Christmas is upon us, and we’re all busy with shopping, gifts, decorations, and all the other little things that makes this holiday so special. But out of all of them, we can agree that it’s the sweets and treats that truly stand out.

Whether you’re sharing with friends or family, or just want to enjoy a treat all to yourself, these recipes are sure to get you into the festive spirit, and all are possible with AFRA’s selection of kitchen appliances.

Five Ingredient Peppermint Bark

Peppermint isn’t just for candy canes. This recipe is a delicious and unique blend of semisweet chocolate, white chocolate, and peppermint that comes together to create a Christmas delight for you and your family to enjoy. 

This treat has two layers: a semisweet chocolate layer, and a white chocolate layer on top of that. Both are separated by layers of peppermint in between. Kids are guaranteed to enjoy it.

Ingredients

  • 8 ounces high-quality semisweet chocolate, broken into pieces
  • 2 teaspoons canola oil, divided
  • ½ teaspoon peppermint extract, divided
  • 8 ounces high-quality white chocolate, broken into pieces
  • 25 peppermint candies, crushed

To begin, lightly grease a 9x9 inch pan and then line it with waxed paper. Make sure to smooth out any wrinkles, and then set aside.

First, is to make the semisweet chocolate layer. On top of a double boiler, over just barely simmering water, place your semisweet chocolate and 1 teaspoon of canola oil. Stir frequently and scrape down the sides using a rubber spatula; it will avoid scorching. Once your chocolate is melted, take a ¼ teaspoon of your peppermint extract and stir it in.

Next, pour the melted chocolate into the prepared pan. Take care to spread it out evenly over the bottom. Sprinkle half of the crushed over the chocolate, then place it in the refrigerator for one hour. Once the chocolate has completely hardened, your first layer is complete.

Next is the white chocolate layer. Return to your double boiler, over just barely simmering water. Place the white chocolate and the remaining teaspoon of canola oil in the top, as you did with the semisweet chocolate. Stir frequently, scraping down the sides with your spatula. Once the white chocolate is melted, stir in the remaining peppermint extract.

Pour the white chocolate directly over the semisweet chocolate layer. Make sure to spread evenly, then sprinkle the remaining crushed peppermint over the top and gently press in. Return the pan to the refrigerator. 

Once it’s completely cooled and hardened, your Peppermint Bark is ready. Remove it from the pan and break it into small chunks for serving.

Classic Gingerbread

If you’re craving some classic Christmas gingerbread, then this recipe is just right for you. After all, why go to the store when you can make it right at home? It’s easy to prepare and combines ginger, cinnamon, and cloves to make a gingerbread treat that’s guaranteed to delight friends and family.

Ingredients

  • ½ cup white sugar
  • ½ cup butter
  • 1 egg
  • 1 cup molasses
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup hot water

Preheat your oven to 350°F, or 175°C, and grease and flour a 9-inch square pan. 

Cream together your sugar and butter in a large bowl, then beat in the egg. Mix in the molasses, and your creamed mixture is ready.

Take another bowl, then sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend it into the creamed mixture you prepared earlier. Then stir in the hot water and pour the whole thing into your prepared square pan.

Bake the mixture in your preheated oven for one hour. You’ll know it’s ready when a knife inserted into the center comes out clean.

Leave it in the pan to cool, before serving.

Gingerbread Biscotti

Still craving gingerbread? Then try this Italian-inspired recipe. It combines ginger, cinnamon, cloves, and nutmeg to create spicy cookies that pair perfectly with cocoa or coffee. To make this treat extra special, you can also serve it with lemon curd.

Ingredients

  • ⅓ cup vegetable oil
  • 1 cup white sugar
  • 3 eggs
  • ¼ cup molasses
  • 2 ¼ cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 ½ tablespoons ground ginger
  • ¾ tablespoon ground cinnamon
  • ½ tablespoon ground cloves
  • ¼ teaspoon ground nutmeg

Start by pre-heating your oven to 375F, or 190C, and greasing a cookie sheet.

Take two large bowls. In the first, make your egg mixture by mixing together your oil, sugar, eggs, and molasses. 

In the other, mix both your flours, baking powder, ginger, cinnamon, cloves, and nutmeg. Combine this with your egg mixture and mix to form a stiff dough.

Divide your dough in half. Shape each half into a roll and place them on your greased cookie sheet. Pat them down to flatten the dough until they are half an inch in thickness.

Bake in your preheated oven. After 25 minutes, you can remove it from the oven and set it aside to cool. When it’s cool enough to touch, cut it diagonally into half an inch thick slice. Bake each side for an additional 5 to 7 minutes each to turn them toasted and crispy.

Caramel Shortbread Squares

No Christmas is complete without a good helping of delicious, freshly baked cookies. This recipe combines a firm caramel center and milk chocolate, all in a yummy shortbread crust. It’s very easy to make, takes only 20 minutes and is sure to be enjoyed by family and friends.

Ingredients

  • ⅔ cup butter, softened
  • ¼ cup white sugar
  • 1 ¼ cups all-purpose flour
  • ½ cup butter
  • ½ cup packed light brown sugar
  • 2 tablespoons light corn syrup
  • ½ cup sweetened condensed milk
  • 1 ¼ cups milk chocolate chips

Preheat your oven to 350°F, or 175°C.

Take a medium-sized bowl and mix in ⅔ cup of butter, sugar, and flour. Make sure it’s all evenly crumbly, before pressing it into a 9-inch square baking pan and bake for 20 minutes. After baking, your baked crust is ready.

Take a 2-quart saucepan and combine ½ cup of butter, brown sugar, corn syrup, and sweetened condensed milk. Bring the mixture to a boil. After boiling for 5 minutes, remove from heat and beat the mixture vigorously with a wooden spoon for another 3 minutes. Once it’s ready, pour the mixture over the baked crust you prepared earlier. Make sure to cool until it becomes firm, and your caramel layer is ready.

In a microwave-safe bowl, place your chocolate and heat for 1 minute and stir. Keep stirring and heating at 20 second intervals, until the chocolate is melted and smooth, and then pour it over the caramel layer. Make sure to spread evenly and cover completely, then place it in the fridge to chill.

Once finished, cut it up into 1-inch squares, and serve.