Christmas Candy Recipes

Christmas Candy Recipes

That’s a lot of chocolate … but we put it to very good use. My sister hosted the annual chocoholics anonymous meeting last weekend. We made candy … lots and lots of Christmas candy. The mess doesn’t seem half as bad when there are several pairs of hands to clean up. And the candy-making? Much more fun with stories, advice and crazy antics.

And lucky for you … I have recipes to share. Enjoy!


Tinsel Sticks

1 package pretzel rods
melted milk chocolate
melted white chocolate
assortment of sprinkles

Dip 3/4 of a pretzel rod into milk chocolate, lay flat on parchment-lined baking tray. Using a spoon, drizzle white chocolate back and forth across pretzel rods. Dust with multicolored sprinkles.



These are a family — and Ohio — favorite. Enjoy!


1 lb. butter
2 lbs. peanut butter
3 lbs. powdered sugar
2 cups finely crushed graham crackers
chocolate melting wafers or you can use 2 bags milk chocolate chips, melted with 2 Tbsp. Crisco

Mix all ingredients. You may need a little water to hold it together.
Roll into balls, then chill in the freezer for at least 1 hour.
Dip into melted chocolate and allow to set.

(There is a technique to the dipping, because it can be kind of awkward. My sister joyfully throws a peanut butter ball into her bowl of melted chocolate — leaving just a bit of the top showing. With an fork bent into a square “S” shape, she then retrieves the ball and places it onto parchment paper to harden.)



Button Candy

1 bag square pretzels
1 bag Hershey’s kisses, hugs or candy cane kisses
1 bag milk chocolate red and green M&Ms

Line a baking sheet with square pretzels. Place one Hershey kiss on each pretzel. Stick the baking tray in the oven at 350 for just a few moments — WATCH IT. You want them to be soft, but not melted all over tarnation. When the kisses are softened, pull out of the oven. Then gently press an M&M into each kiss until it looks like a button. Allow to set and harden before storing or serving.



Chocolate-covered Pretzels

1 bag small pretzels
melted milk chocolate or white chocolate
assortment of sprinkles

Bend an old fork into a square “S” shape (it makes dipping easier). Dip pretzels in a bowl of milk chocolate, being sure to coat both sides. Lay on parchment-lined baking tray. Dust with sprinkles or drizzle with white chocolate, dark chocolate or multi-colored chocolate for extra-festive flair.



Christmas Caramels

2 cups heavy cream
1 cup butter
2 cups sugar

Mix ingredients in a saucepan and heat over medium-high heat, stirring constantly until sugar dissolves.
Heat until it reaches 245 degrees with a candy thermometer.
Remove from heat and stir in 1 tsp. vanilla.
Spray a baking sheet with cooking spray, pour caramel onto cookie sheet.
After the caramel sets, cut into pieces and wrap in waxed paper. 



If you make each of these recipes with your friends, you’ll have bags and bags of Christmas goodies to share and enjoy on a cold winter’s night. Happy candy-making!








Go exploring! You may enjoy these previous posts.


  • comment-avatar
    Melinda December 13, 2010 (8:17 am)

    What a sweet idea! My mom and sisters would be so much fun to do this with!

  • comment-avatar
    mother goose December 13, 2010 (8:42 am)

    Mmmmm…my boys finished off the bag of peanut butter chocolate crackers while nanny watched them yesterday!

  • comment-avatar
    Jeanie December 13, 2010 (9:21 am)

    I think you needed to include a picture of your tool! I’m trying to picture a square “S”! AllLooks and sounds delightful.

  • comment-avatar
    Cindy December 13, 2010 (9:58 am)

    I never saw a recipe for that Button Candy. I love it and plan on making it next weekend. It not only looks darling, and easy to make, but I am sure very tasty! Thanks so much for sharing.

  • comment-avatar
    Nashville December 13, 2010 (11:10 am)

    Everything looks amazing, but I wouldn’t expect anything less! Wish I could have joined in the fun!

  • comment-avatar
    mother goose December 13, 2010 (11:27 am)

    Okay Jeanie….I take a fork and try to make a ninety degree bend and the top of the prongs. Then I make a second bend half way up the handle (away from the prongs). You have a perfect base for the pretzels etc to sit on while you dip and a perfect handle to hold. Plus, the excess chocolate drips away.