candy cane

Layers of JELL-O chocolate pudding, creamy cream cheese filling and crushed peppermint candies make this No Bake Candy Cane Pie the perfect holiday dessert!

No Bake Candy Cane Pie

chocolate pie crust

(3.9 ounces) box Jell-O instant chocolate pudding

milk

Peppermint mocha creamer*

cream cheese, softened

sugar

vanilla extract (clear)

½ teaspoon peppermint extract

(8 ounces) container whipped topping

chocolate chips

water

gelatin

heavy whipping cream

*you may just substitute more milk

In a medium bowl, mix together JELL-O pudding...

In a medium bowl, mix together JELL-O pudding mixture, milk and creamer.  Whisk for 2 minutes and place into the refrigerator to set for 5 minutes.

Remove JELL-O pudding from refrigerator and place 1...

Remove JELL-O pudding from refrigerator and place 1 ½ cups into prepared pie crust.  Spread out and place into the freezer for 2 hours to completely set.

In the bowl of your stand mixer or...

In the bowl of your stand mixer or large bowl, cream together cream cheese and powdered sugar.  Add in vanilla and peppermint extracts.  Fold in whipped topping followed by the chocolate chips.

Place cream cheese mixture on top of JELL-O...

Place cream cheese mixture on top of JELL-O chocolate pudding layer and place back into the freezer to chill for 1 hour.

Place cold water into a bowl and pour...

Place cold water into a bowl and pour gelatin over the top.  Let stand for 5 minutes. 

While the gelatin is sitting, In the bowl...

While the gelatin is sitting, In the bowl of your stand mixer fitted with the whisk attachment* place heavy whipping cream, powdered sugar and vanilla.

One the gelatin is set, place into microwave...

One the gelatin is set, place into microwave for 10 seconds to turn into liquid.

Turn the mixture on medium and start to...

Turn the mixture on medium and start to beat the cream, sugar and vanilla.  Slowly pour in gelatin and beat on high for 2 minutes until stiff peaks form.

Place into a piping bag fitted with a...

Place into a piping bag fitted with a Wilton 2D tip and pipe stars all along the surface of the pie 

Sprinkle with candy cane pieces and serve chilled.

This rich Brownie Trifle recipe is an impressive dessert to serve after Christmas dinner. You can&#39;t get more decadent than brownies topped with Chocolate Peppermint Sauce and whipped cream. It&#39;s one of my favorite holiday desserts. I make it every year!

Candy Cane Brownie Trifle

9x13 inch pan of baked brownies

chocolate chips (1 cup)

butter

corn syrup

peppermint extract

whipping cream

Start by making the brownies. A box mix is fine. Make sure not to over bake them. Remove brownies from the oven and cool completely (if you are in a hurry stick them in the freezer).  Cut brownies into bite-size chunks and set aside.

Meanwhile, in a saucepan combine chocolate chips and 3 tablespoons of butter. Cook and stir over low heat until melted. 

Stir in 1 and 1/4 cups half and half or cream, 3/4 cup sugar, and corn syrup.  Bring to a gentle boil over medium heat.  Boil over medium heat, stirring frequently, about 8 minutes (set a timer!) or until sauce is reduced to about 2 1/3 cups.  Remove from heat. Let cool for a minute or two, until it stops bubbling. 

Stir in 1/4 teaspoon peppermint extract.  Cool to room temperature; mixture thickens as it cools. (Freezer or fridge also helps here).

For the whipped cream, in a chilled mixing bowl combine 2 cups cream, powdered sugar, and 1/4 or 1/2 teaspoon peppermint extract.  Beat with the chilled beaters of an electric mixer on medium speed until soft peaks form.

In 16 small dessert cups, alternately layer brownie chunks, chocolate sauce, whipped cream, and crushed candy canes, ending with whipped cream and candy canes.  Serve immediately.

If you want to do this all in one trifle bowl, place 1/3 of the brownie chunks in a 3-quart bowl or trifle dish.  Drizzle with 1/4 of the chocolate sauce.  Sprinkle with 1/4 of the candy canes.  Top with 1/3 of the whipped cream.  Repeat layers twice more.  Drizzle with remaining chocolate sauce; sprinkle with remaining candy canes.  Serve immediately.

You have two choices when it comes to peppermint bark: If you’d like your bark to be shiny and snappy at room temperature, you must temper the chocolate. The process isn’t complicated, but you’ll need an instant-read thermometer and a bit of patience. But you can also leave tempering to the professionals and make the bark without tempering: Simply microwave both chocolates until melted, assemble the bark as instructed then transfer it to the fridge to harden. You may encounter a bit of condensation and melting when you serve it, but it will still taste great. Be sure to use good-quality bar chocolate instead of chips for more reliable results and better flavor. Look for oil-based peppermint extract, as the water in alcohol-based extracts can cause the chocolate to seize.

