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  • The Best Holiday Cookies Roundup

    The Best Holiday Cookies Roundup

    I’m sort of a cookie fanatic, which is just one more reason why holiday cookies make this the BEST time of the year. Cookies, cookies, and more cookies. I can’t get enough!

    I’ve been baking up a cookie storm in my kitchen lately, and today I’ve rounded up my favorite, must-make holiday cookies for this season! Some of my absolute favorites are Gooey Butter Cookies, Snowball Cookies, and my Grinch Cookies! Check ’em out!

    A collage of 6 Christmas cookies with the cords Holiday Cookie Roundup.

    Holiday Cookies

    Can’t you just smell it? Imagine when you are walking into your family party. As you walk through the door, you are overtaken with the most amazing smell of HOMEMADE COOKIES. It really doesn’t get any better than this! I mean, I guess the beautiful snow, the sight of all of the lights, and the family gathering together are all great too. But the cookies… That’s where it’s at for me! Holiday baking is what I live for during December!

    It isn’t just holiday baking though. It’s specifically the cookies. I have rounded up all of my most favorite holiday cookies for you to look through all in one place! Good luck picking “the one” because they are all love at first taste! Ranging from sugar cookies to the classics like Linzer and Milano cookies to kid-loving ones like the grinch cookie… You are just going to have to get started early this year so that you can try them all! I know that you will love them!!

    Baking Tips

    This year is going to be YOUR year when it comes to holiday cookies! Once you’ve picked a recipe to try, read through these tips to ensure you are doing the basics just right. Then, you will be absolutely sure to bake the best cookies you’ve ever had!

    • Chill AFTER rolling: Try rolling the sugar cookie dough before you let it chill in the fridge. It’s super soft, and you can just roll it between a few pieces of parchment paper. Then store it to chill!
    • Round Cookies: If you want your cookies to be perfectly uniform in their size and shape, and you don’t have a round cookie cutter, try using an empty paper towel holder. You can use this as a cookie cutter, and all of your dough will be the exact same size! (This is helpful to evenly bake the cookies too!)
    • Powdered Sugar: When you roll out cookie dough and need to spread something (usually flour) out onto the counter so that it doesn’t stick, try using powdered sugar instead! It works the same way, except it adds a tiny bit of sweetness to the holiday cookies, and it won’t dry them out!
    • Bring the Baking Sheet to Room Temperature: Before you throw another batch of cookie dough onto that hot pan, let it cool down to room temperature. (Or you can run it through some cold water for it to cool faster.) This helps so that your butter doesn’t melt before the other ingredients, which will help the cookies not to spread.

    Christmas Tree Sugar Cookies

    If you're wanting a dessert that is both festive and delicious, look no further! These Christmas tree sugar cookies will shine at any holiday party!
    Ingredients: All Purpose Flour, Salt, Baking Powder, Unsalted Butter, Granulated Sugar, Egg Yolks, Sour Cream, Vanilla Extract, Lemon Extract, cream cheese softened, unsalted butter softened, vanilla extract, salt, powdered sugar
    Make This Recipe

    Italian Christmas Cookies

    Italian Christmas Cookies are soft, buttery, fluffy and melt in your mouth delicious. Flavored with a hint of vanilla and a sweet glaze, these tasty treats are a perfect holiday treat. Take them to your next cookie exchange, party or just for fun occasion! 
    Ingredients: butter, sugar, flour, baking soda, baking powder, ricotta cheese, eggs, vanilla extract, powdered sugar, milk, almond extract, Christmas sprinkles for topping
    Make This Recipe

    Linzer Cookies

    Linzer cookies are a combination of buttery orange infused shortbread and jam, as pleasing to look at as they are to eat. These festive treats are perfect for any holiday or special occasion.
    Ingredients: unsalted butter, granulated sugar, orange zest, egg yolk, vanilla extract, all-purpose flour, almond flour, kosher salt, cinnamon, jam, Powdered sugar for finishing
    Make This Recipe

    Homemade Milano Cookies

    Homemade Milano Cookies have tender cookies with a nice crunch sandwiched around a layer of rich dark chocolate in the center! They taste even better than the store bought version!
    Ingredients: salted butter, at room temperature, powdered sugar, granulated sugar, eggs, room temperature, egg white, room temperature, vanilla extract, all-purpose flour, salt, baking soda, dark chocolate, chopped
    Make This Recipe

    Gingersnap Cookies

    Crispy on the outside, warm and chewy on the inside, these Gingersnap Cookies are everything you want in a holiday dessert! They are the perfect way to finish off any holiday meal and leave everyone feeling merry and bright.
    Ingredients: butter, granulated sugar, large egg, molasses, all-purpose flour, baking soda, baking powder, ground ginger, ground cinnamon, ground cloves, salt
    Make This Recipe

    Triple Chocolate Peppermint Cookies

    Triple chocolate peppermint cookies are soft and chewy cookies that get drizzled with white and dark chocolate. They are topped with crushed candy canes and are the perfect treat for the holidays!
    Ingredients: butter, sugar, egg, peppermint extract, flour, baking cocoa, baking soda, salt, white baking chocolate, semisweet baking chocolate, candy canes
    Make This Recipe

    White Chocolate Cranberry Macadamia Cookies

    White Chocolate Cranberry Macadamia Cookies are the perfect combination, of chewy, crunchy, sweet and decadence all wrapped up in a cookie! These amazing cookies have great texture and flavor! 
    Ingredients: all-purpose flour, baking soda, salt, white sugar, packed light brown sugar, butter, eggs, vanilla extract, white chocolate baking chips, chopped macadamia nuts, dried cranberries
    Make This Recipe

    Grinch Cookies

    Grinch Cookies are a fun and festive twist on a classic chocolate chip cookie! Inspired by the popular Christmas movie, these soft and chewy cookies are colored Grinch-green and decorated with green and red M&Ms.
    Ingredients: unsalted butter softened, sugar, large eggs, vanilla extract, drops bright green food coloring,, all-purpose flour, corn starch, baking powder, baking soda, salt, red and green M&Ms
    Make This Recipe

    A batch of butter cookies, some chocolate coated, spread over a marble bench top

    Butter Cookies

    Buttery, tender and unbelievably light these homemade Danish butter cookies are so much better than the tinned version. Loaded with flavour,they’ll literally melt in your mouth and are so easy to make.
    Ingredients: unsalted butter, softened, granulated sugar, vanilla extract, egg yolk, milk, all purpose flour, semi-sweet chocolate, melted, Sprinkles if desired.
    Make This Recipe

    White Chocolate Oreo Cookies

    White Chocolate Oreo Cookies are perfectly soft and chewy cookies loaded with slightly melted white chocolate chips and crushed Oreo cookies. These are warm and delicious cookies with just the right amount of sweetness! 
    Ingredients: butter, brown sugar, sugar, eggs, vanilla, flour, baking soda, baking powder, salt, oreo cookies, white chocolate chips
    Make This Recipe

    Chocolate crinkle cookies on a wire grate

    Chocolate Crinkle Cookies

    Chocolate Crinkle Cookies are classic chocolate cookies that kids of all ages will love. This particular recipe is enhanced with brown butter to give it a more complex flavor that takes these cookies from good to great!
    Ingredients: browned butter, granulated sugar, lightly packed brown sugar, cream cheese, large egg, vanilla extract, flour, cocoa powder, baking soda, baking powder, kosher salt, granulated sugar, powdered sugar
    Make This Recipe

    Peanut Butter Blossom Cookies on a plate

    Peanut Butter Blossom Cookies

    Peanut Butter Blossom Cookies are must-have holiday cookies that are also perfect for everyday occasions. The classic pairing of peanut butter and chocolate in these cookies will delight chocolate peanut butter lovers and cookie lovers of all ages.
    Ingredients: stick unsalted butter, peanut butter, lightly packed brown sugar, large egg, vanilla extract, flour, kosher salt, baking soda, baking powder, chocolate kisses
    Make This Recipe

    Best Ever Molasses Cookies

    Best Ever Molasses Cookies have a slightly crisp sugar coated edge and a soft and chewy center. These are the perfect holiday cookie!
    Ingredients: shortening, sugar, molasses, egg, flour, baking soda, cinnamon, ginger, cloves, salt, *Optional 1 cup white chocolate chips
    Make This Recipe

    The Best Sugar Cookies Ever!

