50 Easy Christmas Desserts (With Few Ingredients)

50 Christmas desserts you can make with a short ingredient list and basically no fuss. Pin your favorites and save this whole board for the holidays.

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1. Pretzel Christmas Crack

A buttery toffee layer over crunchy pretzels turns into a sweet-salty bark that people always ask for the recipe of.

Time: 15 min (plus 30 min set)  |  Makes: 24 pieces

You’ll need: mini pretzels, butter, brown sugar, chocolate chips

Preheat oven to 350°F. Line a baking sheet with pretzels in a single layer. Melt 1 cup butter with 1 cup brown sugar in a saucepan over medium heat, boil 3 minutes stirring constantly, then pour evenly over the pretzels. Bake 5 minutes until bubbly. Remove from oven, sprinkle 1 1/2 cups chocolate chips over the top, let sit 2 minutes to melt, then spread evenly. Chill 30 minutes before breaking into pieces.

2. Molasses Ginger Cookies

Molasses and ginger give these a deep, spiced snap that tastes like it took all afternoon, even though it didn’t.

Time: 25 min  |  Makes: 24 cookies

You’ll need: butter, brown sugar, molasses, flour, ground ginger

Preheat oven to 350°F. Cream 3/4 cup softened butter with 1 cup brown sugar, then beat in 1/4 cup molasses. Mix in 2 1/4 cups flour and 2 teaspoons ground ginger until combined. Roll into 1-inch balls, coat in sugar, and bake on a parchment-lined sheet 10-12 minutes until the tops crackle and edges are set. Cool on the sheet 5 minutes.

3. Peppermint Hot Chocolate Cupcakes

A boxed chocolate cake mix stirred with peppermint extract turns into cupcakes that taste like your favorite winter drink.

Time: 30 min  |  Makes: 18 cupcakes

You’ll need: boxed chocolate cake mix, eggs, oil, water, peppermint extract, whipped topping

Preheat oven to 350°F and line a muffin tin with liners. Mix the cake mix according to package directions with the called-for eggs, oil, and water, stirring in 1/2 teaspoon peppermint extract. Divide among liners and bake 16-18 minutes until a toothpick comes out clean. Cool completely, then top each with a swirl of whipped topping.

4. No-Bake Chocolate Coconut Balls

Sweetened coconut and melted chocolate need almost no work to become a chewy, dense little bite.

Time: 15 min (plus 1 hr chill)  |  Makes: 20 balls

You’ll need: sweetened condensed milk, shredded coconut, dark chocolate

Stir together 1 cup sweetened condensed milk and 3 cups shredded coconut until fully combined and sticky. Roll into 1-inch balls and freeze 30 minutes. Melt 8 ounces dark chocolate and dip each ball to coat completely, then set on parchment. Chill 1 hour until the shell is firm.

5. Salted Caramel Truffles

Soft caramel centers dipped in dark chocolate and finished with flaky salt make these taste like a bakery case treat.

Time: 20 min (plus 1 hr chill)  |  Makes: 16 truffles

You’ll need: soft caramels, heavy cream, dark chocolate, flaky sea salt

Melt 20 soft caramels with 2 tablespoons heavy cream over low heat, stirring until smooth. Let cool 15 minutes until firm enough to handle, then roll into 1-inch balls and freeze 20 minutes. Melt 8 ounces dark chocolate and dip each ball to coat, sprinkling immediately with flaky sea salt. Chill 1 hour to set.

6. No-Bake Oreo Balls

Crushed Oreos and cream cheese roll into a truffle-like bite that disappears fast at any cookie swap.

Time: 20 min (plus 1 hr chill)  |  Makes: 24 balls

You’ll need: Oreo cookies, cream cheese, chocolate melting wafers

Pulse 1 package (36) Oreos in a food processor to fine crumbs, then mix in 8 ounces softened cream cheese until fully combined. Roll into 1-inch balls and freeze 20 minutes. Melt 12 ounces chocolate melting wafers, dip each ball to fully coat, and set on parchment. Chill 1 hour until firm.

