Tawra: This is probably my most FAVORITE green salad! Yummy!
Christmas Veggies
Take some of your favorite veggies like broccoli, green beans or cauliflower and cook them your favorite way. Add chopped green and red peppers.Toss it all with Italian dressing and sprinkle with Parmesan cheese.
4 cups wild rice, cooked 1 (8 oz.) can sliced water chestnuts, drained 1/2 cup each of the following: celery, sliced green peppers, chopped frozen peas, thawed dried cranberries 1/4 cup green onions, sliced
Dressing:
1/3 cup vinegar 1/3 cup cranberry juice 2 tsp. olive oil 1/2 tsp. dried basil 1 tsp. sugar salt and pepper
Instructions
Mix all the salad ingredients in a large bowl.
Mix the dressing ingredients into a small bowl; pour over the salad.
1 (3 oz.) package lime Jello 2 (6 oz.) package key lime pie yogurt 1 small container of whipped topping
Instructions
Combine the Jello powder and yogurt.
Fold in whipped topping.
Chill for 20 minutes.
Notes
You could also pour this into a graham cracker crust.
Choose other flavors if you want. For example strawberry or cherry Jello with strawberry or cherry yogurt. In the summer months, use orange flavored ingredients.
For more easy party food ideas and recipes, check out volume 1 of our cookbook:
This homemade sugar cookies recipe makes the best light and fluffy sugar cookies! These sugar cookies are perfect for Christmas, Valentine’s Day or a tasty snack anytime!
Cream together the sugar, shortening, eggs and vanilla.
Add buttermilk. Stir well.
Add the dry ingredients. Mix until smooth.
Roll into balls and drop about 3 inches apart on a greased cookie sheet or silpat.
Wet the tips of your fingers, smash down each cookie and sprinkle with sugar or colored sugar. If you prefer, you can roll out the cookies.
Chill for 2 hours.
When ready to make the cookies, preheat the oven to 350°.
Roll out the dough. The dough will be very sticky.
Cut with a cookie cutter and place on a cookie sheet.
Bake for 5-10 minutes, just until golden.
Notes
This recipe can be easily halved.
When you make this recipe, make sure to use shortening and not butter. The shortening is what makes the cookies light and fluffy. If you substitute butter, the sugar cookies will turn out flat and crunchy instead of light and fluffy, which is not what you want in a sugar cookie.
This easy buttercream frosting recipe is one of the best easy frosting recipes! Rich and delicious, it is perfect for frosting cakes, cupcakes, coffee cakes and more! With just 4 ingredients, it’s easy to make in 5 minutes!
Author:Tawra Kellam
Yield:Frosts one 9×13 inch cake
Ingredients
3 cups powdered sugar 1/3 cup butter or margarine, softened 1 1/2 tsp. vanilla 1-2 Tbsp. milk
Instructions
Mix powdered sugar and butter.
Add vanilla.
Slowly add milk, beating until smooth. If it is too stiff, add a little more milk to get the right consistency.
Notes
This frosts about one 9×13 inch cake, two 8 inch cakes or 1 dozen cupcakes.
You can store this frosting in the fridge for several weeks.
To Make It A Peppermint Frosting Recipe:
Use peppermint favoring instead of vanilla.
This easy sugar cookies recipe and the buttercream frosting are from volume 1 of our cookbook:
Fudge is my favorite Christmas candy and this is my favorite Christmas cookie. My mom made these every year. I remember getting up at 5 in the morning before everyone else to get ready for school. I would sit on the kitchen floor with my dog and pop one of these cookies into my mouth and then pop one into my dog’s. We both loved our early morning treat sooo much.
Author:Jill Cooper
Ingredients
1 cup butter 6 Tbsp. sugar 2 cups all purpose flour 1 tsp. vanilla 1 cup nuts powdered sugar
Instructions
Preheat oven to 400°.
Cream butter and sugar together.
Add flour, vanilla and nuts.
Roll into walnut sized balls onto a greased cookie sheet and lightly flatten.
Bake for 10 minutes.
Remove from oven, place on waxed paper and sprinkle with or roll in powdered sugar.
For more delicious quick and easy recipes like this, check out our quick and easy cookbooks!
These Easy Cool Whip Candy Recipes make the creamiest, most irresistible chocolate treats in minutes—no candy thermometer required! If you love quick sweets that taste totally homemade, you’re going to be obsessed with these easy Cool Whip candies!
If you love fun treats that are simple, inexpensive, and irresistibly delicious, you are going to love these Easy Cool Whip Candy Recipes! They start with just a few basic ingredients including Cool Whip and turn into the creamiest, richest little bites of chocolate goodness. These candies taste like something you’d pick up in a fancy candy shop, but you can make them in just minutes right at home without any special tools or candy thermometers. Yes—really!
What I love most about Cool Whip candy is that you can whip up a batch quickly for holidays, parties, neighbor gifts, or just whenever you need a fast chocolate fix. The texture is airy and creamy, but still rich enough that it feels like a special treat. Every time I serve these, people assume they took hours—and they’re always amazed when they find out they only take three ingredients. That is my kind of recipe!
I’m sharing three of my favorite versions: a classic Cool Whip fudge, a peanut butter chocolate version that tastes like a homemade peanut butter cup, and a fluffy candy that reminds me of a chocolate 3 Musketeers bar. They’re perfect for Christmas platters, birthdays, and movie nights, and they’re easy enough that kids can help make them. You can also change them up with nuts, sprinkles, peppermint, or whatever you love.
These recipes are proof that delicious homemade candy doesn’t have to be complicated or expensive. If you love quick sweets that look impressive but don’t take much work, you’re in the right place. Grab a bowl, melt some chocolate, and let’s make candy the easy way!
Indulge in the creamy, fluffy delight of this homemade Cool Whip Candy Recipe, a perfect treat for chocolate lovers that’s easy to make and tastes like a homemade 3 Musketeers (only better)! With only three ingredients, this candy has a melt-in-your-mouth texture wrapped in a rich chocolate coating. This is my husband’s favorite Christmas Candy Recipe!
In a microwave-safe bowl, melt the chocolate chips for 30 seconds; Stir.
Microwave again for another 30 seconds; Repeat until smooth; Cool. (If it is mostly smooth, do not microwave again so it does not burn. Let it sit on the counter for a few minutes after stirring to let it melt the rest of the way and then stir again.)
Line an 8-inch square baking dish with parchment paper. Set aside.
In a large bowl, gently fold the cooled, melted chocolate into the Cool Whip. Keep folding until all the chocolate and Cool Whip have been combined together.
Pour the mixture into the baking dish and spread evenly; Freeze for 30 minutes.
Remove from the freezer and cut into squares.
Place the candy on a baking sheet lined with parchment paper.
Place back in the freezer for at least 30 minutes.
In a large measuring cup or microwave-safe bowl, melt the chocolate wafers in 30-second increments, stirring in between as with the chocolate chips.
Remove the candy from the freezer.
Dip the candy into the melted chocolate and turn to coat.
Using a fork, lift the candy out of the chocolate; let the excess chocolate drain back into the measuring cup or bowl
Place each piece on the parchment paper lined baking sheet and allow to set.
Store the candy in the freezer until ready to serve.
This 3-ingredient Cool Whip fudge recipe comes together in minutes and tastes like rich, dreamy chocolate heaven—without even turning on the stove! It’s the quickest, creamiest fudge you’ll ever make, and everyone will beg you for the recipe!
Author:Tawra Kellam
Ingredients
1 (12-oz.) bag semi-sweet chocolate chips
1 cup powdered sugar
1 (8-oz.) container Cool Whip (thawed)
Instructions
Line an 8×8-inch pan with parchment paper and lightly spray with cooking spray.