    You cannot beat homemade sugar cookies with a crisp edge and a soft center. These are the BEST! Topped with my favorite cream cheese frosting and sprinkles, these sugar cookies are a tried and true favorite. 
    Ingredients: Butter, Sugar, Egg, Vanilla Extract, Almond Extract, All-Purpose Flour, Baking Powder, Salt, Cream Cheese, Butter, Powdered Sugar, Vanilla Extract, Food Coloring (Optional)
    Make This Recipe

    Chocolate Peppermint Dipped Shortbread Cookies

    Chocolate Peppermint Dipped Shortbread Cookies are buttery, melt in your mouth shortbread cookies that get dipped in chocolate and sprinkled with crushed peppermint. These cookies make the perfect holiday treat!
    Ingredients: butter, sugar, salt, flour, bag semi sweet chocolate chips, peppermint candy canes
    Make This Recipe

    White Chocolate Macadamia Nut Pudding Cookies

    A delicious and soft pudding cookie made with the classic white chocolate and macadamia nuts!
    Ingredients: flour, baking soda, white chocolate instant pudding mix, salt, unsalted butter, brown sugar, granulated sugar, large eggs, vanilla extract, white chocolate chips, macadamia nuts
    Make This Recipe

    Twix Thumbprint Cookies

    The buttery shortbread base and a chewy caramel center. They were just missing one thing. Chocolate. I drizzled that chocolate on as fast as I could and viola! A Twix Thumbprint Cookie.
    Ingredients: Unsalted Butter, sugar, Eggs, vanilla, all-purpose flour, soft caramel candies, heavy cream, milk chocolate chips
    Make This Recipe

    Almond Thumbprint Cookies with a Salted Caramel Center

    Almond Thumbprint Cookies are light, buttery, almond flavored shortbread cookies that just melt in your mouth. They get filled with Salted Caramel and topped with slivered almonds. These cookies will blow you away!
    Ingredients: butter, white sugar, McCormick Almond Extract, all-purpose flour, caramels: store-bought or homemade soft, heavy cream, sea salt, Flaking salt for topping, Slivered almonds for topping
    Make This Recipe

  • Grinch Cookies

    Grinch Cookies

    Grinch Cookies are a fun and festive twist on a classic chocolate chip cookie! Inspired by the popular Christmas movie, these soft and chewy cookies are colored Grinch-green and decorated with green and red M&Ms.

    Christmas time is the best time for delicious holiday treats, and these Grinch cookies are always a hit! I love bringing these cookies to Christmas parties or to cookie exchanges.  Some of my other favorite cookies to bring to cookie exchanges are cream cheese snickerdoodles, Italian Christmas cookies, or these easy no-bake cookies.

    Close up view of Grinch cookies stacked on a cream colored plate. Christmas ornaments, greenery and extra cookies are styled next to the plate.

    What Are Grinch Cookies?

    These adorable cookies are inspired by the popular Dr. Suess book, “How the Grinch Stole Christmas.” Grinch cookies start with a classic chocolate chip cookie base that everyone will love. With the addition of green food coloring and festive green and red M&Ms, the cookie transforms into Whoville yumminess!

    Kids and adults LOVE these cute and delicious cookies and it’s always the first cookie to be gone at the treat table. Everyone loves the bright colors and holiday vibe.  Try more of my cute festive desserts like my cornflake wreaths, Christmas star bread, or these peppermint lollipops.

    These easy Grinch cookies start with a classic chocolate chip cookie recipe.  You will be very familiar with the ingredients and have most of them on hand.  All you need to make these Christmas cookies are red and green M&Ms and green food coloring. Then you’re all set to have some fun!

    • Unsalted Butter: Butter always makes the best cookies! It helps if the butter is slightly softened. 
    • Sugar: Just granulated sugar in this recipe.
    • Eggs: Room-temperature eggs are always best for baking.
    • Vanilla Extract: Yes, one full tablespoon. Trust me. It adds sweetness and flavor.
    • Green Food Coloring: Green liquid food coloring or green gel food coloring works in these cookies. You decide how green you want them!
    • Flour: I used all-purpose flour in this recipe.
    • Cornstarch: Cornstarch is the secret to soft cookies. it acts as a preservative to preserve softness.
    • Baking Powder: This helps give your cookies a little lift.
    • Baking Soda: Helps with leavening.
    • Salt: Salt enhances sweet flavors.
    • Red and Green M&Ms: The best part of this cookie! You can easily find these at grocery stores during the Christmas season.

    Grab your kiddos and make this fun Grinch cookie recipe for the holidays. They are so fun to make but even more fun to eat! It’s a fun Christmas tradition at my house, and my kids look forward to it every year.  Follow my easy instructions below for how to make Grinch cookies.

    1. Preheat Oven and Prepare Cookie Sheet: Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
    2. Cream Butter and Sugar: Combine butter and sugar in a large bowl and use an electric mixer to beat until well-combined and light and fluffy (about 1 minute).
    3. Add Eggs: Add eggs, one at a time, beating well after each addition.
    4. Add Vanilla and Food Coloring: Stir in vanilla extract and food coloring, until well combined.
    5. Combine Dry Ingredients: In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
    6. Mix Dry Ingredients Into Butter Mixture: Set mixer to low speed and gradually stir dry ingredients into butter mixture. Add ingredients and stir until well incorporated.
    7. Fold in M&Ms: Fold in M&M candies keeping a few out to press on top of the cookies before baking.
    8. Form Balls: Drop cookie dough by heaping 1 ½ Tbsp-sized scoops onto prepared cookie sheets for perfectly round cookie roll dough in your hands into a smooth ball.
    9. Bake: Bake for 11-13 minutes. If desired, gently press additional M&Ms into the tops of each cookie for decoration while they are still warm.
    10. Cool and Enjoy: Allow cookies to cool completely on the cookie sheet before removing them.

    Tips for Making Homemade Cookies

    Here are a few simple ways to ensure your Grinch cookies turn out soft, chewy, and delicious every time! You will love making these with your kids and making this a tradition. They will also love eating them because they are SO GOOD!

    • Underbake: I always take my cookies out of the oven when the centers are still slightly soft. They’ll cook for a few more minutes on the cooling hot cookie sheet. This trick helps prevent your cookies from getting overcooked.
    • Keep the Oven Closed: I know it may be tempting to open the oven door and check on your cookies, but you let out all the hot air needed to cook them thoroughly. Use the oven light to check on them instead!
    • Don’t Over Mix the Dry Ingredients: Avoid mixing your dough on a high speed. Too much beating can cause too much air in the dough. This results in the dough rising and then falling as it bakes. You should beat long enough so that the ingredients are blended until you no longer see white from the flour.
    • Fold in Your M&M’s: Avoid mixing the M&Ms with an electric mixer to prevent the pieces from breaking apart.
    • Chill the Dough: Most cookie recipes don’t require you to chill the dough, but if you have the time, chilling can help elevate your cookies. If your butter was too soft or melted when you made the dough, chilling is necessary. Chill for half an hour before forming, and baking. This allows the flavors to meld together and give the dough a bit of structure. If it’s hardened too much let it sit at room temp for 10 minutes before baking.

    Top view of Grinch cookies on a cooling rack. Extra cookies and M&Ms are scattered around the cookies on a gray counter top.

    Storing Leftover Grinch Cookies

    These Grinch cookies are so fun and delicious that you’ll want to enjoy them all through the holiday season! If you have some leftovers, here’s how to keep them tasting fresh and tasty for the rest of the week! You’re going to love having them around to take to parties.

    • At Room Temperature: Place cooled cookies in an airtight container then store them at room temperature for up to 1 week. 
    • In the Freezer: Shape the cookie dough into balls as you would when preparing to bake them. Place them on a parchment-lined baking sheet and freeze for a few hours. Once frozen, place the dough balls into an airtight container and freeze for up to 3 months. Thaw dough balls until pliable and bake as directed on the recipe card.

    Close up side view of stacked cookies on a cooling rack. A broken cookie and Christmas ornaments are styled next to the stack of Grinch cookies.

    More Holiday Desserts To Make

    I have you covered for the holidays! Festive desserts are my favorite tradition, and I definitely have some favorites I’d love for you to try.  I know you will enjoy them as much as my family does!

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    Grinch Cookies

    Grinch Cookies are a fun and festive twist on a classic chocolate chip cookie! Inspired by the popular Christmas movie, these soft and chewy cookies are colored Grinch-green and decorated with green and red M&Ms.
    Course Dessert
    Cuisine American
    Keyword Grinch cookies, holidays, Kid-friendly
    Prep Time 25 minutes
    Cook Time 11 minutes
    Total Time 36 minutes
    Servings 36 cookies
    Calories 167kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup unsalted butter softened
    • 1 2/3 cup sugar
    • 2 large eggs
    • 1 tablespoon vanilla extract
    • 6 drops bright green food coloring, more if you want it greener
    • 3 cups all-purpose flour
    • 1 teaspoon corn starch
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 1/2 cup red and green M&Ms plus additional ½ cup for topping cookies, if desired

    Instructions

    • Preheat oven to 350° Fahrenheit and line a cookie sheet with parchment paper.
    • Combine butter and sugar in a large bowl and use an electric mixer to beat until well-combined and light and fluffy (about 1 minute).
    • Add eggs, one at a time, beating well after each addition.
    • Stir in vanilla extract and food coloring, until well-combined.
    • In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
    • Set mixer to low speed and gradually stir dry ingredients into butter mixture. Add ingredients and stir until well-incorporated.
    • Fold in M&M candies keeping a few out to press on top of the cookies before baking.
    • Drop cookie dough by heaping 1 ½ Tbsp-sized scoops onto prepared cookie sheets, for perfectly round cookies roll dough in your hands into a smooth ball.
    • Bake for 11-13 minutes. If desired, gently press additional M&Ms into the tops of each cookie for decoration while they are still warm.
    • Allow cookies to cool completely on cookie sheet before removing.

    Video

    Notes

    Originally posted on December 02, 2017

    Updated December 5, 2022

    Nutrition

    Calories: 167kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 105mg | Potassium: 28mg | Fiber: 1g | Sugar: 15g | Vitamin A: 190IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 1mg
     
  • Peppermint Meringue Kisses

    Peppermint Meringue Kisses

    Peppermint Meringue Kisses are crunchy on the outside with a soft and chewy middle, and a peppermint flavor that is sweet and refreshing. They are the cutest little candies and are perfect for gifting this holiday season!