7. Chocolate Peppermint Poke Cake

Poking holes into a warm cake and filling them with sweetened condensed milk keeps every bite soft for days.

Time: 40 min (plus 2 hr chill)  |  Makes: 15 servings

You’ll need: boxed chocolate cake mix, eggs, oil, water, sweetened condensed milk, whipped topping, crushed candy canes

Bake the chocolate cake mix in a 9×13-inch pan according to package directions with the called-for eggs, oil, and water. While still warm, poke holes all over the top with the handle of a wooden spoon. Pour 1 can (14 oz) sweetened condensed milk evenly over the cake, letting it seep into the holes. Chill 2 hours, then top with whipped topping and crushed candy canes before serving.

8. Old-Fashioned Peppermint Candy

A hot sugar syrup pulled and twisted turns into striped, snappy peppermint candy just like the ones from the tin.

Time: 30 min  |  Makes: 40 pieces

You’ll need: sugar, corn syrup, water, peppermint extract, red food coloring

Combine 2 cups sugar, 2/3 cup corn syrup, and 3/4 cup water in a saucepan and cook over medium heat, without stirring, to 300°F on a candy thermometer. Remove from heat, stir in 1 teaspoon peppermint extract, and pour half onto a buttered baking sheet. Tint the remaining half with red food coloring and pour alongside. Once cool enough to handle, twist the two colors together into a rope, then snip into 1-inch pieces with kitchen shears.

9. Snickerdoodle Sugar Cookies

Butter and cinnamon-sugar do all the work here, leaving you with soft centers and a crackly, spiced top.

Time: 20 min  |  Makes: 20 cookies

You’ll need: butter, sugar, flour, cinnamon, baking powder

Preheat oven to 375°F. Cream 1/2 cup softened butter with 3/4 cup sugar until fluffy, then mix in 1 1/4 cups flour and 1/2 teaspoon baking powder until a dough forms. Roll into 1-inch balls and toss in a mix of 2 tablespoons sugar and 1 tablespoon cinnamon. Place on a parchment-lined sheet and bake 9-11 minutes until the edges set and the tops crackle. Let cool on the sheet 5 minutes before moving to a rack.

10. Gingerbread Blondies

Molasses and ginger folded into a simple blondie base give these a chewy center that tastes like gingerbread in bar form.

Time: 35 min  |  Makes: 16 bars

You’ll need: butter, brown sugar, egg, flour, molasses, ground ginger

Preheat oven to 350°F. Melt 1/2 cup butter and whisk in 1 cup brown sugar, 1 egg, and 1/4 cup molasses until smooth. Stir in 1 1/2 cups flour and 1 1/2 teaspoons ground ginger until just combined. Spread into a parchment-lined 8×8-inch pan and bake 22-25 minutes until the edges pull from the pan and the center is set. Cool completely before cutting.

11. Eggnog Truffles

A splash of eggnog folded into white chocolate ganache captures that holiday flavor in a bite-sized truffle.

Time: 15 min (plus 3 hr chill)  |  Makes: 18 truffles

You’ll need: white chocolate, eggnog, nutmeg

Heat 1/2 cup eggnog just until it begins to simmer, then pour over 12 ounces chopped white chocolate. Let sit 2 minutes, then stir until smooth. Chill 3 hours until firm enough to scoop. Roll into 1-inch balls and dust with a light sprinkle of nutmeg.

12. No-Bake Gingerbread Icebox Cake

Gingersnaps layered with whipped cream soften overnight in the fridge into a spiced, cake-like dessert with zero oven time.

Time: 15 min (plus 6 hr chill)  |  Makes: 9 servings

You’ll need: gingersnap cookies, heavy cream, powdered sugar

Whip 2 cups heavy cream with 1/2 cup powdered sugar to stiff peaks. Spread a thin layer of whipped cream in the bottom of an 8×8-inch pan, then arrange a layer of gingersnap cookies over it. Repeat layering whipped cream and cookies, ending with a whipped cream layer on top. Cover and chill at least 6 hours, or overnight, until the cookies soften. Slice to serve.

