Candy canes do more than decorate a tree; they change ordinary treats into memories you’ll share. You can melt, crush, stir, or bake with peppermint to make simple sweets and snacks—think bark, hot cocoa sticks, cheesecake bars, and even a savory glaze for pork. Follow easy steps for each recipe, swap a few ingredients to suit taste, and keep tools basic; try one and you’ll want the rest.
Peppermint Bark With White Chocolate and Crushed Candy Canes
A cool, crunchy holiday treat that combines creamy white chocolate with festive peppermint crunch.
Ingredients:
- 12 oz white chocolate chips or chopped white chocolate
- 1 tsp coconut oil or neutral oil (optional, for smoother melting)
- 1/2 tsp pure peppermint extract
- 1 cup crushed candy canes or peppermint candies (about 6–8 small candy canes)
- Sea salt or flaky salt, a pinch (optional, for finishing)
- Parchment paper or silicone baking mat
How to Make:
- Line a baking sheet with parchment paper or a silicone mat.
- Place half the white chocolate in a heatproof bowl.
- Melt chocolate gently: microwave in 20–30 second bursts, stirring between, or use a double boiler until smooth.
- Stir in the coconut oil (if using) and the peppermint extract until fully combined.
- Pour melted white chocolate onto the prepared sheet and spread to an even 1/4–1/2 inch layer.
- Sprinkle half of the crushed candy canes evenly over the warm chocolate.
- Melt the remaining white chocolate the same way and drizzle or gently spread it over the layer to create a marbled look (optional).
- Immediately sprinkle the remaining crushed candy canes over the top and press lightly so pieces stick.
- If you like, finish with a light pinch of flaky salt.
- Chill the baking sheet in the refrigerator for about 30–45 minutes, or until firm.
- Break or cut the peppermint bark into pieces and store in an airtight container in a cool place or fridge.
Enjoy this minty, chocolatey peppermint bark at your next holiday gathering — it’s addictive!
Candy Cane Hot Cocoa Stir Sticks
Peppermint-kissed hot chocolate on a stick — perfect for stirring up cozy winter nights.
Ingredients:
- 8 oz. (about 1 cup) semisweet or dark chocolate, finely chopped or use chocolate chips
- 4 oz. (about 1/2 cup) white chocolate, finely chopped or white chocolate chips
- 6–8 mini candy canes or 3–4 regular candy canes, crushed (reserve a few small pieces for garnish)
- 6–8 wooden or reusable stir sticks (popsicle sticks or small spoons work)
- Parchment paper or a silicone mat for cooling
How to Make:
- Line a tray with parchment paper or a silicone mat.
- Melt the semisweet/dark chocolate in a microwave-safe bowl in 20–30 second bursts, stirring between bursts until smooth; alternatively melt over a double boiler.
- Spoon or pour the melted chocolate into small rounds or puddles on the prepared tray, about 2–3 inches across.
- Press one stir stick into the edge of each chocolate round so it’s secure and leaves most of the stick exposed for stirring.
- Sprinkle a pinch of crushed candy cane onto each dark chocolate round while it’s still soft.
- Repeat melting for the white chocolate, then drizzle or spoon white chocolate over some of the dark rounds to create a pretty swirl or make separate white chocolate rounds if you prefer.
- Immediately sprinkle remaining crushed candy cane pieces over the white or swirled tops so they stick.
- Let the stir sticks set at room temperature until firm, or chill in the fridge for 15–20 minutes to speed up setting.
- Once fully set, store the stir sticks in an airtight container between layers of parchment until ready to use.
- To use, stir one chocolate stick into a mug of hot milk until melted and enjoy the peppermint hot cocoa.
Warm that mug, plunge a stir stick in, and sip your way to holiday cheer!
Peppermint Cheesecake Bars With Candy Cane Crust
Peppermint Cheesecake Bars with a Crunchy Candy Cane Crust — cool, creamy, and perfectly festive.
