Introduction

Chocolate Christmas Candy is a festive and fun treat that’s perfect for the holiday season. Combining smooth melting chocolates with colorful sprinkles and crushed candy canes, these bite-sized sweets are both beautiful and delicious. They make excellent gifts or party favors that everyone will love.

A clear glass jar lies on its side on a white marbled surface, spilling out small round chocolate and white candy discs covered in festive red, green, and white sprinkles. Each candy disc varies in texture, some smooth and shiny with chocolate bases, others white with rough peppermint bits and small colorful candy balls on top. Near the jar, a clear plastic bag tied with a red ribbon also holds similar candies. The scene is decorated with green pine branches and gold ornaments, with a red and green striped cloth partially visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups semi-sweet melting chocolates
2 cups white chocolate melting wafers

½ cup white non-pareil sprinkles
½ cup red, green, and white non-pareil sprinkles

½ cup crushed candy canes

Instructions

Step 1: Prepare the sprinkles by arranging the white non-pareil sprinkles, the mixed red, green, and white non-pareil sprinkles, and the crushed candy canes into three separate rows about ¼ inch deep. Use a serving dish with high edges or three separate plates for easier handling.

Step 2: Melt one type of chocolate in a microwave-safe bowl according to the package instructions. Melt only one chocolate at a time to avoid needing to remelt, as the chocolate hardens quickly.
Step 3: Transfer the melted chocolate into a piping bag or a zip lock bag with a small hole cut in the corner. Pipe small circles about ½ inch in diameter directly over the sprinkles, repeating until the chocolate or half of the sprinkles are used.
Step 4: Let the chocolate pieces sit on the sprinkles for about 5 minutes until hardened. To speed up the process, place them in the refrigerator for a minute. Once set, use a fork to carefully scoop the candies out of the sprinkles.

Step 5: Repeat the melting and piping process with the remaining chocolate and sprinkles following the same steps.
Step 6: Once all candies are formed and hardened, place them into a bowl, mason jar, or gift bag. They are ready to serve immediately or give as gifts.

Tips & Variations

For a festive twist, try using peppermint or mint-flavored melting chocolates to complement the crushed candy canes.

If you don’t have sprinkles, finely chopped nuts or crushed cookies make great alternatives for added texture.
To avoid chocolate clumps, stir gently while melting and avoid overheating the chocolate.

Storage

Store the finished candies in an airtight container at room temperature for up to two weeks. For longer storage or warmer climates, keep them refrigerated and bring to room temperature before serving. They can be gently reheated by placing them in a warm area or briefly in the microwave on low power if they lose their shine.

How to Serve

The image shows four types of round chocolate discs arranged closely on a white marbled surface. The first type has a dark chocolate base covered in tiny white nonpareil sprinkles, creating a rough texture. The second type features a white chocolate base topped with larger round sprinkles in red, green, and white, giving a colorful and festive look. The third type has a dark chocolate base coated with the same red, green, and white round sprinkles, resulting in a vibrant layered texture. The fourth type has a white chocolate base covered with crushed peppermint candy pieces in white and red, creating a chunky and textured look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of melting wafers?

It’s best to use melting chocolates or wafers as they melt smoothly and harden with a glossy finish. Regular chocolate can be used but may require tempering for the best texture and appearance.

How do I prevent the chocolate from melting too fast when working?

Work quickly after melting and only melt one type of chocolate at a time. Keep any unmelted chocolate at room temperature and avoid overheating, as repeated heating causes clumping.