13. White Chocolate Cranberry Cookies

Tart dried cranberries against sweet white chocolate make this dough feel dressed up without any extra effort.

Time: 22 min  |  Makes: 20 cookies

You’ll need: butter, sugar, egg, flour, white chocolate chips, dried cranberries

Preheat oven to 350°F. Cream 1/2 cup softened butter with 3/4 cup sugar, beat in 1 egg, then mix in 1 1/2 cups flour until a dough forms. Fold in 1/2 cup white chocolate chips and 1/2 cup dried cranberries. Drop by rounded tablespoons onto a parchment-lined sheet and bake 10-12 minutes until edges are golden. Cool on the sheet 5 minutes.

14. Classic Two-Ingredient Chocolate Fudge

Sweetened condensed milk and chocolate chips melt together into a dense, glossy fudge with almost no effort.

Time: 10 min (plus 2 hr chill)  |  Makes: 25 squares

You’ll need: chocolate chips, sweetened condensed milk

Melt 2 cups chocolate chips with 1 can (14 oz) sweetened condensed milk over low heat, stirring constantly until fully smooth. Pour into a parchment-lined 8×8-inch pan and spread evenly. Chill 2 hours until firm, then lift out and cut into 1-inch squares.

15. Reindeer Chow Trail Mix

No cooking at all here, just a bowl of sweet and salty mix-ins tossed together for a grab-and-go holiday snack.

Time: 5 min  |  Makes: 6 cups

You’ll need: pretzels, red and green M&Ms, dried cranberries, peanuts

In a large bowl, combine 2 cups pretzels, 2 cups M&Ms, 1 cup dried cranberries, and 1 cup peanuts. Toss until evenly mixed and store in an airtight container or festive tin.

16. No-Bake Peanut Butter Haystacks

Crunchy chow mein noodles get coated in a chocolate peanut butter melt for the easiest holiday tray filler you’ll make.

Time: 15 min (plus 30 min set)  |  Makes: 20 clusters

You’ll need: chocolate chips, peanut butter, chow mein noodles

Melt 2 cups chocolate chips with 1/2 cup peanut butter in 30-second microwave bursts, stirring between each, until smooth. Fold in 3 cups chow mein noodles until fully coated. Drop by spoonfuls onto parchment paper and let set at room temperature 30 minutes, or refrigerate 15 minutes to speed it up.

17. Cranberry Almond Bark

Sliced almonds and tart cranberries scattered over white chocolate give this bark a little crunch in every piece.

Time: 10 min (plus 20 min set)  |  Makes: 20 pieces

You’ll need: white chocolate, dried cranberries, sliced almonds

Melt 16 ounces white chocolate and spread onto a parchment-lined baking sheet. Scatter 1/2 cup dried cranberries and 1/2 cup sliced almonds evenly over the top, pressing lightly so they stick. Chill 20 minutes, then break into pieces.

18. Gingerbread Truffles

Crushed gingersnaps folded with cream cheese create a spiced truffle base that tastes like a whole cookie in one bite.

Time: 20 min (plus 1 hr chill)  |  Makes: 20 truffles

You’ll need: gingersnap cookies, cream cheese, white chocolate melting wafers

Pulse 2 1/2 cups gingersnap cookies in a food processor to fine crumbs, then mix with 8 ounces softened cream cheese until fully combined. Roll into 1-inch balls and freeze 20 minutes. Melt 12 ounces white chocolate melting wafers and dip each ball to coat fully. Chill 1 hour until set.

19. Peanut Butter Blossom Cookies

Salty peanut butter dough meets a melting chocolate kiss right in the center, so every bite has that sweet-salty pull.

Time: 25 min  |  Makes: 24 cookies

You’ll need: peanut butter, sugar, egg, baking soda, chocolate kisses

Preheat oven to 350°F. Stir together 1 cup peanut butter, 1 cup sugar, 1 egg, and 1 teaspoon baking soda until a smooth dough forms. Roll into 1-inch balls, coat in extra sugar, and place 2 inches apart on a parchment-lined baking sheet. Bake 8-10 minutes until just set and lightly golden at the edges, then immediately press an unwrapped chocolate kiss into the center of each cookie. Cool on the sheet 5 minutes before transferring to a rack.

