cookies, candies, and other fun foods to make your holidays sweet!

15 festive treats

To make one, bake your favorite cake recipe in a 9- by 13-inch pan (be sure to spread the batter evenly so that the top will be level). Let the cake cool

thoroughly, remove it from the pan, and cut it as shown in one of the diagrams. Assemble the cake on a platter, then spread on frosting and decorate it with

gumdrops, peppermints, and other candies.

two-in-one cake

➞assemble➞

4"

2"

cut tree

3" ➞

➞

center4½"

2"

3"

dreidel

With just a few cuts, you can transform a simple cake into a tree for Christmas or a dreidel for Hanukkah. After it’s frosted, let your kids add the sweet details.

peanut butter buckeyes

IngredIents 1½ cups peanut butter 6 cups confectioners’

sugar 1 cup (2 sticks)

butter, softened ½ teaspoon

vanilla extract6 whole graham

crackers, pulverized into crumbs (optional)

4 cups semisweet chocolate chips

1 Line a baking sheet with waxed paper and set it aside. In a large bowl, stir together the peanut butter, sugar, butter, vanilla extract, and pulverized graham crackers, if using. (Note: The dough will look dry.)

2 Roll the dough into 1-inch balls. Set them on the baking sheet and insert a toothpick into each. Chill them in the freezer until hard, about 30 minutes.

3 Melt the chocolate chips in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir until smooth. Remove from the heat. With the toothpick, dip each ball into the chocolate; leave a small circle at the top uncovered. Put the candies back on the sheet and refrigerate until the chocolate is set, about 2 hours. Makes about 84.

First pour 3/4 cup cocoa mix into a 6- by 12-inch cone-shaped cellophane bag (available at party stores). Close it with a clear rubber band (we

used a hair elastic), then trim the bag 1 inch above the band. Place the bag into a second bag and

flatten its top. Layer 1/4 cup mini chocolate chips and 3/4 cup mini marshmallows

on top of the cocoa-filled bag and top with a gumdrop. Close the bag

with another band. Attach a tag that says: “To make

cocoa, divide contents (but eat the gumdrop!)

among four mugs and pour in boiling water.”

hotchocolate

cones

Graham crackers give this treat some crunch. Our big-batch recipe makes plenty for gifts!

This cute cone is actually a gift of warming hot

cocoa in disguise.

IngredIents Light-colored cupcakes,

1 regular and 3 mini White frosting Shredded coconut 3 large and 2 small white

gumdrops 1 Junior Mint candy Chocolate chips, 4 regular

and 4 mini

1 Make the Mama Bear. Frost the bottom of the regular cupcake. Insert a fork in the bottom to hold it as you frost the top and sides, then roll the cupcake in shredded coconut.

2 Repeat with a mini cupcake, then press its top against the bottom of the larger cupcake as shown above.

3 Press on a round slice from a large white gumdrop for each ear, a Junior Mint candy for the nose, and chocolate chip eyes.

4 Frost, coat, and assemble each cub’s head using a mini cupcake and a large gumdrop. Add small white gumdrop slices for ears, a chocolate chip nose, and mini chocolate chip eyes.

polar bear cubcakes

Almost too cute to eat, this polar family is a cool reminder of Santa’s wintry home.

tangled ball of lights

IngredIents6 lollipop or popsicle sticks6 doughnut holes (we

used Entenmann’s Frosted Pop’ems; they’re smaller than other brands)

1/2 cup of green melting candy wafers

Chocolate-covered sunflower seeds

1 Create a stand for holding the treats while they cool by making slits in the underside of a cardboard egg carton.

2 Insert a lollipop stick into each doughnut hole. Melt the candy wafers according to the package directions. Spoon the melted candy

into a ziplock bag and snip off a corner.

3 Working with one doughnut hole at a time held over a sheet of parchment paper, drizzle on the candy to cover the doughnut hole. If the candy’s too runny, let it cool slightly; if it cools too much, reheat it in the bag in 3-second bursts.

4 Press the sunflower seeds, pointy side up, into the treat. Slide the lollipop stick into the egg carton. Let the candy set completely. Remove the stick, if desired, and repeat with the other doughnut holes. Makes 6.

Keep little hands busy creating treats inspired by a Christmas decorating mishap.

pretty peppermint

sticksOur seasonal sweet is a cinch to make and proves that good things come in small packages.