Melt the chocolate chips in the microwave, heating in 30-second intervals and stirring each time until smooth.
Stir in the powdered sugar until well combined.
Mix in the Cool Whip. (Use an electric mixer if it seems thick.)
Spread the mixture evenly into the prepared pan.
Refrigerate for 2–3 hours, or until firm.
Cut into squares.
Store in the refrigerator in a sealed container for up to 1 week or freeze up to 2 months.
Notes
Variations
White Chocolate Cool Whip Fudge – 2 bags white chocolate chips, 1 container Cool Whip
Cool Whip Toffee Fudge – 2 bags white chocolate chips, 1 container cool whip, 1 cup pretzels, 1/2 cup toffee bits
Cool Whip Oreo Fudge – Add Crushed Oreos
Cool Whip Cherry Almond Fudge – 1/2 cup maraschino cherries (dried), 1/2 cup almonds
Just 3 ingredients and SO addictive! This Cool Whip Peanut Butter Candy is a rich, chocolatey, melt-in-your-mouth treat that comes together with just 3 simple ingredients! It tastes like a homemade peanut butter cup—only way easier, and seriously impossible to stop eating!
Author:Tawra Kellam
Ingredients
1 (12 oz.) bag chocolate chips 1 cup peanut butter 1 (8-oz.) container Cool Whip (thawed)
Instructions
Melt the chocolate chips in the microwave, heating in 30-second intervals and stirring in between until smooth.
Stir in the peanut butter until fully blended.
Fold in the Cool Whip.
Spoon into mini muffin liners or spread the mixture into a parchment-lined 8×8-inch pan.
Refrigerate 2–3 hours, or until firm.
Cut into squares if using a pan.
Store in the refrigerator for up to 1 week or freeze up to 2 months in an airtight container.
Notes
Variations
Use milk chocolate, dark chocolate, or butterscotch chips
Sprinkle sea salt on top
Swirl in a little caramel
Add chopped peanuts or pretzel pieces
Tips
For cleaner cuts, warm your knife under hot water first.
Mini muffin liners make these perfect for parties, gifts, or holiday trays.
Here are 25 of the best easy Christmas candy recipes all in one place! You can make many of these recipes in just a few minutes and the result is oh so delicious! These Christmas candies come from volume 1 of our Dining On A Dime Cookbook. And be sure to check out our Homemade Christmas E-book for more great Christmas ideas!
25 of the Best Easy Christmas Candies Recipes And Tips
We love to make homemade Christmas candies! We only really make one cookie, Nan’s Gingerbread Men, but oh do we love to bake candies!
Today, I’ve included all of our top favorite easy Christmas candies that we make every Christmas. I don’t like spending hours in the kitchen baking so most of these candies can be made with just a few minutes’ hands-on work!
Homemade holiday candy recipes seem to make candy with a better taste than the store-bought ones and the kids and guests are always amazed at the variety of options.
Many of these candy recipes are great to make with older kids. It’s great to make them together because you can have a great time together and they will be proud to know that they can successfully make something so delicious! Of course, I wouldn’t recommend getting very young children involved because you’ll be pulling your hair out trying to manage the mess. It’s great in the Hallmark movies, but not nearly so much fun in real life!
I’ve also included some candy making tips from volume 1 of our Dining On A Dime Cookbook. Making Christmas candies seems complicated but it really is super simple and several of these easy recipes consist of just two ingredients!!
If you over cook chocolate, it becomes dull looking. To save it, put the pan on low heat and beat in 1 teaspoon shortening or oil at a time until you have restored the shiny, smooth consistency.
When you are melting chocolate for the Christmas candies, make sure that all utensils are completely dry. Even a little bit of water will make chocolate grainy and lumpy.
Buy fortune cookies in large bags from Chinese restaurants. They cost about five cents each when purchased in bulk. They also make great treats for lunch boxes.
When making Christmas candies like peanut brittle or truffles, you can set them outside on the patio table to cool if you’ve run out of room in the refrigerator. Remember, for most of the country there are no bugs this time of year!
Save chocolate bunnies and chocolates from Halloween to use for making Christmas candies or buy it on clearance after Halloween.
Soft Ball 234°-240° form a soft ball that can be flattened
Firm Ball 242°-248° form a firm ball that holds its shape until pressed
Hard Ball 250°-268° form a ball that is pliable and holds its shape
Soft Crack 270°-290° separates into hard but not brittle threads
Hard Crack 300°-310° cracks easily
Caramel 320°-350° mixture coats metal spoon and forms light caramel colored mass when poured onto a plate
For High Altitude‑ lower candy temperature 2° for each 1,000 feet of elevation.
Our Favorite Christmas Candy Recipes!
It’s easier than you think to make candy shop quality fudge in just a few minutes. These next few fudge recipes are super easy to make with just 2 or 3 ingredients. After I learned to make it, I was shocked at how much candy stores charge for something that is so quick and easy!
Since then, I have made this fudge and many of our other Christmas candy recipes for holiday parties and get-togethers because they’re always well loved and most people don’t bring candy to parties because it is o expensive to buy already made.
No candy thermometer is needed. You just have to pay attention as you warm the chocolate so you don’t burn it and stir frequently.
This 2 ingredient fudge recipe is one of our favorite Christmas candies! Who knew rich, creamy chocolate fudge could be so dreamy! Bring this to a family get-together or holiday party and they will think you worked all day perfecting it! (Or just make it for yourself and hide it from the kids! lol)
Place parchment paper in an 8×8 inch baking pan and spray with cooking spray or grease with butter.
Pour both ingredients into a microwave safe bowl.
Melt in 30 second increments. Stir after each 30 seconds.
When melted, pour into the greased 8×8 inch pan. Let cool in the fridge and then cut into pieces.
Add Nuts as desired.
Notes
*3 cups of chocolate chips make a firmer fudge. If you would like a softer fudge or if you would like to save money on chocolate, you can use 2 cups chocolate chips. For white chips and other non-chocolate chips, you MUST use 3 cups or it won’t set up.
You can also try these tasty variations for this easy fudge:
Cherry Mash: Use cherry chips to make to the fudge. Then pour melted chocolate chips on top with peanuts.
Peanut Butter: Use peanut butter chips to make to the fudge. Then top with chocolate or don’t, if you prefer not to.
Dark Chocolate: Use dark chocolate chips
Mint: Use mint chips, mint pieces or 1 tsp. mint flavoring
Chocolate Covered Strawberry: Stir in 2-3 Tbsp. of strawberry jam
Rocky Road: Stir in 1/2 cup marshmallows and 1/4 cup chopped almonds
Vanilla Fudge: Use White chips instead
Candy Cane: Use white chips and stir in crushed candy canes
Smore: Layer graham crackers on the bottom then put fudge on top and top with marshmallows or marshmallow cream.
Coconut Cream Eggs: Add 1 1/2 cup coconut flakes and 1 tsp. coconut extract (optional)
This 3 ingredient Andes mint fudge recipe is the perfect Christmas candy recipe if you love decadent chocolate fudge with a distinctly minty flavor! This recipe includes tiny pieces of Andes mint candy, which makes a perfect fudge candy for Christmas!
The combination of textures makes it like a chocolate chip fudge, but the mint flavor makes it stand out over the regular fudge. This is my husband’s favorite fudge. If we have enough people coming over, I like to make all 3 of these fudge recipes together and include them on one candy try for everyone to choose.
This 3 ingredient mint fudge recipe is one of our most popular Christmas candy recipes! It includes tiny pieces of Andes mint candy, which makes a perfect fudge Christmas candy! If you love decadent chocolate fudge with a distinctly minty flavor, this Andes Mint Fudge is for you!
