My mom made her basic coconut candy recipe for years, but I took it a step further and created jolly snowman heads. These cute little characters are worth the extra effort because they're always a big hit!
Rio Rancho, Minnesota
Here's a sure way to impress holiday guests. These sweet maraschino cherries are wrapped in unsweetened chocolate, then dipped in melted vanilla chips. A chocolate drizzle dresses them up for serving on a festive plate of sweets.
This pie was always a family favorite at holidays. Everyone thought I'd worked all day to make it, but it's actually so easy to assemble. It's handy to have in the freezer when unexpected company stops in for coffee and dessert. —Arletta Slocum, Venice, Florida
"You’ll have no hassle, no fuss and no leftovers with this dessert," Sue Shank promises from Harrisonburg, Virginia. "It looks impressive, but it’s actually so simple. It can be prepared in a 9- or 11-inch pan and tastes wonderful served warm with ice cream or whipped topping."
From Fort Collins, Colorado, Barb Bovberg shares, "I’ve been whipping up these delicious bars for over 10 years, with recent help from my 5-year-old daughter. I bake them every Christmas and have received many compliments and recipe requests. The chocolate drizzle makes such a pretty lacy effect."
If you're a fan of peanut butter cups, you'll enjoy these two-layer treats. A slightly crunchy graham cracker and peanut butter layer is topped with a smooth coating of melted chocolate chips and peanut butter. Yum!
I created this yummy chocolate trifle when I was given a bottle of Irish cream liqueur as a gift and had leftover peppermint candy. I've served it with both liqueur and coffee creamer…and candy canes, too! It's always rich and decadent. —Margaret Wilson, Sun City, California
"Coming from the South, we fell in love with this chocolate pie that’s filled with pecans," Deboraha Woolard shares from Las Vegas, Nevada. "It could take all day to put together, but my version takes just 15 minutes of preparation before it’s stored in the refrigerator until you’re ready to serve."
I made these "turtle-like" concoctions one Christmas for a sweets exchange. My dad saw them on the counter waiting to be boxed up and couldn't believe I made them. He said they looked like they came from a candy shop. That's the best compliment I've ever received.
You'll have a hard time eating just one of these heavenly sweets. Inside the rich milk chocolate coating is a fudgy center with a hint of strawberry. Their white chocolate drizzle makes these bonbons even more special. —Brenda Hoffman, Stanton, Michigan