Double Peppermint Crunch Cookies

72 Servings

What You Need:

1 roll (30 oz) Pillsbury refrigerated peppermint cookies

3 cups white vanilla baking chips or semisweet chocolate chips (18 oz)

16 round hard peppermint candies,  crushed (1/2 cup)

1/2 cup all-purpose flour

2 Tbsp. vegetable oil

Directions:

Heat oven to 350ºF.

In bowl, break up the cookie dough. Stir or knead in 1/2 cup all purpose flour until well blended. Shape dough into 72 (1-inch) balls. On ungreased cookie sheets, place balls 2 inches apart. Bake 10 to 14 minutes or until edges are golden brown. Cool completely.

In microwaveable bowl, microwave chips and 2 tablespoons vegetable oil uncovered on medium (50%) 2 to 3 minutes, stirring once halfway through microwaving, until melted. Stir until smooth.

Dip half of each cookie into melted mixture, allowing excess to drip off; place on waxed or cooking parchment paper-lined cookie sheets. Sprinkle each with slightly less than 1/2 teaspoon crushed candy. Let stand until set.

Recipe Courtesy of Pillsbury

Holiday Holly Chocolate Cupcakes

24 Servings

What You Need:

1 pkg. (2-layer size) chocolate cake mix

1 pkg. (3.9 ox) JELL-O Chocolate Instant Pudding

1/4 cup milk

1 container (16 oz.) ready-to-spread vanilla frosting

1 cup thawed COOL WHIP Whipped Topping

72 red candy-coated chocolate pieces (about 1/2 cup)

24 green gumdrop spearmint leaves, cut lengthwise in half

Directions:

Heat oven to 350ºF.

Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix and milk into batter before spooning into prepared muffin cups. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.

Mix frosting and COOL WHIP until blended; spread onto cupcakes.

Decorate with remaining ingredients to resemble holly leaves and berries.

Recipe Courtesy of Kraft Foods

Holiday Fudge Bites

24 Servings

What You Need:

1 pkg. (4 oz.) BAKER’S White Chocolate

1 pkg. (4 oz.) BAKER’S Semi-Sweet Chocolate

6 Tbsp. butter

1/3 cup water

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

3 cups powdered sugar

6 Tbsp. multi-colored sprinkles

Directions:

Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 4 ingredients in large microwaveable bowl on HIGH 3 min. or until butter is melted; stir until chocolate is completely melted.

Add dry pudding mix; stir with whisk 2 min. Add powdered sugar, 1 cup at a time, stirring after each addition until blended; press onto bottom of prepared pan. Top with sprinkes; press into fudge to secure.

Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into pieces.

Recipe Courtesy of Kraft Foods