Beat the egg whites until stiff peaks form.

Gradually add sugar and continue to beat until the mixture becomes glossy.

Stir in the jello, corn syrup, water, and pecans.

Drop by spoonfuls onto wax paper and let them set.

Blend cream cheese, butter, corn syrup, peppermint extract, and sugar in a bowl until smooth.

Gradually mix in the powdered sugar, color with food coloring, and then shape into small discs.

Set aside to firm up.

Combine peanuts, white chocolate chips, dark chocolate chips, peanut butter, and toffee bits in a crockpot.

Cook on low until melted, stirring until well combined.

Scoop out spoonfuls onto wax paper and top with sprinkles.

Cream the unsalted butter.

Mix in powdered sugar, vanilla, coconut, condensed milk, cherries, and chopped pecans.

Roll the mixture into balls, chill briefly, and dip in melted chocolate wafers.

In a saucepan, cook together sugar, honey, butter, and salt over medium heat until caramelized.

Stir in heavy cream, pour into a lined pan, and allow to cool before cutting into pieces.

Melt semi-sweet and white chocolate together in a bowl.

Stir in sprinkles and crushed candy canes before pouring onto a lined pan.

Allow to cool and break into pieces.