    Every once in a while, it is really fun to make a unique candy that isn’t super chocolatey. Every Christmas I make the effort to get my kids in the kitchen and make a Christmas candy. Usually we end up making toffee because it’s easy and everyone loves it. My favorites are this tasty graham cracker toffee (with just 5 ingredients!) and this Christmas crack toffee recipe!

    Peppermint meringue kisses in a candy dish on a table with ornaments next to it.

    Peppermint Meringue Kisses Recipe

    Meringue is mostly egg whites that are whipped until they get nice and fluffy. You put it in a piping bag and pipe them into cute kiss-shaped dollops, and bake them in the oven. When you bite into the peppermint meringue kiss, a nice peppermint flavor fills your mouth! The meringue is crunchy on the outside and then melts into a soft and chewy dessert. It’s so fun to eat!

    You can pipe meringue in all kinds of different shapes! While you are making these kisses, you could also try to make these peppermint meringue lollipops. You could shape them in a beautiful spiral like these meringue cookies. Meringue goes great with a cup of hot chocolate! It also looks beautiful on your Christmas dessert charcuterie board. There are so many fun ways to make meringue, it doesn’t just belong on top of a lemon meringue pie (but it is super yummy on the pie too!).

    Ingredients

    You will need a few simple ingredients to make these peppermint meringue lollipops. They are mostly egg whites, so get ready to use lots of eggs! Maybe you could make some creme brulee to use up all of those egg yolks! You can find the exact measurements below in the recipe card.

    • Granulated Sugar: Your regular sugar pantry will work great!
    • Egg Whites: You will want to separate your egg yolks from whites. You can’t let any part of an egg yolk into your mixture or your meringue won’t turn out!
    • Lemon Juice: Fresh lemon juice is always best, but bottled will work.
    • Salt: A little salt will bring out all of the sweet flavors in this dessert.
    • Vanilla Extract: Vanilla extract adds a little flavor and also helps to bring out the sweet flavors in the meringue.
    • Peppermint Extract: This is where the peppermint flavor will come from!
    • Red Gel Food Coloring: A little red food coloring is how you will get the stripes of red to make the candy cane design.
    Process pictures showing the egg whites being whipped to stiff peaks, and then piped into a kiss shape.

    How to Make Peppermint Meringue Kisses

    You are going to love the fun texture and delicious peppermint flavor when you bite into these lovely peppermint meringue kisses. It is so fun to pipe them and watch the meringue come out a red and white mix. You don’t have to be good at piping to make cute little bites that everyone will love. Don’t be intimidated by meringue, you can totally make this!

    Make Meringue

    • Prep: Preheat the oven to 200℉ and line two baking sheets with parchment paper.
    • Simmer Water: Add 1 inch of water to a medium saucepan and bring to a slight simmer.
    • Whisk: In a heatproof bowl of a stand mixer, add the egg whites and sugar. Whisk together until combined and place over the simmering water, ensuring the bowl does not touch the water.
    • Whip: Whisk the egg whites and sugar constantly until the mixture reaches 140℉. Remove from the heat and fit on the stand mixer with the whisk attachment. Whip until soft peaks form.
    • Finish Meringue: Add the lemon juice, salt, vanilla extract and peppermint extract. Whip until stiff peaks form. The meringue will begin to pull away from the sides of the bowl and when the whisk is removed, the peak will stand straight up. This can take a good 10-15 minutes of whipping at high speed. Once the meringue is ready, we will get to making the peppermint meringue kisses!

    Pipe Meringue Kisses

    • Prep Bags: Prep your piping bags by either snipping the end for round piping or fitting with a large star tip. Use a toothpick to make 3 lines of red food gel coloring going up the inside of the piping bag, this will give the meringue the distinct red stripes of peppermint candies as you pipe it out.
    • Fill Bag: Carefully spoon meringue into the piping bag and twist closed at the top, being careful to not overfill the bag (fill ½-⅔ of the way full)
    • Prep Parchment: Pipe 4 small dots of meringue under the four corners of the parchment paper and press down. This will prevent the parchment from blowing up and sticking to your meringue pops as they bake.
    • Pipe Kisses: Pipe quarter sized dots of meringue, slowing the piping as you lift the bag up, giving the kisses the distinct kiss shape. Leave ½ inch or so between kisses, but fill the baking sheet generously.
    • Bake: Bake for 1-½ to 2 hours, until the outsides of the kisses are crisp to the touch.. Turn off the oven and let the pan cool in the oven as it cools. Once the pan is completely cooled to the touch, remove from the oven.
    • Store: Gently remove the peppermint meringue kisses from the parchment. Store in an airtight container or serve immediately. Do not refrigerate or leave uncovered otherwise you risk the meringue becoming tacky and weepy.

    Tips for Making Meringue

    Meringue is such a fun thing to know how to make. It isn’t hard, but there are a few things that you have to know how to do. Here are my tips that will make your peppermint meringue kisses a success every time!

    • Don’t Boil Water: Keep the water in the pan at just below simmering. If you let the water boil, you risk cooking the egg whites and ending up with scrambled eggs instead of the beginnings of meringue.
    • Use A Thermometer: When cooking the sugar and egg whites, use a thermometer to make sure the mixture reaches 140℉. The sugar will be completely dissolved at that point and the meringue will be very stable for piping and baking.
    • Take It Easy On The Peppermint: Peppermint is a very strong flavoring, so it’s easy to add too much and the flavor becomes too much and can taste like toothpaste. If you like it a little less intense in peppermint flavor, start by adding ½ teaspoon instead of the full 1 teaspoon. Taste the meringue and then add a little more as needed. Having the marshmallow flavor of the meringue come through is a nice balance to the strong mint flavor.

    Peppermint meringue kisses in a candy dish with greenery and christmas ornaments in the background.

    Storing Leftover Meringue Kisses

    Make sure to follow my tips for storing your peppermint meringue kisses to get the most out of this treat!

    • On the Counter: Store your peppermint meringue lollipops in an airtight container for up to 2 weeks. Do not leave uncovered or refrigerate as the meringue will begin to weep and become very sticky and possibly melt.

    Other Peppermint Desserts to Try

    Peppermint is such a great flavor! I think a lot of people are afraid to make a dessert that tastes TOO minty, but these recipes are tried and true. They are always a hit and the perfect way to welcome in the holiday season!

    Print

    Peppermint Meringue Kisses

    Peppermint Meringue Kisses are crunchy on the outside with a soft and chewy middle, and a peppermint flavor that is sweet and refreshing. They are the cutest little candies and are perfect for gifting this holiday season!
    Course Dessert
    Cuisine American
    Keyword candy, meringue, peppermint meringue kisses
    Prep Time 45 minutes
    Cook Time 2 hours
    Total Time 2 hours 45 minutes
    Servings 80 Kisses
    Calories 16kcal
    Author Alyssa Rivers

    Ingredients

    • 1 ½ cups granulated sugar
    • 6 large egg whites room temperature
    • ¼ teaspoon lemon juice
    • 1 pinch salt
    • ½ teaspoon vanilla extract
    • 1 teaspoon peppermint extract
    • Red gel food coloring

    Instructions

    • Preheat the oven to 200℉ and line two baking sheets with parchment paper.
    • Add 1 inch of water to a medium saucepan and bring to a slight simmer.
    • In a heatproof bowl of a stand mixer, add the egg whites and sugar. Whisk together until combined and place over the simmering water, ensuring the bowl does not touch the water.
    • Whisk the egg whites and sugar constantly until the mixture reaches 140℉. Remove from the heat and fit on the stand mixer with the whisk attachment. Whip until soft peaks form.
    • Add the lemon juice, salt, vanilla extract and peppermint extract. Whip until stiff peaks form. The meringue will begin to pull away from the sides of the bowl and when the whisk is removed, the peak will stand straight up. This can take a good 10-15 minutes of whipping at high speed.
    • Prep your piping bags by either snipping the end for round piping or fitting with a large star tip. Use a toothpick to make 3 lines of red food gel coloring going up the inside of the piping bag, this will give the meringue the distinct red stripes of peppermint candies as you pipe it out.
    • Carefully spoon meringue into the piping bag and twist closed at the top, being careful to not overfill the bag (fill ½-⅔ of the way full)
    • Pipe 4 small dots of meringue under the four corners of the parchment paper and press down. This will prevent the parchment from blowing up and sticking to your meringue pops as they bake.
    • Pipe quarter sized dots of meringue, slowing the piping as you lift the bag up, giving the kisses the distinct kiss shape. Leave ½ inch or so between kisses, but fill the baking sheet generously.
    • Bake for 1-½ to 2 hours, until the outsides of the kisses are crisp to the touch.. Turn off the oven and let the pan cool in the oven as it cools. Once the pan is completely cooled to the touch, remove from the oven.
    • Gently remove the kisses from the parchment, Store in an airtight container or serve immediately. Do not refrigerate or leave uncovered otherwise you risk the meringue becoming tacky and weepy.

    Nutrition

    Calories: 16kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 0.02g | Sodium: 4mg | Potassium: 4mg | Sugar: 4g | Vitamin A: 0.001IU | Vitamin C: 0.01mg | Calcium: 0.2mg | Iron: 0.004mg
  • Soft Boiled Eggs

    Soft Boiled Eggs

    Why do you need a recipe for boiled eggs? Soft Boiled Eggs are cooked for a specific amount of time to keep them soft and we’ve perfected the recipe for you! You will have a delicious and soft, gooey, flavorful yolk every time!

