1. White Chocolate Peppermint Patties

Ingredients
4 cups (28 oz / 800g) powdered or icing sugar
1/2 stick (2 ox / 60g) salted butter, at room temperature
1/4 cup (2 ox / 60g) heavy / double cream
1&1/2 tsp. pure peppermint extract
1/2 tsp. pure vanilla extract
Cooking spray / oil to grease baking trays
12 oz / 340g white chocolate, chopped
2 Tbsp. solid coconut oil
Crushed peppermints / candy canes, for garnish (optional)

Directions
Step 1

   Line baking sheets with parchment/ greaseproof paper.

Beat sugar, butter, cream, peppermint extract and vanilla extract with an electric mixer on low speed until smooth, about 1 to 2 minutes.

Roll into 30 balls, then place on prepared baking sheets and flatten into 1/4 inch / 6mm thick disks, using a greased piece of greaseproof paper.

   Cover and freeze 30 minutes. 

Step 2

Microwave chocolate and coconut oil in a bowl 30 seconds; stir. Continue to microwave and stir in 10-second intervals until melted. Alternatively melt in a bowl over a pan of hot water (bain marie).

Carefully place 1 chilled peppermint disk on a fork and dip into melted chocolate, tapping off excess; return to baking sheet. Repeat with remaining peppermint disks.

   Sprinkle tops (optional) with crushed peppermints / candy canes.
   Chill until set, 15 to 20 minutes. Store, refrigerated, in an airtight container up to 1 week. 

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2. Ting A Ling Crunchy Treats

2 Cups Rice Crispy Ceral
12 oz White Chocolate Chips or regular Chocolate Chips
1/2 Cup Butter
1 Tsp Vanilla
Holiday Sprinkles or Crush Nuts

Melt Butter and White Chocolate Chips together in Microwave for 30 Seconds
Stir in Vanilla
Fold in Rice Crispy til well coated.
Drop by Teaspoonful on parchment paper.
Add Sprinkles or Crush Nuts
Let set 45 Minutes or refrig to set

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3 Easy Fudge

This fudge can be made in any combination you like! Chocolate Cherry Fudge 1can Cherry frosting. 1 bag of Chocolate chips. Put frosting in pan on medium/low heat, melt the frosting, stirring all the while. When melted add the bag of chips and stir till melted. Pour into a buttered pan and refrigerate. When hardened, cut and enjoy. This can be made with any frosting flavor and any chip. Mix it up and enjoy!

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4. rice krispie treats

Hot chocolate Rice Krispie treats!
Ingredients:
1/3 cup salted butter (browned)
1 can sweetened condensed milk
1 lb bag marshmallows
1/2 bag of mini marshmallow
19oz bag of cocoa Krispies
Sprinkles for topping
How to:
In a large pot add butter. Turn on high heat and let it bubble. No need to stir it! Just watch and it will eventually turn brown. Turn the heat off and add sweetened condensed milk. Mix well. Add bag of 1 lb marshmallows and mix until melted. Add bag of cocoa Krispies and mix until combined. Next add a 1/2 bag of mini marshmallows and mix.
Spread in a 9 x 13 pan and press down. Top with sprinkles!