DIY Stocking Stuffer Holiday Treats

The holidays are fast approaching, and what better way to celebrate than with thoughtful, homemade gifts? This year, skip the store-bought stocking fillers and get creative with some delicious and festive treats. Here are some recipes for some classic treats you can make to bring some joy and cheer to your loved ones this holiday season:

  • Peppermint Bark: Classic holiday treat with a festive crunch. Melted chocolate layers meet crushed candy canes for a sweet and minty delight.
  • Gingerbread Granola: This warm and spiced granola is packed with nuts, cranberries, and candied ginger for a hearty holiday-inspired snack. Perfect for any winter recreation friends who need some energy on the slopes!
  • Orange Cranberry Biscotti: These crisp and flavorful cookies are perfect for dunking in coffee or tea
  • Crock Pot Candy: A simple and delicious treat made with just a few ingredients in a slow cooker!

Peppermint Bark


  • 12 ounces semisweet chocolate chips or chopped semi-sweet chocolate
  • 16 ounces white chocolate chips or chopped white chocolate
  • 1/2 teaspoon peppermint extract
  • 3/4 cup crushed candy canes


  1. 1. Place the semisweet chocolate chips in a medium bowl and microwave for 30 second increments until melted. Stir until smooth.
  2. Spread the chocolate into a roughly 9″x 13″ rectangle on a piece of parchment paper. Place the chocolate in the fridge for 10 minutes to partially set. Do NOT go past 10 minutes in the fridge. The chocolate should be just set around the edges but still partially melted in the middle. If you let the semisweet layer harden completely, the white chocolate may not stick to it.
  3. Place the white chocolate chips in a medium bowl and microwave for 30 second increments until melted. Add the peppermint extract and stir until smooth.
  4. Spread the white chocolate over the semisweet chocolate layer. Top with candy canes. Let harden in the fridge for about 20 minutes or until the chocolate is completely set.
  5. Remove from the fridge and let the bark sit at room temperature for about 20 minutes. Use a straight edge chef's knife to cut the bark into pieces by cutting straight down through the layers of the bark. Serve and enjoy.


Gingerbread Granola


  • 4 cups old-fashioned rolled oats
  • 1 ½ cups raw pecans and/or walnuts
  • 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ cup melted coconut oil (or olive oil)
  • cup real maple syrup
  • ¼ cup molasses
  • 1 teaspoon vanilla extract
  • ½ cup large, unsweetened coconut flakes* (optional)
  • cup chopped dried cranberries
  • cup chopped candied ginger


  1. Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir to combine.
  2. Stir in the oil, maple syrup, molasses and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 10 minutes, then remove from the oven and top with coconut flakes (if using). Stir up the mixture to make sure the granola cooks evenly.
  3. Return the pan to the oven for 8 to 11 more minutes, or until the granola is lightly golden on top. It will continue to crisp up as it cools.
  4. Top the granola with the chopped cranberries and candied ginger. Let the granola cool before breaking it into pieces and enjoying.
  5. Store the granola in an airtight container. It should stay fresh for 1 to 2 weeks. Store in the refrigerator for longer shelf life.


Cranberry Orange Biscotti


  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup white sugar
  • 2 tsp orange zest, about 1 orange
  • 1 tsp almond extract
  • 2 large eggs
  • 1 cup dried cranberries
  • 3 oz white chocolate


  1. Preheat oven to 350 degrees.
  2. In a large bowl whisk together flour, baking powder and salt.
  3. In a separate large bowl beat together butter, sugar, orange zest and almond extract with an electric hand mixer until light and fluffy. Mix in the eggs one at a time.
  4. Add the flour mixture to the butter mixture in two stages, beating until fully combined. Stir in the cranberries.
  5. Transfer the dough to a baking sheet lined with parchment paper. Shape the dough into a log 4 inches wide x 8 inches long.
  6. Bake for 30-35 minutes or until edges are golden. Remove from the oven and allow to cool for 10-15 minutes.
  7. Using a serrated knife cut the log diagonally into 3/4 in slices. Arrange the biscotti onto the baking sheet lined with parchment paper cut side down.
  8. Bake for 15 minutes. Remove from oven and allow to fully cool.
  9. Melt the white chocolate in the microwave in 30 second increments until smooth. Drizzle the white chocolate over the biscotti and allow to fully cool before serving.

Crock Pot Candy


  • 1 16-oz package dry roasted salted peanuts
  • 1 16-oz package unsalted dry roasted peanuts
  • 1 12-oz package semi-sweet chocolate bits
  • 1 4-oz German chocolate bar
  • 32-oz white almond bark


  1. Put peanuts in bottom of crock pot; add other ingredients.
  2. Cook on low setting for 1 1/2 to 2 hours.
  3. Place rounded spoonfuls onto wax paper and allow to cool.