Christmas, Christmas, Christmas! It’s getting closer to the most wonderful time of the year, and we are all so excited for all the family and friend celebrations–mainly for the delicious treats that everyone brings to the table! So, what are you taking to the potluck this year? From a low-maintenance treat, to a salted caramel cookie, we found a few recipes that are sure to be a hit at any celebration! Sprinkle a little cheer this season and show your love to all your sweet-toothed loved ones!

Christmas Crock Pot Candy


  • 2 lbs white almond bark
  • 4 oz German chocolate
  • 12 oz semisweet chocolate chips
  • 24 oz dry roasted peanuts


Add all ingredients into a slow cooker, and cook on low for one hour. Do not stir or open the slow cooker during this first hour! After the timer is over, stir to combine everything. Cook for another hour while stirring every 15 minutes. Lay wax paper on the counter, and place spoonfuls of the mixture onto the paper. Allow to cool completely, and serve! 

MIX IT UP! Use a mixture of different nuts, or add other items such as dried cranberries! Decorate and flavor by topping the candy with a pinch of sprinkles, toffee, or sea salt flakes! 

“Snowy” Caramel Cookies


  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/2 cup unsalted butter, softened
  • 1/3 cup vegetable oil
  • 2/3 light brown sugar, packed down
  • 1/2 confectioner’s powdered sugar
  • 1 egg, room temperature
  • 2 tablespoons milk, separate
  • 1 tablespoon vanilla


Prep: Preheat oven to 350 degrees and line two baking sheets with parchment paper. The lining is very important to keep the bottoms of these cookies perfectly crispy! 

Method: In a bowl, whisk together the dry ingredients:  flour, salt, baking soda and cream of tartar. Set this bowl aside. In a large bowl, use a mixer to combine butter, vegetable oil, brown sugar, and powdered sugar until mixed completely. Add the egg, 1 tbsp milk, and vanilla, and mix until completely combined smooth.  

Gradually combine the dry ingredients to the large bowl while mixing in between portions. Separate the dough into golf ball sized portions and place them on the baking sheets. The cookies will expand, so leave about two inches between them. Butter a small flat-bottomed utensil (it is recommended to use a 1/8 cup measuring cup) and gently make small indents in the middle of each ball of dough. 

Now, they’re ready for the oven! Bake the cookies for 8 to 10 minutes. Make sure that one of the cookie is done by the toothpick test. Yes, they may look a little too light, but they are perfectly done! Let the cookies rest and cool down while making the caramel sauce.  

Caramel Sauce: Microwave the caramels and the other tablespoon of milk for 30 seconds and stir; if not completely melted, keep microwaving in 15 second increments while stirring in between until smooth. Add in salt and stir. 

Use spoonfuls of the caramel sauce and drizzle them into the indents of the cookies. Before the caramel hardens, sprinkle sea salt flakes on top! Let the caramel harden, and devour! 

Peppermint Crunch Cookies


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon bakins soda
  • 1/2 teaspoon salt
  • 3/4 cup Dutch processed cocoa
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed down
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 cup semisweet chocolate chips
  • 1 cup peppermint crunch pieces
  • 1/2 cup crushed candy canes


Prep: Preheat oven to 350 degrees. Line baking sheets with parchment paper. 

Method: In a mixing bowl, whisk together dry ingredients: four, baking soda, sea salt, and cocoa. Set this aside. In larger mixing bowl, cream the butter, sugar, and brown sugar with a mixer. Once smooth, add the room temperature eggs in one at a time, mixing in between. Next, add the vanilla and peppermint extract. Mix until well combined. 

Gradually add the dry mixture into the larger mixing bowl, using the mixer continuously. Add the chocolate chips and the peppermint crunch pieces, stir into the mixture. With the crushed candy canes either in a bowl or plate, make the dough into balls and press the top of the dough balls into the crushed candy canes to top them off! Note: the candy canes will melt slightly. If you want a better presentation or crunch, save some extra candy canes to add after they get out of the oven! 

Place dough balls about 2 inches away from each other on a baking sheet, and place in oven. Set a timer for 10 minutes but keep an eye on them–you want to make sure the cookies are still soft in the center, so don’t over bake them! Once the cookies are set, take them out of the oven and let them settle for 3 minutes before transferring them to a cooling rack.