Christmas Recipes

Santa on the Roof Brownies Santa on the Roof Brownies

Ingredients:

  • 2 boxes of brownie mix
  • 1 can of frosting
  • Russell Stover Solid Milk
  • Chocolate Santas
  • Christmas sprinkles
  • Double stick tape
  • Toothpicks

Directions:

  1. Bake brownies in one 9x13 pan
  2. Use double-sided tape to adhere Santas on toothpicks
  3. Frost brownies with canned frosting
  4. Place toothpick Santas on top of each brownie square
  5. Sprinkle with Christmas sprinkles and colored sugar
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Picture Peppermint Surprise Brownies Peppermint Surprise Brownies

Ingredients:

  • Brownie mix
  • 1 cup fluffy white frosting
  • 6-8 Russell Stover
  • Peppermint Bark Snowmen
  • Christmas sprinkles

Directions:

  1. Prepare brownies according to package instructions
  2. Distribute Russell Stover Peppermint Bark Snowmen on top of prepared brownie mix in 9x13 pan. Push lightly into batter
  3. Bake at 350 degrees for 24 minutes
  4. Frost, and add Christmas sprinkles
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Picture of Cute-As-A-Button Christmas Tree Cookie Pops Cute-As-A-Button Christmas Tree Cookie Pops

Ingredients:

  • Sugar cookie dough, store-bought or homemade
  • Green food coloring
  • Russell Stover Peppermint Bark Mix
  • Russell Stover Peppermint Bark Snowman
  • Shortening
  • Christmas sprinkles
  • Lollipop sticks
  • Snowflake mold

Directions:

  1. Dye ¾ of dough green
  2. Roll green dough into balls, stick together to form Christmas Trees. Roll white dough into balls and add tree trunks. Arrange on cooking sheet
  3. Insert sticks and bake according to package instructions or recipe, let cool completely
  4. Melt white pieces of Peppermint Bark Mix into snowflake chocolate mold. Remove once set
  5. For trunk: Cut rectangle from Russell Stover Peppermint Bark Snowman and attach with icing
  6. Use icing to attach snowflakes. Melt white pieces of Peppermint Bark Mix and add shortening to thin, pipe onto cookie and add sprinkles
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Picture of Unforgettable Cheesecake Christmas Tree Pops Unforgettable Cheesecake Christmas Tree Pops

Ingredients:

  • Cheesecake, store-bought or homemade
  • 12 Russell Stover Milk Chocolate Santa Billion bars
  • 2 Russell Stover Peppermint Bark Santa Billion bars
  • 3 oz Shortening

Directions:

  1. Cut cheesecake into slices
  2. Insert bamboo stick
  3. Freeze overnight
  4. Melt 24 oz chocolate with 3 oz shortening until smooth
  5. Dip frozen cheesecake into chocolate
  6. Melt Peppermint Bark and insert into icing bag and decorate
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Picture of Christmas Cake Balls Christmas Cake Balls

Ingredients:

  • 1 box chocolate cake mix
  • ¾ tub vanilla cream cheese icing
  • 3-4 Russell Stover Milk Chocolate Santa Billion bars
  • 1 bag of Russell Stover Peppermint Bark Mix

Directions:

  1. Bake cake according to box instructions. Let cool completely
  2. Crumble cake and mix in icing. Roll into balls
  3. Coat balls in melted chocolate
  4. Top with either crushed or melted Peppermint Bark Mix
  5. Let cool & serve!
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Picture of Super Easy Cookie Crust Peppermint Cheesecakes Super Easy Cookie Crust Peppermint

Ingredients:

  • For Crust:
    20 chocolate sandwich cookies 4 Tbs unsalted butter, melted
  • For Filling:
    2 8 oz packages cream cheese at room temperature
    ½ cup sugar
    ½ tsp vanilla
    2 eggs
    Russell Stover Peppermint Bark Mix (only white Santas)
  • For Chocolate Drizzle:
    Russell Stover Peppermint Bark Mix (only dark chocolate Santas)

Directions:

  1. Preheat oven to 350 degrees and line a muffin tin with cupcake liners.
  2. Crush chocolate sandwich cookies (either in food processor or put them in a plastic bag and crush with something heavy). Empty them in a bowl and add melted butter. Mix well.
  3. Place a spoonful of the chocolate cookie and butter mixture in each cupcake liner, and press down with fingers.
  4. In a mixing bowl, add cream cheese, sugar and vanilla and mix with a hand mixer until well combined. Add eggs and mix until just combined. Separate the white and chocolate Mini Santas. Fold the white Mini Santas into the cheesecake batter.
  5. Place a large spoonful of cheesecake mixture into each cupcake liner. Bake at 350 for 30 minutes. Remove from oven and allow to rest for at least 20 minutes.
  6. Put the dark chocolate Santas in microwave safe bowl. Microwave in 30 second intervals until the chocolate is completely melted and smooth.
  7. Using a spoon, drizzle the dark chocolate onto the cooled cheesecake cupcakes. Refrigerate at least an hour before serving.
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Picture of Jingle Java Mint Thumbprint Cookies Jingle Java Mint Thumbprint Cookies

Ingredients:

  • ½ cup butter, softened
  • 2⁄3 cup granulated sugar
  • 1 egg
  • 2 Tbs very strong coffee
  • 1 tsp peppermint extract
  • 1 cup all-purpose flour
  • 1⁄3 cup baking cocoa
  • 1⁄3 teaspoon sea salt
  • 1 cup finely crushed Russell Stover Starlight Mints or festive colored sugar sprinkles
  • 26 Russell Stover milk chocolate balls, unwrapped
  • Sprinkles, Russell Stover Starlight Mints, and melted Russell Stover Peppermint Bark Mix for decorating

Directions:

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, coffee, and peppermint extract. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
  2. Shape dough into 1-inch balls and roll in finely crushed Russell Stover Starlight Mints. Place on greased baking sheets. Using your thumb, make an indentation in center of each cookie. Bake at 350 degrees for 8-10 minutes or under center is set.
  3. During last minute of cooking, remove cookies from oven and insert 1 Russell Stover milk chocolate ball per indentation. Return to oven for 1 additional minute. Remove cookies and allow to sit for at least 2 minutes until chocolate melts. Press chocolate ball with back of spoon or index finger to gently flatten into a disc. Shake sprinkles on top of melted chocolate or drizzle with melted Peppermint Bark Mix (white pieces only). For Russell Stover Starlight Mints, place them on a cookie sheet and into the oven until candies melt (about 5 minutes). Candies will reharden as they cool. Carefully remove from pans and transfer to wire racks to cool.

    Yield: 2 dozen. Recipe can be doubled.t
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Picture of Kid's Sugar Cookies for Santa Kid's Sugar Cookies for Santa

Ingredients:

  • Sugar cookie dough
  • Icing
  • Russell Stover Air-Bons Peppermints
  • Russell Stover Peppermint Bark

Directions:

  1. Bake cookie dough according to package instructions
  2. Spread icing on cookies
  3. Decorate!
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Picture of Flourless Peanut Butter Temptations Flourless Peanut Butter Temptations

Ingredients:

  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg
  • ½ tsp baking powder
  • 1 tsp vanilla
  • Russell Stover milk chocolate balls

Directions:

  1. Combine 1 cup peanut butter, 1 cup sugar, 1 egg, ½ tsp baking powder, and 1 tsp vanilla in mixing bowl and mix well. Spray a mini muffin or mini tart pan with cooking spray (or line with mini cupcake liners).
  2. Scoop peanut butter batter with small cookie scoop into mini tart pan. Sprinkle with holiday sprinkles.
  3. Bake at 350 degrees for 8-10 minutes or until edges begin to lightly brown and center is puffed and set. Remove tarts from oven (centers will collapse slightly).
  4. Place a Russell Stover milk chocolate ball in the center of each tart right after baking. Allow tarts to sit for 2 minutes and flatten balls into discs with finger or back of spoon. Shake top of tarts with more spinkles. Remove to racks to cool.
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Picture of Stuffed Christmas Macaroons Stuffed Christmas Macaroons