    I really love eggs. They taste great in so many different things! Whenever I need to use up some eggs, egg salad is always my go-to recipe. I also can’t resist a deviled egg, and of course scrambled eggs for breakfast!

    Soft boiled eggs on a dark plate cut in half so you can see the yolks.

    Soft Boiled Egg

    Soft boiled eggs are the coolest thing since sliced bread! Well, maybe not, but they are super delicious and in my opinion, not made enough! It isn’t any harder to make than a hard boiled egg and the only difference is you don’t boil them as long. They have a soft runny yolk that is so flavorful, and not dry at all. The egg white is far from rubbery, it’s soft and almost melts in your mouth.

    If you are wondering what to eat a soft boiled egg with, don’t overthink it! What do you enjoy eggs with now? It is great with a vegetable stir fry, or paired with some roasted potatoes. A soft boiled egg is most commonly served in ramen, so you have to make these soft boiled eggs in this super easy homemade ramen recipe!

    Ingredients

    Alright, you really just need water and eggs. You can make as many eggs as you want, but you don’t want to crowd the pot because the water temperature will drop too much and your eggs will not cook the way you want them to. You can add salt or vinegar to the water if you want. Some people feel that adding salt or vinegar to the water keeps the eggs from cracking.

    • 4-6 Large Eggs: I always use large grade A eggs in my recipes. I like to let my eggs sit out for about an hour before boiling them to get them to room temperature. If they are too cold when you drop them in boiling water, they might crack.
    • Water for Boiling: Water from your tap will work great, and you can add vinegar or salt if you want. You want to fill the pot so that there is one inch of water covering the eggs.
    Process photos showing water in a pot, then eggs added to the water, a bowl full of ice water, and the eggs added to the ice water.

    How to Make Soft Boiled Eggs

    Perfect soft boiled eggs are just as easy as hard boiled! Make sure you have a slotted spoon handy to lower the eggs. You don’t want to drop them in the pot because they might crack when they hit the bottom. You will also want to have a bowl of ice water handy to cool the eggs off quickly so they don’t keep cooking once you take them out of the water.

    1. Boil Water: In a large saucepan of water bring to a boil over medium high heat.
    2. Add Eggs: Once the water is boiling use a slotted spoon to gently lower the eggs. This will help to prevent them from cracking.
    3. Cook: Boil the eggs for 7 minutes. Transfer the eggs to a bowl of ice and cold water. Let the eggs chill in the water until they are no longer hot.
    4. Peel: Crack the eggs all over and start peeling from the wider end which will contain the air pockets.
    A photo showing the different yolks of different cook times at 6 minutes, 7 minutes, and 8 minutes.

    How Long to Soft Boil an Egg

    A hard boiled egg is usually cooked for 10-12 minutes, which makes the inside of the yolk very firm and dry. Here is what happens when you cook an egg for different amounts of time. Each of these are considered a soft boiled egg, and they will be slightly different based on the cook time.

    • 6 Minutes: If you like your eggs over easy, that is what these centers are like. They ooze out when you cut into them, and the egg white is nice and soft. This is great for ramen!
    • 7 Minutes: This is just a little more firm, and the egg white has a little more stiffness. It is really yummy on a salad or with roasted asparagus!
    • 8 Minutes: Now you are getting to the edge of a hard boiled egg. If you cook it for a few more minutes, the yolk would be firm. So this is as long as you would want to cook a soft boiled egg.

    A close up of soft boiled eggs cut open to see the yolks.

    Storing Leftovers

    You can save a soft boiled egg in the fridge for a few days. They do taste really yummy as leftovers, but they are harder to reheat to get that same runny inside. Here is how you can store your soft boiled eggs.

    • In the Refrigerator: Store your unpeeled soft boiled egg in the fridge for up to two days. You can store a peeled soft boiled egg in an airtight container in the fridge for two days, they are just harder to reheat the right way.
    • Reheat: Put your unpeeled soft boiled eggs in simmering water for about a minute. They will reheat without overcooking.

    A bowl of chicken ramen with eggs and a white spoon.

    Other Egg Dishes to Try

    For breakfast, with lunch or dinner, eggs are the perfect match! They can be made in so many different ways, and can add so much flavor to a dish. You can scramble them, make a batter for French toast, or fry them. I want to share a few of my favorite egg recipes that you have to try!

    Print

    Soft-Boiled Eggs

    Why do you need a recipe for boiled eggs? Soft Boiled Eggs are cooked for a specific amount of time to keep them soft and we've perfected the recipe for you! You will have a delicious and soft, gooey, flavorful yolk every time!
    Course Breakfast
    Cuisine American
    Keyword boiled eggs, soft boiled eggs
    Prep Time 5 minutes
    Cook Time 8 minutes
    Total Time 13 minutes
    Servings 4
    Calories 63kcal

    Ingredients

    • 4-6 large eggs
    • water for boiling

    Instructions

    • In a large saucepan of water bring to a boil over medium high heat.
    • Once the water is boiling use a slotted spoon to gently lower the eggs. This will help to prevent them from cracking.
    • Boil the eggs for 7 minutes. Transfer the eggs to a bowl of ice and cold water. Let the eggs chill in the water until they are no longer hot.
    • Crack the eggs all over and start peeling from the wider end which will contain the air pockets.

    Nutrition

    Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
  • Potsticker Sauce

    Potsticker Sauce

    Potsticker sauce is easy to make at home and is the perfect dipping sauce for potstickers or any Asian appetizer! This delicious sauce is salty, and tangy, and has a touch of sweetness to balance out the flavors.

    I love to serve this potsticker sauce any time I serve Asian cuisine because it’s THAT good! It compliments so many delicious appetizers and recipes and it will be a staple in your house. Try this dipping sauce with egg rolls, cream cheese wontons, and of course my homemade potstickers!

    Close up view of potsticker sauce in a blue bowl. A potsticker is being dipped into the sauce with chopsticks.

    Potsticker Dipping Sauce

    Potsticker sauce is a must when serving Asian-inspired appetizers. It is a savory and salty sauce that elevates whatever you dip it in. The combination of soy sauce, rice vinegar, and sesame oil are the perfect complimentary flavors in this dipping sauce. It has a salty tang with a hint of sweetness and spice. You are going to love how easy and delicious this sauce is to make!

    Everyone will love starting their meal off with potstickers and this amazing dipping sauce. Now let’s make the meal complete! Serve alongside my easy fried rice, this delicious cashew chicken, and my favorite lettuce wraps. Your family will ask for this meal over and over again. It’s the best!

    Ingredients For Potsticker Sauce

    This easy sauce for potstickers only takes 5 pantry ingredients to make! The garnishes are an extra bonus of flavors but are optional. The base of this recipe makes a perfect dipping sauce for potstickers, dumplings, gyoza, and egg rolls. This is a staple recipe for all your favorite Asian appetizers!

    • Soy Sauce: I love using low sodium soy sauce because it still has all the flavor and is better for the heart.
    • Rice Vinegar: This gives it a bit of tang. I love using Chinese vinegar in this recipe if you can find it. It adds a delicious authentic flavor.
    • Sesame Oil: Look for sesame oil near the oils or bottles of vinegar. It can also be found in the Asian aisle.
    • Sugar: Just a touch of sweetness to balance out the salt. You can use brown sugar or honey in this recipe with excellent results.
    • Green Onions: Sliced green onion is the perfect garnish for this sauce.
    • Red Pepper Flakes: This is optional but delicious if you like a little spice!
    • Sesame Seeds: Optional but adds great flavor and texture. It’s a beautiful garnish.

    Potsticker Sauce Recipe

    This potsticker sauce recipe takes less than 5 minutes to make! It’s tangy and salty with the perfect blend of sweetness and spice if you want. You are going to love how quickly this potsticker sauce comes together and how delicious it is too! It’s so easy to whip up when you need to take your appetizer game to the next level!

    1. Combine Soy Sauce, Rice Vinegar, Sesame Oil, and Sugar: Combine the soy sauce, rice vinegar, sesame oil, and sugar together in a small bowl and whisk until well combined.
    2. Add Green Onion and Garnishes: Stir in the sliced green onion then garnish with red pepper flakes and sesame seeds.
    3. Serve and Enjoy: Whisk well before serving then enjoy as a dipping sauce for potstickers, egg rolls, gyoza, or wontons.
    First photo of ingredients in separate bowls. Second photo of the sauce whisked together in a clear bowl. Third photo of the sauce in a bowl with onions and red pepper flakes garnished on top.

    Homemade Dipping Sauce Tips

    This dipping sauce for potstickers is the perfect combination of salty, sweet, spicy, and savory! You can make this sauce to your liking by adding more sweetness or making it spicier! This potsticker sauce recipe is so easy to make and so easy to flavor just the way you want. Try these extra tips for the best flavor! 

    • Make it Gluten-Free: Look for gluten-free soy sauce and you have a luscious gluten-free sauce that will taste amazing.
    • Low Sodium: Use low-sodium soy sauce to help control the salt. You won’t even taste the difference!
    • Replace Soy Sauce with Tamari: This Japanese version of soy sauce can be used in place of soy sauce. It is a little thicker, so you can add a splash of water to thin out the dipping sauce.
    • Sugar Swap: You can trade out the sugar for honey, maple syrup, or brown sugar if you desire. The honey and maple syrup will change the consistency and taste just a bit. So adapt the other ingredients as needed by tasting them!
    • Make it Spicy: Add a bit more spice with more red pepper flakes or a squeeze of sriracha sauce! I’ve also used a few drops of chili oil for extra spice. I love spicy!
    • Add More Flavor: This potsticker sauce is so versatile! Play around with the flavors by adding fresh garlic and ginger. It gives it more depth in flavor.

