Ingredients
Scale
- 1 (10-ounce) package Grasshopper Cookies
- 1 (11-ounce) bag white chocolate chips
- 2 teaspoons vegetable oil
- 1/2 teaspoon peppermint extract (optional)
- 7 full-sized candy canes (for sprinkling)
- 4 tablespoons salted butter (melted)
- 1 (14-ounce) can sweetened condensed milk
- 3 cups milk chocolate chips
- 1 cup Andes peppermint crunch chips or crushed peppermint
- 1 teaspoon vanilla extract (or peppermint extract)
- 4 cups roasted and salted cashews
- 1–1/4 cups toffee bits
- 14 ounces milk chocolate (chopped)
- Vegetable oil (if needed for thinning)
- Optional: additional toppings like sea salt
- 20 Miniature Reese’s Cups
- 1 bag pretzel twists
- 20 Miniature Red M&M’s
- 40 candy eyeballs
- 3 to 4 tablespoons creamy peanut butter
Instructions
- Prepare cookies and melt white chocolate with oil and peppermint extract.
- Dip Grasshopper cookies in melted chocolate and sprinkle with crushed candy canes.
- Combine butter, sweetened condensed milk, and chocolate chips for fudge, then melt and pour into a pan.
- Melt chocolate, mix with cashews and toffee bits, then drop spoonfuls onto parchment paper.
- Break pretzel twists for reindeer antlers, attach candy features using peanut butter, and enjoy.
Last Step:
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Use quality ingredients for the best flavor.
Experiment with toppings based on preferences.
Stored in an airtight container, these treats last up to two weeks.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 15
- Sodium: 100
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
- Cholesterol: 15