Type what you have

Ingredients

• ✓ peppermint candy cane
• white chocolate

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Place white chocolate in a microwave-safe bowl; heat in the microwave until melted, 60 to 90 seconds. Stir until smooth.
3. 3 Place one gallon-sized resealable bag inside a second gallon-sized bag, creating a double-layered bag. Place candy canes inside the inner bag and seal. Crush the candy canes inside bag with a rolling pin. Stir crushed candy canes into melted white chocolate.
4. 4 Pour white chocolate mixture onto the prepared baking sheet. Chill in refrigerator until hardened, 1 hour.

By Foodlover

Ingredients

• ✓ peppermint candy cane
• white chocolate

Instructions

1. 1 Line a large jellyroll pan with heavy-duty foil.
2. 2 Place white chocolate in a microwave-safe bowl. Microwave on medium power, stirring occasionally, until melted and smooth, 5 to 6 minutes.
3. 3 Place candy canes in a plastic bag or between 2 pieces of waxed paper. Using a mallet or rolling pin, break into small pieces. Stir candy pieces into melted white chocolate.
4. 4 Spread white chocolate mixture evenly in the prepared pan. Chill until set, about 1 hour.
5. 5 Break into pieces by slamming the pan on the counter.

By Brenda Moore

Ingredients

• ✓ peppermint candy cane
• miniature marshmallow
• semisweet chocolate chip
• plastic spoon

Instructions

1. 1 Line a baking sheet with parchment paper. Spread crushed candy canes and marshmallows on 2 plates.
2. 2 Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Dip plastic spoons into the melted chocolate, covering the base completely, then cover with candy cane bits or mini marshmallows. Arrange on the parchment paper and freeze until set, about 15 minutes.

By juicycouturecook99

Ingredients

• ✓ peppermint candy cane
• white chocolate chip
• peppermint oil

Instructions

1. 1 Line an 11x17-inch baking sheet with parchment paper.
2. 2 Melt white chocolate chips in a microwave-safe glass bowl on 50 percent power for 3 minutes. Stir well until the bowl is no longer warm. Microwave for 3 more minutes more, then stir again. Heat for 1 more minute and stir again. Repeat as necessary until chocolate is completely smooth.
3. 3 Stir candy canes and one drop of peppermint oil into melted chocolate until well combined; taste and add an additional drop of peppermint oil if needed. Spread onto the prepared baking sheet and smooth with a spatula. Refrigerate until set, 30 minutes to overnight. Break into pieces and store in an airtight container.

By Pamela Rose

Ingredients

• ✓ peppermint candy cane
• ✓ peppermint candy cane
• milk
• semisweet chocolate
• whipped cream

Instructions

1. 1 In a saucepan, heat milk until hot, but not boiling.
2. 2 Whisk in the chocolate and crushed peppermint candies until melted and smooth.
3. 3 Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy-cane stirring stick.

By Lorna

Ingredients

• ✓ peppermint candy cane
• egg white
• cider vinegar
• salt
• white sugar

Instructions

1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper.
2. 2 In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in 1/3 of the crushed candy canes, reserving the rest. Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Sprinkle remaining crushed candy canes over the top.
3. 3 Bake for 90 minutes in the preheated oven, or until dry. Cool on baking sheets.

By Mary

Ingredients

• ✓ peppermint candy cane
• milk chocolate chip
• white chocolate chip
• peppermint extract

Instructions

1. 1 Gather all ingredients and line a 12x18 inch jelly roll pan with aluminum foil.
2. 2 Melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the peppermint extract. Spread the chocolate evenly in the prepared pan; chill until set, about 30 minutes.
3. 3 Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Stir in 1/4 cup of the crushed candy canes. Spread the white chocolate mixture evenly over the milk chocolate. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer.
4. 4 Chill until set, about 1 hour. Break into small pieces to serve.

By caityb19

Ingredients

• ✓ peppermint candy cane
• ✓ peppermint candy cane
• heavy cream
• milk
• white chocolate
• peppermint extract
• whipped cream

Instructions

1. 1 Bring cream and milk to a simmer in a large, heavy saucepan. Reduce heat to medium-low. Add white chocolate and stir until melted and smooth.
2. 2 Remove from heat and stir in peppermint extract.
3. 3 Ladle hot chocolate into individual mugs and top with whipped cream and crushed candies. Garnish each mug with a small candy cane.