20. Eggnog Bundt Cake

Eggnog folded into a simple cake batter bakes into a moist, spiced bundt that needs nothing more than a light glaze.

Time: 55 min  |  Makes: 12 slices

You’ll need: yellow cake mix, eggnog, eggs, oil, powdered sugar

Preheat oven to 350°F and grease a bundt pan. Mix 1 box yellow cake mix with 1 cup eggnog, 3 eggs, and 1/3 cup oil until smooth. Pour into the prepared pan and bake 40-45 minutes until a toothpick comes out clean. Cool in the pan 15 minutes, then turn out onto a rack to cool completely. Whisk 1 cup powdered sugar with 2-3 tablespoons eggnog until pourable and drizzle over the top.

21. Christmas Rocky Road Fudge

Marshmallows and toasted pecans break up the dense fudge texture with pockets of chew and crunch.

Time: 12 min (plus 2 hr chill)  |  Makes: 20 squares

You’ll need: chocolate chips, sweetened condensed milk, mini marshmallows, chopped pecans

Melt 2 cups chocolate chips with 1 can (14 oz) sweetened condensed milk over low heat, stirring until smooth. Remove from heat and fold in 1 cup mini marshmallows and 1/2 cup chopped pecans. Spread into a parchment-lined 8×8-inch pan and chill 2 hours before cutting into squares.

22. White Chocolate Peppermint Popcorn

Popped corn tossed in melted white chocolate and crushed candy cane makes a movie-night snack that still feels like a holiday treat.

Time: 15 min (plus 20 min set)  |  Makes: 8 cups

You’ll need: popped popcorn, white chocolate, crushed candy canes

Spread 8 cups popped popcorn onto a parchment-lined baking sheet, removing any unpopped kernels. Melt 12 ounces white chocolate and drizzle evenly over the popcorn, tossing gently to coat. Sprinkle with crushed candy canes while still wet. Let set at room temperature 20 minutes, then break apart before serving.

23. Chocolate Crinkle Cookies

These bake up fudgy in the middle with a snowy powdered sugar shell that cracks open like a little present.

Time: 35 min (plus 2 hr chill)  |  Makes: 22 cookies

You’ll need: boxed chocolate cake mix, eggs, oil, powdered sugar

Stir together 1 box chocolate cake mix, 2 eggs, and 1/3 cup oil until a sticky dough forms, then chill 2 hours. Preheat oven to 350°F. Roll dough into 1-inch balls, coat generously in powdered sugar, and place 2 inches apart on a parchment-lined sheet. Bake 10-12 minutes until the tops crack and the centers still look slightly soft. Cool on the sheet 5 minutes before transferring.

24. Red Velvet Cake Ball Truffles

Crumbled red velvet cake bound with frosting rolls into a dense, snackable truffle under a white chocolate shell.

Time: 20 min (plus 1 hr chill)  |  Makes: 24 truffles

You’ll need: baked red velvet cake, cream cheese frosting, white chocolate melting wafers

Crumble 1 baked red velvet cake into fine crumbs in a large bowl. Mix in 1/2 cup cream cheese frosting until the mixture holds together when pressed. Roll into 1-inch balls and freeze 20 minutes. Melt 12 ounces white chocolate melting wafers and dip each ball to fully coat. Chill 1 hour until set.

25. Classic Peppermint Bark

Two melted chocolate layers and a crunchy candy cane topping make this look far fancier than the four minutes it takes.

Time: 15 min (plus 30 min set)  |  Makes: 20 pieces

You’ll need: dark chocolate, white chocolate, peppermint extract, crushed candy canes

Melt 10 ounces dark chocolate and spread it into an even layer on a parchment-lined baking sheet. Chill 10 minutes until just set. Melt 10 ounces white chocolate with 1/4 teaspoon peppermint extract, pour over the set dark layer, and spread evenly. Immediately sprinkle with crushed candy canes and chill 20 minutes before breaking into pieces.