Ingredients
3 cups chocolate chips* 1 (14 oz.) can sweetened condensed milk 1 pkg. Andes mint chips or other mint chips or pieces butter (optional) peppermint extract (optional)
Instructions
Place parchment paper in an 8×8 inch baking pan and spray with cooking spray or grease with butter.
Pour chocolate chips and sweetened condensed milk into a microwave proof bowl.
Melt in 30 second increments. Stir after each 30 seconds.
Stir in butter if desired for a creamier texture.
Add mint chips or crushed chocolate mint candy and mix.
Indulge in the creamy decadence of this easy homemade butter fudge recipe! This rich, melt-in-your-mouth treat combines the velvety smoothness of butter with a hint of sweetness for the ultimate dessert or gift. With just a handful of simple ingredients, this recipe is quick and easy to make, perfect for satisfying your sweet tooth or impressing friends and family. Whether you’re new to fudge-making or a seasoned pro, this butter fudge will be your new favorite! (This recipe is from Bluebird Homestead.)
Ingredients
8 oz. butter (2 sticks) 17 oz. (2 cups plus 2 Tablespoons) evaporated milk 16 oz. light corn syrup 6 cups sugar
Instructions
Butter a 9×13 baking pan well or line with parchment paper.
Place all ingredients in a large Dutch oven.
Cook to 244° at sea level (adjust for high altitude, as needed).
Beat 15 minutes until smooth and creamy.
Spread evenly into the prepared pan, then score into portions before it cools completely.
This 3 ingredient peanut butter fudge is one of our readers’ favorite Christmas candy recipes, and it’s one of my favorites, too! It makes a smooth and creamy fudge with the delicious taste of peanut butter!
As a peanut butter lover, I like this fudge best because it is like eating extra creamy peanut butter that is a little bit sweeter than peanut butter itself. It can be pretty addicting, so I’m careful not to make it except when I have someone else to share it with or I will inevitably eat the entire batch at once! If you like peanut butter, you’ll definitely want to make this one!
Need an easy dessert in a hurry? This 3 Ingredient Peanut Butter Fudge recipe is creamy, melt-in-your-mouth delicious, and comes together in minutes with just three simple ingredients—making it perfect for Christmas candy trays, parties, and peanut butter cravings all year long!
Place parchment paper in an 8×8 inch baking pan and spray with cooking spray or grease with butter.
Pour white chocolate chips and sweetened condensed milk into a microwave safe bowl.
Melt in 30 second increments. Stir after each 30 seconds.
When melted, stir in butter, if desired, for a creamier texture.
Stir in peanut butter.
Pour into the baking pan.
Let cool in the fridge and then cut into pieces.
Out of all of our Christmas Candies, this 4 Ingredient English Toffee recipe is my absolute favorite Christmas candy recipe! This easy English toffee has a wonderful crunch with a nutty caramely flavor and a hint of chocolate. If you love caramel, this candy will surely satisfy you! It’s great to include in a party dish with other tasty Christmas candies. Mmmm, I’m tempted to go make some now!
Spread the chopped nuts evenly over the bottom of the pan.
In a medium saucepan over medium heat, combine the brown sugar and butter. Bring to a boil, stirring constantly.
Once boiling, continue cooking for 7 minutes, stirring frequently to prevent scorching.
Pour the hot toffee mixture over the nuts and spread evenly.
Immediately sprinkle the chocolate chips over the hot toffee.
Let stand for 2-3 minutes until the chocolate softens, then spread the melted chocolate into an even layer.
Allow the toffee to cool completely. For faster cooling, place it in the refrigerator.
Once firm, break into pieces and serve.
Notes
Tips & Variations
Try these delicious flavor combinations:
White Chocolate & Macadamia Nuts – Rich, buttery, and absolutely amazing.
Dark Chocolate & Almonds – A deeper chocolate flavor with extra crunch.
Semi-Sweet Chocolate & Almonds – Similar to classic Almond Roca candy.
Storage
Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer freshness.
* Pecans and walnuts give the best flavor, but almonds, macadamia nuts, or a combination of your favorites work well too.
This easy chocolate truffles Christmas candy recipe is super delicious and has a wonderful soft chocolate texture. The basic chocolate truffles are rolled in cocoa powder or nuts, but you can make many tasty variations, including coconut, colored sprinkles, powdered sugar and more!
This is another holiday candy where I will make a bunch of different variations and serve them all together on one candy dish or bring them as an assortment to a Christmas party. I have never had to bring any leftovers home because they’re always gone!
1 Tbsp. sugar 1/4 cup whipping cream 2 Tbsp. butter 1 cup chocolate chips 2 Tbsp. desired liquor (optional) – (brandy, amaretto, kahlua, rum etc.) or any flavoring (orange, mint, raspberry, coffee) 1/2 cup nuts, finely chopped 1/2 cup cocoa powder
Instructions
Combine the sugar, whipping cream and butter in a 1 quart saucepan.
Cook and stir until butter is melted and mixture is very hot but not burned.
Remove from heat.
Stir in chocolate chips until melted and well blended.
Stir in liquor, if desired. (If desired, halve the batch at this point and stir 1 Tbsp. of 2 different liquors into each portion.)
Cover and refrigerate for about 1 hour, stirring occasionally, until the mixture is completely cool and thick enough to scoop.
Drop mixture from a rounded teaspoon onto a baking sheet lined with waxed paper or a silicone baking mat.
Chill 30 minutes or until firm.
Roll into balls, then coat in chopped nuts or cocoa powder.
Store in a cool, dry place or refrigerate until ready to serve.
Notes
Tips & Variations
One of the best things about these truffles is how versatile they are! Try rolling them in:
Sweetened coconut
Powdered sugar
Holiday sprinkles
Finely crushed cookies
Chopped nuts
Unsweetened cocoa powder
For an extra-special treat, dip the finished truffles in melted white, milk, or dark chocolate and place them on waxed paper until the coating hardens.
Soft and Creamy Texture
These homemade truffles have a softer, creamier center than many store-bought varieties. If you prefer a firmer shell, coat them in melted chocolate candy coating and allow them to set completely before serving.
Indulge in this decadent 3-ingredient Chocolate Nutella Truffles recipe! With just Nutella, crushed Oreo cookies, and melted chocolate, you can whip up these rich, bite-sized treats in minutes. Perfect for parties, gifts, or a sweet snack anytime.
Author:Tawra Kellam
Ingredients
20 Oreo cookies 1/3 cup Nutella Dipping chocolate
Instructions
Cover a 9×13 inch cookie sheet with parchment paper.
Place the Oreos into a food processor and pulse until they become coarse crumbs.
Add the Nutella and pulse until the mixture comes together.
Using a melon baller or small scoop, scoop out the mixture and place each scoop on the cookie sheet.
Roll each scoop into a ball shape.
Melt the dipping chocolate in the microwave in 30 second increments, stirring between each 30 seconds, until smooth. Do NOT overcook.
Dip each ball into the chocolate and place on the cookie sheet.
Let the truffles set at room temperature or in the refrigerator.
This easy marshmallow bonbons recipe makes an easy and tasty candy everyone will love! These bonbons are soft and fluffy on the inside with a slightly firmer chocolate layer on the outside along with the texture of the toppings you choose. They’re easy to make with your choice of toppings including coconut, nuts, sprinkles and more! Great for Christmas parties, company or treats for kids!
38–40 large marshmallows 1 (12 oz.) package chocolate chips Sweetened coconut, toasted or plain Sprinkles Nuts, chopped
Instructions
Line a baking sheet or tray with wax paper.