Peppermint Bark

good-quality semisweet chocolate (not chips), chopped

white chocolate (not chips), chopped

oil-based peppermint extract,

75 grams crushed candy canes

Line a rimmed baking sheet with parchment paper and set aside. Set 12 ounces/340 grams semisweet chocolate in a microwave-safe bowl and microwave it in 5- to 25-second bursts, stirring occasionally, until it is melted and the temperature registers between 114 degrees and 118 degrees on an instant-read thermometer. Chocolate burns easily in the microwave, so go slowly. Try fewer seconds as the temperature starts getting close so that you don’t overshoot the mark. (If you’re a few degrees over, just keeping stirring the chocolate until it cools to the proper temperature.)

Remove the bowl from the microwave and gradually stir in the remaining 4 ounces/115 grams semisweet chocolate until the temperature has come down to 88 to 89 degrees. (After a bit of practice you can actually see and feel the chocolate fall into temper. It takes on a slightly looser quality and becomes shinier. Be patient, this can take up to 10 to 12 minutes with some chocolate.) Now quickly pour the chocolate out onto the prepared pan and spread it into an even layer. Let the chocolate stand at room temperature until the layer has set, about 1 hour. (You can also refrigerate until set, about 30 minutes.)

Now set 6 ounces/170 grams white chocolate in a microwave-safe bowl and microwave it in 5- to 25-second bursts, stirring occasionally, until it is melted and the temperature registers between 105 degrees and 110 degrees on an instant-read thermometer.

Remove the bowl from the microwave and gradually stir in the remaining 2 ounces/55 grams white chocolate until the temperature has come down to about 85 degrees. Quickly stir in the peppermint extract. Drizzle the white chocolate mixture evenly over the semisweet chocolate. Immediately sprinkle with the candy cane.

Let stand at room temperature until completely set, about 4 hours. To serve, break into pieces. Refrigerate leftover pieces as necessary.

Make this Christmas Popcorn Balls recipe for an easy holiday treat! Made with white chocolate, marshmallows, and peppermint, these sweet popcorn balls on a stick are fun for holiday parties, but also for gift giving or selling at a bake sale.

White Chocolate &amp; Peppermint Christmas Popcorn Balls Recipe

popcorn

marshmallows

white chocolate chips

straws

Place popped popcorn in a large bowl with room for mixing. Line a large baking sheet with wax paper or parchment paper.

In a saucepan over low heat, melt butter. Add marshmallows and white chocolate chips to the butter. Melt marshmallows and white chocolate chips over low heat, stirring constantly. When marshmallows and chocolate chips are melted (it&#8217;s okay if you have small piece of chocolate that haven&#8217;t melted), remove from heat and stir in peppermint extract.

Drizzle about 1/3 of the chocolate/marshmallow mixture over the popcorn and work quickly to fold it together with a rubber or silicone spatula. Repeat with the remaining mixture in two batches, again working quickly to combine the chcoolate/marshmallow mixture with the popcorn. Sprinkle some of the crushed peppermint over the popcorn and combine with the popcorn. Repeat with the remaining peppermint until it has been somewhat evenly distributed among the popcorn.

Grease hands with a small amount of butter. At this point, the coated popcorn should still be very warm, but cooled enough to be safe to shape into balls. Shape into approximately 3&#8243; popcorn balls. Do not press the popcorn together too firmly, you want to press together just enough so that the popcorn holds its shape.

Place popcorn ball on prepared baking sheet. Immediately insert a paper straw or stick into the center of the popcorn ball, pushing it all the way down until it reaches the opposite end. If desired, press or roll popcorn balls into a bit of additional crushed peppermint.

Wow, these look so yummy! Great for holiday parties! Sharing! Thank you for sharing on Merry Monday! We hope you will join us again next week! 
Kim

Your Christmas Popcorn Balls are awesome, what a very special treat! Hope you are enjoying your week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen

It was a big hit for parties. Make sure to know popcorn goes stale quickly, so to help avoid this make it just before you plan to eat it within an 2 hours or less. Maybe it will help if you individually wrap them or use a good food carrier.

Moist peppermint chocolate cake filled with candy cane Swiss meringue buttercream and topped with dark chocolate peppermint glaze and candy cane pieces. This whimsical Candy Cane Crunch Cake is perfect for the holidays!

