Chocolate Peppermint Delights: Easy No-Bake Holiday Treats
These chocolate peppermint delights are the perfect holiday cookie for anyone who loves the classic combination of rich chocolate and refreshing mint. They’re no-bake, beginner-friendly, and ready in under 30 minutes.
With a creamy chocolate base, crushed candy canes, and a smooth peppermint coating, these bite-sized treats are ideal for cookie exchanges, festive parties, or edible gifts. They taste like a peppermint patty but better.
You only need 6 simple ingredients and no oven required. Make a batch on Sunday and enjoy them all week long.
Why You’ll Love This Recipe
These treats come together faster than traditional cookies. No mixer, no oven, just simple stirring and shaping. They’re ideal for busy holiday schedules or last-minute dessert needs.
The texture is incredibly creamy and smooth. The chocolate melts on your tongue while the peppermint adds a cool, refreshing finish. Each bite delivers balanced flavor without being overly sweet.
They also store beautifully in the fridge or freezer. Make them ahead for gatherings or package them up as homemade gifts that everyone will appreciate.
Read More: Peanut Butter Chocolate Lava Cakes
Ingredient Notes
Use good quality chocolate chips or chopped chocolate bars. Semi-sweet or dark chocolate works best because it balances the sweetness of the peppermint. Avoid chocolate with additives or artificial flavoring.
Sweetened condensed milk creates the creamy, truffle-like texture. It binds everything together without needing additional sugar. One standard can is exactly the right amount for this recipe.
Pure peppermint extract gives authentic minty flavor. Start with the recommended amount and adjust to taste. Crush candy canes finely for even distribution or leave them slightly chunky for added texture.
Chocolate Peppermint Delights: Easy No-Bake Holiday Treats
Course: DessertCuisine: AmericanDifficulty: Easy24
treats15
minutes15
30
minutesCreamy, no-bake chocolate treats infused with refreshing peppermint and topped with crushed candy canes. Perfect for holiday parties and gift giving.
Ingredients
2 cups semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 teaspoon pure peppermint extract
1/2 cup crushed candy canes, divided
1 cup melting chocolate for coating (optional)
Pinch of sea salt (optional)
Directions
- Combine chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth.
- Stir in peppermint extract and half the crushed candy canes. Mix well and let cool for 5 minutes.
- Line a baking sheet with parchment paper. Scoop mixture into 1-inch balls and place on prepared sheet.
- Refrigerate for 15 minutes until firm.
- Optional: dip in melted chocolate and top with remaining candy canes. Chill again until set.
- Store in an airtight container in the refrigerator.
Notes
- Storage: Keep refrigerated in an airtight container for up to 2 weeks. Freeze for up to 3 months.
Swaps: Use white chocolate instead of semi-sweet for a sweeter treat. Swap peppermint extract with vanilla for chocolate truffles.
Make Ahead: These are perfect for making 3 to 4 days in advance. The flavor actually improves after a day in the fridge.
Coating Tip: Work quickly when dipping in melted chocolate. The chilled centers can cause the coating to set fast.
Nutrition (Per Treat)
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Total Fat | 6g |
| Sugars | 14g |
| Protein | 2g |
Step-by-Step Instructions
Step 1: Melt the Chocolate Base
Add chocolate chips and sweetened condensed milk to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each round until completely smooth and glossy.
The mixture should be thick but pourable, with no lumps remaining. Avoid overheating as it can cause the chocolate to seize and become grainy.
Step 2: Add Peppermint Flavor
Remove the bowl from the microwave and immediately stir in peppermint extract and half of the crushed candy canes. Mix thoroughly until the candy pieces are evenly distributed throughout the chocolate.
The mixture will be thick and fudgy, similar to brownie batter. Let it cool for about 5 minutes until it’s easier to handle but still soft enough to shape.
Step 3: Shape the Delights
Line a baking sheet with parchment paper. Use a small cookie scoop or tablespoon to portion out the mixture into equal amounts. Roll each portion between your palms to form smooth, round balls about 1 inch in diameter.
If the mixture sticks to your hands, lightly dust them with cocoa powder or chill the mixture for 10 more minutes. Place each ball on the prepared baking sheet with space between them.
Step 4: Chill and Set
Transfer the baking sheet to the refrigerator and chill for at least 15 minutes until the treats are firm to the touch. This step is crucial for the coating to adhere properly.
The chocolate should feel solid but not frozen. While they chill, prepare your coating by melting additional chocolate if you’re adding a final layer or simply prepare the remaining crushed candy canes for topping.
Step 5: Finish and Store
Remove the chilled treats from the refrigerator. If adding a coating, quickly dip each ball into melted chocolate and return to the parchment paper.
Immediately sprinkle with remaining crushed candy canes before the coating sets. Let them sit at room temperature for 5 minutes, then return to the fridge for final setting. Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