Place the marshmallows on the prepared tray and freeze for 15-20 minutes. Chilling them first makes them much easier to dip.
While the marshmallows are chilling, place coconut, sprinkles, nuts or other desired toppings on separate sheets of wax paper or in shallow bowls. (Wax paper saves time and effort in clean up.)
Put the chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until smooth and completely melted.
Insert a toothpick or skewer into a marshmallow and dip it into the melted chocolate, turning to coat.
Immediately roll the chocolate-covered marshmallow in your choice of topping ( suggestions below).
Use a fork to gently slide the bonbon off the toothpick and onto the wax paper-lined tray.
Repeat with the remaining marshmallows.
Refrigerate until the chocolate is firm, about 20-30 minutes.
Notes
Tasty topping ingredients that work well for Marshmallow Bonbons:
Try one topping or make an assortment:
Toasted coconut
Colored sprinkles
Chopped almonds, pecans, walnuts, or peanuts
Graham cracker crumbs (for a s’mores flavor)
Crushed candy canes
Crushed hard candies
Finely chopped candy bars
Chopped dried fruit
Crushed sweetened cereal
Mini chocolate chips
Tips
If the chocolate becomes too thick while dipping, microwave it for 10-15 seconds and stir.
For extra festive bonbons, drizzle with white chocolate after they have chilled.
Mix and match toppings to create a colorful candy assortment.
Storage
Store in an airtight container in the refrigerator for up to 1 week.
Gift Giving
Once the bonbons are chilled and firm, package them in clear cellophane bags and tie with a festive ribbon for an inexpensive homemade gift.
Mike loves jelly candies and this jelly candy recipe has been another of his favorite Christmas candies! You can experiment with different flavors of gelatin and different fruit purees to see which one your jelly candy lover likes best!
1 cup applesauce* 1 cup sugar 1 sm. pkg. fruit gelatin (3 oz.) extra sugar for coating
Instructions
Lightly grease an 8×8-inch pan or line it with wax paper for easier removal.
In a medium saucepan, combine the applesauce and sugar.
Bring to a boil over medium heat and cook for 2 minutes, stirring occasionally.
Remove from the heat and stir in the gelatin until completely dissolved.
Pour the mixture into the prepared pan and spread evenly.
Let stand at room temperature for 24 hours, or until firm.
Cut into 1-inch squares and roll each piece in sugar.
Let the candies sit for another 24 hours, then roll them in sugar a second time for an extra-sparkly coating.
Store in an airtight container.
Notes
*Puree fruit cocktail, peaches or pears if you like instead of applesauce.
This easy peanut brittle recipe is one of my top 2 favorite Christmas candies! I love the peanutty, salty-sweet flavor and especially the crunchy texture! It may seem complicated, but it’s actually super simple to make. Once you get it down, you will make it every year!
3/4 cup corn syrup 2 cups sugar 3/4 cup hot water 2 cups raw peanuts 1 tsp. baking soda 1 1/2 tsp. salt
Instructions
Grease 2 jelly roll pans.
In a saucepan, add corn syrup, sugar, and water.
Bring to a boil and cook to a hard ball stage, 260 degrees.
Add peanuts and cook to hard crack at 290 degrees.
Add baking soda and salt. Stir well.
Pour into pans and spread thin.
Cool quickly.
I usually make this for Christmas and I don’t have room left in my refrigerator so I just set it outside in the snow for a few minutes until it has cooled. Makes 3-4 dozen pieces.
Festive, fun, and oh-so-easy to make, this easy Christmas Nougat Candy recipe makes the ultimate holiday treat! Creamy, chewy, and studded with bright red and green candies, each bite is a sweet celebration of the season. Perfect for adding to your holiday dessert platter, gifting to friends and family, or simply enjoying with a cup of cocoa. This recipe comes together quickly with just a few ingredients, making it a stress-free way to spread holiday cheer!
Indulge in the creamy, fluffy delight of this homemade Cool Whip Candy Recipe, a perfect treat for chocolate lovers that’s easy to make and tastes like a homemade 3 Musketeers (only better)! With only three ingredients, this candy has a melt-in-your-mouth texture wrapped in a rich chocolate coating. This is my husband’s favorite Christmas Candy Recipe!
In a microwave-safe bowl, melt the chocolate chips for 30 seconds; Stir.
Microwave again for another 30 seconds; Repeat until smooth; Cool. (If it is mostly smooth, do not microwave again so it does not burn. Let it sit on the counter for a few minutes after stirring to let it melt the rest of the way and then stir again.)
Line an 8-inch square baking dish with parchment paper. Set aside.
In a large bowl, gently fold the cooled, melted chocolate into the Cool Whip. Keep folding until all the chocolate and Cool Whip have been combined together.
Pour the mixture into the baking dish and spread evenly; Freeze for 30 minutes.
Remove from the freezer and cut into squares.
Place the candy on a baking sheet lined with parchment paper.
Place back in the freezer for at least 30 minutes.
In a large measuring cup or microwave-safe bowl, melt the chocolate wafers in 30-second increments, stirring in between as with the chocolate chips.
Remove the candy from the freezer.
Dip the candy into the melted chocolate and turn to coat.
Using a fork, lift the candy out of the chocolate; let the excess chocolate drain back into the measuring cup or bowl
Place each piece on the parchment paper lined baking sheet and allow to set.
Store the candy in the freezer until ready to serve.
These old-fashioned soft peppermints melt in your mouth with a rich, buttery creaminess and just the right pop of cool peppermint. They’re simple to make, beautifully festive, and perfect for gifting, parties, or holiday treat trays!
Author:Tawra Kellam
Ingredients
1/2 cup butter, softened 3 cups powdered sugar (plus a little extra for kneading, if needed) 2 Tbsp. heavy whipping cream 1/4 tsp. peppermint extract (adjust to taste) Sprinkles (optional)
Instructions
In a mixing bowl, beat the softened butter for about 1 minute until smooth and creamy.
Add the heavy whipping cream, peppermint extract, and 1 cup of powdered sugar. Mix until well combined.
Gradually add the remaining powdered sugar, 1/2–1 cup at a time, until a stiff dough forms.
If the dough feels sticky, knead in a small amount of extra powdered sugar until it’s firm enough to handle.
Roll the dough into small balls, gently flatten each one, then press the tops into sprinkles (optional).
Place on parchment or wax paper and let air dry for 2 hours.
Turn over air dry 1 more hour.
Store in an airtight container.
This homemade York peppermint patties recipe tastes just like York peppermint patties – actually, better! These chocolate peppermint patties are perfect for the chocolate and mint lovers in your family. It is our kids’ most favorite Christmas candy recipe and we make around 3 batches for them every Christmas!
Mom made these when I was growing up and now we take turns making them. The nice thing is that they keep well in the freezer, so I usually make a big batch early in the Christmas season and take some out occasionally for the family to share.
When they are finished, we wrap each mint in a small piece of foil and I put them all into a ziptop freezer bag so it’s easy to pull out the amount that I need. They are also good frozen or slightly thawed, so the kids also sneak one every now and then! And then at Christmas, I lay them out with an assortment of candy from our other Christmas candy recipes.
2 1/2 cups powdered sugar 1 Tbsp. meringue powder (optional) 2 Tbsp. butter, melted 4 small lids peppermint flavoring (try 1/2–1 tsp.; then add more, to taste, if you need to.) 1 (12 oz.) pkg. almond bark OR chocolate melting wafers (for dipping) – Wilton brand preferred
Instructions
Mix the powdered sugar, egg white or meringue, butter and peppermint flavoring.
Make into small balls about the size of a quarter and then flatten on a cookie sheet.
Put in the freezer.