Ingredients:
- 2 cups crushed candy canes (about 10–12 standard sticks), finely crushed
- 1 1/2 cups graham cracker crumbs (or digestive biscuits), packed
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 oz (450 g) cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract (adjust to taste)
- 1/2 cup sour cream or heavy cream
- 1/2 cup white chocolate chips (optional, for swirls or topping)
- Extra crushed candy canes for sprinkling
How to Make:
- Preheat oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment, leaving an overhang to lift bars out easily.
- Stir together crushed candy canes, graham crumbs, melted butter, and 2 tablespoons sugar until evenly moistened.
- Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust. Chill in the fridge while you make the filling.
- Beat softened cream cheese until smooth and creamy using a mixer or vigorous whisk.
- Add 1 cup sugar and mix until combined and smooth.
- Beat in eggs one at a time, scraping the bowl after each addition.
- Stir in vanilla, peppermint extract, and sour cream (or heavy cream) until the batter is silky.
- If using white chocolate chips, fold them in now or reserve to sprinkle on top.
- Pour filling over the chilled candy cane crust and smooth the top with a spatula.
- Bake for 30–35 minutes, or until the edges are set and the center slightly jiggles. Avoid overbaking to keep it creamy.
- Turn off the oven, crack the door, and let the bars cool inside for 30 minutes; then refrigerate for at least 3 hours or overnight to fully set.
- Lift the bars from the pan using the parchment overhang. Sprinkle extra crushed candy canes on top, then slice into squares using a hot, clean knife (wipe between cuts for neat slices).
Enjoy cool, minty bites — these cheesecake bars are sweet, creamy, and candy-cane-crunch perfect for any holiday spread!
Candy Cane Chocolate-Covered Pretzels
Crunchy pretzel rods dipped in peppermint chocolate — festive, snappy, and impossible to resist.
Ingredients:
- 24 pretzel rods
- 12 oz white chocolate chips or candy melts
- 2 tsp coconut oil or vegetable oil (optional, for smoother melting)
- 1/2 tsp peppermint extract
- 1/2 cup crushed candy canes or peppermint candies
- Red or green candy melts or colored sanding sugar (optional, for drizzle or decoration)
- Parchment paper or a silicone mat
How to Make:
- Line a baking sheet with parchment paper or a silicone mat.
- Crush candy canes in a zip-top bag using a rolling pin until coarse; set aside.
- Melt the white chocolate chips and oil in a microwave-safe bowl in 20–30 second bursts, stirring between, until smooth.
- Stir in the peppermint extract until combined.
- Dip each pretzel rod about two-thirds into the melted chocolate, letting excess drip back into the bowl.
- Lay dipped pretzels on the prepared sheet and immediately sprinkle or press crushed candy canes onto the chocolate before it sets.
- If using colored melts, melt separately and drizzle over the set or semi-set chocolate for extra color.
- Chill the baking sheet in the refrigerator for 10–15 minutes until the chocolate is firm.
- Store finished pretzels in an airtight container at room temperature for up to a week or in the fridge for longer.
Enjoy breaking off a sweet, minty snap — perfect for gifting or holiday snacking!
Peppermint Brownie Truffle Bites
A festive, fudgy peppermint brownie truffle that’s bite-sized, chocolatey, and sprinkled with candy cane crunch.
Ingredients:
- 12 oz (about 340 g) batch of brownies (baked and cooled; store-bought or homemade)
- 4 oz (115 g) cream cheese, softened
- 1/2 teaspoon peppermint extract
- 1 cup (120 g) powdered sugar, sifted
- 8 oz (225 g) semisweet or dark chocolate, chopped
- 1 tablespoon coconut oil or vegetable oil (optional, for smoother melt)
- 1/3 cup crushed candy canes or peppermint candies
- Extra cocoa powder or melted chocolate for rolling/dipping (optional)
How to Make:
- Crumble the cooled brownies into a large bowl until fine crumbs form.