    Top view of potsticker sauce in a blue patterned bowl. Chopsticks and a plate of potstickers are styled beside the bowl.

    How to Store Sauce For Potstickers

    Use the homemade sauce immediately as needed or stored it in the refrigerator for later. This potsticker sauce is perfect to make ahead because the flavors meld together and the sauce gets better with time. I love to make this recipe a day in advance because it’s ready to serve when you need it.

    • In the Refrigerator: Place leftover sauce in an airtight container. Store in the refrigerator for up to 2 weeks. Whisk before serving. Garnish with green onions and red pepper flakes. Enjoy as a dipping sauce for potstickers, egg rolls, sushi, and much more!

    Top view of potstickers on a on a black plate with a small white bowl of sauce on the plate. Chopsticks and green onion are styled beside the plate.

    More Homemade Sauces

    There are so many delicious Asian flavored sauces to make and enjoy. I love making our favorite sauces at home. They always taste better, save us money and time. Sauces are also way easier to make than you think. Try some of these amazing sauces the next time you make Asian cuisine! You’re going to LOVE them!

    Print

    Potsticker Sauce

    Potsticker sauce is easy to make at home and is the perfect dipping sauce for potstickers or any Asian appetizer! This delicious sauce is salty, and tangy, and has a touch of sweetness to balance out the flavors.
    Course Sauce
    Cuisine Asian
    Keyword 5 minute, sauce for potstickers
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 4
    Calories 50kcal
    Author Alyssa Rivers

    Ingredients

    • 1/2 cup soy sauce
    • 1 teaspoon rice vinegar, or *Chinese vinegar
    • 1 teaspoon sesame oil
    • 2 tablespoons sugar, or honey to taste
    • 1 tablespoon green onions, sliced
    • crushed red pepper flakes, optional
    • sesame seeds, for garnish

    Instructions

    • Combine the soy sauce, rice vinegar, sesame oil, and sugar together in a small bowl and whisk until well combined.
    • Stir in the sliced green onion then garnish with red pepper flakes and sesame seeds.
    • Whisk well before serving. Serve as a dipping sauce for potstickers, egg rolls, gyoza, or wontons.

    Notes

    *I love to use gold plum chin kiang vinegar. It is a Chinese black vinegar found in the Asian isle of most grocery stores. It adds great authentic flavor to the sauce.

     

    Nutrition

    Serving: 2tablespoons. | Calories: 50kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 1620mg | Potassium: 66mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 15IU | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 1mg
  • Lattice Pie Crust

    Lattice Pie Crust

    A Lattice Pie Crust is visually stunning and the perfect way to finish an apple or cherry pie. This recipe will teach you how to weave strips of dough into a beautiful topper for your favorite pie, and it’s easier than you think!

    I think pie might be my favorite dessert. I am a huge fan of cream pies, fruit pies, and everything in between! If you are a fan of a silky and delicious cream pie, you have to try this classic Chocolate Pie, this light and fluffy No-Bake Pistachio Cream Pie, and everyone’s favorite No-Bake Cream Cheese Peanut Butter Pie.

    Lattice pie crust baked on top of a pie in a white dish.

    Lattice Crust Pie

    This recipe will walk you step-by-step through weaving a lattice pie crust. You can use your favorite pie crust recipe, I would recommend my favorite pie crust recipe that I’ve been making for years, my Grandma’s Perfect Pie Crust. This butter pie crust is also really easy to whip up and is always a hit. You can also choose whatever filling you like best! A fruit filling like a cherry pie or apple pie would be incredible, or this peach pie is my favorite right now!

    Make sure you choose a pie with a thick and dense. You won’t want to top your cream or custard pie with lattice. Make a pie filling that will need to be baked in the oven with the filling already in it. Once you finish weaving the pie crust, you can brush it with heavy cream or an egg wash and cook the crust to the instructions of the pie filling!

    Ingredients

    You will want to follow your favorite pie crust recipe for the pie crust ingredients. Or you can buy a pre-made pie crust from the store. Then choose your favorite pie filling to top with your lattice pie crust.

    • Double Pie Crust: A double pie crust is enough pie dough to line the bottom of the 9 inch pie pan, as well as topping the pie with the woven lattice pie crust.
    • Filling of Your Choice: Any pie filling that needs to be baked in the oven will work for this lattice pie crust recipe.
    Process photos showing how to weave a pie crust into a lattice on top of a cherry pie.

    How to Lattice Pie Crust

    A lattice pie crust is the perfect topper to your favorite pie filling! It adds a beautiful layer of crispy flaky crust on top of your gooey pie filling. It’s also a great way to wow your guests at your next gathering!

    Prepare the Dough

    1. Roll and Trim: Roll out the bottom portion of your pie crust and place it into your pie pan, trim the dough to fit the edges of your pan.
    2. Fill Crust: Fill your crust lined pie dish with your filling and set aside
    3. Roll Out: Roll out the top portion of your dough until the circle is slightly larger than your pie pan.
    4. Cut Strips: Using a pizza cutter or knife, cut your top crust into strips. You can make these strips as thick or thin as you want.

    Weave the Lattice

    1. Lay Strips Horizontally: Take your cut out strips and lay them across the top of the filled pie, all laying the same way leaving a gap between each one. For this step you can use up to half of your strips to cover the pie in one direction. The amounts will vary depending on how thick your strips are, and how large of a gap you want on top of the pie.
    2. Weave Strips Vertically: Next, you will take the strips you’ve laid down on your pie. Working with every other one, fold them back to the edge of the pie. Then lay your first strip of dough down on top of the strips that haven’t been pulled back. Then place the other strips back where they were.
    3. Weave Strips: Working with the strips you previously left laying down, peel them back just far enough to lay the next crossways strip down. Once again lay the strips flat.
    4. Repeat: Continue the previous two instructions until your pie is fully latticed.
    5. Trim: Trim all the excess dough off the edge of the pan and press the dough slightly around the rim to secure it. You just made a lattice pie crust!

    Tips for Making Pie Crust Lattice

    Pie crust can be tricky to work with, but with these tips you will be a pro! You can use whatever pie crust recipe you like best, but these tips will apply to all of them when making the lattice pie crust.

    • Flouring Your Work Area: Resist the urge to over-flour your working surface. Flour just enough to keep the dough from sticking to your rolling pin and working surface. Too much flour will keep the dough from sealing to itself on the edges of the crust.
    • Types of Pies for Lattice: This technique is really only for a pie that requires a top crust. I wouldn’t recommend it for a pumpkin or pudding pie. Some ideas for the filling of this pie crust are this strawberry rhubarb pie, this triple berry pie, or this super yummy blueberry lattice pie.
    • Using the Shorter Strips: When placing the strips of dough on the pie I like to use the sizes that will align with the pie dish. For example, the shorter strips from the edges of the dough should be placed on the edges of the pie. The longer strips in the middle should be placed at the widest part of the pie.

    Lattice pie crust woven on top of a cherry pie.

    Storing Leftover Lattice Pie Crust

    Once you have baked your pie, storage is really simple. Here are my tips for storing your leftover pie and lattice pie crust.

    • In the Refrigerator: Most pies can be stored in the refrigerator for up to 5 days. Make sure to follow the instructions on your pie filling recipe for the best result. If you are storing raw pie crust, then follow the storage instructions on the pie crust recipe.

    Other Pie Recipes to Try

    I love pie! It comes in so many different flavors and textures, and I love them all. I really haven’t met a pie I didn’t like. And I think you will love these pie recipes too! Whether you want to practice your lattice technique, or whip up a quick and easy no-bake pie, I have the recipes for you!

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    Lattice Pie Crust

    A Lattice Pie Crust is visually stunning and the perfect way to finish an apple or cherry pie. This recipe will teach you how to weave strips of dough into a beautiful topper for your favorite pie, and it's easier than you think!
    Course Dessert
    Cuisine American
    Keyword lattice pie crust, pie crust
    Prep Time 20 minutes
    Cook Time 0 minutes
    Total Time 20 minutes
    Servings 8
    Calories 97kcal

    Ingredients

    • 1 double pie crust
    • filling of your choice

    Instructions

    • Roll out the bottom portion of your pie crust and place it into your pie pan, trim the dough to fit the edges of your pan.
    • Fill your crust lined pie dish with your filling and set aside
    • Roll out the top portion of your dough until the circle is slightly larger than your pie pan.
    • Using a pizza cutter or knife, cut your top crust into strips. You can make these strips as thick or thin as you want.
    • Take your cut out strips and lay them across the top of the filled pie, all laying the same way leaving a gap between each one. For this step you can use up to half of your strips to cover the pie in one direction, amounts will vary depending on how thick your strips are, and how large of a gap you want.
    • Next, you will take the strips you've laid down on your pie and working with every other one, fold them back to the edge of the pie. Lay your first strip of dough down on top of the strips that haven't been pulled back and then place the other strips back where they were. So half of the strips should be covered by the new one laying crossways, and half of them should be on top of it.
    • Working with the strips you previously left laying down, peel them back just far enough to lay the next crossways strip down, and once again lay the strips flat.
    • Continue the previous two instructions until your pie is fully latticed.
    • Trim all the excess dough off the edge of the pan and press the dough slightly around the rim to secure.