By Feeding-6

Ingredients

• ✓ peppermint candy cane
• mint-flavored cream-filled sandwich cookie
• cream cheese
• dark chocolate chip
• peppermint extract

Instructions

1. 1 Put entire bag of cookies in the bowl of a food processor and pulse to a fine crumb consistency. Transfer to a large bowl.
2. 2 Add cream cheese and mix until well combined. Roll into 1-inch balls. Chill in the refrigerator for 1 hour.
3. 3 Place chocolate chips in a microwave-safe bowl. Microwave on high power for 1 minute. Stir, then repeat in 1-minute increments until melted and smooth. Mix in peppermint extract.
4. 4 Drop chilled balls in the chocolate to coat, let any excess drip off, and place on waxed paper. Sprinkle crushed candy canes over wet chocolate. Return to the refrigerator until chocolate sets, about 1 hour.

By MELISS142

Ingredients

• ✓ peppermint candy cane
• peppermint ice cream
• eggnog
• ginger ale
• rum

Instructions

1. 1 Set aside 2 or 3 round scoops of ice cream in the freezer for garnish. Stir remaining ice cream until softened. Gradually stir in eggnog and rum. Transfer to a punch bowl, and stir in ginger ale. Hang candy canes around the edge of the punchbowl. Float reserved ice cream scoops on top, and serve immediately.

By NJMOM

Ingredients

• ✓ peppermint candy cane
• milk
• cocoa powder
• sugar
• cinnamon
• vanilla extract
• milk

Instructions

1. 1 Stir 2 tablespoons milk, cocoa powder, sugar, cinnamon, vanilla extract together in a mug until well blended.
2. 2 Microwave 3/4 cup milk on high for 2 1/2 minutes in a microwave-safe mug. Pour the hot milk over the cocoa mixture; stir with candy cane.

By Emily

Ingredients

• ✓ peppermint candy cane
• egg white
• salt
• cream of tartar
• white sugar

Instructions

1. 1 Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil or parchment paper.
2. 2 In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
3. 3 Bake for 1 ½ hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

By KATHY

Ingredients

• ✓ peppermint candy cane
• all-purpose flour
• cocoa powder
• espresso powder
• salt
• butter
• sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 4 baking sheets with parchment paper.
2. 2 Whisk flour, cocoa, espresso, and salt together in a bowl.
3. 3 Cream butter and sugar together in a large bowl with an electric mixer until pale and fluffy. Add egg and vanilla extract; beat to combine. Add flour mixture and beat on low speed until well combined.
4. 4 Roll dough into 1-inch balls. Dip the tops of the cookies into the crushed candy canes. Place candy-side up on the prepared baking sheets, about 1 inch apart.
5. 5 Bake in the preheated oven until firm, 14 to 16 minutes. Transfer to a wire rack to cool.

By Watercat

Ingredients

• ✓ peppermint candy cane
• cake flour
• baking powder
• baking soda
• salt
• butter
• sugar
• egg
• vanilla extract
• vanilla frosting

Instructions

1. 1 Sift flour, baking powder, baking soda, and salt into a large mixing bowl.
2. 2 Cream butter and sugar in another large mixing bowl. Mix in eggs, then mix in vanilla. Gradually add in dry ingredients until incorporated. Remove dough from the bowl and wrap in plastic wrap. Refrigerate for at least 3 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
4. 4 Remove dough from the refrigerator and roll out to desired thickness on a lightly floured surface. Sprinkle more flour on top of and under the dough, and on the rolling pin as needed to help prevent dough from sticking to the surface. Cut cookies with a round cookie cutter and place 2 inches apart on the prepared cookie sheets.
5. 5 Bake until cookies are firm to the touch, 10 to 12 minutes. Remove from the oven and transfer to a wire rack to cool, about 30 minutes.
6. 6 Generously apply frosting to cooled cookies with a butter knife. Sprinkle crushed candy canes over top.

By Everyday Cusine

Ingredients

• ✓ peppermint candy cane
• butter
• white sugar
• egg
• vanilla extract
• peppermint extract
• all-purpose flour
• cream of tartar
• baking soda
• salt
• milk chocolate candy bar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts. Combine the flour, cream of tartar, baking soda, and salt; stir into the creamed mixture until all of the dry has been absorbed. Mix in the chocolate chunks and chopped candy cane. Form spoonfuls of dough into balls, and place them 2 inches apart onto an ungreased baking sheet.
3. 3 Bake for 8 to 10 minutes in the preheated oven.