Ingredients:

  • Vanilla wafers
  • fluffy white frosting
  • Christmas sprinkles
  • Russell Stover Holiday Mix Minis

Directions:

  1. Spoon frosting on bottom of two vanilla wafers
  2. Place any flavor Russell Stover "mini" between wafers
  3. Frost outside edge and roll in sprinkles
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Picture of Kid's Choice! Yeti Cookie Pops Kid's Choice! Yeti Cookie Pops

Ingredients:

  • Sugar cookies, store-bought or homemade
  • Store-bought white icing
  • Powdered Sugar
  • Black decorating icing (eyes)
  • Russell Stover purple and white Salt Water Taffy (face)
  • Russell Stover Air-Bons Mints (teeth)
  • lollipop sticks

Directions:

  1. Into each cookie, insert a lollipop stick
  2. Add powdered sugar to white icing to stiffen it
  3. Fully frost cookies with icing and fluff to decorate to look like fur
  4. For the eyes and mouth: On a cutting board, cut off a piece of purple taffy and shape into mouth and forehead shapes as shown. Repeat, using smaller pieces of white taffy for inside of mouth and eyes. Press together. Add black frosting dots for eyes
  5. For the teeth: On a cutting board, carefully use a knife to cut pieces off the Russell Stover Air-Bons Mints. Press into taffy
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Picture of Reindeer Cookies Reindeer Cookies

Ingredients:

  • ¾ cup peanut butter
  • 1 ¼ cup brown sugar, firmly packed
  • ½ cup shortening
  • 3 Tbs milk
  • 1 Tbs vanilla
  • 1 egg
  • 1 ¾ cup all-purpose flour
  • ¾ tsp baking soda
  • ¾ tsp salt
  • Russell Stover Chocolate Covered Pretzels
  • Russell Stover Chocolate Covered Blueberries
  • Russell Stover Chocolate Covered Cranberries

Directions:

  1. Combine sugar, peanut butter, shortening, milk, and vanilla. Beat on medium speed until blended.
  2. In separate mixing bowl, mix flour, baking soda, and salt. Fold in peanut butter mixture.
  3. Form 1 ½ inch balls and shape cookies by pinching bottom. Bake 8-10 min.
  4. Remove from oven and immediately insert 2 pretzels for antlers, blueberries for eyes, and cranberry for nose. Cool 2 minutes.
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Picture of 4-Ingredient Chocolate Peppermint Cake Mix Cookies 4-Ingredient Chocolate Peppermint Cake Mix Cookies

Ingredients:

  • 1 box devil's food cake mix
  • 2 eggs
  • ½ cup vegetable oil
  • Russell Stover white pastelle peppermint round
  • Russell Stover Starlight Mints

Directions:

  1. Mix together cake mix, lightly beaten eggs and vegetable oil
  2. Roll into balls and place on a greased cookie sheet
  3. Bake 5 min at 350 degrees
  4. While cookies are still hot, press a Russell Stover white pastelle peppermint round into the center. If needed, put back into the oven for 1-2 minutes to melt the candy.
  5. Once melted, remove from oven and swirl candy with a knife and sprinkle with crushed starlight mints
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Picture of 2-Ingredient Peanut Butter Christmas Cookies with Iddy Biddy Santa Chocolate Chips 2-Ingredient Peanut Butter Christmas Cookies with Iddy Biddy Santa Chocolate Chips

Ingredients:

  • Peanut butter cookie dough, store-bought or homemade
  • Russell Stover Iddy Biddy Santas

Directions:

  1. Bake peanut butter cookies according to package directions or your favorite recipe
  2. Use Russell Stover Iddy Biddy Santas in place of chocolate chips to add holiday cheer!
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Picture of 2-Ingredient Holiday Peppermint Bark Sugar Cookies 2-Ingredient Holiday Peppermint Bark Sugar Cookies

Ingredients:

  • Sugar Cookie Dough, store bought
  • Russell Stover white pastelle peppermint round

Directions:

