Day 11: No-Fuss Microwave Candies for the Holidays

Microwave Holiday Candies were one of the easiest—and most-loved—desserts in our house when I was growing up. My mom would make them as gifts for everyone: my school teachers, our neighbors, family members, and friends at church. They were quick to prepare, created very little mess, and were the perfect way to get the whole family involved. When I was a kid, my favorite part was licking the spoon after the candy was made, and as I got older, I’d help scoop the candies onto trays to chill in the refrigerator or freezer. These three recipes are simple, fun, and festive—easy to make, no fuss, no mess—and they’re sure to be a delight both to make and to eat.

Peanut Cluster Candy

Serving Size: 20 clusters ( approx.6-10)

Ingredients:

2 cups chocolate chips (milk, dark, or semi-sweet)

1 cup peanut butter (smooth)

1–1½ cups peanuts (salted or unsalted, whole or chopped)

1. Line a baking sheet with parchment paper or a silicone mat. (If not, can grease with butter)

2. In a microwave-safe bowl, combine chocolate chips and peanut butter.

3. Microwave in 30-second intervals, stirring after each, until smooth and fully melted.

4. Stir in the peanuts until evenly coated in the chocolate-peanut butter mixture.

5.  Drop spoonfuls onto the prepared baking sheet. Shape slightly with the back of the spoon if needed.

6. Let clusters cool at room temperature or refrigerate for 20–30 minutes until firm.

7. Store in an airtight container at room temperature or in the fridge.

Microwave Chinese Candy

Serving Size: 12-15 Clusters

Ingredients:

 2 cup butterscotch chips

3/4 cups Peanut Butter

1 cup chopped pecans

1 can (about 4–5 oz) chow mein noodles

1. Line a baking sheet with parchment paper or a silicone mat (If not, can grease pan with butter).

2. In a microwave-safe bowl, combine butterscotch chips and peanut butter.

3. Microwave in 30-second intervals, stirring after each, until smooth and fully melted.

4. Add chopped pecans and chow mein noodles. Gently fold until everything is evenly coated in the melted chocolate-butterscotch mixture.

5. Drop spoonfuls onto the prepared baking sheet.

6. Let candy cool at room temperature or refrigerate for 20–30 minutes until firm.

7. Store in an airtight container at room temperature for up to a week, or in the fridge for a firmer texture.

 Microwave Holiday Peppermint Bark

Ingredients:

12 oz semi-sweet or dark chocolate chips

12 oz white chocolate chips

½–¾ cup crushed candy canes

1–2 tsp vegetable oil or coconut oil (optional, for smoother melting)

1. Line a baking sheet or 9×13 dish with parchment paper.

2. Add chocolate chips to a microwave-safe bowl. Microwave for 30 seconds, stir. Continue in 15–20 second intervals, stirring each time until smooth. (Optional) Stir in 1 teaspoon oil for a shinier, smoother layer.

3. Pour the melted chocolate onto the lined pan and spread evenly.

4. Place in the freezer for 10 minutes to set.

5. Repeat the microwave instructions for the white chocolate. Stir in half of the crushed peppermint if you want peppermint throughout the white layer.

6. Pour white chocolate over the cooled chocolate layer and gently spread.

7. Immediately sprinkle the remaining crushed peppermint on top and lightly press so it sticks.

8. Freeze for 15–20 minutes, or until fully set. Lift the bark out using the parchment and break into chunks.

9. Store in an airtight container at room temperature for 1–2 weeks or in the fridge for extra freshness and crunch.