26. Caramel Popcorn with Pecans

A quick stovetop caramel coats the popcorn and toasted pecans in a glossy, chewy-crisp shell.

Time: 20 min  |  Makes: 8 cups

You’ll need: popped popcorn, butter, brown sugar, pecan halves

Preheat oven to 250°F and spread 8 cups popped popcorn and 1 cup pecan halves on a large baking sheet. Melt 1/2 cup butter with 1 cup brown sugar in a saucepan, bring to a boil, and cook 3 minutes without stirring. Pour evenly over the popcorn and pecans, tossing to coat. Bake 45 minutes, stirring every 15 minutes, then spread out to cool and crisp up before serving.

27. No-Bake Rice Krispie Christmas Trees

The classic marshmallow treat gets shaped into little trees, so it does double duty as dessert and table decoration.

Time: 15 min (plus 20 min set)  |  Makes: 12 trees

You’ll need: butter, mini marshmallows, rice cereal, green food coloring

Melt 3 tablespoons butter with 4 cups mini marshmallows over low heat, stirring until smooth, then mix in a few drops of green food coloring. Remove from heat and fold in 6 cups rice cereal until evenly coated. While still warm, shape into cone-shaped trees with buttered hands. Let set at room temperature 20 minutes before decorating or serving.

28. Christmas M&M Cookie Bars

A basic cookie dough pressed into a pan bakes thick and chewy, with red and green M&Ms doing all the decorating.

Time: 30 min  |  Makes: 16 bars

You’ll need: butter, brown sugar, egg, flour, red and green M&Ms

Preheat oven to 350°F. Cream 1/2 cup softened butter with 1 cup brown sugar, beat in 1 egg, then mix in 1 3/4 cups flour until a dough forms. Fold in 1 cup M&Ms, reserving a handful for the top. Press into a parchment-lined 8×8-inch pan, press the reserved M&Ms on top, and bake 22-25 minutes until golden at the edges. Cool completely before cutting.

29. Almond Butter Cookies

Just three pantry staples turn into a nutty, tender cookie with almost no cleanup afterward.

Time: 20 min  |  Makes: 16 cookies

You’ll need: almond butter, sugar, egg

Preheat oven to 350°F. Stir together 1 cup almond butter, 1 cup sugar, and 1 egg until smooth. Roll into 1-inch balls, place on a parchment-lined sheet, and flatten with a fork in a crosshatch pattern. Bake 9-10 minutes until the edges are set but centers still look soft. Cool on the sheet 10 minutes before moving, since they’re fragile while warm.

30. Chocolate Pecan Clusters

Toasted pecans get bound together with just enough melted chocolate to make each cluster crunchy and rich.

Time: 10 min (plus 20 min set)  |  Makes: 18 clusters

You’ll need: pecan halves, dark chocolate

Melt 12 ounces dark chocolate until smooth. Stir in 2 cups pecan halves until fully coated. Drop by spoonfuls onto parchment paper, keeping the clusters loose and rustic. Chill 20 minutes until set.

31. Cranberry Orange Quick Bread

Fresh cranberries and orange zest turn a simple quick bread into something that smells like Christmas morning while it bakes.

Time: 65 min  |  Makes: 1 loaf (10 slices)

You’ll need: flour, sugar, egg, orange juice, fresh cranberries, orange zest

Preheat oven to 350°F and grease a loaf pan. Whisk 2 cups flour with 1 cup sugar, then stir in 1 egg, 3/4 cup orange juice, and the zest of 1 orange until just combined. Fold in 1 1/2 cups fresh cranberries. Pour into the prepared pan and bake 50-55 minutes until a toothpick comes out clean. Cool in the pan 10 minutes before turning out to cool completely.

32. Peppermint Bark Fudge

A classic chocolate fudge base gets a swirl of white chocolate and crushed candy cane for that peppermint bark look.