    Nutrition

    Calories: 97kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 87mg | Potassium: 21mg | Fiber: 1g | Vitamin A: 0.2IU | Calcium: 4mg | Iron: 1mg
  • Copycat Chick-Fil-A Peppermint Milkshake

    Copycat Chick-Fil-A Peppermint Milkshake

    Chick-fil-A peppermint milkshakes are one of the best things about the holiday season, but they’re always gone too soon! Here’s how you can make this delicious peppermint shake at home with just a few simple ingredients.

    Chick-fil-A is one of my favorite fast food restaurants. Can you blame me? From their mouthwatering waffle fries to frosted lemonade, everything on the menu is so delicious! Trying to recreate some of these classic menu items at home is so fun. You’ll have to try my copycat recipes for Chick-fil-A sauce, nuggets, lemonade, and their amazing peach shakes!

    2 glasses of peppermint milkshakes surrounded by red Christmas ornaments and pine tree branches.

    Chick-fil-A Peppermint Milkshake Recipe

    Oh Chick-fil-A milkshakes, how I love you. There really isn’t anything better. They’re definitely my go-to when I’m craving something creamy and sweet! From November to January, their peppermint shake makes an appearance. Let me tell you, if you haven’t tried one of these bad boys yet, you need to. STAT.

    Good news is, if your local Chick-fil-A has stopped selling their peppermint shakes, you can still easily make them at home! As much as I love Chick-fil-A’s shakes, I personally think they’re better made from scratch. This way, you can adjust the consistency and all the flavors to your liking! One sip of this creamy peppermint shake and you’ll be as obsessed as I am. By the way- if you love copycat recipes, you can find my full list of them here!

    What Makes Chick-fil-A Milkshakes So Good?

    Chick-fil-A uses a blend of soft serve ice cream and whole milk to make their milkshakes. Unless you happen to have a soft serve machine, using a high-fat, creamy vanilla ice cream for your shake is the perfect alternative. Their milkshakes are also handspun so they have the perfect thickness and density!

    Milkshake Ingredients

    I’m going to go ahead and say sorry to my diet in advance. If you want the creamiest peppermint milkshake possible, you’ll want to use high-fat ingredients here. See the recipe card below for exact measurements!

    • Vanilla Ice Cream: Look for vanilla ice cream made with whole milk and that has a high fat percentage. This will give your milkshake that classic Chick-fil-A goodness.
    • Whole Milk: Again, I recommend using whole milk so that your shake turns out rich and creamy.
    • Peppermint Extract: Peppermint extract can become overpowering pretty easily, so I recommend adding less at first and then adjusting to taste from there.
    • Vanilla: I recommend using pure vanilla extract for the best flavor!
    • Peppermint Candy: You can use crushed candy canes, peppermint bark, or peppermint candies for your shake.
    • Grated Dark Chocolate: For some tasty mint chip flavor! Dark chocolate chips also work.
    • Red Food Coloring: (Optional) Just a couple drops will give your shake the perfect pink color.
    • Whipped Cream: You’ve got to have some whipped cream on top! You can also add a maraschino cherry for that classic Chick-fil-A finishing touch.
    3-photo collage of ingredients being added to a blender.

    How to Make a Copycat Chick-fil-A Peppermint Milkshake

    It only takes a few minutes to make this delicious holiday beverage. I love surprising my family with it! It’s quickly becoming a new tradition for Christmas time. They can never get enough! It’s no surprise with how sweet, creamy, and delightfully minty it is. One sip and you’ll be hooked.

    1. Chop Peppermint Candies and Chocolate: In a blender or food processor, finely crush your peppermint candy or candy canes. In a small bowl grate your dark chocolate. Set aside.
    2. Blend Ice Cream, Milk, and Peppermint Extract: In your blender add ice cream, milk, and peppermint, blend until well combined. If you are adding the food coloring, then you can add it at this point.
    3. Add Peppermint Candy and Chocolate: Add in your crushed peppermints and dark chocolate, continue to blend until everything comes together.
    4. Enjoy: Pour into your favorite glass. Then garnish with some whipped cream and enjoy!

    Why Did My Milkshake Turn Out Lumpy?

    This usually happens because the ice cream you used was too hard/icy. I like to let my ice cream soften a little before I use it so everything mixes together smoothly!

    A peppermint milkshake in a glass cup.

    Tips and Serving Ideas

    Making this peppermint milkshake is really as easy as it gets, but here are a couple of extra ways to customize yours! Honestly, it’s one of the best treats for the holiday season. Baked goods get a lot of love this time of year, but beverages need their time to shine!

    • Adjust Peppermint Flavor: You can add more or less peppermint extract depending on your taste. I love peppermint so I tend to add extra when making this for myself!
    • Adjust Consistency: If you want your milkshake to be thicker, don’t add ice! This can actually water it down. Instead, add a small scoop of ice cream at a time until you reach your desired thickness. To make it thinner, add a splash of milk!
    • Freeze Your Glasses: I like to put the glasses I will use for serving into the freezer about 30 minutes before making this recipe. This way, they are nice and frosty, ready to serve this delicious shake.

    How Long Will My Milkshake Last?

    This peppermint milkshake recipe is best made and enjoyed fresh, although you can keep it frozen in an airtight container. Thaw it out a little and give it a quick mix before serving.

    Closeup of a peppermint milkshake with a spoon scooping some out.

    Looking for More Holiday Beverages?

    I’ve got you covered! Beverages are just as important as any appetizer, main course, or dessert! All of these recipes are filled with holiday flavor and will have the whole family wanting a refill.

    Print

    Copycat Chick-Fil-A Peppermint Milkshake

    Chick-fil-A peppermint milkshakes are one of the best things about the holiday season, but they're always gone too soon! Here's how you can make this delicious peppermint shake at home with just a few simple ingredients.
    Course Beverage, Dessert
    Cuisine American
    Keyword copycat chick fil a, copycat chick-fil-a milkshake recipe, peppermint milkshake recipe
    Prep Time 20 minutes
    Total Time 20 minutes
    Servings 4 people
    Calories 1056kcal
    Author Alyssa Rivers

    Ingredients

    • 1 ½ quart vanilla ice cream
    • ⅓ cup whole milk
    • 1 ½ teaspoons peppermint extract
    • ½ teaspoon vanilla
    • 1 cup crushed peppermint candy or candy canes
    • ½ cup dark chocolate finely grated
    • 2 drops red food coloring optional
    • Whipped cream for garnish

    Instructions

    • In a blender or food processor, finely crush your peppermint candy or candy canes. In a small bowl grate your dark chocolate, set aside.
    • In your blender add ice cream, milk, and peppermint, blend until well combined. If you are adding the food coloring, you can add it at this point.
    • Add in your crushed peppermints and dark chocolate, continue to blend until everything comes together.
    • Pour into your favorite glass, garnish with some whipped cream and enjoy!

    Nutrition

    Calories: 1056kcal | Carbohydrates: 135g | Protein: 15g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 159mg | Sodium: 296mg | Potassium: 896mg | Fiber: 5g | Sugar: 110g | Vitamin A: 1536IU | Vitamin C: 2mg | Calcium: 495mg | Iron: 3mg
  • Slow Cooker Mississippi Pork Roast

    Slow Cooker Mississippi Pork Roast

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    Slow Cooker Mississippi Pork Roast is a savory, sweet and spicy pork roast that is tender to the touch and falls apart with ease. It takes minutes to prepare and can be paired with a variety of sides. Your family will fall in love with this incredibly flavorful, melt-in-your-mouth dinner!

    I love a delicious roast! It’s my go to- meal whenever I need to impress guests, feed a crowd, or just have some delicious home-cooked food! Make this delicious roast with these rolls, these yummy mashed potatoes, and these delicious Brussel sprouts, and you will have a simple and easy meal that everyone will love!

    Pork roast on a plate with mashed potatoes.

    Slow Cooker Mississippi Pork Roast

    I have fallen in love with this pork roast recipe. It is tender, juicy, and has all the flavor you need. It turned out perfect in the slow cooker, and I am here to tell you it was one of the best meals that I have ever made. Since making this recipe a couple of weeks ago, I have already made it again… Twice!

    One of the best parts about this meal is that it is so incredibly easy. It takes less than 5 minutes to put everything in the slow cooker, and within minutes, it is ready for dinner. This tender, melt-in-your-mouth pork has a flavor that is to die for. Mississippi Roast usually calls for beef roast, but I love that you can always swap it out for pork. Not to mention, the leftovers are fantastic! Use them on top of some nachos, in a sandwich, or make yourself some tacos with the extra meat!

    Ingredients in Mississippi Pork Roast

    Simplify your life by using marinated fresh pork. It comes in a wide assortment of mouthwatering flavors, including; Roasted Garlic and Herb, Applewood Smoked Bacon, Sweet Teriyaki, and Slow Smoked Mesquite. It also comes in a wide variety of cuts, including; loin filets, chops, ribs, sirloins, and tenderloins.

    • Pork Roast: I like to get a roast that is already marinated and ready to go so that I can get to cooking it right away!
    • Ranch Seasoning: This adds just the right fresh flavor and creates a delicious taste.
    • Au Jus Gravy Mix: The au jus mix adds to the ranch and makes it so that as the post cookies, it tasks on additional flavor.
    • Butter: I used unsalted butter in this recipe.
    • Pepperoncini Peppers: Once the roast is done cooking, you can discard the peppers.

    Let’s Cook a Roast!

