Homemade Christmas Candy Trio

This trio of homemade candies offers something for everyone, combining the festive crunch of Peppermint Bark, the gooey sweetness of Chocolate-Covered Caramel Bites, and the indulgent creaminess of Peanut Butter Cups. These treats are perfect for gifting, dessert platters, or as a fun holiday activity.

Ingredients:

Peppermint Bark:

• 12 oz semi-sweet or dark chocolate chips
• 12 oz white chocolate chips
• 1/2 cup crushed candy canes

Chocolate-Covered Caramel Bites:

• 1 package (14 oz) soft caramels (e.g., Werther’s Soft Caramels)
• 2 cups semi-sweet chocolate chips
• 1 tbsp coconut oil or shortening
• 1/2 cup chopped pecans or sprinkles for garnish

Peanut Butter Cups:

• 1 cup creamy peanut butter
• 1/4 cup powdered sugar
• 1/4 cup unsalted butter, melted
• 2 cups milk or dark chocolate chips

Preparation:

Peppermint Bark

1: Melt the Chocolate Layers

1. Line a baking sheet with parchment paper.
2. Melt the semi-sweet or dark chocolate chips in the microwave in 30-second intervals, stirring between each, until smooth.
3. Spread the melted chocolate evenly on the parchment paper and refrigerate for 15-20 minutes until firm.
4. Melt the white chocolate chips in the same way and spread over the chilled dark chocolate layer.

2: Add Candy Canes and Set

1. Sprinkle the crushed candy canes over the white chocolate before it hardens.
2. Refrigerate until fully set (about 30 minutes).
3. Break into pieces and store in an airtight container.

Chocolate-Covered Caramel Bites

1: Shape the Caramel

1. Line a baking sheet with parchment paper.
2. Unwrap the soft caramels and shape into small, bite-sized balls or flatten slightly for discs.

2: Melt the Chocolate Coating

1. Melt the semi-sweet chocolate chips and coconut oil in the microwave in 30-second intervals, stirring until smooth.

3: Coat the Caramel

1. Using a fork or dipping tool, dip each caramel into the melted chocolate, ensuring it is fully coated.
2. Place on the parchment-lined baking sheet and garnish with chopped pecans or sprinkles.

4: Chill

1. Refrigerate for 20-30 minutes until the chocolate is firm.

Peanut Butter Cups

1: Make the Peanut Butter Filling

1. In a bowl, mix the creamy peanut butter, powdered sugar, and melted butter until smooth.

2: Melt the Chocolate

1. Melt the milk or dark chocolate chips in the microwave in 30-second intervals, stirring until smooth.

3: Assemble the Cups

1. Line a mini muffin tin with paper liners.
2. Add 1-2 teaspoons of melted chocolate to each liner, spreading to cover the bottom.
3. Add a small scoop of the peanut butter mixture and flatten slightly.
4. Top with more melted chocolate to cover the peanut butter.

4: Chill

1. Refrigerate for 30 minutes until the chocolate is set.

Variations:

• Peppermint Bark Twist: Use dark and milk chocolate layers for added richness.
• Salted Caramel Bites: Sprinkle sea salt instead of pecans for a sweet-salty combination.
• Almond Butter Cups: Replace peanut butter with almond butter for a nutty variation.

Cooking Notes:

• Chill each layer: Proper chilling ensures clean layers for bark and peanut butter cups.
• Handle caramels gently: Slightly warm your hands to prevent sticking when shaping the caramels.
• Use quality chocolate: High-quality chocolate enhances flavor and texture.

Serving Suggestions:

• Gift Sets: Package each candy type in separate sections of a festive tin.
• Holiday Platter: Arrange all three treats on a decorative plate for a stunning dessert centerpiece.
• Party Favors: Wrap individual candies in cellophane bags tied with ribbons.

Tips:

• Make ahead: These candies store well in the refrigerator for up to 2 weeks.
• Storage: Keep in airtight containers to maintain freshness and prevent stickiness.
• Add festive flair: Use holiday-themed sprinkles or edible glitter for extra cheer.

Prep Time:

30 minutes (per candy type)

Chill Time:

20-30 minutes (per candy type)

Total Time:

1 hour 30 minutes

Nutritional Information (Per Serving):

• Calories: 160
• Protein: 2g
• Sodium: 45mg

FAQs:

Q: Can I make these candies vegan?
A: Yes! Use dairy-free chocolate chips and replace butter with coconut oil or plant-based alternatives.

Q: Can I freeze homemade candy?
A: Yes, store in an airtight container and freeze for up to 2 months. Thaw in the refrigerator before serving.

Q: Can I use store-bought molds?
A: Absolutely! Silicone molds are great for shaping peanut butter cups or caramel bites.

Q: How do I prevent chocolate from seizing?
A: Avoid contact with water and melt chocolate slowly in a dry bowl.

Conclusion:

This Homemade Christmas Candy Trio is a delightful way to spread holiday cheer. With the festive crunch of peppermint bark, the gooey sweetness of caramel bites, and the creamy indulgence of peanut butter cups, these treats are sure to impress. Whether sharing them as gifts or enjoying them with family, these candies make the season brighter. Happy holidays!

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