1 In a small bowl, microwave 1 cup chocolate chips and 1 teaspoon vegetable oil for 1 minute, then continue in 10-second bursts, stirring between heatings. When most, but not all, of the chips have melted, stir the chocolate until it is smooth.

2 Spread white nonpareils on a sheet of waxed paper. Dip one end of each peppermint stick into the melted chocolate, then roll it in the nonpareils. Set each stick on another sheet of waxed paper until the chocolate has set, about 1 hour.

3 To package them for gifts, place sets of five sticks in clear cellophane bags, staple them closed, and attach decorative labels. Makes 15.

1 Heat the oven to 400°. Warm the tortillas (about 15 seconds) in the microwave. Fold each tortilla in half once and then in half again, to form a pie wedge. Use clean scissors to snip shapes from the edges of each wedge as if you were making paper snowflakes, then unfold them.

2 Lightly brush the tops with the oil and place them on a cookie sheet, leaving space between them. Bake them until they’re lightly browned and crisp, about 4 to 6 minutes. Sift confectioners’ sugar on them while they’re warm. For an extra-sparkly effect, sprinkle on a bit of edible glitter. Makes 6.

baked snowflakesIngredIents6 flour tortillasCanola or

vegetable oil for baking

Confectioners’ sugar

Edible glitter (optional)

Santa will be pleasantly surprised to find this sweet, crisp treat on his plate.

festive fudgeTo make one, carefully snap two pretzels into antler shapes and press them into a chocolate-frosted cupcake. Shape

each ear from a third of a tootsie roll midgee and arrange them next to the antlers. Press on a mini

vanilla wafer for a snout, then use a dab of frosting to attach a red m&m nose. Add a pair of white m&m

eyes dotted with black decorating gel.

rudolph cupcakes

IngredIents3 cups semisweet or milk

chocolate chips1 (14-ounce) can sweetened

condensed milk⅛ teaspoon salt1 teaspoon vanilla extractAssorted sprinkles, sugars,

and candy decorations

1 Line a 9-inch square pan with aluminum foil so that the foil extends about 2 inches beyond each side. (This makes it easy to remove the fudge later.) Lightly spray the foil with cooking spray.

2 Place the chocolate chips in a 2-quart bowl. Microwave them for

1 minute and stir. If they aren’t completely melted, microwave them for 30 seconds more, then stir until smooth. Stir in the condensed milk, salt, and vanilla extract, then spread the mixture evenly in the pan.

3 Chill the candy until firm, about 30 minutes in the freezer or 1 hour in the refrigerator. Lift the foil from the pan and place it on a flat work surface. Use 1-inch cookie cutters to cut out shapes, then lightly press decorations onto each piece. Makes about 50.

Add sparkle to your holiday table with our chocolate confections.

Decorating (and eating!)these whimsical treats is a fun

party activity for kids.

chocolate crinkles1 In a large bowl, stir together the melted butter,

cocoa powder, and sugar. Whisk in the eggs and vanilla extract. In a medium bowl, stir together the flour, baking powder, baking soda, and salt. Using a large spoon, slowly add the dry ingredients to the chocolate mixture. Stir in the chips. Refrigerate the dough for 2 hours.

2 Heat the oven to 350°. Form the dough into 1-inch balls, then roll them in confectioners’ sugar. Bake the cookies on an ungreased baking sheet for 10 minutes. Set the baking sheet on a wire rack for 5 minutes, then lightly dust the cookies with the remaining confectioners’ sugar. Transfer the cookies directly onto the rack to cool thoroughly. Makes 48.

IngredIents¾ cup butter, melted 1/2 cup unsweetened

cocoa powder1 cup sugar2 eggs 2 teaspoons vanilla extract2 cups flour 1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt6 ounces mini semisweet

chocolate chips¾ cup confectioners’ sugar

Beneath the crackled, powdery surface of these cookie-brownie hybrids is a soft interior that tastes like a fresh chocolate duoughnut.

sweet santa hats

IngredIents:2 egg whites, at

room temperature1/2 teaspoon cream of tartar¼ teaspoon vanilla extract1/2 cup sugar Red colored sugar

1 Heat the oven to 200°. With an electric mixer set on medium speed, beat the egg whites until soft peaks start to form. Continue beating as you add the cream of tartar and the vanilla extract, then slowly add the sugar. Beat until stiff peaks form.