    This is a meal where you put all of the ingredients in the slow cooker, set it, and forget it! This Mississippi pork roast cooks to perfection and is so simple. This will be your new go-to family meal!

    • Add to Crockpot: Add pork roast to the slow cooker. Sprinkle ranch and au jus packages on top. Top with butter and peppers.
    • Cook: Cook on low for 6 hours.
    • Shred: Remove the pepperoncini peppers, shred the meat with a fork and serve.
    Smithfield pork roast in wrapper.

    What Temperature to Cook a Pork Roast

    The National Pork Board recommends cooking pork chops, Mississippi pork roasts, and tenderloins to an internal temperature between 145 degrees Fahrenheit (medium rare) and 160 degrees Fahrenheit (medium), followed by a 3-minute rest. Since large cuts increase in temperature by about 10 degrees Fahrenheit while resting, remove them from the heat at 150 degrees Fahrenheit, followed by a 10-minute rest.

    Finished pork roast in crock pot.

    How to Store Leftovers

    If you have leftovers from this meal, then consider yourself lucky! The leftovers can be used in just about anything (I really loved them in a good sandwich or some tacos).

    • In the Refrigerator: Once your roast has cooled, then you can place it in an airtight container and store it in your fridge. It will last for about 3-4 days.
    • To Reheat: You can easily warm this up in the microwave just before serving!

    Pork roast on a plate with mashed potatoes.

    More Delicious Slow Cooker Recipes

    I love cooking meals in my slow cooker, it’s a game changer! They are very little work with a huge reward at the end of the day! Not to mention, they are insanely delicious! You MUST try these other recipes, you will for sure find another favorite!

    • Add pork roast to the slow cooker. Sprinkle ranch and au jus packages on top. Top with butter and peppers.

    • Cook on low for 6 hours.

    • Shred with a fork and serve.

    *If you are not a fan of peppers, you do not have to eat them, but they are great to add flavor during the cooking process.
    Originally Posted on March 25, 2019
    Updated on December 2, 2022

    Serves: 6

    Calories84kcal (4%)Carbohydrates3g (1%)Protein0.3g (1%)Fat8g (12%)Saturated Fat5g (25%)Polyunsaturated Fat0.3gMonounsaturated Fat2gTrans Fat0.3gCholesterol20mg (7%)Sodium413mg (17%)Potassium37mg (1%)Fiber0.5g (2%)Sugar0.3gVitamin A281IU (6%)Vitamin C11mg (13%)Calcium4mgIron0.1mg (1%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner

    Cuisine American

    Keyword Mississippi Pork Roast Recipe, Mississippi Roast, Slow Cooker Roast

  • Easy Homemade Ramen

    Easy Homemade Ramen

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    Quick and easy homemade ramen. This broth is simple to make yet bold and flavorful. It’s perfect for pouring over some ramen noodles and loading up with your favorite toppings! This is an easy dinner that everyone will love!

    Japanese food is one of my favorite cuisines. I love trying to recreate all of the delicious flavors at home! You should definitely give this hibachi chicken, chicken katsu, and seared ahi tuna a try!

    Top-down view of homemade ramen topped with chicken, bokchoy, and a soft boiled egg.

    Quick and Easy Japanese-Style Ramen

    Ramen is one of my favorite comfort foods, especially when the temperatures drop! It’s important to note that this is NOT the ramen that I’m sure we’ve all had at some point in life, college days maybe? The days before a paycheck when you realize you only have a couple dollars to your name. I’m sure we’ve all had similar experiences.

    This recipe is inspired by traditional Japanese ramen. I love it because it has rich, savory broth and of course – all of the delicious toppings! For my take on this recipe, I added sauteed mushrooms, bokchoy, sliced green onions, grilled chicken, and of course soft boiled eggs! The best part about making homemade ramen is that you can customize the broth and toppings exactly how you want! You’ll have to try these yakitori skewers as well for a dinner inspired by delicious Japanese cuisine.

    Ingredients Needed

    Here is everything you need to make the tasty, savory broth, as well as some topping ideas! The great thing about making homemade ramen is that you can customize the broth and mix and match toppings to your liking. Check out the recipe card below for exact measurements.

    • Sesame Oil: Used for cooking the vegetables in. I love using sesame oil to cook with because it adds the best nutty flavor.
    • Minced Garlic: Makes the broth nice and savory!
    • Ginger Paste: A classic ingredient in Asian cuisine. This adds zip to the flavor of the broth.
    • Sliced Mushrooms: Regular brown mushrooms work great here! You can also use shiitake mushrooms.
    • Chicken Stock: Chicken broth is typically what I have on hand and great for a savory soup base. If you want your ramen to have more of the classic Tonkotsu flavor, use pork broth instead. You can also use vegetable broth as a vegetarian/vegan alternative.
    • Water: Adjusts the consistency of the ramen soup.
    • Soy Sauce: Add a splash for savory flavor!
    • Baby Bokchoy: I love adding greens to ramen. These can be chopped or left whole. You can also use spinach!
    • Instant Ramen Noodles: You only want the uncooked noodles. Throw out those seasoning packets! You can also use fresh ramen noodles if you can find them.
    • Salt and Pepper: Add to taste.

    Optional Toppings

    • Grilled Chicken: I added sliced grilled chicken but you can also use pork or chashu. For a vegetarian protein, try adding tofu!
    • Soft Boiled Egg: A must-add for ramen.
    • Sliced Green Onions: Add extra flavor to the broth.
    • Sesame Seeds: For garnish and nutty flavor.

    How to Make Homemade Ramen

    It’s so easy! Plus, this homemade ramen comes together in less than 30 minutes, making it a great option for dinner on busy weeknights. The family is going to love it!

    1. Sauté Vegetables: Add the sesame oil into a large pot and heat over medium heat. Add in the garlic and ginger and sauté for 30 seconds until fragrant. Add in the sliced mushrooms and cook for 3-5 minutes or until softened.
    2. Add Liquids: Pour in the chicken stock, water, and soy sauce.
    3. Simmer: Then bring to a boil and simmer for about 5 minutes.
    4. Cook Bokchoy: Add the bokchoy and then simmer for an additional 2 minutes to soften the leaves.
    5. Add Noodles: Remove the pot from the heat. Then place the ramen noodles in the hot pot of broth. Allow the noodles to sit for ONLY a couple of minutes until they loosen and soften up. The noodles will soften quickly, so this should be done right before serving. 
    6. Transfer to Serving Bowls: Divide the ramen, veggies, and broth evenly into bowls.
    7. Add Toppings: Top the ramen with sliced grilled chicken and soft boiled eggs. Then garnish with toppings of choice and enjoy!

    Making Soft-Boiled Eggs

    No ramen is complete without some soft-boiled eggs. I steam my eggs, and anywhere between 7-9 minutes will give a good soft boiled egg depending on how runny you want it. 7 minutes will give a pretty runny egg while 9 minutes gives a more formed center.

    4-photo collage of ramen broth being prepared.

    Ways to Customize Your Homemade Ramen

    This ramen broth comes together easily and it’s so simple to customize. You’re going to love it! Homemade ramen is the perfect winter meal. It just warms the soul!

    • Want to Add More Flavor to Your Broth? Just sauté some aromatics: onion, garlic, ginger, miso, lemongrass. Feeling adventurous? Add in some sliced jalapeños. But be warned, the heat can get intense with just a small amount.
    • Topping Ideas: For the toppings you can really do whatever you want. We have done sliced up pork, beef, bacon, in this instance we went for chicken. Toss in some spring onion, dried seaweed, chopped red peppers, and a soft boiled ramen egg for a pretty epic flavor combo. You can also add narutomaki- these are the flat, round, pink and white fishcakes traditionally added to ramen. You can find them at your local Asian market.

    How Long Does Homemade Ramen Last?

    Once the noodles and all of the toppings are added, you’ll want to consume your ramen within an hour or two. If you need to store your ramen, store the noodles and broth separately so the noodles don’t get soggy.

    Closeup of ramen with noodles, a sliced mushroom, and broth in a white spoon.

    More Hearty Soup Recipes

    Feeling the urge to cuddle up with some comforting soups? Here are a few more of my favorite recipes to warm you up from the inside out! They’re always a hit with everyone in my family and SO easy to make! Need more dinner inspo? Find my full list of soup recipes here.

     

    • Add the sesame oil into a large pot and heat over medium heat. Add in the garlic and ginger and sauté for 30 seconds until fragrant.

    • Add in the sliced mushrooms and cook for 3-5 minutes or until softened.

    • Pour in the chicken stock, water, and soy sauce.

    • Bring to a boil and simmer for about 5 minutes.

    • Add the boychoy and simmer for an additional 2 minutes to soften the leaves.

    • Remove the pot from the heat. Place the ramen noodles in the hot pot of broth. Allow the noodles to sit for ONLY a couple of minutes until they loosen and soften up. The noodles will soften quickly, so this should be done right before serving.

    • Divide the ramen, veggies, and broth evenly into bowls.

    • Top the ramen with sliced grilled chicken and soft boiled eggs. Garnish with toppings of choice and enjoy!