In a microwave save bowl, microwave the chocolate chips in 30-second intervals, stirring after each interval, until smooth and melted.
When the chocolate is melted, take the mints out of the freezer.
Put a toothpick through the center of a mint and dip into the chocolate. If the mints on the cookie sheet begin to soften and thaw, refreeze. (They are easier to dip when they are frozen.)
Put the dipped mints back onto the cookie sheet and let the chocolate harden in the freezer.
Wrap each mint in a piece of 5×5 inch foil. Makes twenty 2-inch mints.
Notes
Easy Variation: Cherry Bonbons
Use the same method as the peppermint patties, but substitute the ingredients as follows:
Directions: Mix the powdered sugar, melted butter, and cherry extract until a thick dough forms. Shape into small balls, flatten slightly, and freeze. Dip in melted chocolate and chill until set, just like the peppermint patties.
Did I mention I LOVE peanuts? If you love chocolate and peanuts, this 2 ingredient chocolate peanut clusters Christmas candy recipe is just for you!
It’s a little saltier and a lot crunchier than the fudge, so if you like a crunchy texture, you’ll probably love this Christmas candy recipe. You can also try making this recipe with walnuts or your favorite dried fruit or a mixture of these.
1 cup chocolate chips 1 cup peanuts, walnuts, raisins or chopped dried apricots
Instructions
Place the chocolate chips in a microwave safe bowl.
Microwave on high 1 to 2 minutes, stirring halfway through cooking, until melted.
Stir in the nuts or dried fruit (or a combination of both).
Drop the mixture by the teaspoonful onto a waxed paper-lined baking sheet.
Refrigerate until firm.
Store at a cool room temperature. Makes 15 candies.
This easy homemade peanut butter cups Christmas candy recipe makes smooth and dreamy homemade peanut butter cups that will have you craving more! And if you need a candy gift for a hard to buy for person, try the giant version in the recipe notes!
Almond- Use almond butter instead of peanut butter
Another Fun Variation: Giant Peanut Butter Cup!
If you are having a hard time finding a gift for that teenage boy or a certain man in your life, make one of these homemade peanut butter cups in a pie pan and give him a giant one as his gift.
Instead of making them in small paper holders:
line a pie pan with foil, plastic wrap or wax paper.
Then spread half of the melted chocolate over the bottom of the pie pan.
Freeze in the freezer for 3-5 minutes until the chocolate is partially set up.
Spread the peanut butter filling over the chocolate.
If necessary, re-melt the remaining chocolate as above, stirring frequently.
Pour the remaining melted chocolate over the peanut butter filling and spread evenly over the top.
Freeze for one minute or a little longer to make the chocolate set.
Once it is firm, you can remove it from the foil, plastic or wax paper. Then wrap in foil or plastic wrap and decorate any way you like for a gift. I have frequently made these for hard to buy for guys, especially teenagers and they have all absolutely loved the giant peanut butter cup!
This cream cheese peanut butter balls recipe makes the perfect no-bake treat! Smooth, creamy peanut butter, tangy cream cheese, and your favorite toppings make a rich, melt-in-your-mouth treat that’s irresistible! Perfect for parties, holidays, or a quick snack to keep in the fridge.
Author:Tawra Kellam
Ingredients
1 cup creamy peanut butter 6 oz. cream cheese, softened 2 cups powdered sugar
Instructions
In a large bowl, beat the cream cheese and peanut butter together until smooth and fluffy.
Add the powdered sugar gradually, mixing on low speed until combined. Then increase to medium-high speed and beat until light and fluffy.
Cover and refrigerate the mixture for 1 hour to firm up slightly.
Line a baking sheet with parchment paper. Lightly grease your hands with cooking spray.
Using a small cookie scoop, shape the mixture into bite-sized balls and place them on the prepared baking sheet.
Chill for about 4 hours, or until firm.
Roll in your favorite toppings (such as crushed nuts, coconut, or sprinkles) or dip in melted chocolate.
Store in the refrigerator until ready to serve.
Notes
These cream cheese peanut butter balls make a perfect no-bake treat for holidays, parties, or anytime you want something sweet and simple!
This million dollar fudge recipe makes one of Jill’s favorite Christmas candies, and she makes it every year at Christmas time. It has a creamier texture and a richer fuller flavor than regular fudge because it uses several different kinds of chocolate and some additional ingredients.
Ingredients
4 1/2 cups sugar 1 (12 oz.) can evaporated milk 1 Tbsp. butter 2 1/2 large Hershey’s candy bars, crushed (about 12–13 oz. total) 1 (12 oz.) bag semi sweet chocolate chips 1 (7 oz.) jar marshmallow cream 1 tsp. vanilla nuts
Instructions
Mix the sugar, evaporated milk, and butter.
Boil 5 minutes.
Add the remaining ingredients; Beat until well blended.
Pour into 2 greased 9×13 inch baking pans for thicker pieces or add another 8×8 inch pan for thinner pieces.
Notes
If you would like to experiment with other kinds of chocolate, you can substitute different chocolate as long as the number of ounces of chocolate remains approximately the same.
This homemade Andes Mints recipe is a layered chocolate treat with a smooth, minty green center, perfectly mimicking the classic candy. Easy to make at home, they combine dark and white chocolate with a hint of peppermint for a deliciously festive Christmas Candy!
Author:Tawra Kellam
Ingredients
12 oz. chocolate chips (dark, semisweet, milk chocolate, or a mix), divided
7 oz white chocolate chips or vanilla candy melts
3/4 tsp. peppermint extract – divided
4 drops green food coloring
Instructions
Place half of the chocolate chips in a microwave-safe bowl. Microwave in 30–45 second intervals, stirring between each, until smooth and melted.
Stir in 1/2 tsp peppermint extract.
Line an 8×8-inch baking pan with parchment paper.
Pour the melted dark chocolate into the pan and spread evenly. Set aside to cool slightly.
In a separate microwave-safe bowl, melt the white chocolate chips, stirring every 30–45 seconds until smooth.
Stir in 1/4 tsp peppermint extract and 4 drops of green food coloring, mixing until evenly colored.
Carefully spread the green layer over the dark chocolate, being gentle to avoid mixing the color layers.
Remelt the remaining chocolate, if needed. If it’s too thick, stir in 1 Tbsp coconut oil to thin it.
Gently spread this layer over the green layer. Try to cover evenly without disturbing the green layer.
Refrigerate the layered chocolate until fully hardened (about 1–2 hours).
Remove from the pan and cut into small 1–2 inch bars.
Notes
For sharper edges, let the chocolate harden completely in the fridge before cutting.
Use a hot knife (dip in hot water and wipe dry) for smooth cuts.
Store in an airtight container in the fridge for up to 2 weeks.
This easy Idaho Spuds recipe copycat recreates the beloved chocolate, marshmallow, and coconut candy bar at home! Soft and packed with rich chocolate and coconut flavor, this unique Christmas candy is a must-try for the chocolate and coconut lovers in your family.
Author:Tawra Kellam
Ingredients
1 bag white chocolate chips 1 Tbsp. butter 1 jar marshmallow cream 1/2 tsp. coconut flavoring dipping chocolate shredded coconut (for decoration)
Instructions
Line an 8×8 inch baking pan with parchment paper.
Add the white chocolate chips and butter to a microwave-safe mixing bowl.
Melt in the microwave in 30 second increments, stirring between each 30 seconds, until smooth. If it is almost smooth, do not microwave again (to avoid burning). Leave on the counter for a couple of minutes and then stir until smooth.
Add the marshmallow cream and coconut flavoring; stir until mixed.
Spread the white chocolate mixture evenly in the baking pan.
Allow the mixture to set up at room temperature or in the refrigerator.
