CHRISTMAS CANDY RECIPES PINTEREST RECIPES

Steps:

• Preheat the oven to 400 degrees F.
• Line a 10x15-inch pan with aluminum foil and lightly grease.
• Place the saltine crackers on the cookie sheet to cover the entire pan in 1 layer of crackers. 
• Melt together the butter and sugar in a medium saucepan over medium heat.
• Once the butter is melted, bring to a boil for 3 minutes while stirring constantly.
• Carefully pour the mixture over the crackers. Spread it overtop so that all of the crackers are covered.
• Bake in the oven for 5 minutes. Remove from the oven and cool for 5 minutes.
• Add the chocolate to a medium heatproof bowl. Microwave on medium power for 1-minute bursts, stirring between each. When the chocolate is almost melted, stir until smooth. 
• Spoon the chocolate over the crackers, and spread it smooth to completely cover the pan. Decorate with sprinkles. 
• Let the toffee harden until the chocolate is set. Either at room temperature or in the fridge.
• Once completely hardened, remove from the pan peel the aluminum foil off. Break/"crack" it into pieces.
• Store in an airtight container at room temperature for up to 5 days, or in the fridge for 10 days. 

Steps:

• In a large bowl, beat together butter, both sugars, both extracts, and egg on low, just until combined. Stir in flour, baking powder, and salt.
• Divide dough in half, making sure you have 2 equal portions. Add red food coloring gel to half of the dough until the desired color is reached. Wrap each portion of dough in plastic wrap and refrigerated for 3-4 hours.
• In a small bowl, combine peppermint candy and 2 tablespoons sugar. Set aside.
• Preheat oven to 350 degrees F.
• To make a candy cane cookie, take 1 level teaspoon of each dough. Roll each teaspoon into a 5″ rope (use a ruler, if necessary). Place one red and one white rope next to each other and begin twisting the two colors together, while pressing ends together so that they won’t unravel.
• Place on an ungreased baking sheet, curving the top to one side to form the look of a candy cane. Bake for 8-10 minutes or until lightly browned. Immediately sprinkle cookies with the sugar/peppermint mixture.
• Move cookies to a wire rack to finish cooling.