Ingredients:

  • A — Chocolate Peanut-Butter Clusters (makes ~9 clusters)
  • 8 oz semi-sweet chocolate chips (225 g)
  • 1/2 cup creamy peanut butter, smooth (130 g)
  • 1 1/2 cups cornflakes or rice cereal, lightly crushed (45 g)
  • 1/4 tsp fine salt (1.5 g) — omit if using salted peanut butter
  • B — Peppermint Chocolate Truffles (makes ~9 truffles)
  • 8 oz dark or bittersweet chocolate (60–70% cacao), finely chopped (225 g)
  • 1/3 cup heavy cream (80 ml)
  • 1 tbsp unsalted butter, room temp (14 g) — optional for shine
  • 1/4–1/2 tsp peppermint extract (1–2.5 ml) to taste
  • 1/2 cup finely crushed candy canes or peppermint candies, divided (60 g)
  • Cocoa powder or extra crushed candy for coating (optional)
  • C — Salted Caramel Pretzel Toffee Bites (makes ~9 bars/pieces)
  • 1 1/2 cups bite-size pretzels (about 85 g)
  • 8 oz caramels (wrapped) OR 1 cup soft caramels (225 g)
  • 2–3 tbsp heavy cream (30–45 ml), if using wrapped caramels they may need a splash
  • 6 oz semisweet chocolate chips (170 g)
  • 1/2–3/4 tsp flaky sea salt (3–4 g) for finishing
  • D — Coconut-Almond Snowballs (makes ~9 balls)
  • 1 1/4 cups sweetened shredded coconut, plus extra for rolling (95 g)
  • 1/2 cup sweetened condensed milk (120 g)
  • 3/4 cup finely chopped toasted almonds (90 g)
  • 1/2 tsp vanilla extract (2.5 ml)
  • Pinch of salt
  • Equipment: parchment paper or silicone mats, baking sheet(s), microwave-safe bowls or double boiler, rubber spatula, small cookie scoop or tablespoon, small saucepan, small bowls for coatings

Instructions:

  1. Prep work: Line two baking sheets with parchment or silicone mats. Measure and group ingredients for each candy to speed assembly.
  2. Make Chocolate Peanut-Butter Clusters: Melt 8 oz semi-sweet chocolate chips in microwave in 20–30 second bursts, stirring until smooth, or use a double boiler.
  3. Stir in 1/2 cup creamy peanut butter until fully combined and glossy. Fold in 1 1/2 cups lightly crushed cornflakes or rice cereal and 1/4 tsp fine salt until evenly coated.
  4. Drop rounded tablespoons of the mixture onto the prepared sheet and chill 30–45 minutes until set. Clusters should be glossy when mixed and firm after chilling.
  5. Make Peppermint Chocolate Truffles: Place 8 oz chopped dark chocolate in a bowl. Heat 1/3 cup heavy cream until just simmering, pour over chocolate and let sit 1–2 minutes.
  6. Stir until smooth to form ganache; add 1 tbsp butter (optional) and 1/4–1/2 tsp peppermint extract. Fold in 2–3 tbsp crushed candy canes for speckles if desired.
  7. Chill ganache 45–60 minutes until scoopable. Scoop into balls, roll between palms, then roll in cocoa powder or crushed candy. Chill 15–30 minutes to firm.
  8. Make Salted Caramel Pretzel Toffee Bites: Arrange 1 1/2 cups bite-size pretzels in a single layer on parchment. Melt 8 oz caramels with 2–3 tbsp cream over low heat, stirring until smooth.
  9. Spoon caramel over pretzels to coat. Sprinkle 6 oz semisweet chocolate chips evenly over warm caramel; after 1–2 minutes spread chocolate into a smooth layer with an offset spatula.
  10. Sprinkle 1/2–3/4 tsp flaky sea salt on top. Chill 45–60 minutes until set, then break into pieces. Chocolate will melt slightly on contact and then set glossy.
  11. Make Coconut-Almond Snowballs: Toast and finely chop almonds if desired. In a bowl combine 1 1/4 cups shredded coconut, 1/2 cup sweetened condensed milk, 3/4 cup chopped toasted almonds, 1/2 tsp vanilla and a pinch of salt until sticky.
  12. Scoop tablespoonfuls, roll into balls, then roll in extra shredded coconut to coat. Chill 30 minutes. Mixture should be sticky but hold together when rolled.
  13. Assemble & store: Arrange candies on a platter or in gift boxes once fully chilled. Store in an airtight container in the fridge up to 2 weeks or in the freezer up to 2 months; thaw in fridge before serving.
  14. Tips: Use good-quality chocolate, heat cream just to a simmer for smooth ganache, chill on a flat tray in a single layer, and prevent condensation by bringing chilled candies to room temperature before serving.