When the white chocolate mixture is set, melt the dipping chocolate in the microwave in 30-second increments, stirring between each 30 seconds, until smooth.
Remove the white chocolate mixture from the baking pan; cut into rectangle shapes with a butcher knife. If desired, you can round the edges to form more into a rounded bar.
Line a 9×13 inch baking pan with parchment paper. You can re-use the parchment paper from the white chocolate if you like.
Dip 3-4 rectangles into the melted dipping chocolate, drain, and place on the parchment paper.
Sprinkle coconut liberally over the chocolate to cover the top and sides of the bar while the chocolate is still liquid. The dipping chocolate sets up quickly.
Repeat the 2 previous steps, dipping in chocolate and sprinkling with coconut until all of the bars are finished. If the dipping chocolate starts to harden, re-melt it as needed.
This easy chocolate covered pretzels recipe uses just 2 ingredients, but you can also add candy sprinkles! It is a wonderful easy Christmas candy recipe that can be made in just a few minutes! If you like salty and sweet together in your candies, these pretzels are perfect!
1 pkg. pretzels* 1 pkg. melting white, dark, milk chocolate or almond bark (or 1 bag chocolate or white chocolate chips) Candy sprinkles (optional)
Instructions
Melt chocolate, almond bark, or chocolate chips in the microwave in a microwave safe bowl. Melt in 30 second increments, stirring after each 30 seconds. (You can also melt in the top of a double boiler if you prefer.)
When the chocolate is melted, dip pretzels in the chocolate to cover and set on waxed paper or silpat to harden. You can put them in the freezer for a few minutes to speed up the hardening process.
If you want to use the candy sprinkles, sprinkle them over the pretzels before the chocolate hardens.
Notes
*You may use fortune cookies or Oreo cookies instead of pretzels.
These candied orange peels are reminiscent of old fashioned Christmas candies with an old fashioned sweet and sour citrus taste. They are delicious and if you’re trying to create a nice variety in your Christmas candy platter, this is definitely a nice addition!
Peels from 3 large oranges, grapefruits or lemons* 1 teaspoon salt 3 cups sugar water
Instructions
Cut the peel on each fruit into quarters.
Pull the peel off in these quarter sections.
Slice peel into 1/4 inch-wide strips.
In a saucepan, add orange peels and salt.
Cover with cold water and stir.
Boil 15 minutes.
Pour off water and add fresh water.
Boil 20 minutes.
Change water again and boil another 20 minutes.
Drain and cover with 2 1/2 cups sugar and 1 cup water.
Simmer, stirring constantly, until all the syrup has boiled away. Do not let the peels scorch.
Spread on wax paper.
Roll peels in the remaining sugar. Let dry.
Store in an airtight container.
Notes
These candied orange peels will keep one week. They can also be frozen. They can last up to 6 months in the freezer when stored in a ziptop bag or air-tight container.
*If non-organic fruit is used, wash the peels thoroughly before peeling.
If you’re looking for something a little different than the chocolate or fruit flavored Christmas candies, this easy spiced nuts recipe might be just the thing! Glazed with sugar and tasty Christmas spices, you will find them addicting! We like them best with walnuts, pecans and almonds!
1 egg white, lightly beaten 1 Tbsp. water 3 cups walnuts, pecan halves, almonds (alone or mixed) 1/2 cup white sugar 1/2 tsp. salt 1 tsp. ground cinnamon 1/2 tsp. ground cloves (optional) 1/2 tsp. ground nutmeg (optional)
Instructions
In a small bowl, beat the egg white with the water.
Stir in nuts, mixing until well blended.
In another small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg.
Sprinkle over the moistened nuts.
Spread nuts on a pan lined with foil or silicone baking mat.
Bake at 350 degrees for 30 minutes, stirring once or twice. Do not burn.
Peppermint bark is another Christmas candy recipe that is super tasty and easy to make, starting with just 2-3 ingredients! This is one of those candies that is easy to adapt to your mood and your guests! You can also easily make tasty variations with almonds, chocolate, peanut butter and more!
The peppermint bark recipe only includes the instructions for the peppermint bark, but we sometimes make it with a bottom chocolate layer. If you would like to do that, you could first melt some chocolate bark, spread it on the waxed paper and let it harden partway before spreading the peppermint and almond bark mixture over the top.
1 lb. white almond bark 1 cup crushed peppermint candies* 1/4 tsp. peppermint flavoring (optional)
Instructions
Melt the almond bark in the microwave according to the package directions.
Stir in peppermints and flavoring. I like my bark really minty so I add more flavoring.
Pour onto waxed paper or a silicone baking mat on a cookie sheet.
Spread and let harden. You can put it in the fridge if you prefer to harden it more quickly.
Then break into pieces.
Notes
If you like, you can mix bark flavors. For example, you could first melt some chocolate bark, spread it on the waxed paper and let it harden partway before spreading the peppermint and almond bark mixture over the top.
*To crush candy canes, put them in a ziptop bag and smash them with a rolling pin.
Variations: You can put just about anything into almond bark for different flavors!
1 lb. white almond bark (or 1 bag white chocolate chips) 1 pkg. lemon drops candy 1 capful lemon flavoring (optional)
Instructions
Melt the almond bark in the microwave according to the package directions.
While microwaving almond bark, crush the lemon drops inside the package or a plastic bag with a hammer.
Stir melted almond bark.
Add lemon flavoring, if desired.
Pour onto waxed paper or a silicone baking mat on a cookie sheet. Spread evenly to about 1/8″ thick.
Sprinkle crushed lemon drops over the top; Press gently into the melted almond bark.
Let harden. You can put it in the fridge if you prefer to make it harden faster.
Then break into pieces and serve.
This homemade caramels recipe makes decadent chewy homemade caramels, perfect as-is but also tasty dipped in chocolate! It’s a great Christmas candy recipe for the caramel lover in your family.
2 cups brown sugar, packed 1 cup white corn syrup 1 1/2 cups evaporated milk 1/2 cup butter 1/2 tsp. salt 1 tsp. vanilla 1 cup nuts melted chocolate (optional)
Instructions
Combine sugar, corn syrup, evaporated milk, butter and salt in a saucepan.
Heat gradually to boiling, stirring constantly.
Boil until golden brown, about 7-10 minutes (240 degrees).
Add vanilla and nuts.
Pour into a well buttered 8 inch pan.
Cool several hours or overnight.
Cut into small squares.
Dip in chocolate if desired. Makes 64 pieces.
This chocolate caramel pecan turtles recipe is an easy Christmas candy recipe, perfect for the caramel pecan lover in your family! The perfect mix of chocolate, chewy caramel and soft pecans!
Place pecan halves in clusters of 3-5 pieces each on a parchment lined cookie sheet.
Arrange each cluster with the ends pointing outward to resemble a turtle’s legs and head.
Spoon melted caramel over the pecan halves.
Drizzle melted chocolate over the top.
Cool to set caramel and chocolate. Makes about 24 turtles.
These 2 ingredient coconut haystack candies are my husband Mike’s favorite Christmas candy recipe! They are super easy and quick to make. My husband love them with dark chocolate and coconut, but you can also use milk chocolate, white chocolate or almond bark! They are great for the coconut lover in your family!
Place by spoonfuls onto waxed paper or silpat on a cookie sheet.
Place in the fridge to harden.
If you like, you can use white chocolate or almond bark.
This coconut snowball candy recipe makes a delicious coconut and white chocolate flavored candy perfect for the white chocolate or coconut lover in your family!
1 cup white baking chips, melted 1 cup sweetened shredded coconut
Instructions
Mix together melted white chips and coconut.
