Type what you have

Ingredients

• ✓ candy cane
• peppermint ice cream
• chocolate or fudge sauce
• peppermint candy
• brownie

Instructions

1. 1 In a sundae glass, layer, from the bottom up:
2. 2 Chocolate or fudge sauce, DREYER'S SLOW CHURNED® Peppermint Ice Cream, crushed candy canes or peppermint candies, brownies.

By Dreyers

Ingredients

• ✓ candy cane
• cooking spray
• vanilla baking chip
• sweetened condensed milk
• peppermint extract
• food coloring

Instructions

1. 1 Line an 8-inch square baking pan with aluminum foil; spray with nonstick spray and set aside.
2. 2 Combine vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until chips are almost melted; remove from heat and continue to stir until smooth. Stir in candy canes, peppermint extract, and food coloring.
3. 3 Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

By Tina McKellar Musial

Ingredients

• ✓ candy cane
• creme-filled cookie
• butter
• peppermint ice cream
• whipped topping
• chocolate syrup
• hot fudge sauce

Instructions

1. 1 Place cookies in the bowl of a food processor; pulse until reaches consistency of fine crumbs. Transfer crumbs to a bowl; stir in butter. Press evenly into bottom and up sides of a 9-inch pie plate using your fingers. Freeze until firm, about 15 minutes.
2. 2 Meanwhile, place ice cream in the refrigerator to soften, about 15 minutes, then scoop ice into crust, spreading evenly with a spatula. Pipe or spoon whipped topping around border of pie. Arrange small candy canes on top of pie. Freeze until ice cream is firm, about 3 hours.
3. 3 Drizzle servings with chocolate syrup or hot fudge sauce.

By Edy's

Ingredients

• ✓ candy cane
• chocolate cookie crumb
• butter
• cream cheese
• white sugar
• peppermint extract
• egg
• whipping cream
• sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix cookie crumbs and butter; press into bottom of 9-inch springform pan.
3. 3 Beat cream cheese and 3/4 cup sugar in large bowl with mixer until blended. Add extract; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
4. 4 Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
5. 5 Beat cream in separate bowl with mixer on high speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form; spoon over cheesecake. Sprinkle with crushed candy.

By PHILADELPHIA Cream Cheese

Ingredients

• ✓ candy cane
• semisweet chocolate chip
• red confectioner's coating

Instructions

1. 1 Line a 9x13 inch baking pan with aluminum foil.
2. 2 Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Using a spatula, quickly spread the melted chocolate evenly in the prepared pan until the bottom of the pan is covered. Sprinkle the crushed candy evenly over the chocolate, and pat lightly with a clean spatula to help the candy settle into the chocolate.
3. 3 Melt the red confectioner's coating, if using, in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes (depending on your microwave). Spoon the melted coating into a resealable plastic bag; snip off a very small corner of the bag, and use to drizzle coating over the bark.
4. 4 Place the pan in the refrigerator or freezer until hardened, about 30 minutes. Remove from pan; peel off foil. Break into small pieces to serve.

By EPIFANEEE

Ingredients

• ✓ candy cane
• all-purpose flour
• cocoa powder
• baking soda
• salt
• brown sugar
• margarine
• egg
• vanilla extract
• peppermint extract
• semisweet chocolate chip
• white baking chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
2. 2 Sift together flour, cocoa powder, baking soda, and salt into a bowl.
3. 3 Cream brown sugar and margarine in a bowl with an electric mixer until well blended. Beat in eggs, vanilla, and peppermint extract until light and creamy. Add dry ingredients and mix until just blended. Stir in chocolate chips.
4. 4 Drop 1/4-cup scoops of dough onto the prepared sheets; cookies should be about 3 inches apart.
5. 5 Bake in the preheated oven until the edges are lightly toasted, 15 to 17 minutes. Cool on the cookie sheets briefly before transferring to a wire rack to cool completely, about 20 minutes.
6. 6 Spread melted white chocolate to cover the top of each cookie. Sprinkle crushed candy canes over top. Let white chocolate cool completely before serving, 15 to 20 minutes.