Time: 15 min (plus 2 hr chill)  |  Makes: 25 squares

You’ll need: chocolate chips, sweetened condensed milk, white chocolate chips, crushed candy canes

Melt 2 cups chocolate chips with 1 cup sweetened condensed milk, then spread into a parchment-lined 8×8-inch pan. Separately melt 1 cup white chocolate chips with 1/2 cup sweetened condensed milk, dollop over the chocolate layer, and swirl with a knife. Top with crushed candy canes and chill 2 hours before cutting into squares.

33. Shortbread Thumbprint Cookies with Jam

Three-ingredient shortbread cradles a spoonful of jam in the center for a bite that’s buttery first, sweet second.

Time: 30 min  |  Makes: 18 cookies

You’ll need: butter, powdered sugar, flour, raspberry jam

Preheat oven to 350°F. Cream 1 cup softened butter with 1/2 cup powdered sugar, then mix in 2 cups flour until a soft dough forms. Roll into 1-inch balls, place on a parchment-lined sheet, and press a thumb into the center of each. Fill each indent with 1/2 teaspoon jam. Bake 14-16 minutes until the edges turn pale gold. Cool completely on the sheet before moving.

34. Peppermint Mocha Truffles

A hit of instant coffee in the ganache plus a peppermint coating makes this taste like your holiday coffee order in truffle form.

Time: 15 min (plus 3 hr chill)  |  Makes: 20 truffles

You’ll need: dark chocolate, heavy cream, instant coffee granules, crushed candy canes

Heat 1 cup heavy cream with 1 tablespoon instant coffee granules just until simmering, stirring to dissolve. Pour over 12 ounces chopped dark chocolate, let sit 2 minutes, then stir until smooth. Chill 3 hours until firm enough to scoop. Roll into 1-inch balls and coat in crushed candy canes.

35. Christmas Puppy Chow

Chocolate-coated cereal tossed in powdered sugar with red and green M&Ms mixed in makes an easy, snackable party bowl.

Time: 15 min  |  Makes: 8 cups

You’ll need: rice cereal squares, chocolate chips, peanut butter, powdered sugar, red and green M&Ms

Melt 1 cup chocolate chips with 1/2 cup peanut butter in 30-second microwave bursts, stirring between each, until smooth. Pour over 8 cups rice cereal squares in a large bowl and toss gently to coat. Transfer to a large paper bag or bowl with 1 1/2 cups powdered sugar, add 1/2 cup M&Ms, and shake or toss until fully coated. Spread out to cool before serving.

36. Buttery Toffee Bark

Butter and sugar cook down into a deep amber toffee, then a chocolate layer on top makes it feel like a real candy shop treat.

Time: 20 min (plus 30 min set)  |  Makes: 20 pieces

You’ll need: butter, sugar, chocolate chips, chopped almonds

Melt 1 cup butter with 1 cup sugar in a saucepan over medium heat, stirring constantly, and cook until deep amber and 300°F on a candy thermometer, about 8-10 minutes. Pour onto a parchment-lined baking sheet and spread thin. Immediately sprinkle 1 1/2 cups chocolate chips over the top, let sit 2 minutes to melt, then spread into an even layer and scatter with 1/2 cup chopped almonds. Let set at room temperature 30 minutes, then break into shards.

37. No-Bake Peppermint Oreo Truffles

Same Oreo truffle base, but a crushed candy cane topping turns it fully into a Christmas dessert.

Time: 20 min (plus 1 hr chill)  |  Makes: 24 truffles

You’ll need: Oreo cookies, cream cheese, white chocolate melting wafers, crushed candy canes

Pulse 1 package (36) Oreos to fine crumbs and mix with 8 ounces softened cream cheese until combined. Roll into 1-inch balls and freeze 20 minutes. Melt 12 ounces white chocolate melting wafers, dip each ball to coat, then immediately sprinkle with crushed candy canes before the coating sets. Chill 1 hour.

38. Magic Cookie Bars

Everything gets layered into one pan and the oven does the rest, leaving you with a gooey, loaded bar cookie.

