White Chocolate Truffles

Ingredients:

• ½ cup plus 9 tablespoons of heavy whipping cream, divided
• 1 (11-ounce) bag, plus 3 cups, white chocolate chips, divided
• 2 ounces cream cheese, at room temperature
• 32 Speculoos cookies (such as Biscoff), finely crushed (2 ½ cups crumbs)

Directions:

• Heat ½ cup cream in a medium saucepan over low heat until bubbles form around edges, 1 to 2 minutes; remove from heat. Add 11-ounce bag of chips and let 2 minutes; whisk in cream cheese. Fold in cookie crumbs until combined. Transfer to a bowl and chill until firm, 2 hours or up to overnight
• Line a rimmed baking sheet with parchment paper. Roll mixture into tablespoon-sized balls; transfer to baking sheet. Freeze until firm 35-40 minutes
• Microwave remaining 9 tablespoons cream and 3 cups chips in a microwave-safe bowl on high 1 minute. Whisk until smooth. Dip truffles in melted chocolate, tapping off excess, and place on a prepared baking sheet.

Kaleidoscope Frozen Fruit Pops

Total time: 1 hour 15 minutes      

Makes 6 servings

Ingredients:

• 2 cups colorful fruit (dried, frozen, fresh)
• 2 cups Mott’s apple juice
• 6 paper cups (6-8 ounces each)
• 6 craft sticks

Directions:

• Divide diced fruit among cups and fill evenly with apple juice. Place cups on level surface in freezer. Freeze until partially frozen, approximately 1 hour. Insert craft stick into center of each pop. freeze until firm

Santa Hat Pretzels

Ingredients:

• Mini twist pretzels
• White chocolate almond bark
• Red sanding sugar
• Mini marshmallows

Directions:

• Melt the white chocolate almond bark according to the directions on the package
• Dip each mini twist pretzel halfway into the melted white chocolate almond bark
• Dip each almond bark covered pretzel into the red sanding sugar until only a small amount of bark is showing. Place on waxed paper
• Cut the mini marshmallows in half. Use additional melted almond bark to adhere a mini marshmallow half onto the side of each pretzel. Allow time for the almond bark to set.

Santa Cookies

Ingredients:

• Nutter Butter cookies
• Mini chocolate chips
• Cinnamon nonpareils
• Fancy shredded coconut
• White chocolate almond bark
• Red sugar sprinkles
• Mini marshmallows

Directions:

• Melt the white chocolate almond bark according to the directions on the package. Dip the top of a Nutter Butter cookie into the melted almond bark. Dip the cookie into the red sugar sprinkles. Place a mini marshmallow onto the top of the cookie. Place the cookie onto a sheet of waxed paper to set.

Reindeer Cookies

Ingredients:

• Creme filled chocolate cookies
• Mini twist pretzels
• Mini marshmallows
• Mini chocolate chips
• Chocolate almond bark
• Candy coated chocolate filled candies

Directions:

• Break a mini twist pretzel in half and insert the pretzel pieces into the creme filling of the chocolate cookie.
• Melt the chocolate almond bark according to the directions on the package. Lightly dip just the very bottom of two mini marshmallows into the melted almond bark and place the marshmallows on top of a cookie.
• Carefully dip just the bottom of the mini chocolate chips and candy coated chocolate filled candies into the melted chocolate and ‘adhere’ them onto the chocolate cookie. Allow to set.
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