Festive Treat Board
Ingredients
- 2 Decorated OREO Cookies, such as OREO Reindeer
- 2 Decorated CHIPS AHOY! Cookies, such as CHIPS AHOY! Hot Cocoa Cookies
- 2 Decorated HONEY MAID Honey Grahams, such as Peppermint Crunch Grahams
- 2 Decorated NILLA Wafers, such as NILLA Jamwiches
- 6 Decorated SWEDISH FISH Soft & Chewy Candies, such as Chocolate Dipped SWEDISH FISH
Putting it together
- 1.
Place cookies and candies on large platter or board.
- 2.
OREO Reindeer Cookies: Separate 2 OREO Cookies, leaving all creme filling on one half of each cookie. Place creme-topped cookies, creme sides up, on parchment-covered baking sheet. Break 2 miniature pretzels crosswise in half; press 2 pretzel pieces into creme filling on each cookie piece for the reindeers’ antlers. Cover with plain cookie halves, top sides up. Using 1-1/2 tsp. white decorating icing, attach 2 small hot cinnamon candies and 4 mini candy button eyes to cookies as shown in photo. Let stand at room temperature 1 hour or until icing is firm. Makes 2 cookies.
- 3.
CHIPS AHOY! Hot Cocoa Cookies: Place 12 CHIPS AHOY! Cookies in single layer on parchment-covered baking sheet. Microwave 2 Tbsp. heavy whipping cream in small microwaveable bowl on HIGH 30 sec. Add 2 oz. chopped semi-sweet baking chocolate; microwave 30 sec. Let stand 2 min. Stir until chocolate is completely melted and mixture is well blended. Spoon over cookies, adding about 1 tsp. chocolate to each cookie. with 36 miniature marshmallows; sprinkle lightly with 1-1/2 tsp. hot cocoa mix. Refrigerate 10 min. or until melted chocolate is firm. Makes 12 cookies.
Tips and Tricks
Spread flat sides of 6 NILLA Wafers with 1 Tbsp. raspberry jam; cover with 6 additional wafers. Dip, 1 at a time, halfway into 1 oz. melted semi-sweet baking chocolate; place on parchment-covered baking sheet. Top with 1-1/2 tsp. sprinkles. Refrigerate 30 min. or until chocolate is firm. Makes 6 cookies
Dip 12 SWEDISH FISH Soft & Chewy Candies , one at a time, halfway into 1 oz. melted white or semi-sweet baking chocolate. Place on parchment-covered baking sheet. Refrigerate 10 min. or until chocolate is firm. Alternately, drizzle candies with chocolate or just dip the bottoms of the candies into the chocolate. Makes 12 candies.
Dip 12 SWEDISH FISH Soft & Chewy Candies , one at a time, halfway into 1 oz. melted white or semi-sweet baking chocolate. Place on parchment-covered baking sheet. Refrigerate 10 min. or until chocolate is firm. Alternately, drizzle candies with chocolate or just dip the bottoms of the candies into the chocolate. Makes 12 candies.