By LORENKAN

Ingredients

• ✓ peppermint candy cane
• white sugar
• butter
• egg
• vanilla extract
• almond extract
• all-purpose flour
• hot chocolate mix
• baking soda
• salt
• white chocolate
• miniature marshmallow

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, until incorporated. Stir vanilla extract and almond extract into butter mixture.
3. 3 Whisk flour, hot chocolate mix, baking soda, and salt together in a separate bowl; stir into butter mixture until dough is smooth. Fold white chocolate into dough. Drop rounded teaspoonfuls of dough, about 2-inches apart, onto baking sheets. Generously sprinkle crushed candy canes over cookie dough.
4. 4 Bake in the preheated oven until edges of cookies are slightly crisp, 8 to 10 minutes. Immediately arrange marshmallows onto hot cookies; cool on baking sheets until set. Transfer cookies to wire racks to cool completely.

By Closet Gourmet

Ingredients

• ✓ peppermint candy cane
• white sugar
• butter
• cocoa powder
• egg
• chocolate liqueur
• peppermint extract
• all-purpose flour
• baking powder
• salt
• mint chocolate chip
• white candy melt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. 2 Beat white sugar, butter, and cocoa powder together with an electric mixer in a large bowl until creamy and smooth. Add eggs, one at a time, beating well after each addition. Mix chocolate liqueur and peppermint extract into the sugar-egg mixture.
3. 3 Combine flour, baking powder, and salt in a separate bowl. Slowly mix flour mixture into sugar-egg mixture until fully incorporated; fold mint chocolate chips into the dough.
4. 4 Divide dough into 4 equal parts and shape into logs. Arrange the logs on the prepared baking sheets.
5. 5 Dip a spatula in water and use it to smooth surface of the logs.
6. 6 Bake biscotti logs in the preheated oven until firm to the touch, 30 to 35 minutes. Cool biscotti logs completely on wire racks.
7. 7 Reduce oven temperature to 300 degrees F (150 degrees C).
8. 8 Cut biscotti logs into 3/4-inch slices and arrange on baking sheets.
9. 9 Bake in the oven until biscotti are dry, about 10 minutes per side. Cool completely on wire racks.
10. 10 Place candy melts in a wide microwave-safe bowl; heat in microwave until melted, about 2 1/2 minutes, stirring every 30 seconds.
11. 11 Dip cooled biscotti in the melted white candy; sprinkle with crushed candy canes.

By SHORECOOK

Ingredients

• ✓ peppermint candy cane
• all-purpose flour
• baking soda
• salt
• butter
• vegetable shortening
• brown sugar
• white sugar
• egg
• vanilla extract
• peppermint extract
• red food coloring
• white chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk flour, baking soda, and salt in a bowl. Beat butter, vegetable shortening, light brown sugar, and white sugar in a separate large bowl until creamy. Beat eggs, vanilla and peppermint extracts, and red food coloring into butter mixture until smooth. Gradually beat dry ingredients into wet ingredients until dough is smooth. Fold white chocolate chips and crushed candy canes into dough.
3. 3 Pinch off 1-tablespoon-sized pieces of dough, roll into balls, and place on ungreased baking sheets. Lightly flatten cookies with the bottom of a drinking glass.
4. 4 Bake in the preheated oven until cookies are set but not browned, 9 to 10 minutes. Let cool on baking sheets for 2 minutes before removing to finish cooling on wire racks.

By Dianna S

Ingredients

• ✓ peppermint candy cane
• white frosting
• churro
• toothpick
• graham cracker
• red licorice
• gumdrop
• holiday sprinkles
• peppermint candy
• coconut
• confectioners sugar

Instructions

1. 1 Cabin Base: Fill a piping bag with frosting. Pipe a line of frosting along one side of a churro; lay frosting-side down on a serving platter. Repeat with 3 additional churros to form a square. Repeat with a second layer of churros, stacking them frosting side down on top of base layer. Repeat until walls are 4 churros high. Stick toothpicks vertically through churros at each corner for structural stability.
2. 2 Roof: Center a graham cracker across the top of the cabin, using frosting to adhere it to the tops of the cabin walls. Lay a second graham cracker next to it; it will overhang the side of the cabin a bit. Adhere it with frosting. Repeat with a third graham cracker on the other side. Measure and cut 2 pieces of red licorice to the same length as the graham crackers, about 4x 3/4 inches; glue with frosting down the center of the middle graham cracker about 3 inches apart. These will hold up the A-frame roof. To form the A-frame, frost the long sides of 2 graham crackers and lean them together so top long sides meet and bottom long sides are set just inside the licorice lines. Decorate roof with licorice and gumdrops as desired.
3. 3 Cabin Door: Break a graham cracker in half widthwise, spread a thin layer of frosting on one side, then decorate with candy canes and holiday sprinkles. Frost backside of door and stick it to the front of the log cabin.
4. 4 Windows: Break a graham cracker into quarters. Spread 3 quarters with a thin layer of frosting and decorate as desired. Frost backside of windows and stick them to sides and back of cabin.
5. 5 Icicles and Snow: Pipe frosting icicles along roofline, sprinkle coconut around cabin, and sift confectioners' sugar over the top.