Time: 35 min  |  Makes: 16 bars

You’ll need: graham cracker crumbs, butter, sweetened condensed milk, chocolate chips, shredded coconut

Preheat oven to 350°F. Mix 1 1/2 cups graham cracker crumbs with 1/2 cup melted butter and press into a 9×13-inch pan. Pour 1 can (14 oz) sweetened condensed milk evenly over the crust, then sprinkle with 2 cups chocolate chips and 1 1/2 cups shredded coconut, pressing gently into the milk. Bake 25-28 minutes until the coconut is golden. Cool completely before cutting into bars.

39. No-Bake Nutella Fudge Balls

Nutella and just a few extras turn into a rich, fudgy bite that tastes far more complicated than it is.

Time: 15 min (plus 1 hr chill)  |  Makes: 18 balls

You’ll need: Nutella, powdered sugar, graham cracker crumbs, cocoa powder

Stir together 1 cup Nutella, 1/2 cup powdered sugar, and 1 cup graham cracker crumbs until a thick dough forms. Roll into 1-inch balls and chill 1 hour to firm up. Roll each ball in cocoa powder to finish before serving.

40. Cornflake Christmas Wreaths

Cornflakes coated in green marshmallow mixture shape into little edible wreaths that kids love making too.

Time: 20 min (plus 20 min set)  |  Makes: 15 wreaths

You’ll need: butter, mini marshmallows, cornflakes, green food coloring, red candies

Melt 3 tablespoons butter with 4 cups mini marshmallows over low heat until smooth, then stir in a few drops of green food coloring. Fold in 5 cups cornflakes until evenly coated. With buttered hands, shape spoonfuls into small wreath rings on parchment paper and press 2-3 red candies onto each while still warm. Let set 20 minutes at room temperature.

41. Candy Cane Chocolate Mug Cake

Mixed and microwaved in one mug, this comes together in under five minutes for a single warm chocolate peppermint fix.

Time: 5 min  |  Makes: 1 serving

You’ll need: flour, sugar, cocoa powder, milk, oil, peppermint extract

In a large mug, whisk 4 tablespoons flour, 4 tablespoons sugar, and 2 tablespoons cocoa powder together. Stir in 3 tablespoons milk, 2 tablespoons oil, and 1/4 teaspoon peppermint extract until smooth. Microwave 60-90 seconds until the center is just set but still slightly moist looking. Top with crushed candy cane before serving.

42. Cranberry Pistachio Fudge

White chocolate fudge dotted with red cranberries and green pistachios looks like a Christmas ornament in dessert form.

Time: 12 min (plus 2 hr chill)  |  Makes: 25 squares

You’ll need: white chocolate chips, sweetened condensed milk, dried cranberries, shelled pistachios

Melt 2 cups white chocolate chips with 1 can (14 oz) sweetened condensed milk over low heat, stirring until smooth. Remove from heat and fold in 1/2 cup dried cranberries and 1/2 cup shelled pistachios, reserving a few of each for the top. Spread into a parchment-lined 8×8-inch pan, press the reserved cranberries and pistachios on top, and chill 2 hours before cutting into squares.

43. Cranberry White Chocolate Blondies

Chewy blondies studded with dried cranberries and white chocolate keep the sweetness balanced with a little tart bite.

Time: 35 min  |  Makes: 16 bars

You’ll need: butter, brown sugar, egg, flour, white chocolate chips, dried cranberries

Preheat oven to 350°F. Melt 1/2 cup butter and whisk in 1 cup brown sugar and 1 egg until smooth. Stir in 1 1/2 cups flour until just combined, then fold in 1/2 cup white chocolate chips and 1/2 cup dried cranberries. Spread into a parchment-lined 8×8-inch pan and bake 22-25 minutes until the top is golden and the center is set. Cool completely before cutting.

44. No-Bake Gingerbread Energy Bites

Warm gingerbread spice hits a chewy oat base for a bite that feels a little more wholesome without losing the holiday flavor.

