Holiday Baking Made Easy! 

White Peppermint Bark

Hershey Peppermint Bark

Skill Level: Beginner
Prep Time 5 minutes


  • 2 cups HERSHEY'S Premier White Chips (12-oz. pkg.)
  • 1/4 cup to 1/3 cup crushed peppermint candy*, divided

  1. Line cookie sheet with wax paper.
  2. Place white chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. Continue microwaving at MEDIUM in 15 second increments, stirring after each heating, until chips are melted and smooth when stirred.
  3. Set aside about 1 tablespoon crushed peppermint candies; stir remaining crushed candy pieces into melted chips. Pour mixture onto prepared cookie sheet; spread to about 1/2-inch thickness. Gently tap cookie sheet on counter top to even out thickness of mixture. Sprinkle remaining peppermint pieces over surface. Repeat tapping cookie sheet on counter until candy is desired thickness.
  4. Refrigerate about 30 minutes or until firm. Break into pieces. Store in cool, dry place.

About 3/4 pound candy.

* Amount of peppermint candy can be increased or decreased according to your own preference.

Kisses Candy Cane Blossoms 

Hershey Kisses Candy Kane

Skill Level: Beginner
Prep Time 20 minutes


  • 48 HERSHEY'S KISSES Brand Candy Cane Mint Candies
  • 1/2 cup butter or margarine (1 stick) , softened
  • 1 cup granulated sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons milk
  • 1/3 cup red or green sugar crystals, granulated sugar or powdered sugar for rolling

  1. Heat oven to 350°F. Remove wrappers from candies.
  2. Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
  3. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.

Makes about 48 cookies.

Snowball Elf Cupcakes  

Snowball Elf Cupcake

Skill Level: Beginner


  • 1 cup sugar
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 6 tablespoons HERSHEY'S SPECIAL DARK Cocoa
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water
  • 1 to 2 cans ready to use white frosting or about 2-1/2 cups your favorite homemade frosting (12 oz. each)
  • 1 cup MOUNDS Sweetened Coconut Flakes , divided
  • 24 pale pink miniature marshmallows
  • 48 HERSHEY'S KISSES Brand Candy Cane Candies
  • 48 light green miniature marshmallows
  • Red and white striped paper straws or miniature peppermint sticks

  1. Heat oven to 350°F. Line 48 small muffin cups (1-3/4 inches in diameter) with paper or foil baking cups.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water. Batter will be thin. Divide batter evenly into prepared cups.
  3. Bake 12 to 15 minutes or until toothpick inserted into center of cupcake comes out clean. Cool several minutes; remove from pans to wire racks. Cool completely.
  4. Remove wrappers from candy cane candies and cut straws into 96 (1-inch) pieces; set aside.
  5. To make ears for the elf hats, cut one pink marshmallow on the diagonal and then cut in half again. (One marshmallow will make ears for two hats.) Press the two exposed sticky sides of one marshmallow piece against one side of the candy cane piece to form ear. Place another marshmallow piece on opposite side for second ear. Repeat until all "hats" have ears  attached.  
  6. To make shoes for each elf, cut one green marshmallow on the diagonal.  Press each half onto one end of straw section, curling ends slightly to form elf shoes.  Repeat until all "legs" have shoes
  7. Frost each cupcake with frosting; sprinkle with about 1 teaspoon coconut.  Add hat and legs to each cupcake to make snow-buried elf.

Makes about 48 cupcakes.


Holiday Red Raspberry Chocolate Bars 

Hershey Red Raspberry Bars

Skill Level: Beginner
Prep Time 17 minutes


  • 2-1/2 cups all-purpose flour
  • 1 cup sugar
  • 3/4 cup pecans finely chopped
  • 1 egg , beaten
  • 1 cup cold butter or margarine (2 sticks)
  • 1 jar seedless red raspberry jam (12 oz.)
  • 1-2/3 cups HERSHEY'S Milk Chocolate Chips, HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S MINI KISSES Brand Milk Chocolates

  1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
  2. Stir together flour, sugar, pecans, butter and egg in large bowl. Add butter; cut in with pastry blender or fork until mixture resembles coarse crumbs; set aside 1-1/2 cups crumb mixture. Press remaining crumb mixture on bottom of prepared pan. Stir jam to soften; carefully spread over crumb mixture in pan. Sprinkle with chocolate chips. Crumble reserved crumb mixture evenly over top.
  3. Bake 40 to 45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars.

Makes about 24 bars.