- Add the softened cream cheese and peppermint extract to the crumbs.
- Mix in the powdered sugar until the mixture is smooth and holds together well.
- Scoop tablespoon-sized portions and roll into balls; place them on a parchment-lined tray.
- Chill the truffles in the fridge for 20–30 minutes to firm up.
- Melt the chopped chocolate with the oil in a heatproof bowl over simmering water or in short microwave bursts, stirring until glossy.
- Dip each chilled truffle into the melted chocolate, letting excess drip off, and return to the tray.
- Immediately sprinkle or press crushed candy canes onto the chocolate before it sets.
- Refrigerate for another 10–15 minutes until the coating is firm.
- Serve slightly chilled or at room temperature and enjoy the peppermint-chocolate magic.
These little bites are perfect for gifting or nibbling during holiday movie night—cheers to sweet, minty decadence!
Candy Cane Ice Cream Sandwiches
Sweet, minty ice cream sandwiched between crunchy cookie layers—festive, fun, and perfectly pepperminty.
Ingredients:
- 1 pint peppermint or vanilla ice cream, slightly softened
- 12 chocolate or chocolate chip cookies (store-bought or homemade)
- 4 candy canes, finely crushed (about 1/2 cup)
- 1/2 cup mini chocolate chips or chocolate sprinkles (optional)
- Parchment paper or plastic wrap for wrapping
How to Make:
- Line a baking sheet with parchment paper.
- Soften the ice cream for 5–10 minutes until scoopable but not melting.
- Place a scoop (about 1/4–1/3 cup) of ice cream on the flat side of a cookie.
- Top with another cookie and gently press to spread the ice cream into an even layer.
- Roll the edges of the ice cream in a shallow bowl of crushed candy cane and mini chips or sprinkles, pressing lightly so they stick.
- Set each sandwich on the prepared sheet and freeze for at least 1 hour to firm up.
- Wrap individually in parchment or plastic wrap for easier storage and serving.
- Serve chilled and enjoy the cool crunch of candy cane in every bite.
Enjoy these festive ice cream sandwiches at your next holiday gathering!
Peppermint Bark Rice Krispie Treats
A festive twist on a childhood favorite — crunchy, chocolatey, and pepperminty in every bite.
Ingredients:
- 6 cups Rice Krispies cereal
- 4 tablespoons unsalted butter
- 10 ounces mini marshmallows (about 2½ cups)
- 8 ounces semisweet or dark chocolate (chopped or chips)
- 8 ounces white chocolate (chopped or chips)
- 1 teaspoon peppermint extract
- 1/2 cup crushed candy canes or peppermint candies
- Nonstick cooking spray or butter for the pan
How to Make:
- Line a 9×13-inch pan with parchment paper and lightly spray or butter the paper.
- In a large pot over low heat, melt the butter until it’s foamy.
- Add the mini marshmallows and stir constantly until completely melted and smooth.
- Remove the pot from heat, stir in the peppermint extract, then fold in the Rice Krispies until evenly coated.
- Press the mixture firmly into the prepared pan using a spatula or lightly buttered hands; set aside to cool while you make the bark.
- Melt the semisweet chocolate in a microwave-safe bowl in 20–30 second intervals, stirring between, until smooth.
- Spread the melted semisweet chocolate in an even layer over the cooled Rice Krispie base.
- Melt the white chocolate the same way, stir until smooth, and pour it over the semisweet layer, spreading gently to create a marbled or layered look.
- Immediately sprinkle the crushed candy canes over the white chocolate and gently press them in so they stick.
- Let the whole pan set at room temperature or chill in the fridge for about 30 minutes until firm.
- Once set, lift the parchment out of the pan and cut or break into squares or rustic pieces.
Enjoy these peppermint bark Rice Krispie treats — a crunchy, chocolatey holiday pick-me-up!