By foodelicious

Ingredients

• ✓ peppermint candy cane
• vegan butter
• all-purpose flour
• cocoa powder
• baking soda
• salt
• white sugar
• brown sugar
• vegan butter
• almond milk
• dark chocolate
• marshmallow
• powdered sugar
• almond milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cast iron skillet with vegan butter.
2. 2 Sift flour, cocoa powder, baking soda, and salt into a medium bowl.
3. 3 Combine white sugar, brown sugar, and softened vegan butter in a large bowl. Add dry ingredients and mix until thoroughly combined. Stir in almond milk. Fold in 1/2 of the chocolate chunks.
4. 4 Transfer 2/3 of the dough to the prepared skillet and press it evenly into the bottom. Lay marshmallow slices on top. Cover with remaining dough, flattening it evenly over the top. Sprinkle with remaining chocolate chunks.
5. 5 Bake in the preheated oven for exactly 10 minutes.
6. 6 While the cookie is baking, combine powdered sugar and almond milk in a large mixing bowl. Whisk icing to a drizzling consistency.
7. 7 Remove cookie from the oven and cool slightly. Drizzle icing with a spoon over top of the cookie and top with crushed candy cane.

By FOODBEAST

Ingredients

• ✓ peppermint candy cane
• ✓ peppermint candy cane
• butter
• white sugar
• egg
• all-purpose flour
• salt
• confectioners' sugar
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line with parchment paper.
2. 2 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat in egg until completely incorporated.
3. 3 Mix in flour and salt to form a soft dough. Fold in crushed candy canes.
4. 4 Roll dough into walnut-size balls and place 1 inch apart onto prepared baking sheets.
5. 5 Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely, 8 to 10 minutes more.
6. 6 Meanwhile, make the icing: Whisk confectioners' sugar and warm water together in a small bowl until smooth.
7. 7 Dip the top of a cookie into icing, then sprinkle with crushed candy canes. Repeat with remaining cookies. Allow icing to set before serving, at least 5 minutes.

By pchanner

Ingredients

• ✓ peppermint candy cane
• egg white
• white sugar
• cream of tartar
• peppermint extract
• confectioners' sugar
• semisweet chocolate chip
• heavy cream
• white sugar

Instructions

1. 1 Move rack to the bottom of oven and preheat oven to 175 degrees F (80 degrees C). Line baking sheets with aluminum foil.
2. 2 Whisk egg whites and 1/4 cup white sugar in the top of a double boiler set over simmering water until smooth. Whisk cream of tartar and peppermint extract into egg mixture and beat until foamy. Gradually whisk confectioners' sugar into mixture, beating until egg white meringue holds stiff peaks.
3. 3 Scoop about 1 tablespoon of meringue per cookie and gently transfer to the prepared baking sheets; use spoon to shape the meringue cookies into football shape with 2 gently pointed ends.
4. 4 Bake cookies on bottom rack of the preheated oven until dry on the outside but still slightly soft in the centers, about 1 1/2 hours. Let cool completely before removing from baking sheets.
5. 5 Melt chocolate chips in the top of a double boiler over simmering water until melted, stirring until smooth. Gradually mix cream into chocolate until mixture is thick but not pasty; stir 1 teaspoon white sugar into chocolate ganache until sugar has dissolved. Dip cookies in ganache. Place dipped cookies atop a piece of parchment paper and sprinkle with crushed peppermint candy. Let cookies set; refrigerate leftovers.

By Lillie

Ingredients

• ✓ peppermint candy cane
• margarine
• white sugar
• confectioners sugar
• egg
• vanilla extract
• peppermint extract
• all-purpose flour
• salt
• red food coloring
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Beat butter, white sugar, and confectioners' sugar together in a large bowl with an electric mixer. Beat in egg, vanilla, and peppermint extracts.
3. 3 Combine flour and salt; stir into butter mixture until well blended.
4. 4 Cover or wrap dough and chill for at least one hour.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Divide dough into halves. Color one half red by mixing in the food color.
6. 6 Roll a small amount of each dough into a 2 inch long worm. Roll them together in a twisted rope and curve the end like a cane.
7. 7 Place onto prepared cookie sheets.
8. 8 Bake in the preheated oven until golden brown, about 8 to 10 minutes.
9. 9 Mix crushed candy cane and remaining white sugar in a small bowl.
10. 10 Roll hot cookies in sugar mixture. Let cookies cool and enjoy!

By Ruthann