5 Quick & Easy Recipes for Leftover Candy Canes

leftover candy canesDid the holiday season leave you with a few unwelcome pounds and lots of leftover candy canes?

We have just the solution (at least for the latter). Here are five quick and easy recipes for your leftover candy canes.

1. Candy Cane Brownies

Source: Yammie’s Noshery

Because brownies make everything better.

Ingredients for the brownies:

  • 1 cup white sugar
  • 1 cup brown sugar
  • 3/4 cup butter
  • 1 teaspoon vanilla
  • 1 teaspoon peppermint extract
  • 4 large eggs
  • 1 1/2 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips

Ingredients for the frosting:

  • 1/2 cup butter (1 stick), softened
  • 4 oz. cream cheese (half package), softened
  • 1 teaspoon peppermint extract
  • 2 1/2 cups powdered sugar
  • 2 tablespoons heavy cream
  • About 5 regular sized candy canes
  • Optional: 1/3 cup chocolate chips and 1/4 cup heavy cream for chocolate drizzle and also more crushed candy canes.

Directions for the brownies:

  1. Preheat the oven to 350¬įF, and lightly grease a 9×13 inch baking pan. Mix the butter, white sugar, and brown sugar together in a microwave-safe bowl, and then microwave the mixture until it’s melted.
  2. Add your eggs, and begin whisking the mix together. Next, add the peppermint extract and vanilla extract and beat for two minutes. Then add the cocoa and salt, and blend until smooth. Fold in the chips, and pour the mixture into your prepared pan.
  3. Bake for approximately 25 minutes.

Directions for the frosting:

  1. Place your candy canes in a Ziploc bag and crush them with a meat pounder. Set them aside.
  2. Next, beat the butter and softened cream cheese together. Add your powdered sugar and peppermint extract, and then beat until smooth. Finally, add the heavy cream, beat for two minutes, and then fold in the crushed candy canes.
  3. Frost the brownies once they’ve cooled. Need a little extra sugar? Melt 1/3 cup chocolate chips with 1/4 cup heavy cream in the microwave to drizzle on top, and sprinkle on a few more crushed candy canes. Store any leftovers in the fridge.

Source: Yammie’s Noshery

2. Candy Cane Cheesecake Bars

Source: The Low Carb Diet

Cheesecake gets an upgrade in one of the simplest leftover candy cane recipes ever.


  • 1¬Ĺ cups butter, softened
  • 20 oz cream cheese, softened
  • 1¬Ĺ cups sugar replacement
  • 2¬Ĺ teaspoons¬†peppermint extract
  • 1 candy cane
  • red food coloring (optional)


  1. Line an 8×8 pan with parchment paper, and leave a little extra hanging on both sides. Mix all of the ingredients together in a¬†food processor until smooth. Pour cheesecake mixture into your lined pan.
  2. For red swirls, put 3-5 drops of red food coloring on the top of the cheesecake and swirl it using a knife. Break a leftover candy cane and sprinkle it over the cheesecake.
  3. Chill in the fridge for at least 1-2 hours. Use the excess parchment paper to lift the cheesecake out of the pan easily, and then peel the paper off. Cut cheesecake into 8 bars, and serve!

Source: The Low Carb Diet

3. Candy Cane Fudge

Source: Sweet C’s

Someone somewhere wondered if fudge could be improved upon, and someone somewhere proved that yes, they could.


  • 2 cups¬†white¬†cake¬†mix
  • 2 cups¬†powdered¬†sugar
  • 1¬†stick butter,¬†cut¬†into¬†small¬†pieces
  • ¬ľ cup milk
  • ¬Ĺ¬†cup¬†white¬†chocolate¬†almond¬†bark
  • 6¬†candy¬†canes,¬†smashed¬†into¬†small¬†pieces


  1. In a large bowl, mix your cake mix and powdered sugar. Using a different medium-sized bowl, heat the butter and almond bark in the microwave for 30 seconds or until thoroughly melted.
  2. Add the milk to melted candy bark and butter, and stir well. Add the liquid ingredients to the cake batter and powdered sugar, and stir until there are no lumps. Stir in 6 crushed leftover candy canes.
  3. Pour the mix into a 9×9″ casserole dish lined with parchment paper, and let it sit in the refrigerator for 36 hours. (In a hurry? Chill it for 12 hours in the freezer instead.)
  4. Cut into small bites to serve.

Source: Sweet C’s

4. Candy Cane Pretzel Bark

Source: Love from the Oven

Salt + sugar = tastebud heaven.

Ingredients for the base:

  • 1 bag white chocolate coating

Dipping options:

  • Pretzel sticks
  • Mini pretzels
  • Oreos
  • Biscoff cookies
  • Thin chocolate wafer cookies
  • Sugar cookies
  • Shortbread
  • Biscotti
  • Ruffles potato chips
  • Candy canes

Coating options (choose as many as you’d like!):

  • Crushed mini candy canes
  • Sprinkles
  • Icing
  • Melted colored candy melts
  • Chopped toasted nuts
  • Melted chocolate
  • Melted caramel squares


  1. Spread out lots of wax paper to create a dipping workstation.
  2. Melt the white chocolate coating in a microwave-safe bowl for 30 seconds. Stir and microwave 30 more seconds. Repeat until melted.
  3. Dip your favorite sweet treats into the melted chocolate, shaking off the excess.
  4. Place crushed candy canes or nuts on the wax paper, and lay the dipper on top. Sprinkle the dipper with more candy cane pieces and nuts, and let sit.
  5. If you’re using icing, melted chocolate, or caramel, allow the coating to set first and then drizzle as desired.

Source: The Cooking Photographer

5. Candy Cane Dust

Source: Buzzfeed

Okay, so this is the easiest recipe ever.

Just put those leftover candy canes in a food processor, and create your own peppermint powder that you can use to flavor anything you’d like.


  • Leftover candy canes


  1. Pulverize candy cane dust in a food processor or blender.
  2. Add it to EVERYTHING.

Source: Buzzfeed

Which of these recipes for leftover candy canes will you try? Let us know in the comments!

Lesley Sheridan is a high-maintenance fashion, beauty and lifestyle writer who thinks she’s low-maintenance. (Yes, she stole that line from When Harry Met Sally.) In addition to writing for The Local Lifestyle, her work regularly appears on Zenni Optical and Slickdeals. Make her day by sending her a tweet.

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