Candy Cane Meringue Cookies
Candy Cane Meringue Cookies — light, airy, and minty little cloud cookies with festive red swirls.
Ingredients:
- 4 large egg whites, at room temperature
- 1 cup (200 g) granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- Pinch of salt
- A few drops red food coloring (gel works best)
- Optional: crushed candy cane or peppermint sugar for sprinkling
How to Make:
- Preheat oven to 200°F (95°C) and line two baking sheets with parchment paper.
- In a clean, dry bowl, whisk egg whites until foamy.
- Add cream of tartar and salt, then continue beating to soft peaks.
- Gradually add the sugar, a tablespoon at a time, beating well until stiff, glossy peaks form and sugar is dissolved.
- Beat in vanilla and peppermint extracts until combined.
- Spoon about 1/4 cup of the meringue into a small bowl and tint it with red food coloring; mix until evenly colored.
- Transfer white meringue into a piping bag fitted with a round or star tip; spoon the red meringue into a second piping bag.
- Pipe small rosettes or dollops onto the prepared sheets, alternating white and red or piping side-by-side for candy-cane swirls.
- If desired, lightly sprinkle crushed candy cane on top of some cookies.
- Bake for 1.5–2 hours until meringues are dry and lift easily from the parchment.
- Turn off the oven and let meringues cool inside for another 30 minutes to fully dry.
Enjoy these crisp, melt-in-your-mouth candy cane meringues with a cup of hot chocolate or as a bright holiday treat!
Peppermint Martini With Crushed Candy Cane Rim
Peppermint Martini With Crushed Candy Cane Rim — a festive, minty cocktail that’s as pretty as it’s delicious.
Ingredients:
- 2 oz vodka (use a smooth, neutral vodka)
- 1 oz white crème de cacao (or clear chocolate liqueur)
- 1/2 oz peppermint schnapps (adjust to taste)
- 1/2 oz simple syrup (optional, if you like it sweeter)
- 1 oz heavy cream or half-and-half (for a creamy version) — optional
- Ice
- 1 candy cane (or several small candy canes), crushed for the rim
- 1 tsp corn syrup or simple syrup (to make the rim stick)
- Whole small candy cane or peppermint stick, for garnish
How to Make:
- Crush the candy cane(s) into fine crumbs by placing them in a sealed bag and tapping with a rolling pin or heavy pan.
- Pour the crushed candy into a small shallow dish.
- Rub the edge of your chilled martini glass with a little corn syrup or simple syrup.
- Dip the glass rim into the crushed candy to coat evenly; set the glass aside.
- Fill a cocktail shaker with ice.
- Add vodka, white crème de cacao, peppermint schnapps, and simple syrup (and cream if using) to the shaker.
- Shake vigorously for about 15–20 seconds until well chilled and slightly frothy.
- Strain the drink into the prepared martini glass.
- Garnish with a whole small candy cane or peppermint stick on the rim.
Enjoy your peppermint martini — a invigorating, candy-cane-kissed sip perfect for holiday toasts!
Candy Cane Pancakes With Peppermint Syrup
Candy Cane Pancakes With Peppermint Syrup — fluffy red-and-white pancakes that taste like a holiday hug.
Ingredients:
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1 1/4 cups milk
- 1 large egg
- 3 tbsp melted butter (plus extra for the griddle)
- 1/2 tsp vanilla extract
- Red gel food coloring (about 1/2 tsp or to desired color)
- 1/2 cup crushed candy canes or crushed peppermint candies
- For the peppermint syrup:
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/2 tsp peppermint extract (start small and adjust)
- Optional: a few drops red food coloring for a pink tint
How to Make:
- In a bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, whisk milk, egg, melted butter, and vanilla until combined.
- Pour wet ingredients into dry and stir until just mixed; don’t overmix.
- Divide batter into two bowls. Add red gel to one bowl and stir until evenly colored.