Spoon onto waxed paper or a parchment lined cookie sheet or roll into balls, if desired.
Let stand until set.
This Almond Joy truffle Christmas candy recipe makes tasty chocolate coconut truffles that taste like Almond Joy! Delicious almonds with coconut and chocolate combine to make a candy that is almost addicting!
Re-form coconut mixture around the ball. You can use extra coconut to make it stiffer.
Place in the freezer to set up for 15 minutes.
When set (they won’t be hard), dip in the melted chocolate.
Place back on waxed paper and let harden in the fridge.
Christmas Candies And More!
Most of these Christmas candy recipes come from volume 1 of our cookbook. If you would like to save money and time making food faster and more easily than eating out, check it out:
[dining]
*This post contains affiliate links. If you purchase something, we will get a small commission at no extra cost to you. Thanks for supporting us!
Make the perfect fruitcake with these easy homemade fruitcake recipes and basic “how-to” tips to help you make better fruitcake and avoid common mistakes!
How To Make Homemade Fruitcake – Recipes and Ideas
I have always loved fruitcake – All of those delicious fruit chunks and nuts in the delicious sweet cake! My family hasn’t been as enthusiastic as me so I only had occasional opportunities to indulge in this luscious Christmas dessert!
I know that Fruitcake has a bad reputation with some people! You either love fruitcake or you hate it. If you make it right, it is a heavenly experience. I tried many different recipes when I was younger and had a lot of mixed results, but I finally figured our how to make delicious fruitcake every time! If you’re a beginner, I suggest trying the Never Fail Fruitcake recipe below!
In this post, you’ll find several different easy homemade fruitcake recipes, along with other similar recipes like German Stollen Christmas Sweet Bread, Fruitcake Fudge and Fruitcake cookies!
For a quick start, watch my video below and you can see the process from start to finish so you have a better idea what to expect.
Fruitcake Tips:
Here are some fruitcake tips to refine your fruitcake skills. These tips are helpful, and they’re goot to keep in mind, but don’t be so obsessive that you get overwhelmed.
If you plan to make homemade fruitcake for Christmas, it is to make it now, this week, because most fruitcake is best if it seasons for at least a month and some are even better if you can let them set longer. (Don’t worry if you’re short on time. I made the no-fail homemade fruitcake recipe in the video above and it tasted great, even the next day, but longer is even better!)
I know some of you would love to give fruitcake as gifts, but I suggest starting small until you have some success with it. The ingredients for homemade fruitcake can be expensive. If you buy a ton of ingredients and make several batches that subsequently flop you can be out a lot of money, so it’s best to make one at a time until you’re confident of your fruitcake skills.
Be sure to allow you fruitcake to age for at least a month before you put it in the freezer. Freezing stops the aging (or seasoning) process.
Always bake at low temperatures: 250° – 300° is best, but some recipes do go a little higher depending on their ingredients.
Because fruitcakes take so long to bake, line the pan with 1-3 layers of parchment paper or brown paper to prevent them from getting too brown and drying out. Make sure the paper comes up a couple of inches past the top of the pan.
Fill the pan only 2/3 full with batter.
To help prevent the fruitcake from drying out, place a pan of hot water on a lower rack in the oven while it is baking.
To test whether it is done, insert a toothpick. If it comes out moist but not gooey, it is done.
Let fruitcake cool on a cooling rack before taking it out of the pan. When cool, dump it out of the pan and peel off the paper.
You can bake your homemade fruitcake in muffin pans or mini loaf pans, but be sure to adjust the baking time. It will be shorter.
Don’t store fruitcake in a plastic container. The fruitcake will absorb old flavors that have been left behind in the plastic. Wrap in plastic wrap; then foil. Do not wrap with the foil touching the fruitcake because in some cases it can cause a chemical reaction.
You can take any basic fruitcake recipe and change what you put in it as far as the fruits and nuts are concerned. Just be sure you use the same amounts. For example if it calls for one cup of dried pineapple, you can replace it with mango as long as you use one cup.
Always mix the fruit and nuts with some or all of the flour for the recipe before you put it in. This keeps all these things from sinking to the bottom. Do this with any recipe that calls for fruit or nuts.
As with any recipe, read the fruitcake recipe from start to finish before you begin!
This is a big fruitcake recipe but you can easily half it. Using half, you can make 22 cupcakes. If you do make cupcakes, only bake them for 40 minutes.
(You can take out anything like the dates or fruits and replace them with equal amounts of something you prefer.)
Ingredients
1 1/2 cups raisins 1 cup red and green cherries 3/4 cup dates, pitted and chopped 3/4 cup candied pineapple, diced 1/2 cup coconut 3 cups flour 1 tsp. baking powder 1/2 tsp. salt 1 cup butter 1 1/4 cups white sugar 1 tsp. lemon zest 4 eggs 2 tsp. lemon juice
Instructions
Preheat oven to 300°.
Grease one tube pan.
Line with parchment paper.
Grease the parchment paper.
Mix first 8 ingredients.
In separate bowl cream butter, sugar and add lemon zest, eggs and lemon juice.
Mix into flour mixture.
Bake for 2 hours.
This fruitcake can be served right away, but is better if you let it sit in the refrigerator for several days to a week to allow the flavors to meld.
4 cups all purpose flour 1 tsp. cinnamon 1/4 tsp. cloves 1/4 tsp. nutmeg 1/4 tsp. salt 16 oz. gum drops, no black ones 3 cups raisins 1 cup pecans 1 cup butter or margarine 1 cup sugar 1 cup brown sugar 2 eggs, beaten well 1 1/2 cups applesauce 1 tsp. baking soda 1 Tbsp. hot water 1 tsp. vanilla
Instructions
Preheat oven to 325°.
Grease two 9×5 loaf pans and line with parchment paper.
Sift flour and spices.
Cut gum drops into fourths, and mix those, the raisins and nuts with half of the flour mix.
Cream together butter, sugars and eggs.
Alternately, add the flour mix without gum drops and then applesauce.
Add the baking soda to the hot water and mix it into the batter.
Add the vanilla.
Add the gumdrops, raisins, and nuts portion of the flour mixture.
Bake for 2 hours. If you use a tube pan instead of loaf pans bake 30-40 minutes longer.
This fruitcake can be served right away, but is better if you let it sit in the refrigerator for several days to a week to allow the flavors to meld.
7 cups all purpose flour 1 tsp. vanilla 3/4 tsp cardamon 1 tsp cinnamon 1/2 tsp nutmeg 8-12 oz fruit cake fruit (as desired) 8-16 oz pecans (as desired) 1 cup raisins soaked in orange juice (drain juice before adding to dough) powdered sugar or vanilla glaze
Instructions
Dissolve yeast, 1 tablespoon granulated sugar and salt in warm water.
Add milk, 6 tablespoons butter and ½ cup granulated sugar. Cool.
Add eggs.
Add 2 cups flour and beat until smooth.
Stir in remaining flour.
Add cardamon, cinnamon, nutmeg, fruitcake fruit, pecans and raisins.
Knead to make a smooth dough.
Place dough into a greased bowl.
Divide the dough into two parts and form each into a loaf.
Place on the prepared cookie sheet and allow to rise until doubled in size.
Once risen, Preheat oven to 350°.
Bake for 40-60 minutes, until golden brown and sounds hollow in the center. A meat thermometer inserted in the center should read 190° or higher.
Cool and sprinkle with powdered sugar or frost with vanilla glaze.
Get ready to fall in love with these irresistible Biscoff cookies recipes! From fudgy bars and crunchy toffee to creamy truffles, these Biscoff recipes turn your favorite cookie butter into decadent, easy-to-make treats everyone will devour.
