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Peppermint Puff Pastry Sticks


  • 1 sheet frozen puff pastry, thawed
  • 1-1/2 cups crushed peppermint candies
  • 10 ounces milk chocolate candy coating, coarsely chopped


  • 1. Preheat oven to 400°. Unfold pastry sheet. Cut in half to form two rectangles. Cut each rectangle crosswise into 18 strips, about 1/2 in. wide. Place on ungreased baking sheets. Bake until golden brown, 12-15 minutes. Remove from pans to wire racks to cool completely.
  • 2. Place crushed candies in a shallow bowl. In a microwave, melt candy coating; stir until smooth. Dip each cookie halfway in coating; allow excess to drip off. Sprinkle with peppermint candies. Place on waxed paper; let stand until set. Store in an airtight container.

Nutrition Facts

1 cookie: 89 calories, 4g fat (2g saturated fat), 0 cholesterol, 24mg sodium, 13g carbohydrate (7g sugars, 1g fiber), 1g protein.


Average Rating:
  • Deborah
    Dec 31, 1969

    These are so simple and delicious! I brushed the puff pastry with an egg wash before putting in oven for golden color. Lots of possibilities - I used crushed peanuts for some and others the crushed peppermint.

  • Trish725
    Dec 29, 2012

    p.s. I didn't cook for 12 to 15 min....kept a close eye and it was closer to 10....but some people may need to get their ovens recalibrated...

  • Trish725
    Dec 29, 2012

    Very easy, I substituted crushed peppermint for coarse sugar crystals and toffee bits. Yummy.

  • bgp60
    Dec 25, 2012

    what part of this recipe is diabetic friendly? the sugar laden candy coating or the peppermint??

  • Flenner
    Sep 26, 2012

    really? 400 degrees for 15 minutes?

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