Six mini candy canes, a low oven and a bag of white chocolate make the whole batch. At 175°F the peppermint softens just enough to press together at the seams, which is how a candy cane stops being a candy cane and becomes an outline you can fill.
Melted white chocolate goes in the middle, a lollipop stick is anchored with a dab of it, and dye-free blue chocolate draws the Hebrew letters once everything has set.
Fifteen minutes is the entire oven window, and the low temperature is the point. Pliable and melted are about a minute apart.
This is the s’mores version of the pull-apart dreidel: the same almond-and-oat sugar cookie base, shaped by hand instead of cut, with chocolate hazelnut spread and mini marshmallows on top rather than sealed inside.
Rolling the edges inward — everywhere except the handle — builds a low wall that keeps the spread and the marshmallows from sliding off as the cookie spreads in the oven.
The marshmallows brown last. If they’re still pale at fifteen minutes the broiler finishes them in seconds, and seconds is the right unit here.
A chocolate pretzel dreidel is a pretzel stick with the chocolate piped around it, which means the pretzel is both the handle and the spine. Twelve gluten-free sticks and a bag of white chocolate make a full tray.
Blue plant-based color goes into the melted chocolate, then you pipe back and forth across the stick — wide near the top, narrowing on every pass until the point at the bottom.
Leave the top inch bare before the first pass. That gap is the handle, and scraping one back out afterward is harder than not covering it.
I made chocolate pretzel Christmas trees and read a comment to turn them upside down to make dreidels — it totally inspired me. As always I truly appreciate all your comments and DMs.
A pull-apart dreidel is a sheet of puff pastry, a jar of chocolate hazelnut spread and a pizza cutter. No dough to make, nothing to chill — which is the whole reason this Chanukah dessert gets made on a weeknight in December.
Two halves of pastry sandwich the spread. You cut the dreidel outline freehand, cut strips in from each edge toward an uncut center, twist every strip, and brush the whole thing with egg before the maple sugar and cinnamon go on.
Twist the strips the same direction all the way round. Alternating them reads as a mistake once the pastry puffs.
These are sandwich cookies with a window. Half the dreidels get a small circle cut out of the center before baking, and once everything is dipped in white chocolate the cut cookie sits on a whole one with chocolate gems rattling in the gap.
There’s no egg and no wheat in the dough — almond flour, oats blended into flour, cornstarch, coconut oil and maple syrup — so the bowl is safe to lick while it chills.
Give it the full thirty minutes in the fridge. Coconut oil dough softens fast at room temperature, and a dreidel cutter needs a firm edge to pull away cleanly.