Candy Cane Crunch Cake

butter or nonstick cooking spray (for greasing)

unbleached all-purpose flour (for dusting)

(315 g) Bob’s Red Mill unbleached all-purpose flour

(95 g) unsweetened non-alkalized cocoa powder

baking powder

baking soda

Diamond Crystal kosher salt

(150 mL) canola or vegetable oil

(400 g) granulated sugar

eggs (room temperature)

egg yolk (room temperature)

vanilla extract

1¼ teaspoon pure peppermint extract

(360 mL) whole milk (room temperature)

(240 mL) hot strong-brewed coffee

standard peppermint candy canes (crushed)

(250 g) granulated sugar

(16 oz; 450 g) unsalted butter (room temperature)

½ teaspoon pure peppermint extract

(85 g) bittersweet chocolate (finely chopped)

+ 1 tablespoon (135 mL) heavy cream

(45 mL) light corn syrup

peppermint candy canes (crushed)

Preheat the oven to 350°F (175°C) with a rack in the center position. Grease and flour three 8-inch (20-cm) cake pans and set aside (*see the note section for tips if you do not own three pans).

In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside.

In a bowl of a stand mixer fitted with a paddle attachment, beat together the oil and sugar on medium speed for 2 minutes. Over medium speed, add the eggs, egg yolk, vanilla, and peppermint extract. Stop the mixer and scrape down the bowl.

Turn the mixer to low and add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Stop the mixer and scrape down the bowl. With the mixer on low, slowly pour in the hot coffee. Mix on medium-low for no more than 30 seconds, or until combined. Scrape down the bowl to ensure it is incorporated evenly.

Evenly divide the batter (*see the note section on how to do this!) among the prepared cake pans. Bake for 23 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let them cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans. Allow the cake layers to cool completely before decorating. *If you are preparing this cake in advance, double-wrap the cooled cake layers in plastic wrap before refrigerating or freezing.

Prepare the Cake:

Place the candy canes in a large resealable freezer bag and squeeze out any excess air. Using a rolling pin, crush the candy canes into very small pieces (*you don’t want any of the pieces to be too large or they will be chewy, rather than crunchy). Set aside.

Place the egg whites and sugar in the bowl of a stand mixer. Whisk them by hand to combine. Fill a medium saucepan with a few inches of water and place it over medium heat until lightly simmering. Place the bowl on top of the saucepan to create a double-broiler, making sure the bottom of the bowl doesn’t touch the water. Whisking intermittently, heat the egg mixture until it reaches 160°F (70°C) on a candy thermometer or is hot to the touch.

Using the stand mixer, beat the hot egg white mixture over high speed for 8 to 10 minutes or until it reaches stiff peaks. Over low speed, slowly add the chunks of butter (a tablespoon or two at a time). Once incorporated, turn the mixer to medium high and beat until the buttercream is silky smooth, 3 to 5 minutes. Add the vanilla and peppermint extract and beat for an additional 30 seconds. Using a spatula, fold in the crushed candy canes.

Prepare the Swiss Meringue Buttercream:

Level the cooled cake layers with a long serrated knife and choose which layer will be the bottom (tip: pick the sturdiest layer). Place it on a cake plate, turning table, or serving dish. Spread on roughly ¾ cup (180 ml) of the buttercream with an offset spatula. Top with the next layer of cake and repeat, ending with the third layer (tip: pick the most level, attractive layer for the top).

Frost the sides and top of the cake with the remaining buttercream (*if time permits, frost a thin crumb coat, refrigerate for 15 to 20 minutes, and finish with the remaining buttercream). A straight-sided frosting spatula and bench scraper are great for producing smooth sides. Refrigerate the cake, uncovered, for 20 to 25 minute before glazing.

Cake Assembly:

In a small saucepan, combine the chopped bittersweet chocolate, cream, and corn syrup. Place over medium-low heat and stir continuously until the chocolate has melted. Remove from the heat and whisk gently until smooth and shiny. Stir in the peppermint and vanilla extract. Allow the glaze to cool until it is thick, yet can still drizzle from a spoon - about 10 minutes. (*If the glaze is too hot, it will drip too quickly and potentially melt the frosting. If the glaze is too cool, it will set too thickly and won’t drip over the sides).

Gently spoon the chocolate glaze over the edges of the cake, letting it drip over the edges. Spoon the remainder of the glaze in the center of the top of the cake, spreading and smoothing it into a thin even layer with a small offset spatula. Allow the glaze to set at room temperature before topping with garnishes.

For the Glaze:

Using your hands, decorate the cake by gently pressing crushed candy canes into the buttercream on the bottom of the cake. Top the cake with peppermint sandwich cookie halves and additional candy cane pieces. *Important Storage Note: The exposed candy cane pieces and cookies will gain moisture and become chewier (and less crunchy), so it is best to do this just before serving if possible.

Serve the cake slightly chilled or at room temperature. For clean slicing, run a long thin knife under very hot water for several seconds, dry the knife well, and proceed to slice the cake into wedges. Repeat for each slice.

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Top 5 candy cane recipes from across the web

The most viewed candy cane recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No Bake Candy Cane Pie

Candy Cane Brownie Trifle

Peppermint Bark

White Chocolate &amp; Peppermint Ch...

Candy Cane Crunch Cake

The most viewed candy cane recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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