- Preheat a nonstick griddle or skillet over medium heat and brush lightly with butter.
- Spoon a small amount of white batter onto the griddle, then spoon red batter beside it and swirl lightly with the tip of the spoon to create a candy-cane stripe effect.
- Sprinkle a few crushed candy canes onto the pancakes while batter is still wet.
- Cook until bubbles form on top and edges look set, about 2–3 minutes, then flip and cook 1–2 minutes more until golden.
- For the peppermint syrup, combine sugar and water in a small saucepan over medium heat, stir until sugar dissolves, then simmer 1–2 minutes; remove from heat and stir in peppermint extract and optional red food coloring.
- Drizzle warm peppermint syrup over stacked pancakes and finish with extra crushed candy cane for crunch.
Enjoy these festive pancakes warm — they’re a merry, minty way to start the day!
Candy Cane Yogurt Parfait With Crushed Peppermint
A cool, festive parfait that crunches with peppermint and swirls like a candy cane.
Ingredients:
- 2 cups plain or vanilla Greek yogurt (or dairy-free yogurt)
- 1/4 cup honey or maple syrup (adjust to taste)
- 1 tsp vanilla extract (omit if using vanilla yogurt)
- 3/4 cup crushed candy cane or peppermint candies (divided)
- 1 cup granola
- 1 cup fresh berries (strawberries, raspberries, or mixed berries)
- Optional: a few fresh mint leaves for garnish
How to Make:
- Stir the yogurt, honey (or maple syrup), and vanilla extract in a bowl until smooth and slightly sweetened.
- Place a spoonful of yogurt into the bottom of each serving glass or jar.
- Add a layer of granola over the yogurt.
- Spoon a layer of fresh berries on top of the granola.
- Sprinkle a little crushed candy cane over the berries for peppermint crunch.
- Repeat layers (yogurt, granola, berries) until the glass is almost full.
- Finish with a generous sprinkle of the remaining crushed candy cane on top.
- Garnish with a mint leaf if you like and serve immediately so the granola stays crisp.
Enjoy a festive, crunchy parfait that tastes like a holiday in a glass!
Peppermint Mocha Tiramisu Cups
A festive twist on a classic—peppermint mocha tiramisu turned into delightful individual cups.
Ingredients:
- 1 cup strong brewed coffee or espresso, cooled
- 2 tbsp coffee liqueur (optional)
- 1 cup heavy cream
- 8 oz mascarpone cheese, room temperature
- 1/2 cup powdered sugar
- 1 tsp pure vanilla extract
- 1/4 tsp peppermint extract (adjust to taste)
- 12–16 ladyfinger cookies (savoiardi)
- 2 tbsp unsweetened cocoa powder, for dusting
- 2–3 candy canes, crushed (reserve a few larger pieces for garnish)
- 2 oz dark chocolate, finely chopped or shaved (optional)
- Small pinch of salt
How to Make:
- Brew the coffee and let it cool; stir in the coffee liqueur if using.
- In a bowl, whip the heavy cream until soft peaks form.
- In a separate bowl, beat mascarpone, powdered sugar, vanilla, peppermint extract, and a pinch of salt until smooth.
- Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy.
- Pour the cooled coffee into a shallow dish. Quickly dip each ladyfinger into the coffee just long enough to soak but not become soggy.
- Break dipped ladyfingers to fit and place a layer in the bottom of each serving cup.
- Spoon or pipe a layer of the peppermint mascarpone cream over the ladyfingers.
- Repeat with another soaked ladyfinger layer and finish with a generous cream layer.
- Dust the tops with cocoa powder, sprinkle crushed candy cane, and add chocolate shavings if using.
- Chill cups in the fridge at least 2 hours (overnight is best) to set and let flavors meld.
- Just before serving, garnish with a few larger candy cane pieces for crunch and extra pep.
Enjoy these minty, mocha tiramisu cups—perfectly portable and irresistibly festive!