Time: 15 min (plus 30 min chill)  |  Makes: 20 bites

You’ll need: rolled oats, peanut butter, honey, molasses, cinnamon

Stir together 1 1/2 cups rolled oats, 1/2 cup peanut butter, 1/3 cup honey, 2 tablespoons molasses, and 1 teaspoon cinnamon until a sticky dough forms. Chill 30 minutes to firm up, then roll into 1-inch balls. Store chilled since they soften at room temperature.

45. Coconut Snowball Bites

These roll up soft and sweet, then get a full coat of shredded coconut so they really do look like little snowballs.

Time: 15 min (plus 1 hr chill)  |  Makes: 20 bites

You’ll need: sweetened condensed milk, powdered sugar, shredded coconut

Stir together 1 cup sweetened condensed milk and 2 cups powdered sugar until a stiff dough forms, adding more sugar if needed to make it rollable. Chill 30 minutes to firm up, then roll into 1-inch balls. Roll each ball in shredded coconut to coat fully. Chill 1 hour before serving.

46. White Chocolate Christmas Trash

Whatever’s already in the pantry gets folded into melted white chocolate for a mix-and-match bark that’s never the same twice.

Time: 10 min (plus 20 min set)  |  Makes: 20 pieces

You’ll need: white chocolate, pretzels, red and green M&Ms, holiday sprinkles

Melt 16 ounces white chocolate and pour onto a parchment-lined baking sheet. Scatter 1 cup broken pretzels, 1/2 cup M&Ms, and holiday sprinkles evenly over the top, pressing lightly so they stick. Chill 20 minutes until fully set, then break into pieces.

47. Eggnog Bars with Nutmeg Glaze

Eggnog swapped in for milk gives these soft bars a subtle holiday flavor before a simple glaze finishes them off.

Time: 35 min  |  Makes: 16 bars

You’ll need: yellow cake mix, eggnog, eggs, powdered sugar, nutmeg

Preheat oven to 350°F. Mix 1 box yellow cake mix with 3/4 cup eggnog and 2 eggs until smooth, then spread into a parchment-lined 9×13-inch pan. Bake 20-22 minutes until a toothpick comes out clean. Cool completely, then whisk 1 cup powdered sugar with 2-3 tablespoons eggnog until pourable and drizzle over the top with a light dusting of nutmeg.

48. Peanut Butter Fudge

This sets up smooth and dense, with peanut butter flavor in every bite instead of just on top.

Time: 10 min (plus 2 hr chill)  |  Makes: 25 squares

You’ll need: peanut butter, sweetened condensed milk, powdered sugar

Warm 1 cup peanut butter with 1/2 cup sweetened condensed milk over low heat until smooth. Remove from heat and stir in 1 cup powdered sugar until fully combined. Press into a parchment-lined 8×8-inch pan, smoothing the top. Chill 2 hours until firm, then cut into squares.

49. Classic Chocolate Truffles

Just two ingredients melt into a silky ganache that rolls into rich, deeply chocolate truffles.

Time: 15 min (plus 3 hr chill)  |  Makes: 20 truffles

You’ll need: dark chocolate, heavy cream, cocoa powder

Heat 1 cup heavy cream just until it begins to simmer, then pour over 12 ounces chopped dark chocolate. Let sit 2 minutes, then stir until smooth. Chill 3 hours until firm enough to scoop. Roll into 1-inch balls and toss in cocoa powder to coat.

50. Peppermint Brownie Bars

A boxed brownie mix bakes up fudgy, then a peppermint candy topping makes it feel entirely built for the holidays.

Time: 40 min  |  Makes: 16 bars

You’ll need: boxed brownie mix, eggs, oil, crushed candy canes

Preheat oven to 350°F. Mix the boxed brownie mix according to package directions with the called-for eggs and oil, then spread into a parchment-lined 9×9-inch pan. Sprinkle 1/2 cup crushed candy canes evenly over the top. Bake 28-32 minutes until a toothpick comes out with a few moist crumbs. Cool completely before cutting.

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