By r e n e t a

Ingredients

• ✓ candy cane
• all-purpose flour
• cocoa powder
• baking powder
• baking soda
• salt
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• peppermint extract
• chocolate peppermint bark
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until combined.
3. 3 Combine butter, brown sugar, and white sugar in a large bowl and beat with an electric mixer until light and fluffy. Add eggs, vanilla, and peppermint extract and mix until thoroughly combined. Mix in half of the dry ingredients until just combined. Mix in remaining dry ingredients until just combined. Fold in peppermint bark pieces, pecans, and crushed candy cane pieces.
4. 4 Place 1 tablespoon-sized balls of dough 1 1/2 inches apart on the prepared baking sheets.
5. 5 Bake in the preheated oven until tops of cookies just begin to set, 10 to 15 minutes. Allow cookies to cool for at least 5 minutes on the baking sheets before removing to a wire rack to cool completely.

By Kim

Ingredients

• ✓ candy cane
• egg white
• salt
• cream of tartar
• white sugar
• vanilla extract
• semisweet chocolate chip
• walnut

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
2. 2 Beat egg whites in a clean glass or metal bowl until foamy. Add salt and cream of tartar, and continue beating until soft peaks form. Gradually add sugar while continuing to beat to stiff peaks. When the meringue is stiff remove from the mixer. Stir in vanilla and fold in candy canes, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared baking sheets. If you can't bake all of the cookies at once, store the extra in the refrigerator until the other ones are done.
3. 3 Bake for 40 minutes in the preheated oven, or until dry enough to easily peel off of the cookie sheet. Cool cookies then store in an airtight tin.

By Kellie M

Ingredients

• ✓ candy cane
• ✓ candy cane
• vanilla vodka
• peppermint schnapps
• half-and-half cream

Instructions

1. 1 Wet the rim of a chilled martini glass with water, and dip into crushed candy cane. Pour vodka, schnapps, and half-and-half into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into the rimmed martini glass, and garnish with candy cane to serve.

By HEIDICINDY

Ingredients

• ✓ candy cane
• whipping cream
• milk
• vanilla
• white chocolate chip
• whipped cream

Instructions

1. 1 Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker.
2. 2 Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes, as desired.

By Diana S

Ingredients

• ✓ candy cane
• vodka
• peppermint schnapps
• simple syrup
• hot chocolate
• whipped cream
• cherry

Instructions

1. 1 Rim mug with crushed candy canes. Dipping the mug into simple syrup first and then into the candy cane pieces works best.
2. 2 Pour Pinnacle® Original Vodka, DeKuyper® Peppermint Schnapps, and hot chocolate into a mug and stir.
3. 3 Garnish with whipped cream and sprinkle with candy cane pieces or a cherry.

By TheCocktailProjectcom

Ingredients

• ✓ candy cane
• peppermint schnapps
• white creme de cacao
• half-and-half
• grenadine syrup

Instructions

1. 1 Mix schnapps, crème de cacao, half-and-half, and grenadine together in a pitcher; refrigerate until chilled, at least 1 hour.
2. 2 Stir mixture before pouring into martini glasses to serve; garnish each glass with a candy cane.

By mpskds

Ingredients

• ✓ candy cane
• heavy cream
• vodka
• peppermint schnapps
• white creme de cacao
• ice cube

Instructions

1. 1 Pour the heavy cream, vodka, schnapps, and white creme de cacao into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled glass, and garnish with a mini candy cane to serve.

By DanaV

Ingredients

• ✓ candy cane
• brown sugar
• white sugar
• lime
• tequila
• simple syrup
• limeade concentrate
• peppermint schnapps
• triple sec
• lemon
• ice cube
• grenadine syrup
• orange liqueur

Instructions

1. 1 Pour 1/4 to 1/2 inch of red sugar onto a small, shallow plate. Pour 1/4 to 1/2 inch of white sugar onto another small, shallow plate. Moisten the rims of margarita glasses with a wedge of lime, dip the moistened glasses into the red sugar, then the white, alternating sugars so that the edge of the glass looks like stripes on a candy cane; set aside.
2. 2 Blend tequila, simple syrup, limeade, peppermint schnapps, triple sec, and lemon juice in a blender until smooth. Pour tequila mixture into a quart jar.
3. 3 Fill blender with ice cubes. Pour 1/4 the tequila mixture over the ice and blend until smooth. Add grenadine for color while the mixture is blending. Pour mixture into prepared margarita glasses, add a splash of orange liqueur, and sprinkle crush candy canes over each margarita. Repeat with remaining tequila mixture and ice cubes.

By Jack Coleman