2 Spoon the meringue into a quart-size plastic bag and snip a

corner from the bag. On a parchment-lined baking sheet, pipe 24 Santa hat shapes each 1½-inch-long; you should have left about a quarter of the meringue. Sprinkle the hats with the red colored sugar, then use the remaining meringue to add the pom-poms and the trim.

3 Bake the meringue hats until they’re hard but not browned, about 1 hour and 20 minutes. Then turn off the oven and leave the hats inside for about an hour to crisp them. Makes 24.

frosty the cheese ball

In a large bowl, mix ½ teaspoon garlic salt and

½ teaspoon onion powder with 16 ounces softened cream cheese. Cover the

bowl with plastic wrap and chill for 2 hours. Make the snowman by rolling two

thirds of the cheese into a ball for his body. Roll the other third into a ball for his head and stack it on

top. Add features, such as a carrot nose and scarf,

raisin eyes, pretzel arms, and a hat of crackers.

Make a mini corncob pipe by sliding a ½-inch piece

of canned baby corn onto a toothpick.

When it comes to Christmas treats, our crispy meringue confections are hard to top.

This cheery fellow won’t have a chance to melt—he’ll be gobbled up too quickly!

crunchy nut clustersIngredIents f o r t h e c l u s t e r s

2⅔ cups sweetened flaked coconut

2 cups pecans or 1 (6-ounce) jar macadamia nuts, chopped

2⅔ cups white or semisweet chocolate chips

f o r t h e g l a z e

⅓ cup white or semisweet chocolate chips

½ tablespoon vegetable shorten-ing, if using white chocolate

1 Line four mini muffin pans with paper candy cups; set them aside. Heat the oven to 350°. Spread the coconut

and nuts on separate cookie sheets. Bake each until golden brown, about 9 minutes for the nuts and 10 minutes for the coconut, stirring occasionally to keep them from burning. Remove them from the oven and let them cool.

2 Combine the toasted coconut and the nuts in a medium bowl. In the microwave, melt the chocolate chips according to the package directions. Add the melted chocolate to the coconut mixture and stir well. Drop heaping

teaspoonfuls of the mixture into the cups. Chill until set, about 45 minutes.

3 To make the white chocolate glaze, melt the chips and the shortening in a small bowl in the microwave. Stir, then pour the mixture into a ziplock bag. To make the semisweet glaze, simply melt the chocolate, stir, and pour it into a ziplock bag.

4 Snip off a small corner of the bag and drizzle the glaze over the clusters. Chill until it is set, about 15 minutes. Store in an airtight container in the refrigerator. Makes 48.

Customize these candies by varying the glazes, the type of chocolate, and the kind of nuts.

peppermint fudge

To make four of them, combine ½ cup sugar with

2 teaspoons cinnamon and ½ teaspoon ginger in a medium bowl and set it aside. Fill another medium

bowl with water. Melt 1/4 cup white chocolate chips according to the

package directions, then transfer the chocolate to

a ziplock bag and snip off a corner. For each pop, slide two marshmallows onto a lollipop stick. Use the melted chocolate to

adhere mini marshmallow arms and legs as shown.

Let the chocolate set. Dip the pop in the water, then roll it in the sugar

mixture until coated. Pipe on a chocolate face, then

use more chocolate to attach heart and confetti sprinkle buttons, bows,

and bow ties.

gingerkids

IngredIents24 ounces (about 4 cups)

white chocolate chips1 (14-ounce) can sweetened

condensed milkSalt1 teaspoon vanilla extract1¼ cup coarsely crushed

peppermint candies

1 Line an 8-inch square pan with parchment or waxed paper, allowing the paper to hang over the sides.

2 In a medium bowl, stir together the chocolate chips, condensed milk, and a pinch of salt. Melt the mixture according

to the chocolate’s package directions, then stir in the vanilla extract and 1 cup of the peppermint candies. Pour the fudge into the prepared pan and use a spatula to spread the mixture evenly. Scatter on the remaining peppermint candy.

3 Chill the fudge in the refrigerator until it’s firm and set, about 2 hours. Using the overhanging flaps of paper, lift the fudge from the pan and slice it into 1-inch squares. Makes 64.

Our plump marshmallow pals are adorned with sugar, spice, and everything nice.

The pepperminty flavor of this confection gives it a delightful twist.