Oh, how we love some old fashion treats that are for the Christmas season! Old fashion candy just brings something back every bite from my childhood. As a child, I can remember always going to the Old Fashion Candy Kitchen in Gatlinburg, TN picking out the haystacks, chocolate, and taffy, This was such a highlight of the trip!

Now that I am older and have had the privilege of helping my mom in the kitchen over the years during the time of the year making her and passing down recipes for Christmas Candy, it has become the new tradition. Plus it is so much fun giving tins of yummy Christmas candy out to friends and family! This year we did quite a few of the old fashion treats and I am here to share those yummy recipes.

Starting with…..

Momma’s Famous Peanut Butter Balls

What you need:

• 1 18oz Jar of Peanut Butter
• 1 Stick of unsalted Butter
• 2 Tes. Vanilla Flavoring
• 1 lb of sifted powder sugar
• 1 lb 8oz of Chocolate Almond Bark

Instructions:

1. Cream together peanut butter, butter, and vanilla flavoring together with mixer.
2. Add powdered sugar in slowly until a dry consistency is formed. You may need to add in more powdered sugar depending on how creamy your peanut butter mixture is. You need a consistency to form a ball.
3. Once you have your mixture formed you will take a spoon and scoop out the mixture a little at a time to roll it into peanut butter balls. You can choose how large you want each ball. Place on wax paper.
4. Once the balls are rolled, being melting the chocolate on the stove or the microwave (in 30-sec intervals and stir in between to avoid burning).
5. Use a fork to dip peanut butter balls in the chocolate. Cover the entire ball and set aside on wax paper to dry.
6. Let cool and enjoy

Carmel Cashew Haystacks

What you need:

Makes around 36 haystacks

• 2 1/2 cups Dry Chow Mein Noodles
• 1 1/4 cups salted cashews
• 16 ounces Vanilla Chocolate Candy Melts
• 3/4 cup caramel bits
• Christmas Sprinkles (optional)

instructions

1. Break Vanilla chocolate candy melt into smaller pieces. Place in a large microwave-safe mixing bowl and melt in the microwave, stirring every 30 seconds until completely melted.
2. Add the dry chow mein noodles, cashews, and caramel pieces and mix well.
3. Use a cookie scoop to get a good amount of mixture out of the bowl and drop on wax paper to dry.
4. Decorate with sprinkles if you want after you place the scoop onto the wax paper before drying.

Rocky Road Peanut Clusters

What you need:

Makes around 40 pieces

• 1 lb lightly salted dry roasted peanuts
• 2 lbs vanilla almond bark and break into pieces
• 12 oz semisweet chocolate chips 
•  4 oz dark chocolate bar broken into pieces
• 10 oz mini marshmallows

Instructions

• Layer peanuts evenly into the bottom of your crockpot. Add almond bark, chocolate chips, and dark chocolate bar on top.
• Cover with lid and cook on low heat for one hour.
• Remove lid and stir well. If all of the chocolate isn’t completely melted, continue to cook uncovered on low heat, stirring occasionally, for another 15-30 minutes (or as long as is needed until the chocolate is melted).
• Turn on warm and allow to cool for 5 minutes. Add mini marshmallows and stir the marshmallows, until they are covered in chocolate but, not mushy.
• Immediately use a tablespoon and scoop out a good tablespoon full and place it on wax paper to dry. Make sure you continue to stir the mixture to ensure it does not get hard.
• Let dry and store in container.

Rolo Pecan Bites

What you need:

Makes the size of Rolo Bag (ours was 42)

• Rolos
• Pretzels
• Halved Pecans

Instructions:

• Preheat the oven to 350 degrees F.
• Place the pretzels onto parchment paper on a cookie sheet.
• Unwrap rolos and place one top of each pretzel.
• Bake for 3 minutes or until the rolos are soft (but not melted).
• Immediately place a pecan onto the center of each rolo and gently press it down.
• Allow the rolos to cool.

Chocolate Peppermint Grahams

What you need:

Makes about 24 squares

Ingredients

• 11 ounce package milk chocolate
• 11 ounce package white chocolate
• 4 peppermint candy canes, crushed
• 24 graham cracker squares (break the full cracker in half )

Instructions

1. Melt milk chocolate on the stovetop or microwave in 30-second intervals and then stir. Repeat until fully melted.
2. Dip one end of the graham cracker into milk chocolate lay on wax paper. Repeat with all grahams. 
3. Allow to dry.
4. Melt white chocolate in the microwave, in the same way, Dip the other end of the cracker in white chocolate and immediately sprinkle with crushed candy canes. Allow to dry.

Christmas Cracker Toffee

What you need:

Makes around 60 pieces

•  32 saltine crackers
• 1 cup unsalted butter (2 sticks)
•  1 cup brown sugar 
• 2 cups of chocolate chips 
•  1 cup of cushions almonds
• 1 cup of toffee bites
•  Sprinkles optional

Instructions

• Preheat oven to 400°F.
• Line a 9×13-inch baking sheet with aluminum foil. Place rows of crackers on the baking sheet, covering it completely. Set aside.32 saltine crackers
• In a medium saucepan, heat the butter and brown sugar over medium heat. Stir continuously and bring to a boil. Add in 1 cup unsalted butter, 1 cup brown sugar
• Pour the hot mixture over the saltine crackers.
• Bake for 4 minutes. Turn off oven.
• Remove from oven and sprinkle chocolate chips over top.2 cups chocolate chips

• Put pan back in warm oven for 1 minute to melt chocolate chips.
• Using a spatula, smooth chocolate chips out.
• Sprinkle almonds, toffee bites, and sprinkles (optional) over top.
• Cool and allow chocolate to harden.
• Break into pieces once harden.

All of these old fashion treats have me craving some of those out of our kitchen. I would love to know if you try these Christmas candy recipes, sweet friends! Share with us on Instagram, TikTok, and even Pinterest. As always thank you for stopping by the blog today and every day!