DIY Christmas Snacks


Madison Isom


        As Christmas approaches and the Hallmark channel appears, that means it is also time for some yummy Holiday, Christmas themed snacks, candies.

  1. Peppermint Bark

Ingredients– 1 package (12 ounces) white chocolate chips 1 teaspoon peppermint extract

8 to 10 drops of red food coloring or green food coloring

1/2 cup crushed peppermint candies


  1. Microwave chocolate chips in large microwavable bowl on high for 1 1/2 to 2 minutes or until almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is smooth. Stir in peppermint extract.
  2. Spread on large foil-lined baking sheet to 1/4-inch thickness. Add food color, drop by drop, over mixture. Using a wooden skewer, swirl color through chocolate. Sprinkle with crushed candies, pressing lightly into chocolate with spatula.
  3. Refrigerate for about 10 minutes or until firm. Break into irregular pieces to serve. Store in covered container at cool room temperature or in refrigerator up to 5 days.


Muddy Buddy

Ingredients- 9cups Corn Chex, Rice Chex, Wheat Chex or Chocolate Chex cereal (or combination)

1cup semisweet chocolate chips

1/2cup peanut butter

1/4cup butter

1teaspoon vanilla

1/2cups powdered sugar


  1. Into large bowl, measure cereal; set aside
  2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
  3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container.


Hot Cocoa Cheesecake Dip

Ingredients-  4 (.73 oz) envelopes hot cocoa mix without marshmallows                                       1 (8 oz.) package cream cheese, room temperature

4 oz. cool whip, thawed

2 -3 T. vanilla mallow bits


  1. In a medium mixing bowl, add in the hot cocoa mix and cream cheese. Mix on medium with a hand mixer until thoroughly incorporated.
  2. Add in the cool whip and continue to beat until combined.
  3. Scoop into a serving bowl and top with vanilla mallow bits. Serve with cookies.
  4. Store in the refrigerator.