     
    Originally posted September 20, 2017
    Updated December 1, 2022

    Serves: 4

    Calories126kcal (6%)Carbohydrates9g (3%)Protein8g (16%)Fat6g (9%)Saturated Fat1g (5%)Cholesterol7mg (2%)Sodium2328mg (97%)Potassium283mg (8%)Fiber1g (4%)Sugar4g (4%)Vitamin C0.5mg (1%)Calcium18mg (2%)Iron0.8mg (4%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner

    Cuisine Asian American, Japanese

    Keyword 20 minute, homemade ramen

  • Chocolate Bark

    Chocolate Bark

    This delicious Chocolate Bark made with Reynolds Wrap® Heavy Duty Foil will be the tastiest and simplest dessert you make all holiday season! It’s quick and easy, and your entire family will go crazy over it!

    The holidays are the season for desserts! I especially love easy ones that I can whip up in no time. If you love this simple chocolate bark, then you must also try these Grinch Cookies, this delicious Eggnog Fudge, or this simple Peppermint Pie with an Oreo Crust!

    A plate of white chocolate bark, dark chocolate bark and milk chocolate bark with a Reynolds Wrap Foil package next to it.

    Reynolds Wrap® Foil Chocolate Bark

    I cannot tell you how excited I am that I get to partner with Reynolds Wrap® for this recipe! Did you know Reynolds Wrap® is celebrating its 75th anniversary this year? This is a true testament to their product quality and how easy they make prepping, cooking, and cleanup for my family and me, especially with the holidays upon us/right around the corner. This chocolate bark is so convenient because you can make it ahead of time and use it for dessert at a holiday party or even wrap it up and make some gifts for your neighbors. After all, who doesn’t love a delicious homemade treat to eat during the season?!

    The holidays are the perfect time to use Reynolds Wrap® Heavy Duty Foil. I used this foil to make this delicious chocolate bark, which turned out SO delicious. It will become your go-to treat for this holiday season (or all year round)! I used three different combinations; milk chocolate, white chocolate, and dark chocolate. Each of them has different topping variations, which makes this recipe so versatile. The foil makes cleanup so easy. In fact, you can just use the foil to wrap up any leftovers and store the chocolate bark for later!

    Bowls of topping with chocolate, m &m's. pretzels, nuts and peanut butter with a Reynolds Wrap Foil package in the middle.

    Ingredients in Chocolate Bark

    I have come up with three different ways to make this chocolate bark. You can choose your favorite or make them all. That way, you have something at the table that everyone will love! I use Reynolds Wrap® Heavy Duty Foil to form this recipe because it helps the chocolate set perfectly and makes for such easy cleanup. Check out the bottom of the post for all the exact measurements.

    • Reynolds Wrap® Heavy Duty Foil: This foil is my favorite to use because it cuts so easily and forms to my pan. That way, it covers the entire pan, allowing the chocolate to set evenly and not stick.

    Milk Chocolate

    • Milk Chocolate: This is my favorite of the chocolates because I think classic milk chocolate can go with any topping!
    • Peanut Butter Cups: You can use the regular-size ones and break them apart, or you can use the tiny ones that you find in the baked goods aisle (with the chocolate chips).
    • Peanuts: I like to break these up and add them as an additional crunch of texture.
    • Peanut Butter: When you drizzle the peanut butter on, it not only looks divine, but the taste is out of this world!

    White Chocolate

    • White Chocolate: Make sure to use high-quality chocolate so that when you melt it, it becomes nice and creamy.
    • M&M’s: I think these are especially fun on the chocolate because they stand out. Feel free to use seasonal ones to make this chocolate bark extra festive.
    • Pretzels: I used the small, twisted pretzels and broke them into pieces. Chocolate and pretzels are a match made in heaven!

    Dark Chocolate

    • Dark Chocolate: Dark chocolate is a classic flavor that looks and tastes so elegant.
    • Pistachios: Chop these up (or crush them with a rolling pin) so that you get some pistachio flavor in every bite!
    • Freeze-Dried Strawberries: Not only do these look stunning against the dark chocolate color, but their subtle taste is delicious.
    • Optional: You can change any of these chocolate bark up by adding in nuts, seeds, sea salt, dried fruit, candy, sprinkles, etc.
    4 bowls showing how to melt chocolate and line a baking sheet with foil.

    How to Make Homemade Chocolate Bark

    This homemade chocolate bark recipe will become your new holiday favorite. I dare you to stop after just one piece! This dessert elevates chocolate and takes it to the next level with different toppings and combinations. I have a hard time choosing my favorite!

    1. Line with Foil: Line a 9×13 inch pan with Reynolds Wrap® Heavy Duty Foil and set aside. 
    2. Melt Chocolate: Melt the chocolate using a double broiler or in the microwave. If using a double boiler, melt the semi-sweet chocolate over simmering water. If melting in the microwave, melt in a microwave-safe bowl stirring after every 30 seconds being careful not to let it burn and clump. 
    3. Spread Chocolate: Spread the chocolate in a layer on the bottom of your lined 9×13-inch pan. Spread into about a 6×10 rectangle.
    4. Add Toppings: Immediately sprinkle the toppings on top of the melted chocolate.
    5. Cool: Let cool for about 10 minutes to room temperature or until almost set.
    6. Set: Set aside and let set to room temperature for about an hour. Break it into pieces and enjoy!
    4 pictures showing how to add toppings to melted chocolate.

    Baking Tips

    This chocolate bark is so simple and can be changed up to add different toppings, mix-ins, and the different chocolates can even be combined to make marble-like chocolate! Here are some tips to help yours turn out perfect.

    • Use Reynolds Wrap® Heavy Duty Foil: I like to use this foil because it’s tough and durable. It is perfect for cooking heavier foods, especially during the holidays, since you don’t have to worry about ripping or tearing.
    • Use High-Quality Chocolate: The quality of chocolate makes all the difference! For dark chocolate, look for it to be 70%-85% cacao.  You can use milk or white chocolate bars if you don’t like dark. I always try to use good quality brands for the best results!
    • Layered or Marbled Chocolate Bark: Create layered bark with layers of chocolate using a variation of dark, milk, or white chocolate on top. Simply follow the instructions, letting the first layer cool for thirty minutes in the fridge before adding the next layer of melted chocolate.

    Finished chocolate bark on a baking sheet with Reynolds Wrap Foil box next to it.

    Why Do I Use Reynolds Wrap® Heavy Duty Foil?

    There are so many good things about using Reynolds Wrap®! It is high quality and safe to use for cooking, making the foil my go-to in the kitchen for everyday meals and holiday entertaining. I also love that Reynolds Wrap® Heavy Duty Foil is also available in a wide, 18-inch roll which is perfect for lining your pans for recipes like this chocolate bark. I can’t entertain without it this holiday season!

    The topview of chocolate bark broken up on a pan lined with foil.

    Variations

    There are countless ways that you can add different elements to this chocolate bark to make it different and delicious every single time. That’s why this treat is perfect for any occasion!

    • Mix-ins and Toppings: Try switching up the flavors by using different nuts, seeds, or dried fruit. I also love adding spices like a little cayenne pepper to make it taste different. Or, you can make it festive for the season by adding some red and green sprinkles to the top!
    • Make it a Gift: Chocolate bark is a great gift idea for the holidays or any time of year! Break up the bark and then package it in a clear gift bag. Tie it off with a pretty bow, and it’s ready to deliver.

    A closeup of dark chocolate bark.

    Can I Make Chocolate Bark Ahead of Time?

    Yes! This chocolate bark is a great treat to make ahead of time because you have to let it cool and set. Once you finish making it, you can place it in an airtight container and store it on your counter.

    A plate of different kinds of chocolate bark with a hand grabbing a piece.

    More Delicious Chocolate Recipes

    Chocolate bark is delicious and easy. Try making a tray of different treats that you can include for your celebration and your guests will devour it! Here are a few other chocolate treats that you can make at home!

    Print

    Chocolate Bark

    This delicious Chocolate Bark made with Reynolds Wrap® Heavy Duty Foil will be the tastiest and simpliest dessert you make all holiday season! It's quick and easy, and your entire family will go crazy over it! 
    Course Dessert
    Cuisine American
    Keyword chocolate bark, dark chocolate bark, milk chocolate bark, white chocolate bark
    Prep Time 10 minutes
    1 hour
    Total Time 1 hour 10 minutes
    Servings 12
    Calories 466kcal
    Author Alyssa Rivers

    Ingredients

    Milk Chocolate

    • 10 ounces milk chocolate
    • peanut butter cups
    • peanuts
    • peanut butter, melted

    White Chocolate

    • 10 ounces white chocolate
    • m&m's
    • pretzels (broken into pieces)

    Dark Chocolate

    • 10 ounces dark chocolate
    • pistachios, chopped
    • freeze-dried strawberries
    • Optional: nuts, seeds, sea salt, dried fruit, etc.

    Instructions

    • Line a 9×13 inch pan with Reynolds Wrap® Heavy Duty Foil and set aside.
    • Melt the chocolate using a double broiler or in the microwave. If using a double boiler, melt the semi-sweet chocolate over simmering water. If melting in the microwave, melt in a microwave-safe bowl stirring after every 30 seconds being careful not to let it burn and clump.
    • Spread the chocolate layer on the bottom of your lined 9×13-inch pan. Spread into about a 6×10 rectangle.
    • Immediately sprinkle the toppings on top of the melted chocolate.
    • Let the bark cool for about 1 hour at room temperature or until almost set. Break into pieces and enjoy!

    Nutrition

    Calories: 466kcal | Carbohydrates: 47g | Protein: 5g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 36mg | Potassium: 366mg | Fiber: 5g | Sugar: 38g | Vitamin A: 20IU | Vitamin C: 0.1mg | Calcium: 84mg | Iron: 4mg