If you love the irresistible flavor of Biscoff cookies, you’re in for a treat! This collection of Biscoff cookie recipes brings together the best ways to enjoy the sweet, spiced cookie flavor you know and love, from decadent truffles and fudgy bars to crunchy toffee and creamy no-bake treats. Whether you’re looking for an easy dessert for a special occasion, a homemade gift, or just a delicious snack to enjoy with your coffee, these recipes are perfect for any occasion.
Each recipe showcases the unique taste of Biscoff cookies and Biscoff spread, combining them with chocolate, butter, and other simple ingredients to create treats that are as visually appealing as they are delicious. From silky Biscoff fudge to crunchy Biscoff toffee, creamy no-bake candy bars, and indulgent Biscoff truffles, there’s a recipe here for everyone. Even if you’re a beginner in the kitchen, these desserts are simple to make and require minimal effort while delivering maximum flavor.
Using Biscoff cookies in baking isn’t just about sweetness—it’s about adding a signature caramelized, spiced flavor that elevates every dessert. These recipes show how versatile Biscoff cookies and spread can be, whether you want to layer them in bars, fold them into creamy fillings, or coat them in rich chocolate. Perfect for holiday treats, birthday parties, or anytime you need a sweet pick-me-up, these Biscoff recipes are sure to impress family and friends.
Plus, making desserts with Biscoff cookies allows you to get creative. You can swap chocolate types, add toppings like crushed cookies or nuts, or even turn them into bite-sized treats for easy sharing. Bookmark this collection and keep coming back for more, because once you start experimenting with Biscoff, you’ll find endless ways to enjoy its unique flavor.
If you’re a fan of sweet, buttery, and slightly spiced treats, these Biscoff recipes are a must-try. Dive in, grab your favorite Biscoff cookies, and start creating desserts that are as fun to make as they are delicious to eat!
This irresistible Biscoff truffles recipe combines creamy cookie butter, buttery cookie crumbs, and silky white chocolate for a melt-in-your-mouth treat everyone loves. With just a few simple ingredients, this decadent Biscoff cookie recipe looks fancy but takes almost no effort!
Author:Tawra Kellam
Yield:2 dozen truffles
Ingredients
2 cups powdered sugar 1/2 cup butter, softened 1 cup Biscoff cookie butter 1 cup Biscoff cookie crumbs (12–13 cookies; reserve 2 cookies crushed for topping) 1 tsp. vanilla 1 (12 oz.) pkg. white chocolate candy wafers or white almond bark
Instructions
Cream the butter in a mixing bowl until smooth.
Add the cookie butter, cookie crumbs, powdered sugar, and vanilla. Mix until well combined.
Place the white chocolate in a microwave-safe bowl and melt in 20–30 second intervals, stirring between each, until smooth.
Pour a small amount of melted white chocolate into the bottom of paper candy cups.
Add a scoop of the filling into each cup.
Pour more white chocolate on top until the filling is covered.
Sprinkle the reserved crushed cookies on top for decoration.
Let the chocolate harden at room temperature or in the fridge before serving.
This easy Biscoff Toffee recipe layers crunchy Biscoff cookies with rich brown sugar toffee and gooey chocolate for a decadent, irresistible treat. Easy to make and perfect for sharing, this delicious Biscoff cookie recipe is a sweet snack that will disappear in no time!
Author:Tawra Kellam
Ingredients
About 12 Biscoff cookies sliced almonds (optional) 3/4 cup brown sugar, packed 1/2 cup butter 1/2 cup chocolate chips
Instructions
Line an 8×8-inch baking pan with parchment paper and spray lightly with cooking spray, or butter the pan.
Arrange the Biscoff cookies in a single layer on the bottom.
If using, sprinkle sliced almonds over the top of the cookie layer.
In a saucepan over medium heat, bring the butter and brown sugar to a boil. Continue boiling for 7 minutes, stirring occasionally.
Pour the hot mixture evenly over the cookies in the pan.
Sprinkle the chocolate chips over the top and let them sit for a few minutes to melt.
Spread the melted chocolate smoothly over the surface.
Let the toffee cool completely, then break into pieces.
This No Bake Biscoff Candy Bars recipe layers a crunchy, buttery cookie base with a rich, creamy chocolate Biscoff topping for an irresistible treat. Quick to make and perfect for dessert or snacking, this decadent biscoff cookie recipe is sure to disappear fast!
Author:Tawra Kellam
Ingredients
Biscoff Cookie Layer:
7 oz. (about 14 cookies) Biscoff or Speculoos cookies, crushed (reserve 1 cookie for topping) 1/3 cup salted butter, melted 1/2 cup Biscoff or Speculoos spread
Chocolate Biscoff Layer:
7 oz. semisweet chocolate 2 Tbsp. Biscoff or Speculoos spread 2 Tbsp. whipping cream
Instructions
Line an 8×8-inch pan with parchment paper and spray with cooking spray or lightly butter the pan.
In a bowl, combine the crushed cookies, melted butter, and Biscoff spread. Press the mixture evenly into the 8×8-inch pan
In a small saucepan or microwave-safe bowl, melt the semisweet chocolate with Biscoff spread and whipping cream, stirring until smooth.
Pour the chocolate mixture over the cookie layer, spreading evenly.
Top with the reserved cookie crumbles for decoration.
Refrigerate until firm, then cut into bars and serve.
This rich and creamy biscoff fudge recipe layers smooth Biscoff spread with luscious chocolate for an indulgent, melt-in-your-mouth treat. Just like peanut butter balls, these fudgy bites are irresistible! Perfect for sharing—or keeping all to yourself—this decadent biscoff cookie recipe is simple to make and impossible to resist!
Author:Tawra Kellam
Yield:16 pieces
Ingredients
1 cup powdered sugar 1/4 cup butter, softened 1/2 cup Biscoff spread 1 tsp. vanilla 1 cup (16 oz.) chocolate candy wafers, almond bark, or chocolate chips (add 1 Tbsp coconut oil if using chips)
Instructions
Line an 8×8-inch pan with parchment paper and spray with cooking spray or lightly butter the pan.
Cream the butter in a mixing bowl until smooth.
Add Biscoff spread, powdered sugar, and vanilla, mixing until well combined.
In a microwave-safe bowl, melt the chocolate in 20–30 second intervals, stirring frequently until smooth.
Pour half of the melted chocolate into the bottom of the prepared pan.
Spread the Biscoff filling evenly over the chocolate layer.
Pour the remaining melted chocolate over the filling, until the filling is covered.
Allow the fudge to harden completely at room temperature or in the fridge before cutting into pieces.
This Biscoff Candy Bark recipe layers crunchy Biscoff cookies with smooth white chocolate and optional toffee bits for an irresistible, no-bake treat! Perfect for gifting, dessert tables, or a sweet snack anytime, this decadent biscoff cookie recipe is easy to make and impossible to resist!
Author:Tawra Kellam
Ingredients
About 14 Biscoff or Speculoos cookies, crushed (reserve 2 cookies for topping)
1 lb. white almond bark
Heath toffee bits (optional)
Instructions
Line a 9×13-inch baking pan with parchment paper and lightly grease with cooking spray (or lightly butter the pan).
Arrange the crushed Biscoff cookies in a single layer on the bottom of the pan.
In a microwave-safe bowl, melt the white almond bark according to package directions, stirring until smooth.
Pour the melted almond bark evenly over the cookie layer.
Sprinkle the reserved crushed Biscoff cookies and optional Heath toffee bits over the top.
Lightly press the candy toppings and cookie crumbs into the melted almond bark to help them stick.
Refrigerate until firm.
Once hardened, break the bark into pieces and enjoy!