Candy Cane Roasted Nuts With a Sweet Peppermint Glaze
A crunchy, festive snack of roasted nuts tossed in a sweet peppermint glaze—perfect for gifting or nibbling by the tree.
Ingredients:
- 3 cups mixed nuts (almonds, pecans, cashews, walnuts), raw or unsalted
- 3 tablespoons unsalted butter
- 1/3 cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract (or to taste)
- 1/4 teaspoon ground cinnamon (optional)
- 2 tablespoons water
- 1/2 cup crushed candy canes or peppermint candy (about 3–4 small candy canes), plus extra for garnish
How to Make:
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium saucepan over medium heat, melt the butter with the granulated and brown sugars, stirring until smooth and bubbling gently.
- Stir in the water, salt, vanilla extract, peppermint extract, and cinnamon (if using). Cook 1–2 minutes until the mixture thickens slightly.
- Add the mixed nuts to the pan and stir so every nut is evenly coated in the glaze.
- Spread the glazed nuts in a single layer on the prepared baking sheet.
- Roast in the oven for 15–18 minutes, stirring once halfway through, until the nuts are fragrant and the glaze is set but not burned.
- Remove from the oven and immediately sprinkle the crushed candy canes over the hot nuts, gently pressing so the candy adheres.
- Let the nuts cool completely on the baking sheet; the glaze will harden as they cool.
- Once cool, break apart any large clusters and transfer to a serving bowl or airtight container.
Crunchy, minty, and totally addictive—these candy cane roasted nuts are holiday snacking perfection!
Savory Peppermint-Glazed Pork Tenderloin
A festive, slightly sweet-savory pork tenderloin that pairs holiday peppermint with a savory glaze for a surprising crowd-pleaser.
Ingredients:
- 1.5–2 lb pork tenderloin (trimmed)
- Salt and freshly ground black pepper
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/3 cup low-sodium chicken broth
- 2 tbsp balsamic vinegar
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp unsalted butter
- 1/2 tsp crushed red pepper flakes (optional, for warmth)
- 1/2 tsp finely grated orange zest (optional, brightens flavor)
- 1/4 tsp peppermint extract OR 1 tbsp finely chopped fresh peppermint leaves (use extract sparingly)
- Fresh peppermint or parsley leaves, for garnish
How to Make:
- Preheat oven to 400°F (200°C). Pat the pork dry and season all over with salt and pepper.
- Heat olive oil in an ovenproof skillet over medium-high heat until shimmering.
- Sear the pork on all sides until nicely browned, about 2 minutes per side.
- Transfer the skillet to the oven and roast until a meat thermometer reads 145°F (about 12–18 minutes depending on size). Remove pork to a cutting board and tent with foil to rest.
- While the pork rests, wipe out any excess fat from the skillet and return to medium heat.
- Add the shallot and garlic and sauté 1–2 minutes until soft and fragrant.
- Pour in the chicken broth, balsamic vinegar, soy sauce, and honey; stir and bring to a gentle simmer, scraping up any browned bits.
- Stir in the butter, crushed red pepper (if using), orange zest (if using), and peppermint extract or chopped peppermint; simmer 2–3 minutes until the glaze slightly thickens. Taste and adjust salt, pepper, or sweetness.
- Slice the rested pork into medallions and spoon the peppermint-balsamic glaze over the top.
- Garnish with fresh peppermint or parsley and serve immediately.
A sweet-savory slice of holiday flavor—perfect for a memorable seasonal dinner!
Conclusion
You’ve got 14 simple candy cane recipes to try, each mixing peppermint with sweet or savory dishes. Pick a few that fit your time and tastes, gather ingredients, and follow steps closely for best results. Try one new recipe each week to spread the joy—research shows 76% of people say shared food boosts holiday memories. Keep portions modest, label leftovers, and store treats properly so everyone can enjoy them safely and freshly.