  1. Bake cookies as indicated on packaging
  2. Crush Russell Stover white pastelle peppermint round candy pieces
  3. Sprinkle crushed candy on top of cookies (while still warm from the oven) to add holiday cheer!
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Picture of Peppermint Bark Popcorn Balls Peppermint Bark Popcorn Balls

Ingredients:

  • 6 cups popcorn
  • 10 oz marshmallows
  • 3 Tbsp butter
  • Sprinkles
  • Russell Stover Peppermint Bark Mix

Directions:

  1. Melt butter
  2. Mix in marshmallows
  3. Add popcorn while warm
  4. Shape into balls and place on wax paper
  5. Add sprinkles and Russell Stover Peppermint Bark Mix
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Picture of Snowman Peppermint Pops Snowman Peppermint Pops

Ingredients:

  • Russell Stover white pastelle peppermint round
  • Black decorating gel
  • Orange decorating pieces
  • Lollipop sticks
  • Metal skewer

Directions:

  1. Heat metal skewer and press through the front of peppermint disk to make an indentation, remove skewer and replace with lollipop stick
  2. Cool in fridge
  3. Turn over disk and heat center slightly to press orange decorating piece (nose), let cool
  4. Decorate eyes, lips & facial features with black gel
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Picture of Decadent Chocolate-Dipped Ritz with Peppermint Snow Decadent Chocolate-Dipped Ritz with Peppermint Snow

Ingredients:

  • 8 oz semi-sweet chocolate, melted
  • ¼ tsp peppermint extract
  • Russell Stover Air-Bons Mints
  • Ritz cracker

Directions:

  1. Dip 36 Ritz crackers in melted chocolate
  2. Sprinkle with crushed peppermint Air-Bons
  3. Refrigerate until firm
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Picture of Santa Hats Santa Hats

Ingredients:

  • Russell Stover Milk Chocolate Sayings Bars
  • Frosting
  • Strawberries

Directions:

  1. Cut stem and tip off of strawberry so each side has a level surface; set aside
  2. Break apart bars into squares
  3. Spoon frosting into plastic bag
  4. Snip corner of bag to create a piping bag
  5. Put spot of frosting on chocolate square and place a strawberry on top
  6. Put a spot of frosting on the tip of the strawberry
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Picture of Santa's Chocolate Sleigh Santa's Chocolate Sleigh

Ingredients:

Russell Stover:

  • Dark Chocolate Santa Billion bars
  • Milk Chocolate Sayings Bars
  • Milk chocolate balls
  • Iddy Biddy Santas
  • Milk Chocolate Santas
  • Peppermint Bark Snowman
  • Peppermint Bark Mix

Directions:

Hot glue it all together!

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Picture of Egg Nog Whipped Cream Egg Nog Whipped Cream

Ingredients:

  • 1 cup heavy cream
  • ¼ cup confectioners' sugar
  • 1 tsp vanilla
  • 1 tsp rum flavor
  • 1 tsp nutmeg
  • ½ can coconut milk
  • Russell Stover Air-Bons Mints (for garnish)
  • Russell Stover Iddy Biddy Santas (for garnish)

Directions:

  1. Whip first six ingredients with a whisk or hand mixer
  2. Top your favorite smoothie with whipped cream
  3. Add garnish like fresh mint, Russell Stover Air Bon mint on a stick, and Russell Stover Iddy Biddy Santas
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Picture of Chocolate Christmas Tree Centerpieces Chocolate Christmas Tree Centerpieces

Ingredients:

  • 2 cans of white icing
  • 2 bags of shredded coconut
  • 1 container of edible sugar glitter
  • 8 bags of Russell Stover chocolate balls
  • 3 boxes of Russell Stover Milk Chocolate Santas
  • Aluminum foil & stryrofoam

Directions:

  1. Using 2 cans of white icing, ice the bottom of the pan
  2. Sprinkle 2 bags of shredded coconut around the trees and 1 container of edible sugar glitter on the coconut
  3. For the trees, wrap aluminum foil around cone-shaped strofoam. Hot glue candy to the "tree." When completed, place in pan
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